If you’re going to shell out $5 for a coffee, it』d better be amazing. But sometimes, it’s not the coffee shop that’s to blame for your bad cup of joe. It’s you. So we asked a barista at a popular coffee shop in New York City to weigh in. Here are the six things she』d never order if she were the customer.
如果你要花上五美元買一杯咖啡，那它最好是讓人讚嘆的。但有時候，你並不能因為你點了一杯糟糕的咖啡而責怪咖啡店，而應該責怪你自己。因此我們邀請到了一位工作在紐約很受歡迎的一家咖啡店的咖啡師參與。如果她是顧客，下面是她絕不會點的五種咖啡。
Unless you’re ordering a drink made with steamed milk, like a latte or a cappuccino, baristas aren’t able to control the temperature of your drink.
除非你點的是用熱牛奶做成的拿鐵或者卡布奇諾，否則咖啡店員無法控制你的咖啡的溫度。
So if you’re ordering your Americano (a shot of espresso with water) extra hot, they’re just serving you the same boiling water as everyone else. Or they’re zapping it in the microwave, which completely defeats the point of ordering a fancy Americano in the first place.
因此，如果你點了超熱美式咖啡(一些兌了水的濃咖啡)，他們也只能為你供應和別人一樣的沸水。或者他們將咖啡放入微波爐煮，而這完全破壞了你最初點一杯怡人的美式咖啡的初衷。
「BONE-DRY」 CAPPUCCINO
超幹卡布奇諾
For the uninformed, here’s the recipe for a cappuccino: one-third espresso, one-third steamed milk and one-third foam. A wet cappuccino is a little more milk, and a dry cappuccino is a little more foam. But bone-dry? That’s just bubbles, which is both a pain in the butt to make and not even really a beverage, but a bunch of air. Are you sure you want to pay five bucks for that?
對於一些外行人來說，以下是一杯卡布奇諾的配方：三分之一的濃咖啡，三分之一的熱牛奶，以及三分之一的泡沫。一杯溼卡布奇諾含有稍多些的牛奶，一杯乾卡布奇諾則含有稍多的泡沫。但超幹卡布奇諾?只不過是一堆通過擠壓而成的泡沫，甚至都算不上一杯真正的飲料，只是一堆空氣而已。你確定你想要為這些花費五美元嗎?
SKIM SOY LATTE
脫脂豆漿拿鐵
Soy is a thing. Skim milk is a thing. Skim soy is not a thing.
豆漿是一回事。脫脂牛奶是一回事，脫脂豆漿就不是一回事了。
CAPPUCCINO WITH ALMOND MILK
卡布奇諾加杏仁乳
Remember what we were saying about the air bubbles? Whole milk creates a fluffy, dense froth that’s perfect for cappuccinos. Put almond milk under the same milk steaming wand and you』ll just end up with slightly thicker almond milk. Sure, it still tastes good, but it』ll be less like a cappuccino and more like a latte. If you’re expecting a cappuccino with lots of foam, stick with cow’s milk.
還記得我們是怎麼說那些空氣氣泡的嗎?全脂牛奶營造出輕柔又密集的泡沫，對於卡布奇諾來說非常完美。把杏仁乳放在相同的牛奶蒸汽棒下處理，最終只會得到稍微濃一點的杏仁乳。當然，它嘗起來還是很好，但是這讓它不像是一杯卡布奇諾，更像是一杯拿鐵。如果你希望你的卡布奇諾有很多的奶沫，只喝牛奶卡布奇諾就好了。
BUTTERBEER LATTE
黃油啤酒拿鐵
You』ve read all about the secret menu on the Internet, so if you go to the coffee shop on the corner and order a Butterbeer Latte, everyone in the store will know how to make it, right? Nope. Baristas aren’t trained to make secret menu items. Although they』ll probably be happy to make it for you, you』ll have to talk them through it. (And don’t forget to tip.)
你已經在網際網路上讀過了有關這份神秘菜單的一切，所以如果你去街角的咖啡店，點上一杯黃油啤酒拿鐵，每一個在咖啡店的人都明白怎麼做，對嗎?錯，咖啡師沒有接受過製作神秘菜單上的商品的培訓。雖然他們可能很樂意為你做一杯黃油啤酒拿鐵，你將需要跟他們討論一下關於黃油啤酒拿鐵的細節。(而且別忘了給小費)
DRIP COFFEE RIGHT BEFORE CLOSING
關門前最後一滴咖啡
Although there isn’t anything technically wrong with coffee that’s been sitting around for a while, the chances of your barista making a new carafe a half hour before the store closes are slim to none. For fresher coffee, order a pour-over cup or an espresso-based drink. (Just not a skim soy latte.)
嚴格來說，雖然放了一段時間的咖啡沒什麼問題，但是咖啡師在打烊前一個小時為你新做一杯咖啡的機會也很渺茫。要想要更新鮮的咖啡，現倒一杯，或者點一個濃縮咖啡飲料。
（編輯：何瑩瑩）