As someone who spent years behind the counter of a cafe, I know firsthand that frothing milk is harder than it looks. Not only do the temperature and technique affect the way the drink tastes, but you also have to get the perfect velvety texture in order to have a go at latte art. If you seem to be making more milk-frothing mistakes than perfectly foamy cappuccinos, it's not you; it's the tricky, technical process.
When I first began making coffee, I thought, 'How hard could it be, really, to make a cute little heart on top of my latte?' A naive thought, as it turns out. For an attempt at latte art to be possible, your milk has to be at a thin (but still foamy) and silky (no bubbles) consistency. On top of that, temperature and aeration both play into the taste of your coffee, which is even more important. In other words, there is a delicate balance between making a milk-frothing mistake and a cafe-quality drink.
