Frio Cappuccino Coffee

Dear employees at this fine company. I have an admission to make. Look folks, I should tell you that I am not the best as measuring. I have ruined every cake I've ever made. I have made a lot of money in this business and have bought a very nice oven and it works perfectly. I cannot blame the oven for my consistently burnt cookies and cupcakes. It's the fact that I get all messed up and backwards when it comes to teaspoons, tablespoons, cups, grams, yards, gallons, ounces, and the like. For that, I apologize in advance.

The reason I bring you in here is because I have once again failed the exam and messed up the mix. For this run of our Frio Cappuccino, I have calculated that we add more water than we're supposed to add. There are pros and cons to this. Pro: we get to make more and the cost per bottle is less. Con: we get a watered down cappuccino. Now I've tasted it and I've got to be honest, it's not terrible but it tastes like it should have more body to it. I might add less sugar, too, but that's not why I called you in here.

This isn't going to close the factory. We've done well for ourselves, but we might make a little less on this than we did on any of our previous endeavors. If someone could just review my math next time we prepare to put a drink out, that would be great. There is pizza in the break room for anyone interested. If you aren't interested, why aren't you interested? It's pizza.