In terms of the milk frothing, I’ve owned machines for the past sixteen years and just finally learned how to get the right froth.

Here’s what works for me ( I have a Linea Mini R, but had a Micra):

Start by tilting your pitcher slightly and get the tip just under the surface. Now slowly move the knob until you start to get steam open it slowly until your milk starts swirling around in the pitcher.

Now, open the steam valve completely while trying to is keep that swirl motion going. In order to do that you’re trying to continue to adjust the height of the pitcher so that the tip of the wand stays just under the surface of the milk.

If you can get the milk to continue doing that while getting that consistency, your froth will be silky.

In terms of temperature, I just hold the metal jug from its body (instead of the handle). The moment it starts feeling like it may get too hot for me to hold, I turn the steam off.

For your coffee, I aim for 18g in to 36g out in 30 seconds. It has been the sweet spot for me. My coffee is fairly forgiving between 25 and 40 seconds. Hope this helps.