My daughter really loved my coffee this visit! I got some of my secrets from a coffee book on display at work, then did my own version. For each mug: 1 Tablespoon regular Yuban, 2 Tablespoons decaf Yuban, 10 ounces freshly filtered water. Duh Rules: always fresh water, warm the mug and the milk or soy milk (I set mine on the coffee maker while it brews.) Never let it sit around for more than an hour regardless of what your coffee shop gets away with.
Recently I shared a table at wonderful Priscilla's in Toluca Lake with someone who used to live in the area. He gave me a lot of history about Priscilla's introducing gourmet coffee to the area and getting people interested. I had to confess (tho I'll never leave Priscilla's) that I recently stopped grinding my coffee and went back to Yuban because I love the smell I used to love when I opened the can.
What has this to do with backtalk? In another local shop I've seen women meekly accept coffee that was not what they ordered and not prepared as they asked. We are the customers! It is not only okay to hold out politely for what we ordered, it helps the shop keep up its reputation for service. Really.