Recently, I started to work at café and sometimes I was required to make a Café Latte. Then I realized that making Café Latte is totally harder than I expected. Firstly, it’s hard to regulate a temperature of milk. It’s not good to make a latte with a low temperature but also a too high temperature. The most difficult thing is to regulate the amount of the air inside milk. Depending on this, the amount of head on latte is changed. I still need a practice, so now I’m working on it very hard.