Modded with LA Marzocco 'GB-5/FB-80' Steam Wand and using a Sproline Vortex Tip.
Here are the settings and technique that I use:
Pressure: 1.4-1.5 BAR
Temperature: 251 Fahrenheit / 121 Celsius
Pitcher: Espro Toroid 20 oz
Milk: Whole
Technique:
Pitcher is ice cold in freezer (always keep it there). Fill with milk just below the spout. Return to freezer until ready to steam.
Flush wand for 1 second. Set wand inside pitcher spout, on an angle in the milk, just below the surface. Begin steaming and stretch (add air) for about 10 seconds, more or less depending on how much thickness you want. Keep tip on an angle in pitcher spout, just below the surface for the entire time, lowering pitcher to keep the tip just below the surface as milk volume increases.