"This is NOT a cappuccino"
Recession, economic crisis, gotterdammerung, whatever you want to call it, when things start to get increasingly expensive, I start to expect more. And as I’m a reasonable, tolerant, terribly sweet-natured person, when I go off on a rant, please indulge me.
Working downtown for many years, I’ve been noticing the price creep of basic lunches. Yesterday it really hit me when I went to Cosi for a salad and saw with a shock that everything there is now $7+. Yikes. My morning coffee breaks have also been creeping up. Now, my love affair with caffeine, the one substance I’ve ever been directly told by a doctor to lay off, is not the same as those coffee drones who really don’t have a freaking clue what the difference is between froth and crema. In other words, I’m a snob. Well, actually, no, I’m a purist. I want things to be right. If I am going to risk painful palpitations for it, at $3.08 my cappuccino better be a cappuccino, and not a latte..
Like the slide of suburban property values, I’ve been noticing the slide of the proper cappuccino in this city for some time, but nowhere is it more prevalent than the Caribou Coffee near my office at 13th & G. This morning is yet another time that I ask (nicely, politely, I’m not a jerk about it!) the barista to remake what they hand me. Filled to the brim with barely an 1/8 of froth is NOT a cappuccino. When I explained (nicely, politely) this time the response was “so you want it dry”.
(This is all Starbucks’ fault of course – wet, dry, skinny, tall, yadda yadda yadda. No wonder they all took off recently to relearn the basics.)
So – sigh – no, no, no. I don’t want a dry cappuccino. I want a cappuccino. And in this current economic clime, everything I have to shell out for had better be made/done right.