My favourite in Victoria, for 65C coffee, has to be A2 milk. It creates the best micro-foam by far, is viscous and thick, 'sweet'. Problems with A2? Sometimes it doesn't froth up at all, whilst at other times it froths up too easily. Also tends to have too much strong 'cow' taste sometimes. Inconsistent when heated, but great when cold. Parmalat Organic (by Pauls) is way too overpowering for me, I can't stand its taste - it seems slightly fermented by default to me, kind of like expired milk. I also find the normal Paul's milk to be slightly too creamy/yellowish and overpowering as well, also it froths into bigger bubbles despite being more creamier. I like Dairy Farmers Crema Milk a lot for coffee. It is very very consistent with frothing, slightly sweet and viscous, without a foul smell when heated. Although when cold, it is slightly yoghurt like? I use Procal Full Cream (not extra frothy) for 'commercial'. Its not sweet but it doesn't have foul smells or overpowering the coffee. Its not that thick to be honest but really white compared to Paul's. I actually think Procal is inferior to Pauls as a cold or creamy milk, but for coffees I'd rather go for blander, almost skinny taste like milk. Organic milk wise (other than Parmalat/Pauls) - they're awesome for both cold as well as for coffees. I like them cold as well as for making colder milk based coffees. Cafe Ish in NSW uses a type of Organic Milk that is just awesome heated or cold. Forgot the name but its not available in Victoria unfortunately. 100% my type of milk.
