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I sat in a mall sipping a skinny latte coffee, awkwardly selected from a menu as long as my arm.
A new delicatessen downtown now serves latte coffee; the traditional stores, with names like Alan's Ace Hardware and Bert's Drugs, compete with Walmart.
At work I don't snack apart from a few chocolate croissants mid-morning to keep the wolf from the door, and I'll always have a latte coffee.
Starbucks opened its Forbidden City shop a month ago with a signature menu board advertising the usual Americano and decaf latte coffee and a glass display case filled with fresh glazed donuts, cinnamon rings and banana walnut muffins.
We sit at one of the tables that spill out onto the square, and I learn that Trieste even has its own coffee terminology: if you order a cappuccino you are served a caffè macchiato (an espresso with milk); you need to ask for a caffè latte (coffee with milk) instead.
No unnecessary gingerbread latte coffee cup Snapchats, no countless Christmas tree selfies to find the best angle, and no more Instagram posts of Christmas gifts.
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"They don't have latte coffees in Italy – they'd think you were mad for wanting one," says food writer Tim Hayward.
Bailey Moreland, 25, a barista at Meg-A-Latte coffee shop, carries a stun gun everywhere she goes.
I ordered my wife's tall caramel latte, a coffee size meant for children, while I ordered a man-size venti caramel latte for myself.
Clear-eyed, square-jawed and fond of java fuel (Viesturs may like his air thin, but he ordered a double latte grande coffee), he could have been mistaken for any of the countless software engineers lounging about in similar haunts in his adopted hometown of Seattle.
Now the owner, Jean-Philippe Iberti, and three partners, including Douglas Wolfe, above, have opened a relaxed but very focused brick-walled cafe in TriBeCa, where well-made espresso, cappuccino, latte, American coffee and some teas are served, properly, in china cups ($2 to $3.50).
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com