Here’s the secret: a latte is mostly milk, but not just any milk. Baristas steam it using a wand, heating it to about 150°F (65°C) while injecting tiny air bubbles. This creates a velvety, microfoam texture that feels like liquid silk.
Why is that so cool? Because the steam breaks down the milk’s proteins and sugars, making it naturally sweeter and thicker. Ever notice how a good latte tastes rich even without sugar? That’s the milk doing its magic trick.
Whole milk is the classic choice, but oat, almond, or soy milk work too—each one changes the vibe. It’s like swapping denim for velvet: same basic shape, totally different feel.
