Um, okay. How do I explain this? When you make my latte without foam, and I get up the nerve to point this out to you, which is very out of character for me and I hate doing, but which my friend who works at Starbucks has encouraged me to to in order to provide proper feedback to baristas regarding their milk foaming abilities, and you fix the problem by taking that very same non-foamed latte and scooping some foam onto it from some unrelated metal “milk foaming” pitcher you are not fixing the problem. (If, however, you are placing foam from the very pitcher in which you foamed my milk in the first place, I may be more lenient; but I’m not happy).
My Starbucks employee friend can back me on this: hot, unfoamed milk and hot, foamed milk taste different.
Now, you’ll have to excuse me. I’m late to my daughter’s soccer practice and I still have to pick up the Capri Sun for the team snack. Good thing I have this mini-van to fit them all!
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