The Tight Git’s Guide to Latte: Part 2

Some might call this The Tight Git’s Guide to Latte: The Revenge… cause that is kinda what happened today.

Maybe I wasn’t clear enough yesterday – I don’t really like the foam aspect of a latte, but I do require SOME foam on the latte. I think my exact specification Yesterday was <10%.
I should have been clearer.
Its 3%<10%

I don’t know if that is mathematically correct, but I require a minimum of 3%, maximum of 10% foam. I think that is quite a big window of possibility, and if a barista aims for approximately 7%, they can’t go far wrong.

I visited the same coffee shop again this morning, glutton for punishment, and asked for my usual latte, adding “do you think you could maybe put a bit less foam on than yesterday, please?” in my politest begging tone, holding the bitterness.

“No foam?” the Barista asked, confused or angry.
“No, foam is okay, but yesterday the coffee was pretty much all foam” I replied, sweating from the burden of honesty, “I had to dig it all out with my Kitkat.”

She was looking at me like I was an idiot by the time I’d indicated on the paper cup roughly how much foam was alright. Then off she went to create my ridiculous caffeine potion – sans 45% froth.

I didn’t notice that she had given me the cup with the lid on this morning, which is rare, and tootled off to work with my KitKat.
When I arrived and unleashed my coffee I learned the horrifying truth.
There is now NO foam on my latte.
Not even a sly bubble around the side.
Not even the “money” on your coffee that Nans talk about. 

 

You know what else I learned?

The foam keeps the coffee hot. This one is stone cold.

I’m out.

kit

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2 Comments

Filed under Food

2 responses to “The Tight Git’s Guide to Latte: Part 2

  1. This is too funny…I feel your pain – honestly! – but it made me laugh too 🙂

    Like

  2. Simply desire to say your article is as astonishing. The clarity in your
    post is just nice and i could assume you’re an expert on this subject. Fine with your permission let me to grab your RSS feed to keep updated with forthcoming post. Thanks a million and please continue the gratifying work.

    Like

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