Frothing is dependant on temperature first. Chill your container ( a stainless steel one works best. I leave an empty one in my fridge until I use it). Cold milk .. not too much ( about an inch or two in the bottom of your container for cappuccino). Put the frother in to just touch the top of the milk and lean the bottom of the container towards you to rest the frothing arm against the inside side of the container. As you froth, lower your container ( the froth will start to build) it takes a little practice but not impossible to duplicate. (I owned a coffer store for a while).. if you do it right, you should be able to take a scoop on your spoon and turn your spoon upside down and it will hold the froth. Then pour the froth and steamed milk into your warmed cup, pour your espresso into the froth, dust with cocoa.