In Sydney you can get special "Crema" milk for frothing. It costs more and form my experience, I am not sure if it froths better, but I do notice that some cafes use it.
What are CSers opinions on this special purpose milk. Is it a marketing ploy or a real advance in Latte Technology?
What are CSers opinions on this special purpose milk. Is it a marketing ploy or a real advance in Latte Technology?

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