Out of curiosity, was the short mac Nikessi a double shot espresso (one shot from a double basket, anywhere from 14-18g), or a single shot made by splitting a double shot into two? I would be disappointed, as the milk would have destroyed the shot. I believe a coffee establishment should clearly identify its drinks. It can be as simple as an A4 printed page, explaining what each drink is. There is too much ambiguity out there. The drinks should also be labeled as to how many "espresso" shots it contains. That way the customer is aware of what they will get. I despise these minimalist hippy coffee shops with no signs, and no prices. In my book, no price means it is free. They need to get their act together. As someone with years of retail experience behind them, I view these places as clueless wannabees. It may be trendy to scratch a few words on a blackboard in a manner that resembles a 4yr olds writing ability, but it is totally unprofessional to me. Retailing 101. The silent salesmen is a sign with an accurate description and price of the goods for sale. Far more effective than any unshaven, cravatt wearing skinny jeaned hipster with attitude. Male or female. Another example of a pet hate. Ordered a double shot ristretto in Cibo in Adelaide (on a recent trip). Was charged an extra $1. Also ordered a latte for my colleague, also to be made with a double shot ristretto base. The same surcharge applied. Whilst sitting down, I could see the barista make the beverages. I ordered another round 15 minutes later, just a ristretto, and a latte with a ristretto base. No extra shot. Watched the shots being made. They were identical in taste and volume to my "double" shot. No surcharge this time for the mythical extra shot. The money was not the issue, it was the lack of conformity. I hate ordering a ristretto and receiving two teaspoons worth of coffee in the cup, hence always engage the barista as to what they use and how much volume to expect. In Italy (whilst on a recent holiday), my wife was consistently served 30ml espressos, and paid from .80 to1.20 Euros for the beverage. All were very good. She is yet to enjoy an espresso from a QLD establishment. These days I am probably viewed as the obnoxious customer who dares to ask what they are about to receive, instead of being grateful for the privilege of gracing their establishment during their limited opening hours, and sampling their limited offerings. No wonder the Starbucks are always well patronized by tourists.
