~~This essay
was previously published as “Love, Loss and Another Day at Work” in Glamour Magazine (2003)
I wake at 5:25 in the morning. It's
winter and New Haven is dark and crystalline. Not with snow--it's too cold for
snow, but a showy hoarfrost coats the slick black pavement of Whitney Avenue,
the shivering ivy and sneering granite gargoyles of Yale University, and the
clear-paned window of the brick-faced coffeehouse I work at downtown. I rise
slowly but shower and dress quickly, my feet bare against the tile floor of my
basement apartment. By 6AM, I will have taken the five-minute drive, traffic
lights still blinking yellow, parked my car against the curb outside the café
and lurched my key inside the freezing lock. By eight o'clock, when my shift
partner arrives and the business crowd--the lawyers, city planners and
professors--stretch their yawning, expectant line from register to door, I will
have been working for two full hours.
And I do mean full hours. By our seven o'clock opening, I will have dragged the
filthy, heavy black industrial mats onto the floor. I will have turned on the
espresso machine, filled the hopper with oily, pungent, dark beans and ground a
bit of decaf espresso for the odd customer. I will have measured out and brewed
only six ounces of "Flavor”--hazelnut or French vanilla (remembering that
Mike-the-architect hates coconut-macadamia)--and six ounces of
"Special"-Ethiopian Yirgacheffe or Kenya AA-because these are the
least popular with my morning crowd, which wants a no-frills cup. I will have
made umpteen trips down the stairs to the kitchen for crates of milk: two half
gallons of whole, two of half-and-half, six each of one percent and skim,
because the lower the milk fat, the higher the froth, and so, the prettier the
cappuccino. I will have shouldered full trays of food up the stairs as well:
banana-walnut and pumpkin bread; blueberry, lemon-poppy seed and cappuccino
muffins; chocolate-chip, oatmeal-raisin and peanut butter cookies. I will have
begun brewing sharp-strong Sumatra Mandheling and sturdy-mellow Colombian Mocha
Java, our house blend. I will have accepted the day's delivery of bagels--still
warm-in brown, hip-high paper sacks. I will have taken the chairs down from the
mismatched dining room tabletops and arranged the chenille pillows on the
couch, angling them over the accumulated stains. I will have stocked the
service bar with napkins, "Java Jackets," wooden stirring sticks and
to-go lids. I will have reached beneath the counter to choose a CD. Anything
classical is allowed in the morning, and I likely will have chosen the bright,
open pulse of Bach's Concerto No.1 in A Minor to rise like warm bakery steam
above the first cappuccino order of the day. It's Emily's: double skinny decaf
to go--what we call a "double why bother?"--with more milk than foam
and steamed to 150 degrees.
"Good morning!" she says. ''What's
your story today?"