So because the absolute top Baristas in the world can froth milk (very) successfully without a thermo, that means that total amateurs shouldn't use it as a training tool?
I don't make hundreds of cappas a week, therefore I need all the help I can get to nail the drinks I make.
So because the absolute top Baristas in the world can froth milk (very) successfully without a thermo, that means that total amateurs shouldn't use it as a training tool?
I don't make hundreds of cappas a week, therefore I need all the help I can get to nail the drinks I make.