Lots of things. “Could I have some sugar, please; two frappy mochachos? one with almond milk; can you explain what all these options are, please; what the hell is mushroom powder?” In today’s coffee shops this can lead to hours of complex social interaction at the counter, enriching our lives and ultimately extending our lifespans. — sorry, couldn’t resist. In seriousness, I actually find this conversation interesting. Some coffee shops do have quite a social culture around them, though I think they’re outliers on whole. Here in Spain it’s a mix, but in some it is like everyone’s friends with the barista.

I usually make coffee at home, but the baristas are remarkably stable in my area. When I do go to a coffee shop (there are 2-3 that I might go to) there’s a good chance I’ll recognize the barista and that they’ll also remember me. In one such case I’ve been seeing the same one for close to a decade, and we always chat for a bit.

I think most baristas who do it for more than a year or two learn to not primarily be a coffee factory but first to make a positive impact on the people they see. The coffee is something that can be made consistent (and in a way, boring) through practice, but personal connection, especially when it is genuine, has a real draw.