Perhaps the world's true heroes, Baristas are the reason that college students and "real-live adults" can make it. Many think that being a Barista is an effortless job. These must be the people that don't see us pacing frantically to and from the drive-thru window trying to get customers started with their day.

Those who work at a coffeeshop typically start their day about an hour and a half to two hours before the typical 9-5 worker. Think about it, they have to have coffee brewed and bakery items frosted by the time everyone else is one their way to work. Customers can start rolling in around 6:30 or 7:00 in the morning and they expect their morning cup to be just the way they like it, fresh with a little bit of cream and sugar, or black-- you get the point.

Let me run you through a typical day. Depending on the area where your coffeeshop is located you may get up around 5 or 5:30 to arrive at the coffeeshop a half hour later. You unlock the door and turn on the lights. The first thing you do after putting your things down is grab the brew pot and beans which you measured out the night before. Oh, and start preheating the oven. The beans which were roasted just a few days ago (if you work at a coffeeshop that serves good coffee) go into the grinder and then into the basket. It is essential to start your first pot right away because customers will be wanting their morning joe before you know it. While that is brewing start your scones which have been frozen and sat out overnight to ensure easy baking.

Ok, you've got the essentials started, now you can put money into the cash register and begin turning on the rest of the lights that you missed in your rush to start working. But hurry, your first pot is done and it's time to start the next one! It is important to brew your coffee in a the correct order. This varies based on customer favorites, but you almost always start with the House Roast, the roast that your customers can always rely on to be there when they need it. Then for those that like a stronger flavor, move on to the Dark Roast. These two are usually more popular in the morning for those that are still trying to wake up. For those that come in daily just to have a cup and a muffin, brew the flavor of the day and then finish with decaf. While the second pot is brewing you might do some clean up that was missed from the night before. There is always some dusting and a window that needs to be cleaned. Ding! The scones are done and it is time to frost them. Of course, wash your hands first. By the time you are done, your second pot will be finished. Stock the bakery case, and look out to see a customer waiting for you to to open the gate. It is typical for customers to be out there at least 15 minutes before you open. Being a caring Barista, you open up early just for them. But most likely you've already had some people come through the drive-thru, so really you were open as soon as you walked in the door. Now that the gate is open, you must finish brewing coffee and continue to wait on customers at the same time, which will be a continuous task until about 9:30 or 10:00 when they have arrived at work. In most cases you will be by yourself until about 8:00, so good luck with that!

After the morning rush, wash your dishes because you will need them again, and very soon! It is now time to prep for lunch. More than likely you have already started the soup during the coffee rush because the local artists will be in promptly at 11:00 and they will expect their favorite soup. Cut your vegetables and make sure the meats are ready. Pull your bread out of the freezer and plug in the panini press. Once lunch starts, there is no turning back and no room for error. It can really put a twist in your day if you don't have enough chicken thawed, or greens cut for salads. The minimum amount of people you really need to do this is two people in the kitchen and one waiting on customers and making drinks. Yes, lunch time can be done with only two people, but believe me, sometimes three isn't even enough.

There is always at least one customer who asks for something that isn't really an option, but you do it anyway because you want them to come back and enjoy themselves. Many times you make old items that used to be on the menu because they are still a favorite for your "usuals".

After what seems like an infinite amount of lunches, it's time to clean again! By now dishes have been piling up and it is time to tear down the kitchen. Yay you! Things are a little slower because it will be the casual shopper or wifi customer drifting in and out. Also depending on where you work, you might be closing in a couple of hours because it will be 4:00 and people aren't in the mood for coffee anymore. It is also more likely that there are only about four employees that can work on any given day and two of them are the owners. Needless to say, after a full day of work, it's time for a break. Did I say break? I meant, you feel like it is time for a break! Now that you are cleaning up and getting ready to close a steady rush of people will come in right about... NOW! It never fails, just when you think you can rest, you are right back up on your feet.

This may seem like a stressful job, because it can be, but here are some of the perks: Even while you are rushing to serve customers, you have seen your friends all day long. In a "mom and pop" coffeeshop, you've served your regulars from the time you opened to the time you closed. You know what they get before they ask for it. You know what time they come in and who they will be meeting. Sometimes you have their order ready before they get there. They have told you about their day and what new and exciting things are going on in their lives. These people who used to just be customers have become your friends. By now, it isn't just the coffee that puts a smile on their face, it is also seeing their favorite Barista! That is probably one of the most rewarding things of the job. It makes running like a chicken with its head cut off worth it. The fact that you can make someones day better is worth it. The free coffee is worth it too!

Here is one disadvantage of being a Barista: You will forever be the biggest critic of any coffee or espresso drink you taste!

But most likely you won't drink many coffees from other coffeeshops because you won't have time to!

This is the price the modern day Barista superhero has to pay... but it is so worth it!