cannonfodder wrote:I find that fast steamers need the technique Jim suggests. Do not try to surf the tip, you will just blow milk everywhere or make huge bubbles. Start with the tip near the bottom of your pitcher, maybe one inch up from the bottom then open up the steam and let it rip. The trick is getting the pitcher angle correct and using a properly sized pitcher. The angle you have to find with experimentation. The pitcher size should be no more than twice the volume you are steaming IMHO. With 6oz of milk I use a 12oz pitcher that I keep in the freezer. Once I got use to 15 second steam times using a typical home steamer drives me nuts, it just takes forever.