My barista buddy called out my milk texture, took me 3 weeks to fix it

I've been making lattes at home for maybe 4 years now and thought I had it dialed. Last month my friend who works at a shop in Austin watched me steam milk and just said 'that's foam, not microfoam'. I laughed it off but then I looked at my cup and yeah, it was bubbly and separate, not silky. So I spent the next 3 weeks practicing with a thermometer and a bigger pitcher, and I found out I was cutting the steam wand too deep and way too late. Now I keep the tip just at the surface until the milk hits 100 degrees, then sink it. The texture is completely different, it pours like paint instead of whipped cream. Has anyone else had that moment where one sentence from a pro completely wrecked your routine for the better?

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