I aerate the milk until it reaches 100 degrees and it helps a lot

Steam wands on the newer machines are a pain.

Aim for the "whirlpool" rather than the ripping paper sound. Stay with the pitcher of milk and as the milk expands, slowly move the pitcher down so that the wand stays at the same distance from the top of the milk (an inch or so) even as the milk rises.

I aerate the milk for as long as possible. So instead of doing it for 6-8 seconds and then putting it up I will pull the shots and then hold the pitcher while slowly moving it up until it’s either done or it’s close to spilling. Depending on how dry they want the cappuccino I will steam 2 pitchers of the milk and then with a spoon scoop the foam into the cup. And then also when you go to pour it into the cup you wanna do it from the side and do it super fast.

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I aerate until 90 degrees F, which seems to hit the spot. At least, partners handing off drinks at DT have complimented the weight of my cappuccinos before. If a manager's watching, I'll just do until I hit 10 seconds to semi-follow the "6-8 seconds" standard

i try to aerate for 10 secs or so and pour quickly from the side of the pitcher to flop the foam over lol usually works pretty well, id recommend practicing steaming and pouring just the milk into a cup and judging based on weight and altering how u steam the milk from that :)