Living on the caffeinated edge

or... the perils of liking a good coffee!

Okay so my usual coffee is a double macchiato, which I affectionately call a Mac Daddy. I drink these because I like a strong coffee. One shot usually isn't enough, hence the double. Secondly, if the coffee isn't quite awesome enough, the teaspoon full of milk is enough to take away some of the edge. I don't put sugar in there.

What can go wrong with this beverage? Well I'm glad you asked. One confusion is that when I order it as a double macchiato, they put in quite a lot of milk to go with it and it ends up resembling some kind of strong latte. In Melbourne I can call it a long macchiato but in Sydney that usually results in far too much explaining what they need to do.

The reason I started on this rant in the first place is that twice this year so far I've asked for a strong macchiato, and, much to my surprise, I've ended up with a strong mocha. The first time was up in Terrigal and quite frankly what they gave me was vile. The second time was this weekend in a French patisserie in Stanmore. Not vile but I really wasn't after a warm milkshake.

What I'm looking for now is suggestions on how to order my beloved Mac Daddy and actually get what I want without being condescending to the maker of the coffee. I know that when I'm out and about there's already a risk that I'll have a not so good coffee; hence the tiny bit of milk insurance policy, but I really don't want to end up with a mocha again.

p.s. in case you are wondering why I don't take them back, I've really not wanted to wait again for something else potentially equally bad to turn up. I drink what I can to get my vitamin C, and then find something a little tastier.