Enjoyed your video and really, really good going for a fourth attempt!! Plus you were right about that paint, much less 'tart's boudoir' than the posted pic! (mind you all sorts of magic can happen in the edditing I've been told )
Have you seen Scott Rao's milk frothing / texturising vid on youtube? It's quite useful and his book(s) are worth a read too, plus you end up with a really clean jug!
How many holes in the tip, is it three or four and any idea what size they are? (smaller ones can be quite useful for microfoam- 0.9mm ish!! but what you have is often what's best to get used too-I ask because of my determination to find a well paired tip to my cimbali junior (it has an inox steam arm- mod!- I now have a three hole tip produced for the giotto rocket-magic!)
I was wondering (in your vid) if maybe the steaming was a tad too long (40 secs- my guess is your spazie will steam a bit quicker than that -the pitch (note) of the steaming was dropping a lot towards the end of the steaming sesh (sometimes gives away overheating)- was the drink v.hot? A thermometer can help with ball park temps (I tend to use after steaming ((v.occasionally)) to calibrate the hand!) but as Bruce said the hand can learn it too!
Is Lingtong a particular favourite? just wondering 'cause so many would opt for a 'spresso blend for a new machine (sorry I'm just a little nosy!)
Craig.