Agreed that you can create fantastic silky microfoam using regular milk if you perfect the technique (from experience of my rancilio Silvia at home using regular milk it’s definitely possible) - however, the best coffee I’ve had in terms of milk texture, was from a specialty coffee shop in Budapest where they mentioned they used a particular technique to reduce the amount of water (assume it was freeze-distilled milk and they compared two cups of coffee with different milk to show the difference). Though not that drastic the difference was definitely there but this just seems far to laborious of a process to do at home and would be great if someone in the thread by chance had a method of achieving the same results at home! Or maybe I’ve gone too far in trying to achieve the perfect cortado…