If you’re going to shell out $5 for a coffee, it’d better be amazing. But sometimes, it’s not the coffee shop that’s to blame for your bad cup of joe. It’s you. So we asked a barista at a popular coffee shop in New York City to weigh in. Here are the six things she’d never order if she were the customer.

如果你要花上五美元买一杯咖啡，那它最好是让人赞叹的。但有时候，你并不能因为你点了一杯糟糕的咖啡而责怪咖啡店，而应该责怪你自己。因此我们邀请到了一位工作在纽约很受欢迎的一家咖啡店的咖啡师参与。如果她是顾客，下面是她绝不会点的五种咖啡。

Unless you’re ordering a drink made with steamed milk, like a latte or a cappuccino, baristas aren’t able to control the temperature of your drink.

除非你点的是用热牛奶做成的拿铁或者卡布奇诺，否则咖啡店员无法控制你的咖啡的温度。

So if you’re ordering your Americano (a shot of espresso with water) extra hot, they’re just serving you the same boiling water as everyone else. Or they’re zapping it in the microwave, which completely defeats the point of ordering a fancy Americano in the first place.

因此，如果你点了超热美式咖啡(一些兑了水的浓咖啡)，他们也只能为你供应和别人一样的沸水。或者他们将咖啡放入微波炉煮，而这完全破坏了你最初点一杯怡人的美式咖啡的初衷。

“BONE-DRY” CAPPUCCINO

超干卡布奇诺

For the uninformed, here’s the recipe for a cappuccino: one-third espresso, one-third steamed milk and one-third foam¹. A wet cappuccino is a little more milk, and a dry cappuccino is a little more foam. But bone-dry? That’s just bubbles, which is both a pain in the butt² to make and not even really a beverage³, but a bunch of air. Are you sure you want to pay five bucks⁴ for that?

对于一些外行人来说，以下是一杯卡布奇诺的配方：三分之一的浓咖啡，三分之一的热牛奶，以及三分之一的泡沫。一杯湿卡布奇诺含有稍多些的牛奶，一杯干卡布奇诺则含有稍多的泡沫。但超干卡布奇诺?只不过是一堆通过挤压而成的泡沫，甚至都算不上一杯真正的饮料，只是一堆空气而已。你确定你想要为这些花费五美元吗?

SKIM SOY LATTE

脱脂豆浆拿铁

Soy is a thing. Skim milk is a thing. Skim soy is not a thing.

豆浆是一回事。脱脂牛奶是一回事，脱脂豆浆就不是一回事了。

CAPPUCCINO WITH ALMOND MILK

卡布奇诺加杏仁乳

Remember what we were saying about the air bubbles? Whole milk creates a fluffy⁵, dense⁶ froth that’s perfect for cappuccinos. Put almond milk under the same milk steaming wand and you’ll just end up with slightly thicker almond milk. Sure, it still tastes good, but it’ll be less like a cappuccino and more like a latte. If you’re expecting a cappuccino with lots of foam, stick with cow’s milk.

还记得我们是怎么说那些空气气泡的吗?全脂牛奶营造出轻柔又密集的泡沫，对于卡布奇诺来说非常完美。把杏仁乳放在相同的牛奶蒸汽棒下处理，最终只会得到稍微浓一点的杏仁乳。当然，它尝起来还是很好，但是这让它不像是一杯卡布奇诺，更像是一杯拿铁。如果你希望你的卡布奇诺有很多的奶沫，只喝牛奶卡布奇诺就好了。

BUTTERBEER LATTE

黄油啤酒拿铁

You’ve read all about the secret menu on the Internet, so if you go to the coffee shop on the corner and order a Butterbeer Latte, everyone in the store will know how to make it, right? Nope. Baristas aren’t trained to make secret menu items. Although they’ll probably be happy to make it for you, you’ll have to talk them through it. (And don’t forget to tip.)

你已经在互联网上读过了有关这份神秘菜单的一切，所以如果你去街角的咖啡店，点上一杯黄油啤酒拿铁，每一个在咖啡店的人都明白怎么做，对吗?错，咖啡师没有接受过制作神秘菜单上的商品的培训。虽然他们可能很乐意为你做一杯黄油啤酒拿铁，你将需要跟他们讨论一下关于黄油啤酒拿铁的细节。(而且别忘了给小费)

DRIP COFFEE RIGHT BEFORE CLOSING

关门前最后一滴咖啡

Although there isn’t anything technically⁷ wrong with coffee that’s been sitting around for a while, the chances of your barista making a new carafe⁸ a half hour before the store closes are slim to none. For fresher coffee, order a pour-over cup or an espresso-based drink. (Just not a skim soy latte.)

严格来说，虽然放了一段时间的咖啡没什么问题，但是咖啡师在打烊前一个小时为你新做一杯咖啡的机会也很渺茫。要想要更新鲜的咖啡，现倒一杯，或者点一个浓缩咖啡饮料。