Woo-hoo coffee!

I'm back on the coffee. Phew! That was a crazy month of not drinking any! I started taking anti-anxiety meds, so I can once again be friends with coffee. However, I am not drinking the 12 cups per morning that I was before I burned myself out on it. For awhile there, even the smell of it made me ill. Funnily enough, I did the exact same thing last Thanksgiving Break. I wonder if it will happen again next Thanksgiving?

Part of the problem is that there is just a lot of crappy, nasty-tasting, weak coffee out there. Which leads me to make the following appeal. (Oh, and coffee makes me kind of mean).

Dear middle-aged ladies who work at Starbucks:
Please don't be making my lattes. You can never get it right. I always know before you hand me my standard double-tall-skinny vanilla latte that you are confused by the "skinny" part of my request and are wondering whether when I say skinny I mean just skim milk or skim milk and sugar-free syrup.

I don't know what happened to last year's decree that from now on "skinny" at Starbucks refers to the combination of skim milk and sugar-free syrup, but after about two convienient weeks of only having to use one word to describe two components of my standard latte, you all became confused at the word "skinny."

Now it's nearly impossible to get the most important component of my coffee right, (the double part, i.e. two shots of espresso), because you all get so hung up on the mf-ing sugar content of the syrup. Honestly I could care less what kind of milk or syrup you put in my latte. You could put goat piss and sand in there for all I care; the important thing is that there be TWO shots of espresso to keep the cloyingly sweet syrup from making my latte too sugary and therefore NASTY--especially if we're talking sugar-free syrup, which is at least 1000 times sweeter than regular syrup.

So from now on please leave the latte-making to the youngsters because--whether perky or sullen--they understand that a latte is not a Diet General Foods International Caffe Vienna, and therefore they recognize the importance of the espresso content.

Thanks,
Jenny