[Dantilla]

Very important for the steam outlets to be right at the line between liquid milk and froth.

A poor barista will move the cup up and down continually, alternating between too deep and too shallow. This is wrong. A good barista can slowly move the cup down as more milk becomes froth, holding the steam precisely at the right point. You can tell when it's done properly by the distinctive sound.

A proper latte is not merely a coffee/milk mixture. A proper latte forms as the sugars in the milk and the sugars in the coffee combine on the molecular level.

Every now and then, a poor espresso drink just tastes like milky coffee. This happens from poor steaming of the milk.