Mocha-Cappa-Frappa-Happy Ending
I am by no means a coffee snob or purist. I just like it light and sweet, while most of the coffee shops around me — both chain and individual — seem to start their roasts at “twice-burnt dirt” and go darker from there with no amount of milk or sugar saving it. I just get my favored light roast and make it at the office and pour in my own excessive amount of milk and sugar, as the only place I drink it is at work.
This particular day is different; it’s inventory day, which means we have to show up two hours early and get thrown right into the mix, with no time to sit down and make a cup. Good news: a new place has opened up just a couple of blocks from home on the road to work. Better news: the menu is in plain English, explaining what the different mocha-cappa-frappa things mean for plebs like me!
Bad news: they have eight different blends that all have different flavor notes and suggested foods to go with but nothing about how light or dark or strong or smooth they are. I resign myself to asking questions and being “that guy” as little as possible.
Me: “Hi, it’s my first time in here, so I apologize for this order.”
Barista: “Um, okay? Is there a problem?”
Me: “Nothing with you, I’m just in here an hour and a half before my alarm would go off, I’m sleep-deprived, I’ve got a headache, and I have no idea about the finer points of coffee. I’d like the biggest cup of whichever is your lightest roast, with extra cream and extra sugar, please.”
Barista: “Oof, that kind of day already?”
Me: “Once a year, yep.”
Barista: “Okay, well, you’ve described our breakfast blend. Do you like caramel or chocolate?
Me: “I like either, or both, but I’m on a bit of a budget; I’m not looking for any extra frills.”
Barista: “Okay.”
She takes a bit of extra time to get my simple cup together, and just as I’m about to ask about it, I hear the whipped cream going off.
Me: “Um, excuse me. I said nothing extra!”
Barista: “Don’t worry; whipped cream’s free!”
Well, that’s good to know. Then, she sets it down, and I notice the dark and light brown squiggles over the top and insides of the cup.
Me: “Okay, I know for a fact that the syrups aren’t free.”
Barista:“Technically, no, but it’s your first time here, you sound like you need it, and the boss says we each get one ‘good customer’ bonus per shift.”
Me: “Oh, my God, thank you, and thank the boss for me, too!”
Barista: *Laughing* “You just did!”
And that is how a good boss who covered the early shift during the grand-opening week ended up with a fairly regular customer until they had to shut down during the later waves of the health crisis — hopefully just temporarily!