The cappuccino I keep coming back to
The textbook cappuccino is a third espresso, a third milk, a third foam. In practice almost no cafe makes it like that anymore, and I don't either.
What I make is closer to a 1:3 drink overall: a 36 g double shot into a 180 ml cup, with milk steamed so the foam is thin and glossy, not the stiff dry cap you see in older photos. It's somewhere between a cappuccino and a flat white, and I've stopped worrying about the name.
For steaming, cold milk from the fridge, a pitcher filled to just below the spout. I stretch (that hissing paper-tearing sound) for maybe 3–4 seconds, then sink the tip a little and let it spin until the side of the pitcher is too hot to hold for more than a second. That's around 60–65°C. Any hotter and the milk loses its sweetness.
Whole milk works best for me. I tried oat "barista" versions for a month when my partner went dairy-free and the Oatly barista one was the only one that steamed reliably. Some others separated into foam on top and hot water underneath, which is not a drink.
Latte art: still bad at it. I can do a heart most days and a lopsided tulip on good days. I'm told the trick is pouring a lot more slowly than feels natural.