Blame the barista. The quality has gone down significantly over the last decade. It’s either a tall in a venti cup. A flat white when it should be a white mocha. Or a mocha. In the end, it’s still a quick service restaurant. Training is an expense. Now they just press buttons. If my local cafe could deliver me coffee that would be great, until then I’m short on time and hit the drive thru.
Say this next time: “Cappuccino, whole milk, no foam” and see what they do.