Baristas Do More Than Pour Coffee

Lots of Know-How Goes into Making Perfect Latté, Steamer

By Linda McCarty
The Winchester Star

Athletes aren’t the only people capable of entering “the zone.”

When things are really hopping at the Piccadilly Daily Grind in Winchester, barista Jason Clementi can easily slip into that magical place of efficiency.

Clementi, 25, considers himself fortunate that he can go there because he often finds himself juggling several orders at once, especially in the early morning hours and at lunchtime.

In addition to coffee-related beverages, Clementi stays busy making sandwiches, toasting bagels, or wrapping up homemade muffins for customers, many of whom he knows by name and what they order.

One early morning customer always wants a Red Eye, which is regular coffee with a shot of espresso to give it that extra bit of caffeine.

“Then, there’s another customer who comes in about 7 a.m. and always gets a really big vanilla latté every morning.”

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