Anthony Duffy, the UK-born barista and FOH at Governer's Cafe, immigrated with his mother to Palmerston Otago, New Zealand, at the age of two, where he attended school until age 18. By that point, Duffy was itching to get out and see the world.
"The appeal of a small town (population 800) had completely vanished, and I decided my next adventure was an OE in South America," said Duffy.
He spent six months overseas, an experience which he was grateful to have had, particularly following the pandemic's disruption. When he returned, he set himself up in Dunedin, intending to study at the University of Otago, a stint that lasted one semester. It came time for Duffy to look for full-time work.
Five years later, Duffy is making coffee and loving every minute.
"As a true hospo professional, I have jumped around a few different establishments. However, I currently call 'Gov's Cafe' home and have been making coffee here full time since."
When Duffy went looking for full-time work, he had experience working in a local Four Square when he'd attended high school and knew that his social skills were directly transferable to any customer service role. By chance, Duffy went looking when there was a flux of barista jobs available, and he said he was lucky enough to train on the job. He added that getting free coffee while on the job was also a perk.
"I haven't considered anything else since, with the goal being to own my own wee cafe or coffee truck in the future."
Governor's Cafe's most eyebrow-raising menu item is its Chicken and Sriracha Pancakes. However, Duffy said that without fail, any customer who has tried it is pleasantly surprised.
He continued that the most rewarding aspect of his job was making people smile; with coffee having such an ingrained part of many people's daily life, he said that there was an advantage of making people's days from the get-go.
"But, knowing people wanna make an effort to travel to you daily is a pretty cool feeling."
Governor's Cafe has been around since the 70s; Duffy said that most days when people come in, they are excited to explain how they'd studied at the cafe years ago and what a pleasant feeling it was to return this many years on.
"Not to mention numerous stories from the 70s that involved a few funky substances, times have changed. One thing that certainly hasn't is the service. Something I feel like Gov's has always been notorious for and why people continue to return up to 50 years on."
When making a great coffee, Duffy said milk was the most critical aspect. He added that most cafes have grinders that press espresso, so that was no longer an area to worry about. But, when a customer orders a cappuccino, Duffy said you don't want to serve a flat white with chocolate sprinkled on top.
"And c'mon, stop burning the milk."
Duffy's coffee order interchanges between a long black and Tulip flat white.
Duffy said he'd loved to claim he had an exciting life outside of work, but his time is spent chiefly decompressing. As rewarding as he finds hospitality, he also finds it exhausting. However, he does have a pet parrot with whom he spends the majority of his time, as his partner is not so fond of the noise.
"I honestly cannot blame her in the slightest; I think the little guy is going to be why I need a hearing aid by 30."
On the weekends, he catches up with friends and does his best to survive without constant caffeine.
