I just had a small, double-shot, extra dry cappucino from Saxby’s coffee in the NE Heights (near Trader Joe’s), and it was served in a 16oz mug with at least 8oz of milk.

Come ON now, baristas!

Double shot means 2oz (50ml) of espresso max, plus a combined volume of 150-200ml foamed milk – THAT’S a proper cappucino ratio, not even dry.

How specific do my instructions need to be to actually get a decent cappucino?  This is like going to get a Blizzard at Dairy Queen and they blend together a little scoop of ice cream into some milk so the consistency is like, well, milk.  You’d throw it back at them, because it’s not right!  Or like ordering a pizza and receiving one piece of pepperoni and a square inch of cheese on the middle of the pie.

Gold Street can do it, Ecco can do it (though they can’t seem to make decent gelato) . . . why not anyone else?

Saxby’s goes on my permanent “only if nowhere else is open” list for espresso drinks.