I've written a bit -- and though quite a lot -- recently, about how a latte ought to be prepared. As you likely know, I've long espoused the virtues of microfoam, and stated unequivocally that a latte ought to be made almost entirely of this substance.
Maybe -- just maybe -- I was wrong. Perhaps a latte, as its name would imply, ought to be mostly milk. That is, perhaps it ought to be, shall we say, somewhat thin and watery. Let's just say, for the record, that I don't believe this to be the case. I think a latte should have some texture to it, that you should be able to tell it was steamed, not just microwaved.
Clearly, however, my opinion is not a universal one. There are numerous baristi out there, and many customers as well, for whom a latte more or less implies "no foam". Again, I am not such a person.
Thankfully, there is such a thing as the wet cappuccino. Rather than it's light-as-a-feather, texture of a cloud cousin, the dry cappuccino, the wet version is more than the dry foam scooped off the top of ultra stretched milk. Rather, it is milk, stretched more or less to cappuccino dimensions, then simply poured as one would a latte.
This drink is something of a godsend for folks like myself, who love the taste of espresso, and love foam, but want a little moisture to soften things up. The whole drink ought to be a treat, down to the last bits -- which, no doubt, need to be scooped out with a finger.