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A typical shift

Open at 6am. Dial in the grinder, taste a shot, adjust, taste again. The morning rush runs from 7am to 10am and never stops: drinks, food, the till, all at once. Mid-morning you restock, bake off pastries and clean. Afternoons are slower, with regulars and laptop workers. Close means scrubbing group heads, backflushing the machine, counting the till and mopping. Most cafes are done by 6pm.