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The Student News Site of Stony Brook University

The Statesman

The Student News Site of Stony Brook University

The Statesman

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    A Barista’s Tale

    The end of the semester brings countless hours of studying and completing final papers, which ultimately lead to students staying up late and pulling all-nighters. Somehow, students manage to roll out of bed the next day and get to their last few classes or to their final exams, but a lack of sleep leaves students tired. Students can attempt to stay awake by taking advantage of the numerous coffee places around campus that provide students with daily doses of caffeine. Dunkin Donuts is available at Tabler Quad. Students can trek over to the Union to grab something from Starbucks. Kelly Quad is home to Kelly Coffee and Tea House.

    According to ico.org, the website for the International Coffee Organization, an intergovernmental organization for coffee, the caffeine found in coffee “can vary greatly, depending on its origin or the composition of the blend, the method of brewing and the strength of the brew.” The website says that “one or two cups of coffee can make one feel more awake, alert and able to concentrate,” something much needed for sleep-deprived students. It seems people in general take advantage of coffee, because ico.org calls coffee “a universally popular drink, with over U.S. $70 billion in retail sales a year.”

    Baristas make your drink of choice, whether it is coffee or another specialty drink, just the way you like.

    Elaine Perez, a junior sociology major, has been working at Kelly Coffee and Tea House for about a month. The training she experienced after being hired focused on preparing drinks and customer service. Perez works at the café at lease 20 hours a week on average.

    With a month of experience under her belt, Perez recalled her first day on the job as “very hectic.”

    “But I knew it could only get better,” Perez said in an email. “Now, I can handle large crowds and I can make the beverages without a problem.”

    “She’s really quick to pick up on everything and her professionalism really helps while working because she really didn’t require that much training and her customer service is above expectations,” said Christopher Carroll, a senior studio art major and head manager at Kelly Coffee and Tea House.

    Jason Rech, a junior political science major and international studies and Middle Eastern studies minor who works as a student manager, said “She knows how to do everything.” He added that she “works hard” and “never has any problems with customers.”

    Still, working as a barista is no easy feat.

    “The hardest part of being a barista is remembering smoothie and creamice recipes,” said Perez, whose favorite drink is the Chai tea Latte. “The easiest part is making a mess while creating a ‘masterpiece’ and meeting new people.”

    Some people, though, have complimented Perez on her service or the “masterpiece” she had prepared for them.

    “It’s a nice feeling,” Perez said.

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