Baris­tas of Ip­swich

EACH month QT Mag­a­zine will meet those peo­ple who are on the front­line of keep­ing this city mov­ing. With­out our baris­tas, Ip­swich would come to a stand­still, let’s be hon­est. This month we met Donna Isaacs from North Ip­swich, who you’ll find at Deann’s Co

QT Magazine - - FOOD, WINE, AND COFFEE - BY DARREN HALLESY

HOW LONG HAVE YOU BEEN A BARISTA?

Less than a year. I pre­vi­ously worked in re­tail man­age­ment for many years. I did my trainee­ship here at Deann’s. I’ve worked in op­tom­e­try, real es­tate, many ar­eas.

WHAT MAKES A GOOD COF­FEE?

A good knowl­edge of your ma­chine, and be­ing aware of the del­i­cacy of the cof­fee. Be aware of hu­mid­ity, and the time of the day. You con­stantly have to test the cof­fee.

WHAT’S YOUR FAVOURITE COF­FEE?

I love a mac­chi­ato. I like my cof­fee strong. I used to drink black cof­fee but these days a mac­chi­ato is great. Strong with a lit­tle bit of froth.

WHAT’S THE ODDEST RE­QUEST YOU’VE EVER HAD?

I’ve been asked for a luke­warm cof­fee from a cus­tomer, only at 40 de­grees (nor­mal is 60 de­grees). Cus­tomers are par­tic­u­lar about what they want and that’s a good thing in my book.

DOES IP­SWICH HAVE A COF­FEE AD­DIC­TION?

Ab­so­lutely. We do lots of cof­fees early, and our busiest time is about 8am. Ip­swich peo­ple love start­ing the day with a cof­fee.

WHAT DO YOU LOVE ABOUT YOUR JOB?

I of­ten call my work Donna’s Bar. I love a good chat, and I en­joy see­ing my reg­u­lar cus­tomers.

WHY SHOULD PEO­PLE BE EX­TRA-NICE TO THEIR BARISTA?

It means the world to have some­one say “that’s a good cof­fee”. I pride my­self on what I do, and cof­fee can make or break a cafe, as it’s what peo­ple come here for. You have to be con­sis­tent with cof­fee; you can’t af­ford a good one then the next day a bad cof­fee, you have to re­tain a con­stant high qual­ity.

PHOTO: ROB WIL­LIAMS

Donna Isaacs from Deann's Cof­fee House.

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