Serious Eats - seriouseats.com

lol

Apparently said barista is not familiar with the Americano? Or with the concept of espresso affogato, whereby the espresso dilutes/is diluted by ice cream? Or espresso granitas?

My favorite cheese is Cypress Grove's Humboldt Fog. It's a great goat cheese with a line if blue gray ash running through the center, with a creaminess towards the rind. Although I primarily eat it with a baguette, I did have it in an amazing dessert at the late Hawthorne lane restaurant in San Francisco -- they used it for a cheesecake. delish.

Martha's recipes are always foolproof. I tend to look to them first when trying something I've not tackled before, like the first time I made red velvet cake (it turned out delish.) My favorites though are her biscotti recipes -- they create a flavorful biscotti that is not so rock hard as to require dipping in espresso (a nice option from time-to-time but a pain as a requirement to eat a quick snack.)

June Taylor's preserves are a highlight of any trip to the SF Ferry Plaza Farmers Market. My favorite is her Santa Rosa Plum conserve. She also makes a few fruit sauces that are great over ice cream.

I would actually be more likely to frequent a business that sticks to their guns like this. Similarly, there is a restaurant in L.A. that does not cut their pizzas, and offers zero substitutions on anything on the menu. There are plenty of places that pander to bullshit requests, and people should go there instead. Would I reject a request for a welldone steak? Depends on how badly I needed the business. If I'm a hopping neighborhood joint and I'm getting the good stuff, Marin Sun Organics or something like that, hell no I'm not going to insult the life of that animal or the farmer by serving it well done. Money is not a substitute for integrity.

"Customers are not entitled to have whatever they want at any time, just because they're customers."

But reasonable accomodation is key to return customers. The publicity generated by this non-incident is massive.

My issue is that this place does make iced coffee beverages, and one with espresso no less. Why they are making a fine distinction on this one point is beyond me.

But hey, it's there right, and their business. Just don't expect to see me there -- I'm one of those awful iced espresso drinkers, because between the hours of breakfast and dinner, I like my coffee -- all coffee -- chilled. That's just the way I am.

While Starbucks or another corporate coffee chain might serve the ice without flinching, he doesn't want Murky Coffee's top-notch beans to taste like a "ghetto latte."

The problem with the ghetto latte from the owner's view is not taste -- it's cost. It means the customer is saving money by not paying for milk and instead filling his/her cup with free milk or cream from the bar.

Someone said maybe the shop doesn't sell iced drinks -- not the case, if you read the full story you'll see that they offer other espresso drinks iced including iced Americanos. The difference is that this customer didn't want the extra water. Hence, leaving space in the cup and allowing him to make a ghetto latte (which he apparently had no intention of doing). I suspect this is the main reason the shop has this policy and not because they are worried about the taste.

@Erin - somehow I missed your Nicholson remark. I clicked the "note" link and then went to comments. Great minds think alike though, eh? ;-)