[義式] 關於拿鐵和卡布奇諾?
我想請問拿鐵跟卡布奇諾的奶泡
究竟是要打到怎樣的程度呢
我有想到用體積變化率來區別
不知道這樣是否可行呢?
還有我想請問大多數顧客認知中的卡布奇諾就是奶泡粗一點的拿鐵嗎
還是其他種呢
謝謝大家
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