'With chocolate on top?'
Despite daily visits, I haven't made myself enough of a regular at my local Gail's to avoid this question, and I wish I would. I think what I object to also is the go on treat yourself with something naughty delivery of the question. If I want chocolate, I'm going to buy a massive cookie with seven types of chocolate, rather than spoil a perfectly decent cappuccino with powdered pondlife.
My fairly recent adoration of cappuccino has gone hand in hand with having to say no to chocolate more than I care to. So it's wonderful to find a kindred spirit in Geoff Dyer (below). If there are enough of us perhaps we can rise up and save baristas across the country from having to even ask.
I remain loyal to the good old cappuccino with its tried-and-tested formula of thwarted hope and dreadful disappointment. A perfect cappuccino remains the supreme coffee experience but getting one's hands on one continues to be difficult. It has to be not too hot. The foam has to be integrated, not floating on the top like a kind of scum. This foam has to be uniform in texture, not bubbly. There must be no bubbles and there must be no chocolate on top. Most serious places do not put chocolate on the top but it is a good idea to specify "no chocolate". If you forget to specify and it comes with chocolate, you are within your rights to send it back on the grounds that it is not a "cappuccino" but a "cappuccino with chocolate on the top".