If you've been into Pascal's this week you've probably noticed a few changes, probably the most obvious being the color on the walls. We believe the change on the outside is a reflection of what we're trying to accomplish behind the bar, with your cup. Pascal's has come a long way and has been led by incredible managers who were on a pursuit to do what we do as best as we can. We've learned a lot from these people and those around us in our little coffee community and they've pushed us to always be better.
So, what does this mean for our beverages now? Well it means change - change we are convinced is for the good.
At Pascal's Coffeehouse, we have done away with our triple shots of espresso. We know this is a sad thing to see for some and maybe even a seemingly pointless thing as well. Our triple shots have been pulling to a decent 1.5 ounces, about the same as our doubles. With constant pressure from our machine and only an increase in the volume of coffee going in, we're getting an unbalanced and small shot out. If we are serving 1.5 - 2 ounces of espresso pulling both double and triple shots, we are going to serve you the double because it's a great shot, opposed to our triple which is honestly, decent and inconsistent. If you want more of a kick out of your drink, try just a shot or a macchiato, you may just be surprised at the amount of boldness and deliciousness out of such a small drink!
You are our customer and we are here to serve you the best possible product that we are capable of putting on our counters. That being said, we care about you - if you want a larger drink with 3 shots, we will pull two doubles and split one for you. We are here to serve you and serve you well.
I want to remind you that this semester's weekly Director's Class, The Narrative of the Fall in Literature and Life, begins this Wednesday. It takes place at the Christian Study Center from 11:45 a.m. to 12:35 p.m. and lunch is provided. This class if for you!
On a more personal note, the Director's Class was my first introduction to both Pascal's and the Christian Study Center, and it has proved to be a mighty pillar of my education. Whether or not you adhere to the Christian tradition, I recommend this class to you, for it will provoke serious thought and meaningful engagement with contemporary culture. There is no required reading, only suggested reading, so don't let the idea that you'd be adding more material to your already heavy load deter you from participating.
Hope to see you there,
If you've been to Pascal's recently, you may have heard the following: "Sorry, but we're out of our iced coffee. Can we make you an iced americano?"
We owe you an explanation.
We've been doing iced brewed coffee for the past few years and have experimented with a couple of different methods. The first method we tried was the cold brew method. Using this method, we never had to heat the coffee. We grind coffee, let it sit in room temperature for 12 hours or in the fridge for 24 hours (we've tried both), and then strain it. This method has its pros and cons. Not heating the coffee reduces that metallic, unpleasant bitter flavor that often results from pouring hot coffee over ice. When we used this method, we started with small batches and usually had enough to last the day.
Then more people started ordering iced coffee. Keeping up with the demand was difficult, but we managed.
Summer 2013 we learned a new method of brewing iced coffee. The pour over iced coffee method. Also known as Japanese iced coffee, this method exposes and locks in the flavors and aromatics of the coffee that other methods don't. The trick is to brew the hot coffee immediately into ice. The heat releases the flavors and the ice locks them in. In our judgement, this is the best iced coffee we've had. And this is the iced coffee we've been brewing this fall.
We usually brew it beforehand and are therefore able to serve it immediately. However, we often run out because the demand has increased so much and our storage capacity is limited. Apparently, people have spread the word about our iced coffee, which is great!
Even when we run out of our pre-brewed iced coffee, we can still make it for you. Here's the catch: you may have to wait 5 to 10 minutes. This coffee is best when prepared upon its order. That's why we're a bit reluctant to store large amounts for the sake of speed. We prefer to make it per order. It's best that way.
What this means for you is that you may need to wait a bit longer for your iced coffee. It's totally worth it.
We'll always have a some pre-brewed iced coffee, but when we run out and we tell you that we'll have to make it for you at that moment, your reaction should be one of joy and not one of disappointment. You're getting the best iced coffee.
We're passionate about brewing the best coffee and we're always trying new things. And we love that you all share in that excitement.
To good coffee,
As you may have noticed, we have started serving two new coffees: Sweetwater's Mexico and Freight Train. We want to share a bit of how we selected these coffees and how we select all of our coffees.
As a staff, we come together and cup (a tasting method) different coffees to determine which are the best quality to serve either as brewed coffee (drip, pour over, french press, etc.) or espresso. After our most recent cupping, we fell in love with both the Freight Train and the Mexico.
The Freight Train has a complex blend of tartness and sweetness, which makes it a crisp and refreshing brewed coffee. It's full body, along with its complex flavor, makes it a great espresso.
Mexico, a slightly darker roast than the Freight Train, has some of the same sweetness with less tart. In has, instead, a smokier sweetness, which makes it a smooth brewed coffee.
Come in and enjoy these two coffees while we serve them!
Pascal’s would like to officially welcome back students, faculty and the rest of the Gainesville community. We’re excited to sling espresso and brew good coffee for another year.
There are a few things we’d like you to know:
First, Pascal’s and the Christian Study Center now have new, and much faster, Wi-Fi. We know, it’s about time!
Second, some acknowledgement is in order. Derrick Ligon, a senior graphic design major at UF, is responsible for the aesthetic of this website and the new Pascal’s t-shirt (coming soon!). Jenny Wilkinson, a UF photojournalism graduate, spent a few hours on a rainy afternoon taking photos of the building, the bar, the espresso machine, and the drink-making process; these are featured on the new website.
Third, the Christian Study Center is continuing its Seeing Justice, Seeking Justice series and invites all to come participate. We at Pascal’s are truly excited for the lectures, reading groups, and conversations that will take place this year.
Fourth, there is now an event page on our website, so check it often to see what’s going on here at Pascal’s throughout the year.
We look forward to seeing you soon!
Your Pascal’s Baristas
Suppose that coffee could save lives;
Gentlemen, perhaps even secure you wives
(Ladies, of course you’re not forgotten,
But talk of husbands feels most rotten).
The process from coffee plant to roaster to your double latte on Monday morning is dizzying, to say the least.