I have the luxury of working in one of the best cafes where I'm from. Every morning I get to make myself multiple coffees on our sweet La Marzocco Linea PB espresso machine. The thing's a dream. So much nicer than our old Linea Classic. We use Campos coffee. It's incredible. Every now and then we'll use some of the single origin beans for cold brew and pour-over, but office drones aren't really concerned with that sort of thing. They just want caffeine. The trick to good milk on these machines is stretching the milk nice and slowly. We block two of the holes on our steam wands to restrict the steam flow, as well as allowing us better control of the milk direction during the folding process. This makes the whole process a cinch... I've only really been learning how to do this for three months and I'm improving all the time. I'm pretty consistently getting rosettas to look like this: