“Make it right or call it something else.” that’s one of my food mottoes. After multiple attempts at, nicely, asking Starbucks workers (and other coffee shops) to make a cappuccino I would get the gruel/Latte or whatever it is. I think they do this because a real cappuccino would only fill half the now standard small coffee cup – I remember a small cup was 6-8 ounces. In the end my attempts were getting costly because I ended up throwing the hot milk with a dash of coffee mix away. Wonder what a Latte looks like?

As a matter of fact, Starbucks USA and European coffee shops have the Americano coffee which is just espresso with added hot water. Why can’t we have the Americano Cappuccino and the European Cappuccino side-by-side on the menu?

To end my rant, here is what I do today. I look for coffee shops that have Lavazza brand beans. Tip: just cause the coffee shop has Lavazza logo paraphernalia laying around does not mean they have Lavazza coffee, like a shop in Loma Linda, CA. Grrr!

Lavazza beans are great and the first time I had a cappuccino with Lavazza, in an Italian owed shop in San Diego, I froze with the cup attached to my lips because of the angels singing to my gastronomic soul. This was before I realized I had a passion for food. I asked the Barista about the coffee and he exclaimed, “Lavazza! The best!” I said, “Of course!” desperately wanting to wave my hand through the air like him.

To the person who created this post I say thanks. Now I know I’m not alone in the the definition of a real cappuccino, or what really is, “a cappuccino.”