Too hard too soon? Is that even possible?

I worry (ok, infrequently) that I've peaked too early sometimes.
Eight years ago, I started, a little chocolate, a little milk, (a lot of) sugar.
I slowly graduated to cappuccino, enjoying the chocolate on the foam with my spoon. Gradually I came to loathe the foam though, spurning it in favour of its milky sister, the Flat White. Occasionally I asked for chocolate on my minimal foam, to rekindle the days of old.

But I soon tired of the flat white too, especially if it was too hot to drink. I started asking for my takeaway "not too hot" and learnt this translates to "warm" in barista.
I made friends with the coffee shop near my store, "warm skim flat white with 1". Day in, day out, I changed stores and my order came with me, making new barista friends along the way.
But it would go cold, even though I had made the effort to ask for it warm so I could drink it right away. It was too big, even a "small".

Before I knew it, my interest in the "small flat white warm skim with 1" was waning. I was flirting with a second shot, but it wasn't enough to hold my interest. I needed something new, something different.

I discovered- the macchiato.

We became instant friends. I was nervous at first, it seemed like a big change, much bigger than any other step I'd taken. Once I started though, I was hooked, I couldn't get enough. I didn't feel bloated and full if I had two in one sitting!

Have I gone too hard too early though? Where is there left to go? Single Espresso? Double espresso? What hope is there for me......