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It probably has a line clogged. It could be from backed up milk, but also could be the water you're using. Those things are finicky about have filtered water, especially because when the water heats up it can deposit calcium etc. onto the inner water lines. Only use store bought filtered water.
As a Nespresso demonstrator I've had this question many times- use the black plastic wand for light foam- can use to max line. Using the wire whisk wand for heavy, cappacino foam and fill only to bottom line. This wand uses more aeration to achieve foam density- causing more pressure and your leaks. The wand stored inside the lid doesn't have anything to do with function of the aerrocino.
First, check to see if it will pump out steam without a ton of water. If it doesn't, don't use it.
Now, skim milk is terrible for it, the bubbles are too dry and
flavorless. Use 2% milk or half-and-half. It should be cold (very
cold). I put mine in the freezer in a steel frothing container for 5-10
minutes before use. Just barely submerge the wand (about .25") and turn
on the pressure. It should sound like tearing paper (not like blowing
bubbles through a straw). Do this until volume increases to around
double (if you have a frothing thermometer, it should be around 100
degrees F). Now submerge the wand farther and tilt the cup to create
swirling (this is called stretching & sweetens the milk). This
should be done until the temperature is around 140-160 degrees F. Done.
If your machine is no good for steam, there's another way: Put milk
into a steel cooking pot (I use a saucier for large groups) and put it
in the freezer. When very cold (ice forming) put on stove. Whisk
briskly while heating up on medium-high. It will create fine foam &
stretch the milk at the same time. The bubbles will start big, but
become finer as time goes by. I test by stocking my finger in &
going until it feels nearly scalding & remove from heat. Just use a
ladle for he milk & a spoon for the foam.