Work loud.
Spill often.

Barista

Front line of the café. You'll pull shots of the Spilled Blend on our Gaggia, steam milk into velvet for flat whites and cortados, and defend the batch brew's honor when someone calls it "just filter coffee." Latte art is a plus; a functioning opinion on robusta is a requirement.

• Dial in espresso every morning (0.1g precision — the Gram Reaper is watching)
• Own the milk drinks: flat whites, cortados, cappuccinos, lattes
• Talk beans and gear with customers without being a snob about it
• Keep the bar cleaner than your search history
• 6+ months café experience preferred — loud enthusiasm considered