A 'Cafe Latte' is an expresso shot (1 ounce), mixed with about 10-11 ounces of steamed milk. The word 'steamed' can be misleading, however, as making proper steamed milk, even with the best available equipment, is more art than science. A perfect cup of latte should be mixed with milk that is around 150-155 degrees, and has been "stretched" properly. This means that when the cold milk is poured into the metal pitcher, it is actually sitting at around 9-10 ounces, but the steam and the heat causes a chemical reaction (something about hot air molecules being attached to fat molecules) that causes the milk to grow in size, or "stretch".
A perfect latte milk has more a creamy consistency than a foamy one, which is essential if the barista decides to form a little heart, or what is basically a variation of one. It is, in a way, a stamp of approval that the milk was steamed properly. The next time you see a perfectly shaped heart on your latte (or a broken heart at Bourbon Street Cafe ;D), tell your barista, "thanks a latte!" Baristas love that!!
Just kidding about that last part.
Whoever made this latte is seriously dedicated to his art. I'd give him a huge tip if this was mine LOL
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