i'll try to keep this short and sweet. i only really drink one kind of coffee drink, outside of special situations (cà phê sữa đá when i'm eating vietnamese, the very occasional turkish coffee after dinner). i take two shots of espresso, pulled over a cup of ice. it's an iced doppio. the melted ice somewhat mellows the otherwise full-strength espresso. is this a difficult drink to prepare? apparently, the answer is yes. here in providence, when i request my drink - even when i ask for it as a "double espresso over ice" - i receive quite often one of three things:
a) two shots of espresso, properly pulled into the cup of ice, that have then been diluted with several tablespoons of unrequested water
b) four shots of espresso instead of two
c) pre-chilled espresso shots pulled god-knows-when and dumped into a cup of ice
baristas, why is this happening? a "double shot" is not "four shots". and if i wanted water, i'd ask. the third example is inexcusable - espresso deteriorates very, very rapidly. so please - i am a regular customer. and i am not ordering a tall half caf caramel-vanilla macchiato with soy milk. you should be delighted to be making such a simple drink.
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