Woe is me. I feel terribly spoiled/petty for complaining about this... but why can't baristas make a correct latte anymore? Does anybody hear me on this one?
By definition, a caffe latte is one third espresso, two thirds steamed milk, a 1/2-1/4" layer of foam on top. The foam is the cherry to the sundae, the torn basil on a margherita. My point being: it is an essential part of the whole. For the past month, I have been secretly compiling case evidence against my neighborhood Starbucks, four locations in all. (I don't actually have evidence, its all personal testimony so you will just have to take my word on it.) Where has all the foam gone? ::Sigh:: They just don't make 'em like they used to.
In order to avoid the mistakenly milky latte, I have to add yet another modification to my "drink". Today, my drink became: double-tall-nonfat-extra foam-one splenda latte. Ooooh no. No sir. No siree. Tomorrow, my drink will become: tall Americano, no room for cream. I'm so hardcore.
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