Hey been away for quite sometime, here's a post after a long time. Well, I find it is easier in the beginning to work with milk that is slightly more stretched than you might normally want. It is less dense and "floats" on the surface more readily.
To make "white" appear on the surface... lets go back to the start... at the beginning, you merely want to raise the crema (which is your canvas), making as little as impression as possible. To achieve this you pour a steady stream from a high position.
Then when you have raised the crema, maybe half way or more (depending on the design, shape of cup, etc), lower the tip of the pitcher till it is almost touching the crema, so there is no great height for the milk to fall under the crema - keep the stream steady - do not stall, slow down or stop, increase the flow rate, by tipping the pitcher forward a little. Don't try to do any art, just watch. What you should see is a billowing of white, and hopefully the milk will make an impression on the surface.
The point is that every machine frothes is a gently different manner. Sometimes it's better to place the wand in the middle of the pitcher, sometimes provoking a whirl works better.
What really matters is how much foam you produce from a certain amount of milk. The more milk the thicker the foam, so if you want to pour latteart, it must be really liquid.
Stretch the milk by placing the wand tip just before the surface, then 'polish' it by placing it deeper to get rid of big bubbles. If the foam is not liquid and shiny, don't pour it to avoid wasting espresso.
What really matters is how much foam you produce from a certain amount of milk. The more milk the thicker the foam, so if you want to pour latteart, it must be really liquid.
Stretch the milk by placing the wand tip just before the surface, then 'polish' it by placing it deeper to get rid of big bubbles. If the foam is not liquid and shiny, don't pour it to avoid wasting espresso.
Hope this will help a bit.
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