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Barista Q&A Series - Ethan Brown

11/16/2015

 

Meet Ethan Brown 

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Ethan is in his senior year at the University of Florida studying Management and Classics. After graduating, Ethan will begin working as an intern for Reformed University Fellowship (RUF), a campus ministry on college campuses nationwide. So far in his college career, Ethan has attended Christ Community Church, where he has served as a youth leader and as a ministry intern, and has been an active member of RUF. In his free time, Ethan enjoys playing intramural sports and spending time with his friends. Ethan intends to pursue a seminary education and pastoral ministry in the future.

Q&A with Ethan


​How long have you been a Pascal's barista?

I have been a barista since the Summer of 2015.


Why did you want to become a barista?
I love coffee, I love people, and I love the Pascal's community. I jumped at the opportunity to exercise these loves as a barista.


What kind of coffee do you keep in your pantry?
Shamefully, I do not brew much at home. Therefore, my roommates' Folgers coffee takes the dominant spot in our coffee pantry.


What do you most appreciate about the craft-coffee movement?
I love that the craft-coffee movement is a beautiful picture of work well done. The emphasis is on excellence throughout the production process, including the way the coffee is treated and the way that people are treated, from the farmer to the customer.


If you could have any drink in your cup right now, what would it be?
My usual go-to drink is a Cortadito.


What do you do on Saturday night?
I spend time with friends - playing games, watching movies, and just hanging out.


What song do you have stuck in your head right now?
Falling Asleep by the Good Mad.


What's your go-to Pandora station at the coffeehouse?
The Oh Hellos.


What do you think a coffeehouse’s role in the community is?
Coffee is one of the greatest catalysts of human interaction. People come together around coffee for conversation and relationship. A coffeehouse provides the coffee and the environment which can promote community in a powerful way.

Barista Q&A Series - Rachel Hart

11/10/2015

2 Comments

 

Meet Rachel Hart

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Rachel is finishing her senior year at UF and, like most seniors, she likes to pretend that she knows what she's doing after graduation when, in reality, it's one big question mark that she likes to ignore. She's hoping to be granted a scholarship with Fulbright to teach English in Costa Rica for a year before attending law school and becoming an immigrant advocacy lawyer. She has spent her time in Gainesville studying Advertising, Spanish and TESL, all while drinking way too much coffee and getting way too little sleep but loving every second of it! Her favorite activity is chatting, so if you see her behind the bar or around campus somewhere, stop and say hi!

Q&A with Rachel
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How long have you been a Pascal's barista?
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Not long enough.
 
Why did you want to become a barista?
I didn’t want to become just any barista. I wanted to become a Pascal’s barista because I love the coffee that we serve, the people that work behind the bar with me, and the ones that walk through our front door.
 
What kind of coffee do you keep in your pantry?
One of Bold Bean’s latest roasts and some left-over bags from my European adventures this summer.
 
What do you most appreciate about the craft-coffee movement?
People are caring more about the coffee they drink in terms of where it’s from, how it’s roasted, how it was processed, etc. This paradigm shift means the coffee-growing communities are getting more attention and the coffee buyers are being held to higher standards in regards to their relationships with the coffee farmers. I think this craft-coffee movement has led to a change in social justice, which I think is beautiful.
 
If you could have any drink in your cup right now, what would it be?
A nice cortado in a glass cup.
 
What do you do on Saturday night?
I usually enjoy a different form of brewed-beverage with some friends.
 
What song do you have stuck in your head right now?
Growing Up by Run River Wild. Now that I’m a senior, I’ve noticed my song choices are getting a lot more nostalgic.
 
What's your go-to Pandora station at the coffeehouse?
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Alt-J, because I’m scared to try out any of the other ones.
 
What do you think a coffeehouse’s role in the community is?
Sparking conversation. Whether that’s over a cup of coffee, about coffee, across the counter or outside of our walls, Pascal’s coffeehouse should be inspiring meaningful conversations.
2 Comments

Barista Q&A Series - Amy Clear

11/3/2015

3 Comments

 


​Meet Amy Clear

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​Amy is finishing her last year of undergrad at the University of Florida and will be receiving her Finance degree this coming May. She is involved with UF Enactus and is currently project manager of a program which works to end homelessness in Gainesville. Amy also has been able to be a part of Cru at UF since her freshman year, and she leads a community group on Tuesday nights. When she isn't busy, Amy loves to spend quality time with her friends and husband. She considers it a great privilege to have been a barista at Pascal's since her sophomore year.


​Q&A with Amy


​How long have you been a Pascal's barista?
2 years! Woo!

Why did you want to become a barista?
I wanted to be a barista specifically at Pascal's because I noticed the attention they gave not only to their coffee but also to the relationships with people on the other side of the bar.


What kind of coffee do you keep in your pantry?
Right now I have some Counter Culture, but it changes pretty frequently.


