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A typical shift

An opening shift starts before the store does, often 5am: switch on the espresso machine, dial in the grinder, brew batch coffee, set up food, count the till. Then the rush, which in most cafes is two solid hours of pulling shots, steaming milk, taking orders and remembering names. Afternoons are cleaning, restocking and slower service. Closing is a deep clean of the machine, the grinders and the floor. You are on your feet the whole time and the noise never really stops.