The Buck(s) Stops Where

Over the last year or so, I've been getting the distinct impression that I'm getting a little less coffee each time I go to Starbucks. It started when I was getting ready to take Sherri to the airport on one of her visits here and we got coffee the night before because we were damned if we'd get Dunkin Donuts in the morning as Starbucks didn't open that early. We had them use the flat lid and then put them straight in the fridge and heated them up in the morning. I know! So not the same as freshly steamed milk, but I'm telling you, we are hopelessly devoted.

Imagine my surprise when I took my lid off before re-heating the next morning and saw that there was over three inches g.o.n.e. gone. Did I order a bone-dry cappuccino by mistake?! Nope, I just got robbed.

Every so often after that I'd pluck my coffee from the counter before politely returning the cardboard sleeve and plopping the cup into one of my own creations (plug, plug, I know), and the cup was suspiciously light. I just get a non-fat latte, so I want every stitch of milk I'm supposed to get!

By coincidence I overheard someone asking them to use minimal foam, so I started doing the same. But should I have to? Is there really supposed to be that much foam in a latte? Any baristas reading my blog?

My usual drink now is a non-fat latte. Plain and Simple. But occasionally I order a flavored latte and have to channel Meg Ryan in When Harry Met Sally or it's a syrupy mess with a full head of whipped cream. In a time when I'm trying to simplify my life should I really be paying $5 to say Triple Venti Nonfat No Whip Two Pump Pumpkin Spice Latte? Now I have to add Light Foam?!

If I were making a pro/con list the cons may win but alas, I know I'll be standing in line again before the week is out.

I feel like Jake Gyllenhaal and Starbucks is the late, great, Heath Ledger; I wish I knew how to quit you!