Short answer: big bubbles mean the wand tip sat too high for too long, flat milk means you never introduced air at the start, and a scalded taste means you went past roughly 65 to 70 degrees. All three are technique, not equipment.
Short answer: large bubbles mean too much air introduced too high or for too long, flat lifeless milk means air was never introduced at the start of the stretch, and a burnt, eggy taste means the milk went past roughly 65 to 70 degrees. Each of these is a technique fix, not a machine fault.
The sequence is stretch then spin. Introduce air only in the first two or three seconds while the milk is still cold, then drop the tip just below the surface and create a whirlpool that folds the foam into the body. Once the jug is warm to the hand, you are done aerating.
Jug size and fill level matter more than people expect. Fill to just below the spout base, and match the jug to the drink. A one litre jug for a single flat white will never texture well.
If the wand splutters or the milk will not lift at all, check steam pressure and clear the tip holes. A partially blocked tip is the one genuine equipment cause on this list.
Never re steam milk that has already been heated. It will not texture and it tastes of it.
Around 60 to 65 degrees for most drinks, and no higher than about 70. Past that, the sugars degrade and it tastes burnt.
Usually texture rather than pouring. If the milk has visible bubbles it will not pour patterns, no matter how good the technique.
Yes. Use barista formulations, aerate slightly less and keep the temperature a touch lower; they scorch more easily than dairy.
Considerably. A blend roasted to cut through milk keeps flavour in a large latte, where a lighter filter style roast will disappear. We roast specifically for milk based menus.
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