I can make cappuccino and espressos, but cafe lattes are by far the most popular in my house. I feel that I've perfected the method of making lattes. I warm up the machine, then I start by steaming the milk. Steaming milk is where many create their first folly. A good latte must be made with milk of at least two percent fat.
Whole milk makes a wonderfully decadent latte, but skimmed milk is absolutely unacceptable.
It won't form the right amount of foam. Then the steaming itself is something to master. The majority of coffee places don't steam the milk long enough. Lattes need to be hot, hot enough to put condensation on a pair of glasses. I steam my milk to the point that I can't touch the side of the pitcher it's steamed in.