Start by filling a metal pitcher three quarters full with whole milk, or pour so that the milk just about reaches the pour spout. Now get a thermometer and put it inside the pitcher.
2.
Step 2

Steam the milk up to 145 F. When you let it sit, the temperature will increase around 5 degrees. This is good if you or your client wants a hot drink, but you might burn your tongue if you let it reach 155 Fahrenheit. Use the steam wand and place it below the surface of the milk to create foam and froth.
3.
Step 3

Make sure you rotate the steam and stir it in a rotational manner. When the milk reaches 100 F and lukewarm, take the steam pitcher and raise it to stop the frothing and then heat it until it is above this temperature.
4.
Step 4

Take some of your espresso and grind it in your espresso grinder. Now take some of the espresso and put it into the portafilter. Give it around 40 lbs. of pressure and keep it locked on the machine.
5.
Step 5

Put your espresso shot, when ready, in an coffee cup. A shot is usually created within 17 to 23 seconds and has minimum body. Now add a tiny bit of foam, or cream, on top of the surface.
References :