28 January 2011 (web)
What are the salient lessons here folks?
1. Have enough staff to take orders and make coffees.
2. Make sure said staff are trained to make good coffee.
3. Ensure your coffee cash register isn't at the back of a big shop, away from where you ordered your coffee.
Way disappointing. Ordered a double ristretto. Ended up pouring it in my milkshake as it was basically unrecognisable as a ristretto and was pretty (ok, really) bad.
Try Cafe Odo instead.