What do you most appreciate about the craft-coffee movement?
The craft-coffee movement has changed expectations about the way coffee-drinkers enjoy and learn about their coffees. I most appreciate that it has benefitted coffee farmers and their communities by encouraging more direct trade and fair-labor practices in the industry.  


If you could have any drink in your cup right now, what would it be?
A hot latte.


What do you do on Saturday night?
I'm usually spending time with friends or my awesome hubby, Jordan.


What song do you have stuck in your head right now?
The Beat by Ben Rector.


​What's your go-to Pandora station at the coffeehouse?
Noah Gunderson.


​What do you think a coffeehouse’s role in the community is?

I think a coffeehouse can create a unique atmosphere where people feel comfortable reading, talking, drawing, writing, or just spending time with one another--all while enjoying a cup of coffee.
3 Comments

Barista Q&A Series - Cassidy Sizemore

10/26/2015

1 Comment

 
The Barista Q&A Series is our attempt to introduce you to the folks in our community who play a crucial role in making Pascal's the place we all love. We'll introduce ourselves to you with the hope that the conversation won't end here. Introduce yourselves to us, let us know what you're brewing at home, tell us who your favorite artists are, and give us some idea of what makes you tick. We love our community, and we want to know you.


​Meet Cassidy Sizemore

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​How long have you been a Pascal's barista?
Since this past summer.

​
Why did you want to become a barista?
I fell in love with Pascal’s as a customer last year. It became my favorite place to study and meet friends, and I was also attending the director’s class on Wednesdays. I figured any more time I could spend here, while getting paid to do so, would be amazing.


What kind of coffee do you keep in your pantry?
I actually stopped making coffee at home when I began working at Pascal’s. I practically live here, so it works out.

What do you most appreciate about the craft-coffee movement?
I love that it allows customers to consider the bigger picture of the product they buy. So much care is placed into the coffee. From paying the farmers fair wages to picking only the ripest coffee cherries, to roasters who roast each bean to its precise extent, to the barista who carefully pours the art into your latte, each cup has its own unique story.


If you could have any drink in your cup right now, what would it be?
A single-origin espresso or a cappuccino. But I don’t consider myself above enjoying a pumpkin spice latte on occasion.


What do you do on Saturday night?
My favorite Saturday nights are spent with my friends, cheering on the Gators in the Swamp. In the Spring, half my weekends are spent out of town at water polo tournaments.


What song do you have stuck in your head right now?
Farther Along by Josh Garrels.It’s one of those songs that don’t get old quickly.


What's your go-to Pandora station at the coffeehouse?
We seem to like the Alt-J station here. Sometimes I switch it up with The Lumineers or Mumford & Sons.


What do you think a coffeehouse’s role in the community is?
At Pascal's, we have some patrons come in with the purpose of working on their dissertations, and some with the purpose of lounging on the couches and chatting with their group of friends. I think a coffeehouse should aim to provide an atmosphere conducive to both.
1 Comment

International Coffee Day at Pascal's

10/2/2015

0 Comments

 
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Thursday, Oct. 1st, 2015, marked a special day in history because it was the first International Coffee Day EVER! We were so excited for it that we’ve been celebrating our collection of international coffees for sale all week. Take a look at what we’ve got!
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This first coffee, from Ceremony Coffee Roasters up in Annapolis, Maryland, comes from Ocotepeque, Honduras, located right in the center of Central America. ​
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Also called “The Banana Republic,” Honduras is home to some awesome Mayan ruins, shorelines of coral reef, and mountains of tasty coffee. This particular batch carries some sweet notes such as raw sugar, and fig cookie aromatics resulting in a nice mellow cup.

Next we head down to Costa Rica where we find our Finca Cirri coffee, coming from our Jacksonville roasters, Bold Bean.
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This offering is the fruit of a direct-trade relationship between Bold Bean and the Arrieta family.  Growing coffee now for four generations (and counting), the Arrieta family, including Leon and Maricel,  grow their coffee in the West Valley region of Costa Rica, where the high altitudes and cool temperatures along with rich volcanic soil are perfect for producing quality coffee.

This batch brings to the table notes of orange blossom, peach, and strawberry jam, so if you’re in the mood for a balanced earthy cup with exciting hints of fruit flavor, check out this tico coffee.

Just a quick hop over the pond and we find our third coffee for sale. This beauty comes from Ethiopia, where the coffee bean was originally discovered (or so the the tales go). There is evidence of coffee consumption as early as the 10th century, but it didn’t take too long for this wonderful bean to travel through Africa, up to Asia and Europe, and then to the Americas.
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Hundreds of years later and this region is still producing coffees with the bright and complex flavor that always stand out when tasted next to coffees from other areas of the world, like this Yiragacheffea coffee.
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Do yourself a favor and let us serve you up some coffee from its place of origin. You won’t regret it.

