Frothing milk for cappuccino

When I returned to the UK after several years in Italy, the one Italian thing above all else I didn’t want to leave behind was their coffee.  Mostly espresso, but a cappuccino also makes a great breakfast or mid-morning drink.  So I bought an espresso machine, and relegated the old percolator to very occasional use.  And to be frank, if I drink percolated coffee in the volumes I did as a student, I feel overdosed on caffeine, so the mini-shot in an espresso not only tastes great but also leaves me feeling better.

The machine makes a decent espresso, and I use it pretty regularly for that.  Unfortunately it’s not so good for a cappucino, and I don’t know why.  The steam nozzle blows steam fairly impressively and creates a little froth on the milk, but nowhere near as much as in a proper Italian bar.

I’m guessing it might be something subtle involving the pressure and power of the steam against the shape of the nozzle, or somesuch.  I’m blogging it in the vague hope that it may find a reader who is a coffee expert and can suggest things to try.  Anyone?