I have a Verismo (Intertek? made in China, bought it cheap off a roommate who moved out) two cup warmer and rotary frother that sounds similar to what you found with the Aerocino or someone else’s Breville – the heat is right but you do get a pile of fairly dry foam sitting on top of a remainder of warm milk.
Here’s how I’ve dealt with that and why I still love this setup as a result.
First, it seems to be best (at producing foam) with nonfat milk. When it’s finished after about thirty seconds, I use a small silicone spatula to help scoop the foam while I’m pouring the milk. There’s a handy technique that I didn’t discover until just recently where you can encourage the foam to disengage from the walls of the container and ride/float atop the milk as you pour, and that’s even more effective than just doing a 100% scoop-and-pour. I do it in two or three stages and it gets almost everything.
You know this I’m sure, but it also works fine with some sugar or turbinado added before foaming.
And finally there’s the issue of how maybe you don’t want the foam sitting so separate on top of the final coffee product while the remainder of warm milk is all that really mixes into the black coffee. Of course you can stir but that can easily be overdone and leave not enough foam to enjoy on top. My best solution to that goes like this: first add the foamed milk to my empty mug, then pour or filter the coffee over the top of that, moving around so that it passes through as much of the foam area as possible. This colors and flavors much of the foam without dragging it all down into the liquid.