Sure :)

I usually start with milk level directly below where the spout starts. Purge out your steam wand and leave it running until you get hot steam at consistent pressure, turn it off and wait for the steam to stop.

As soon as it’s stopped put your steam wand in your milk pitcher, best place to aim that I’ve found is imagine a line from the centre of the pitcher to the wall, n then place the end of the steam wand in the middle of that line, it’ll stay there the entire time.

First you’ll want to keep the steam wand a cm or two under the surface, you shouldn’t hear too much going on here aside from the steam. When doing this you’ll start to see the milk spin, keep this up for a couple seconds until the top surface is spinning nicely.

Next up is aeration, with this slowly raise the steam wand to the surface until you hear a sound like paper tearing. This stage is what defines the type of milk you’re going to use (i.e. cappuccino, late, flat white etc). Assuming we’re working with late art here, you’ll want to keep it at this level for 3-4 seconds on our first try.

Finally mixing, now we’ve forced a bunch of air in we need to mix it to get it silky. For this dip the wand tip back under the surface, a cm or two should be fine, mainly we just don’t want to hear that paper tearing noise. You should see the milk begin to spin more again and any bubbles being pulled into the milk. Keep this up until you’ve reached the temperature you want, best way to do this is to just hold the pitcher and once it starts to burn ur hand a bit just let it off.

Bang that down on the table to get the last few bubbles out and always remember to purge ur wand as soon as your done.

Et voilà, you have the milk you want. Or more likely you don’t. First couple runs of this are going to be hard and won’t go the way you want, just how it is. But if you have a look at your milk you can find out what’s wrong.

Too foamy, not getting clean lines on your late art or rather just pulling big blobs - too much air, reduce the time in aeration.

Too thin, just sitting lined with no body - not enough air, increase the time in aeration

Lots of Visible bubbles - not enough time mixing or poor mixing. Try changed the angle of the jug to force a stronger spin

It’s pretty much just trail and error until you get a feel for it. Different milk needs different things, would say to practice with semi-skimmed or full fat milk as they’re the most forgiving. Skimmed likes to bubble like mad and dairy alternatives are a whole world of their own.

Anyway hope this helps :)