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WR 220 Discourse Essay
Half-Caf Double Decaf Decaffeinated Half-Caf
There is a world many have not visited, but which many more live in. It is the world of the highly and perpetually caffeinated, otherwise known as a coffee shop. Surrounded by the potent aroma of espresso beans, the resident barista (one who makes and serves coffee) smiles as she cups with the ingredients to produce delectable beverages, unparalleled by soda or even water. Customers weary eyes and monotone voices are revived as the drink is passed out the window and into their anxious hands. Once coffee has found its beloved consumer, all is right with the world. The family of coffeehouses has numerous members, all whom share a great pride in their belonging.
There is a relationship that builds between employees and customer. The “regulars,” as daily or twice daily customers are called, are known by their name, customary drink, and sometimes their vehicle. “Oh, here comes big french vanilla latte” one of the baristas will call out, and as the red Ford Taurus pulls up to the window, another greets the car with, “Hey there Roy, How are you doin’ today? Is it going to be the usual?” And before Roy can even reach for his wallet, his cup of flavored milk and espresso is in his drink holder. The interaction often produces a lot more than just a discussion of 2% or Nonfat, as baristas learn sometimes more than they would rather know. Some customers remain almost mute as they wait for their beverage, while others share their daily events, past memories, and even sex lives. The experience becomes a social one, where personalities are unveiled in hopes of some connection. Nearly all that customers share is appreciated, though conversation is certainly a “take” relationship, rather than a “give,” The barista is there to listen, occasionally responding when appropriate. While serving coffee remains first priority, providing an ear is a close second. A therapist of sorts, though certainly never to an unwilling patient. And so a kinship has been built over smoothies and hot chocolate with whip cream. As far as the customer knows, the people that prepare their coffee everyday are always happy. “It must be all that caffeine,” they may say. But what the customer does not always see, is what happens when they drive away. This coffee community is just like any other that unifies over good experiences and bad. A cheery customer, grateful for the equally cheerful service, will sometimes leave a generous tip. This yields positive discussion about the regulars that are a pleasure to serve, “How nice. Nick just left a four dollar tip!” Then, there are the occasional (and thankfully rare) coffee drinkers that refuse to show kindness. Smiles are not offered with the reception of drinks made perfectly to individual order. The customers that rudely request “Make me a big white chocolate mocha, 128 degrees, whip cream, and a pink straw,” are likely to receive a negative rating from the makers. “How nice” gossip has been replaced by “what a bitch,” though only to those truly deserving of such categorizing. After the window shuts, and the vehicle pulls away, the gossip begins if something inspires it. For instance, a customer who shares their marital problems, may become the subject of a trivial conversation, in which employees voice their opinions or concerns. Some discussion could sound like this: “Oh, poor Doug. He should just leave his wife.” And another will offer, “Yeah, but I feel bad for their little boy.” And so the window disappears and lives immerse in one another, if only for two or three minutes. The baristas are not always happy, but it is their job and family role to ensure the customer will never be the wiser.
There is a shared language that passes not only from uniform clad body to the other, but that also belongs to each person on the opposite side of the window. The members of this “club”, know words that may draw “Is that French?” from outsiders. Sizes may be universal, except to Starbucks-goers, who have the choice of tall, grande, or venti. One may attempt to order a “tall,” thinking that height would equate to the largest cup, but they would actually be getting a small. Some may think “grande” (which is “big” in Spanish) may also correspond to the largest size, but they would be disappointed when they were served a medium. And if, by some chance, one was lucky enough to guess what “venti” meant, then they would be the only ones to receive the full 20 ounces. Outsiders may be less intimidated by menus that use the old fashioned small, medium, and large or 12oz, 16oz, 20oz (and even some have a gluttonous 32oz!). This way, new members are welcome to join the family, without needing first to learn another language. Cup size is just the beginning, for the next step of acquaintance is the actual beverage to fill the cup. This is where a class for Coffee 101 would come in handy, but the following chart serves as a quick reference/survival guide to understanding what is being ordered:
Latte: Espresso & Milk ( Choose from nonfat, 2%, or whole milk. Flavor optional) Mocha: Espresso & Chocolate Milk (Flavor optional) Italian Soda: Calistoga Mineral Water & Choose from over 35 flavors Chai: Black Tea w/ vanilla and spices & Milk Freeze: Espresso & Milk; Frozen (Flavor optional)
A somewhat peculiar rivalry exists between the different coffee families. One would not dare praise Starbuck’s coffee inside a Dutch Bros., and vice versa. If one is to frequent a multiple number of businesses, it is best to keep it hidden for fear of rejection from one place or the other. Truehearted customers of one shop will swear it’s the best coffee, staff, and service, and that is why they keep coming back. This is what makes a successful shop and an enduring family; not the actual drinks which tend to be fairly similar from location to location, but the people who actually make the drinks taste better by making the experience better. Coffee has the ability to unify people by creating a shared language, an attachment by interest, and an appreciation for the vast benefits of belonging to an espresso family. Both employees and customers communicate in a speech that sets them apart from those outside the coffee association. Each possesses a deep affection for consuming deliciously caffeinated beverages, serving them, or simply being a part of the exchange. Thus, a family emerges amidst milk, hazelnut syrup, espresso beans, and life.
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