One thing is to make sure you hear the paper tearing sound, but don’t pull the wand too far out of the milk where it creates giant bubbles. It should be a soft tearing sound that creates micro bubbles.

I usually watch the temperature to know when to stop aerating. I do around 90-95 for wet, 95-100 for normal, and 100-105 for dry. Mostly I watch the milk to know when to let it finish, but watching the temps help and each machine may be different too.

Love making cappuccinos. Let's say you're making a grande. Pour milk to only the tall line. Keep aerating it until about 100F and then leave it on auto for the rest of the steaming. Pour the foam out facing the pitcher sideways instead of out of the spout. Done! Should feel light and fluffy.