Starting the morning off with a delicious cup of coffee is a wonderful way to start the day. It’s even better when I get to make it myself in the best coffee shop in Perkasie. Walking into Rise and Grind Cafe before the start of every shift is both relaxing and exciting. Not knowing what the day will bring or who will walk in the door always runs through my mind as I clock myself in. Before I can even think about doing anything else, I go and say good morning to my coworkers who I also consider my close friends and even family. We catch up for a few minutes before I start my opening tasks. There are only a few parts of this routine like making sure that the cafe is as best it can be for customers. I’ll make sure napkins, utensils, and other necessities are stocked as well as straighten out a few things. The best part of this whole morning routine is smelling the fresh pot of coffee brewing and filling the air with the delicious aroma. I turn on the speaker and pick the music for the day. I love guessing what music I think the customers sitting in the cafe would like and seeing their faces light up when I pick a song they love. Finally, I’ll make myself a coffee to fuel my energy for the day. My go-to is an iced peppermint latte with oat milk. As soon as eight in the morning rolls around, so do our first customers. I will make a few lattes, cappuccinos, and maybe even a few matcha lattes to start off the morning.

Although those who aren’t baristas may think that making espresso drinks can be quite difficult, I can attest that it’s easy to get the hang of. Say you wanted to make a small, hot latte. You would start that by pulling your double shot of espresso by packing the measured grinds into the portafilter. Then all it takes is pulling the shots using the espresso machine and steaming your milk of choice with the wand and trying to create a vortex or a tornado-like movement in the middle of the frother. Finally, pour the espresso into a cup and pour in the steamed milk using a circular motion. If you want to get really technical then you can try some latte art as well.

In between making coffees, I will also bring out the delicious-looking breakfast to the customers that ordered food from our diverse breakfast menu. In the haze of chatting with customers, bringing food to tables, and making drinks I will lose track of a few hours. I know that it’s always mid-morning when Rise and Grind’s beloved regular customer Patty Evrin walks in and greets all of us with a smile and a witty joke. We will talk for a bit while I make her an iced coffee and she will gaze at the tempting pastry case we have upfront. “I love coming into Rise and Grind, it’s like a second home to me now and I love talking with the staff every day.” Ervin talks about why she appears in the cafe as often as she does. She knows that we feel the same about her. The hustle and bustle of the cafe continues, more drinks are made and more food is served. When I have the time, I’ll walk around the cafe and check in with all my coworkers, especially the chefs who I know will always brighten my mood.

Before the day dies down, I’ll cross paths with the lovely owner of the cafe and my boss Tina Toth. We exchange the details of our day, hers being filled with errands for the cafe. She takes a moment to admire the customers and her business before continuing with her busy day. It makes her so happy to see her business flourish, “ I’ve always wanted to own my own cafe; it’s always been a dream of mine, and seeing the support from the staff and community is just so rewarding.” Somehow, the day comes to an end quite quickly at four in the afternoon. Just like I completed my opening tasks, I complete my closing tasks. I start by washing all of the dishes, the espresso machine, and the counters. I’ll sweep the front of the house, sanitize all of the tables, and vacuum. I’ll say my goodbyes to my coworkers, turn off the music and the lights and head out the door after another great shift at Rise and Grind Cafe.