I think a lot of people get the wrong idea of who we are because our menu is different. I'm not trying to be a jerk, but I sometimes have to ask questions to figure out what customers are trying to order. To me, it's simple. I decided what drinks we are going to serve and I put them on the menu. When you come in, you can look up there and see what we offer, what sizes are available, and decide what you want. Of course, people are encouraged to ask questions and if someone shows interest in coffee, we are excited to tell them about it. So to me, it seems easy and obvious. If I walked into a sandwich shop, I wouldn't just walk up to the counter and say, "give me a BLT, but put an extra slice of bacon on it. And american cheese." If I don't look at the menu, I don't know if they even have a BLT. If I haven't gotten the BLT there before I don't know how much bacon they usually put on it and putting cheese on it before I even try it the way they serve it seems a little presumptuous on my part. I guess people are so used to going to nondescript, unoriginal "coffeeshops" that didn't put one bit of thought into their business and don't really care about their product, that customers think they're all the same.
So sometimes people walk in and say, "give me a macchiato." We don't make macchiatos. They're not on our menu. Espresso? Latte? Cup of coffee? We make those. But we don't make every single drink there is to make. That's not our shtick. We make a few drinks really well.
We have two sizes of hot drinks: Small and Large. 10- and 16-ounce. The small drink has two shots of espresso and the large has four. We have one size of cold drink, 16-ounce. We put four shots in iced lattes but only two shots in it if you ask for a flavored one. We serve double espressos. But not to go, only in a ceramic demitasse.
You walk in and order an iced soy latte with an "extra shot"... Sometimes we just make it the way we always make it without saying anything: ice, soy milk, four shots of espresso. Sometimes we ask for clarification such as, "how many shots did you want in it?" Obviously this is a bit of a loaded question. The answer is usually, "Uh, I don't know." Or "Uhhhhh, two?" Clearly these are people who haven't really been to the DoubleShot before. The way we make coffee is the way we think it tastes best and we hope that people will like it the way we make it. Notice I said "tastes best." We're not trying to juice you up with a bunch of caffeine, but trying to give you a pleasurable coffee-drinking experience. If people didn't go to crappy coffeeshops that put one shot in a 12-ounce latte and two in a 20-ounce, they wouldn't have to ask for an extra shot. The extra shot thing is a ploy anyway. They cheat you on espresso so you have to ask for an extra shot, which is an up-charge. It ends up costing you way more than you'll pay for a superbly-crafter drink at the DoubleShot.
Anyway, all I'm trying to say is we're trying to serve you great drinks. We put them on the menu the way we think they are the greatest. Give them a try that way. If you want, after that politely ask us to modify. We'll try to educate you and influence you to really think about the taste of the drink at that point, but keep in mind we work really hard to bring you outstanding coffees and hate to see them compromised.
Wow, that got long and involved. I was trying to explain our menu.
We don't do "shot in the dark" or "red eye" or "depth charge" or whatever you call it. It's because we've spent a lot of time creating the espresso blend and we still spend time tweaking it to taste right. Indiscriminately adding a random coffee to the mix will not make for a good drink; try an americano instead.
We don't have frozen drinks. No blender. Only iced.
I'm sure there's more stuff we don't have, but I can't think of them right now (or have never heard of them). I hope this answers your questions. Do you have questions?
I challenged you to design a sticker that represents the DoubleShot and a few of you responded. I like what I see thus far. I have printed a few of the first two stickers: one from Andrew Saliga and one from BJ Zorn. 
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