Always   Use a small, cold pitcher.   Steam to order.   Never   Re-steam milk.   Use a large pitcher. 1. Start with the steaming wand deep in the pitcher. 2. Immediately after turning on the steam wand, lower the pitcher so the tip of the wand is just below the surface of the milk. Slowly pull down the pitcher to keep the tip of the steam wand just below the surface the milk. The bubbles should be tiny and smooth. 3. When the milk has nearly doubled and/or the temperature is roughly 120F, submerge the steaming wand to allow the bottom layer of milk to be thoroughly heated. 4. Once the milk reaches 140F, turn the steam off and conduct your "free pour".