Some other fun things I learned about the cappuccino on this trip was that the name "cappuccino" actually translate to "small hood," because the color of the hoods certain nuns & monks of the capuchin order were cappuccino colored. Who woulda thunk?
Microfoam (the milk on the top of the cappuccino) is a very important part of making an appealing cappuccino & is probably the hardest part of being a barista. The foam on the drinks has a lot to do with the flavor & overall appearance so it's very important that the milk is textured correctly. I can't wait to get back & put what I learned to use at Harvest. The only pictures I have are of lattes but the milk texture is displayed on those as well.
If your lattes / cappuccinos / any other coffee drinks are ever foamy with huge bubbles, remember, your barista has not done a good job! Latte art isn't just for show, it is to prove that the milk was textured or steamed properly & will taste just as good as it looks. :-)