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Because more than 80% of a latte is milk, it very important to steam the milk properly. The steam should enhance the milk texture, caramelize the natural sugars and perfectly compliment the espresso it is mixed with. Understanding some of the science and controlling the variables is a key skill for the barista to consistently create incredible lattes, capps and macchiatos. (And cortados, and gibraltars, and flat whites you get the idea)