I appreciate the third wave coffee shops that have popped up in the valley over the last couple of years. I love what Cartel, Press, Echo, et. al are doing for the coffee culture. Cartel has the best Iced Toddy I've tasted, Echo the best pour over and most consistently bright latte art, and Press wins the \""most knowledgeable barista\"" award. \n\nBut I take issue with the way in which Giant is attempting to do this. \n\nI have worked in three coffee shops with varying degrees of coffee cred, and I appreciate the spectrum of a coffeebar menu--from drip, pour over, french press, espresso. I don't drink Starbucks, but appreciate their role in the second wave introduction of coffee to Americans--especially in the 90's.\n\nTwice I have gone to Giant in an attempt to get my favorite summertime coffee beverage. Two shots of espresso with a little chocolate and half and half shaken over ice. The result is a wonderfully frothy, refreshingly sweet cup of love. \n\nThe first time I went in I was frankly told that \""No, I can't do that for you.\""  No further explanation. No lengthy lecture about how the ice \""shocks\"" the espresso. No discussion of the integrity of the espresso. After this, I shrugged my shoulders, ordered a double espresso. Sure, I was impressed with the sparkling water (as I would receive in Europe)  I was given as a refreshing cap-off to my beverage, but it wasn't what I originally ordered. So, then, unsatisfied, I attempted to order my other summertime staple: an iced toddy. It was different, sweeter, nuttier than I'd had in awhile and I appreciated its character.  Luckily for me, the cranky barista who refused my order had left, so I went back up to ask about their toddy; what kind of beans they used, how long they let it cold brew, etc. It is a mix of all their beans, the girl said. \""Do you like it?\"" she asked. \""Yes!\"" I said. \""Oh,\"" she said, \""I forgot, we also pre-sweeten it.\"" No wonder. It's interesting that they sweeten their toddy, but won't serve me my drink. \n\nThe second time the gentleman listened to what I wanted and, again, I was told that they can't do it. I was told that they \""respect the fragility of the espresso\"" and \""we serve our espresso in a more traditional manner.\""  At least I was given a reason, and I respect that. \n\n But let me contrast this with my experience at Press Coffee. \n\nAt the bottom of Press' menu they have a little sign that reads \""if you don't see your drink, ask us.\""\n\nSo, one day, I did. And the barista listened to my request and giddily told me that he'd gladly make my drink, and beyond that, it would probably be the best one I've ever had. \""Why do you think it will be the best one I've ever had?\"" I asked.  He told me that Press believes that all of their ingredients are the best of the best and that any combination of them will produce a superior tasting drink. When I told him what Giant did (without naming names), he went above his call of duty in order to try and educate me (a critical phase of the the third wave). He defended Giant--he felt that protecting a beans integrity is important, while using this as an opportunity to talk about how third wave shops need to do a better job not alienating customers who have unique tastes. \n\nI understand that Giant is not alone in refusing drink orders:\n\nhttp://andiamnotlying.com/2008/murky-coffee-arlington-hold-that-espresso-between-your-knees/\n\nBut I am not that obnoxious customer who doesn't understand espresso. I'm an ally, someone looking to refine my tastes, expand my understanding of coffee and the third wave. I can't tell you how much I appreciate baristi like those at Press. They're the ones who are going to \""convert\"" the Starbucks drinkers, and, ultimately, conquer the world's coffee tastes. If Giant doesn't change their attitude I'm afraid their going to alienate a growing base of customers looking for top-quality coffee.