Our final retail bag for sale is a blend of coffees from Latin America, perfect for celebrating international coffees! Each bag is 50% Brazilian, 25% Colombian, 25% Guatemalan and 100% delicious. This signature espresso blend from Bold Bean always yields a perfectly sweet and balanced shot of espresso for any size espresso drink. It’s also great brewed via your favorite brewing process (chemex, v60, French Press, etc.)
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The bad news is that International Coffee Day is already over, but the good news is that we will have all of these coffees available for sale in our coffeehouse, with even more coffees, behind the bar. Come in and take a quick trip around the world one sip at a time.

We’ll see you soon.
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Welcome to Pascal's.

9/2/2015

0 Comments

 
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We opened a week ago and it has been crazy! We're so thankful for all the community support. 

For those who are new to the community (and to those who've been a part of our community but have never gotten a sense of who we are), below is a little introduction. Stop by the bar and introduce yourself sometime. We'd love to meet you.


We at Pascal’s seek encounters with authentic coffees. 

We’re always growing in knowledge of the coffee world, tweaking our brewing parameters, and experimenting with various brewing methods so that we can provide our community with coffees that farmers and roasters have cultivated with the greatest care. 

We love our community and desire to unite folks of all perspectives and backgrounds through the experience of coffees with character.

We affirm scholarly inquiry, artistic expression, and thought that is 
faithful to the complexities of human experience. 

We view all this as our expression of Christian hospitality and presence.

Welcome to Pascal’s.
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Farewell to Allie...and Closed for UF Break

8/4/2015

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Hey, Guys,

Join us in wishing farewell to one of our baristas. Allie's graduating at the end of this summer and moving on to some cool things. 

Come get a drink from her during her last week!

Also, keep in mind that we'll close for the two-week break between summer semester and fall semester. We'll reopen Monday, August 24th.

Lots of really exciting coffees on the way!

See you soon.

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Featured Coffee: El Salvador, Santa Ana, Finca El Retiro - Bold Bean Coffee Roasters

7/29/2015

1 Comment

 
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The fact that we even get to serve this coffee here at Pascal's is the result of a collaboration between our friends in Jacksonville, Fl, Bold Bean Coffee Roasters, and the Pacas family in El Salvador. 

This particular coffee, from the Santa Ana region, is a Red Bourbon and, like all Cafe Pacas's coffees, it was separated at the farm and at the mill according to the lot and the maturation process of each coffee cherry. This intense attention to detail results in consistently robust brewed coffee.

When we cupped this coffee, we were amazed that, although tasting subtly fruity, it sat heavily in our mouths with a rich, dark chocolatey body. This coffee is so balanced, we're stoked to offer it to you. 

We're brewing it by-the-cup and in our airpods. Come get some while we've got it.


This is Bold Bean's first year working with the Pacas family, and they hope to continue growing in relationship with the folks at Cafe Pacas. 

1 Comment

Introducing Ceremony Coffee Roasters

7/23/2015

0 Comments

 
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Pascal's Folks, 

We're excited to present to you Ceremony Coffee Roasters. Based out of Annapolis, Maryland, Ceremony represents top-tier quality coffee roasting. They're committed to sourcing and roasting quality coffees through direct relationships with farmers around the world. 

Read this post from Ceremony's blog to get a sense for who they are and to what they're committed. 

They are passionate about sharing ideal coffees with their customers. These are coffees that are representative of both the highest quality and reasonable cost to all involved, from the farmer all the way to the drinker. 

We're stoked to share with you one of their current single-origin offerings: the Ethiopia, Yirgacheffe, Wazzala, a bright, sweet coffee with notes of strawberry marmalade and lemon zest. 

We'll be doing 20% all Ceremony pour-overs for the rest of the summer. Come get some Wazzala while we've got it, and be on the look out for more Ceremony coffees.

See you soon!
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Try the Chai!

9/3/2014

2 Comments

 
As many of you may know, we stopped pulling triple espresso shots this summer. In short, these shots were just inconsistent. Our last post went into a lot of detail, if you're curious, take a gander. But, that change and the changes in our processes and in just the overall aesthetic of the place are results of our constant pursuit for better quality. Change is hard, especially when it makes things maybe a little less convenient. We believe in a slight trade off between convenience and quality. We want to meet every possible request, but we also want to serve you something spectacular. 

So, let's talk chai. It's a favorite around here...and it's changing, for what we believe to be the good. Originally, we ordered a pre made chai mixture with some not so natural ingredients. So, chai ended up on our list of things to make better. We have come up with a new in house chai mix. We make it ourselves and buy the ingredients locally. I need to repeat, we want our customers to have the very best drinks. We are learning more and more how to do this and are also learning how to be more transparent with you guys. We are on our way out of blended chai and flavored pre made chai, they'll only be here while supplies last. So, be adventurous...try the chai. 

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