by Carol Fingar
Okay, so you spent all year developing into the master barista you’ve become. You spent countless hours pulling and sampling shots of espresso until you were so wired you had to be scraped off the ceiling. You went through more milk perfecting your frothing technique than most grammar school cafeterias. You spent more time with your espresso machine than with your family. And so much time with your frothing wand, in particular, that you have legitimate concerns about carpel tunnel.
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