Start extracting the espresso at 14 bar, single shot was made here.
Get a creamy espresso after ca 25 seconds.
Fill a iron container with milk. However no more than half. Start the heating function and dip the nozle in the milk so the content starts swirl vividly...touch the container to see when the milk is done. Get the milk smooth and with no bubbles...like wet white paint.
Fill the esprrescup in thevmiddle of the cup with milk and lower it to make a nice pattern in the coffee.