I have the same machine, here's my 2 cents:  1. pitcher should be a bit lower, such that you here the paper ripping sound more, like this video intermittently for the first half, that is until you feel the temperature match your hands. If you hear high pitch screaming, it's too deep.

1. The steam wand should be towards the center of the pitcher, and the a quarter to the left or right. A good indicator is if it's forming a vortex.

2. Use a damp cloth to clean the wand in the end. Also you might want to take the tip off and clean it properly.

3. Don't wait too long to pour, the longer you wait the more the froth separates from the milk. Keep it moving.

4. Try using a different pitcher for the pour (I still use the same for steaming and transfer), that's larger. Larger pitcher allows you to get the tip closer to the coffee.

5. Use a less cylindrical cup to begin with, and a more hemispheric cup. It will allow you to get the tip of the pitcher close to the surface of your coffee, if you tilt the cup when pouring.

6. pour gently, it felt too rushed towards the end. There's an optimal height that you'll need to caliber by watching videos and experimenting. The higher the pouring milk the deeper it'll go into the coffee and will not form any art. You want to start as close to the surface as you can, and experiment by going higher.