I use a 20 oz pitcher. my technique is to get that "tick, tick, tick" from the steam wand with a counter clockwise motion until the outside of the pitcher gets warm (i hold handle with right hand and place left hand on pitcher opposite wand to feel the actual milk temp and not the steam wand hot-spot), then raise pitcher for that gravely sound until pitcher gets uncomfortable to touch (as long as your hand isn't wet), which is 150 like clockwork. that's a good temp for art but may be too cool for a beverage if the cup isn't pre-heated. but like I said, I don't know shit. I'm a roaster. :) Nobody makes money in coffee unless they are in the top 5% so figure out, "am I now or will I ever be in the top 5%, or do I love it so much I don't care if I lose money, I'm still doing it". The overhead will kill you. But if you have something special and really, really good coffee every time, you have a chance. But you know all this already. Peace.