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Pour cold milk into a steaming metal can, about 1/3 full
Release steam from the steam rod for two seconds to remove any residual moisture
Soak the top of the steaming milk stick into the milk and begin to blister. When the foam rises and the amount of milk increases, lower the milk jar, keep the tip of the milk immersed in water, and keep it tilted to form a vortex. Don't mix unnecessarily (i.e. let the natural cycle work)
Keep steaming until the milk reaches 65 degrees (measured with a probe thermometer in the kitchen), doubling in volume.
Place the bottom of the pitcher firmly on the table to compress the foam
Prepare a large espresso (preferably a cappuccino)
Pour the foamed milk directly into the cup, first aim at the center, and then continue to move toward the cup along the circumference.
Operate the steam again to eliminate any remaining milk residue
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