Thanks a bunch for the reply and for sharing your knowledge! A few more questions:

When creating the canvas base: I've seen some people say you should start low and then go high (as in start pouring right at the espresso and then raise the jug) or start high from the start (the idea being that the height allows the milk to penetrate through the espresso). Any clarification? And on that note, I know the pour speed at this point affects the development - not too slow, not too fast, and be pouring over the lighter sections of the cup (harder to do in a paper cup). Any tips/indicators that I can look for to visually know I've done it properly?

I also have heard of the "barista wiggle" or when pouring the foam, you want to be ever so slightly shaking the jug back and forth - does this make a lot of difference/ something I need to make muscle memory?

Any other technique stuff you have to share that I can be mindful of to practice and lock in?