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El Juno ([info]eljuno) wrote in [info]otf_wank,
@ 2007-04-02 13:57:00


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If milk is rape, does that make this prostitution?
The question:

Is it fair/right for a customer to order what we, at my store, call a "ghetto-latte"?

The "ghetto-latte" is ordering any size Iced Americano, with no water and half ice (This lady's drink is an Iced Venti, no water, half ice, Americano). She then takes the drink and goes to the condiments bar and adds her own half and half.


Seems reasonably simple, right?

Not something you'd expect to cause, say, a three-month, several-hundred comment long flamewar which would eventually get heated enough that comments would be closed?

Apparently, none of us know Starbucks that well.


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[info]hristaesir
2007-04-02 06:58 pm UTC (link)
My ex-barista buddy says you can always tell the ex-baristas by the complexity of their drinks. Me, I think it's impressive that I can get 'iced grande 2% caramel macchiatto' out in one breath. (I have no idea what most of them are talking about either.)

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[info]julesnoctambule
2007-04-02 07:15 pm UTC (link)
I used to be a barista.
My drink of choice?

French-press coffee. Black.

If it's hot outside(like today, yuck), I might drop a few shots of espresso into some iced soymilk but that's as fancy as I get.

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[info]annabelle_lee
2007-04-03 06:10 pm UTC (link)
Let me see if I can use my Starbucks-fu on that (I actually learned it from some game I played on the Sbux site) order. You want a large, iced three shot caramel latte with 2% milk?

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[info]hristaesir
2007-04-03 06:17 pm UTC (link)
I think that's basically it. I honestly don't know the exact anatomy of the drink aside from the 'iced' and the '2%'.

Oddly, in Los Angeles (where I am from) there is no 1%-2% distinction. You just say 'percent' and they make it with low-fat milk. In Seattle (where I live now) they have 1% and 2%, and you have to specify. It took me a while to get used to it.

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[info]annabelle_lee
2007-04-03 06:21 pm UTC (link)
Huh, that's pretty cool. NY is the same as Seattle with the 1% and 2% distinction, though, so I've yet to see the percent thing.

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[info]puipui
2007-04-03 06:36 pm UTC (link)
16 oz vanilla latte with a bit less milk and vanilla plus extra foam (at least I think that's a macchiatto, IIRC) over ice, made with 2% milk, with a shot of caramel drizzled over it. I think it's only two shots of espresso, though, if you don't specify a triple grande.

I might be wrong, though, since I don't actually like or drink any kind of coffee at all. I just live near Seattle.

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[info]annabelle_lee
2007-04-03 06:43 pm UTC (link)
No, that sounds about right. I realized I bloopered up something afterwards, but I didn't know what.

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[info]artimusdin
2007-04-04 08:10 pm UTC (link)
You're about right. It's 16oz vanilla latte - 1 pump of syrup, same amount of milk and froth unless specified otherwise if hot. If it's iced, though, you take the syrup, put the ice in (because it's supposed to be a layered drink and the ice will keep everything from mixing together), add the milk of your choice, add the two shots of espresso, then add caramel. If done right, you should have a layer of vanilla syrup at the bottom, followed by milk that gradually gets darker with espresso the higher up the cup you get with the caramel veining it's way down the sides and collecting on the bottom. [/starbucks barista]

Why am I reading about starbucks on my day off? WHY?!? *sobs*

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