The Coffee Master

Due to recent circumstances at my local coffee-chain-that-shall-remain-nameless, I have stepped up to the plate to become the barista that can. The master barista that glides around the espresso station in an effortless flow of arms, milk, espresso and plastic lids. If you slow down the security tapes to half-speed, you can almost see my arms pump four squirts of mocha into the medium cup while simultaneously marking the cup with a script only decipherable to the most-trained super-barista.

Our manager has up and moved to NYC where people apparently are more willing to pay bigger bucks for his artwork. Another senior barista (who preceded me by only a few weeks) who would have taken the spot had to move back to Oregon for surgery on a cist near his spine. The 50-some-year-old employee who is a 7-year veteran of the company, was forever banned from the barista station for slapping the hand of a customer who reached into the station to get something.

So who is left? The guy hired nearly two months ago that is to be the center of the all that is the coffee-chain-that-shall-remain in our River North neighborhood. After a few days on stepping into the fray of employees at registers calling out drinks and customers gathering around like zombies waiting for another taste of blood, I am the sole Barista.

It is I who must use his innate attention to detail to magically make an iced, decaf, triple tall, sugar-free vanilla, two percent, extra hot latte appear out of thin air from behind the mechanized monster call the espresso machine. It is I who must battle the monster with my keen hearing and mutli-tasking ability to catch the scalding hot shots in labeled cups with syrup and other extras (even a freakin' packet of Sweet and Low) while finishing them off with the correct lid and cardboard sleeve (correctly labeled with the dreaded company logo). All the while never running out of steamed non-fat (not skim because skim could be confused with soy) or whole milk and never having the machine stop to have you empty out the spend espresso pucks, refill the espresso bean hoppers and never missing the next three drinks being called out by the company "partners" (as all employees are called in this communistic company).

And if by chance, I shall one day defeat this mighty monster, I can one day be called a shift supervisor (or if I can learn to swallow enough corporate BS) even Coffee Master (which is the communist term for asst. manager).