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 meet Jessica Bishop from Raceview, who you’ll find be­hind the coff

QT Magazine - - FOOD, WINE, AND COFFEE -

J es­sica takes her re­spon­si­bil­ity of get­ting the work­ers and cus­tomers of River­link up and run­ning very se­ri­ously. Born and bred in Ip­swich, she loves cof­fee, cof­fee and cof­fee… in that or­der. How long have you been a Barista? I’ve been a barista for about seven years now. I’ve worked at Donut King, Cof­fee Club and three years now at Ja­maica Blue River­link. What makes a good cof­fee? It does take a good pas­sion to make a great cof­fee. Any­one can make a cof­fee, but it takes pas­sion to make a great one. It comes down also to the blend, the beans and the fact you know what you’re do­ing to get the out­come. Some places I’ve been to you can see the per­son be­hind the counter isn’t en­joy­ing what they are do­ing then you’re not go­ing to get a great cof­fee. Quite of­ten I won’t serve a cof­fee if I don’t think it’s up to stan­dard. I al­ways ask my­self if I was the cus­tomer would I be happy with that? What’s your favourite cof­fee? I love a Long Black, or a Pic­colo. I like more cof­fee, less milk. What’s the odd­est re­quest you’ve ever had? Peo­pleasked for have milks their that pref­er­ences,aren’t that but com­mon,I’ve never like had rice any­thing­milk. Over odd. theI some­timesyears I’ve found­get that more and more peo­ple are ask­ing for al­ter­na­tives to nor­mal milk. Al­mond milk is very pop­u­lar now, lots of peo­ple are mix­ing things up, and milks have come a long way in the last few years. When I started it was just full cream or skim, that was it. So many milks, with healthy op­tions are so read­ily avail­able now. Why is cof­fee so im­por­tant to a Cafe? You can get good food and good ser­vice any­where, but not every­one wants that. Some peo­ple just want a cof­fee and that’s all, so it has to be good enough for them to come back the next day. You can sell a cof­fee but you can’t get a good one un­less you know what you’re do­ing and where your busi­ness is go­ing. Does Ip­swich have a cof­fee ad­dic­tion? Oh yes! I see so many cus­tomers early who say they can’t get go­ing un­til they’ve had their first cof­fee of the day. What do you love about your job? I love the creativ­ity of the job, and I’m a peo­ple per­son. I do en­joy mak­ing cof­fee, there’s an artist in me that loves that abil­ity to cre­ate some­thing. Why should peo­ple be ex­tra nice to their Barista? When you are in a bad mood your cof­fee re­flects that, so be nice to your Barista be­cause we make bet­ter cof­fees when we are happy! Luck­ily I love what I do, so I’m happy most of the time.

PHOTO: DAVID NIELSEN

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