I made a story about the steps involved in making a latte. The first photo is of the whole beans, then the ground beans in a portafilter, which is a device you insert into an espresso machine after you tamp the grounds. Then there’s a picture of a shot of espresso I pulled. It has a light crema, meaning that the pressure wasn’t very strong in the pull, but as you can tell from the roast of the beans (they’re really dark), the espresso will still be strong. The next picture is of the steamed milk. The large bubbles on top mean that the foam is dry and stiff, which generally means it’s over-steamed slightly, but you just have to swirl the milk some in order to get a more creamy consistency, if that’s what you desire. Many people actually prefer a stiffer foam. The last picture is the finished latte. There is a good balance between milk, foam, and espresso. This set of photos might seem rather useless, but it gives a good visual of the knowledge for espresso and how each component effects the others. There are a lot of factors to making a latte, and while it generally seems like a commodity, it’s actually rather amazing to see all the individual pieces separately and how much work goes into making one.