Erica Moon

“One espresso, please!” was my cue to grind, tamp, brew, and check the crema for honey-brown perfection - a shot of liquid gold. What began as a low-key teenage job at a coffee café turned into a love affair with the world’s third most beloved drink, coffee. At first, I just followed the steps: grind, tamp, brew, and repeat. I was initially oblivious to the science and art of brewing coffee, but curiosity quickly motivated me to explore the processes associated with the various coffee types (cappuccinos, lattes, espresso shots, iced coffee, frappuccinos… all starting by mastering the espresso machine). I began to wonder why each espresso shot tasted different: one perfect while the next one too bitter. I experimented, constantly adjusted the variables, until I found the perfect balance for each menu option and memorized how each of these small details, like water temperature and the compaction of coffee grounds, significantly altered the taste and characteristics of coffee.

But this simple after-school job didn’t just stop there. Behind the counter, I learned more than how to just pull the perfect shot of espresso. I tested my memory by memorizing all the drink recipes and pastry names. As no two shifts were the same, I also tested my adaptability. I had to adjust on the spot and stay patient with customers and any abrupt situation. Additionally, I worked on my social skills as I needed to communicate with customers as I took their drink and food orders, needing to smoothly deliver to my coworkers. This cafe gave me the opportunity to meet some of my closest friends! It was a space, teaching me teamwork and responsibility. I was fortunate to enjoy learning how to work efficiently with my peers and has taught me the real-world importance of how patience, precision, and persistence affect desired outcomes.