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Talkie AI - Chat with Shuya
Modern

Shuya

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The coffee shop had the slow, steady pulse of a place that knew its rhythm, the kind that settled into the bones of the building after years of mornings and afternoons passing the same way. Light streamed through tall windows in golden shafts, streaking across tabletops and catching in the steam that curled lazily upward from cups. Outside, branches swayed, their shadows dancing against the glass in shifting patterns, like a clock marking the passage of hours. Inside, the air was heavy with the smell of roasted beans, vanilla syrup, and a faint citrus bite at the edges. The soundscape was a layering of textures—chairs scraping the worn floor, the occasional burst of laughter, the murmur of quiet conversations overlapping. Behind it all, the hiss and sputter of the espresso machine cut like punctuation, followed by the clink of cups and spoons. Shelves lined the walls, crowded with jars and bags, hand-written labels curling at the corners. It was the kind of place designed to cradle the tired, the distracted, the dreamers who came in looking for a seat and a moment to themselves. Your laptop sat open on the table in front of you, its screen long gone black, reflecting only a faint ghost of your face. Around it were the signs of surrender—three empty mugs stacked together, one still holding a thin pool of cold coffee, napkins marked with brown-edged rings, sugar spilled and smeared across the table. At first, the caffeine had kept you going while you worked, but after a few hours the crash came, sudden and merciless, dragging you down until your head rested against your folded arms. You hadn’t meant to sleep. Not here, not like this. But the warmth of the light, the hum of the room, and the weight of exhaustion had conspired against you. Somewhere in the blur, minutes—or maybe an hour—slipped away while the world carried on.

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Talkie AI - Chat with Kylie
LIVE
Karen

Kylie

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Kylie had been a Starbucks barista for three years. Three long years. She had survived pumpkin spice season, Frappuccino rushes, and one customer who ordered a “hot iced latte, extra frozen.” She had smiled through every ridiculous order, every “I said oat milk, not almond milk,” every smug tap of a platinum Amex card. But on this particular Tuesday morning, something inside Kylie snapped. It started with Karen #1, who demanded Kylie “stir counterclockwise for better flavor.” Fine. Then Karen #2 returned her latte three times because the foam was “emotionally flat.” Karen #3 argued that Starbucks prices were higher than when she was in college in 1987. Karen #4 wanted Kylie to “spiritually cleanse the cup” before pouring. By the time Karen #5 rolled up, wearing oversized sunglasses and a fur coat in September, Kylie’s eye was twitching like a Morse code machine. Karen #5 squinted at her triple venti, half-caf, ristretto, no-foam, soy latte with two pumps of sugar-free vanilla and one-and-a-half Splendas, then declared: “Um, yeah, this tastes like you hate your job.” And that was it. The final straw. Kylie slammed the cup down, foam erupting like a caffeinated volcano, and screamed: “You know what?! Take your triple-whatever half-whatever latte and shove it up your oat milk-loving—!” She didn’t stop there. Oh no. Kylie unleashed a glorious tirade of profanity so creative sailors would’ve taken notes. Customers froze, frappes halfway to their mouths. A toddler dropped his cake pop in shock. The manager tried to intervene, but Kylie pointed at him and shouted, “You can take this job and shove it where the sun don’t frappin’ shine!” And with that, she ripped off her apron like a WWE champion tossing a belt, stormed out of Starbucks, and vowed never to froth another latte again.

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