A small swan on top of a cappuccino is a lovely thing. Someone has practised that. Credit where it's due.
You still have to drink what's underneath it.
A good coffee starts with flavour you enjoy, then depends on a series of small decisions being made properly. The beans matter. So does what happens to them between the bag and your cup.
The work behind the cup
Grinding changes how coffee extracts, which means it changes the flavour. For espresso, the amount of coffee, the amount of water passing through it and the time involved all affect the result.
This is why a capable barista pays attention and tastes the coffee. An impressive machine needs somebody who understands what they're trying to make. Spending more on equipment doesn't give it taste buds.
For a milk drink, texture and temperature matter too. The coffee and milk should feel like a drink that belongs together. A flat white with a lovely appearance but an unpleasant taste has missed the point rather comprehensively.
Then there's the quieter work: looking after the beans, keeping equipment clean and making a drink with the same care when the café gets busy. Consistency is easy to overlook until your usual order becomes a different experience every morning.
Your taste counts
There isn't one flavour that everybody ought to prefer. Some people enjoy bright, fruity coffee. Others want something rounder or more chocolatey. Some take milk. Some take sugar. You are allowed to enjoy your breakfast without defending it.
If you're trying a new coffee, tell the person making it what you usually enjoy. That's far more useful than feeling you need to know all the terminology before you're allowed to order.
At Fork on Newcastle's Quayside, coffee is part of the welcome, alongside the food and the chance to take a moment out of your day.
The perfect cup is a personal thing. A well-made one should give you every chance of finding it.