Early Tuesday morning, coffee machines whirred, fresh espresso splashed and cranberry cold foam caressed the tops of earthy matchas at Pascal’s Coffeehouse as baristas prepared for their seasonal drink competition.
Every spring and fall, Pascal’s 14 baristas split up into four teams to come up with three to four drink ideas, each capturing the essence of the season. At the end, the baristas vote on the best espresso, tea and tonic. Those drinks are featured on the seasonal specialty menu.
Sycora Perlin, a 26-year-old Gainesville resident, has worked at Pascal’s since 2019 and started managing the cafe four years ago. She said she first came up with contest ideas after baristas came to her with creative ideas for the menu.
“So I finally was like, ‘What if y’all make the drinks?’” Perlin remembers asking.
And so the competition was born. The tradition has since led to some of the coffee shop’s most popular drinks, like the winter favorite rosemary vanilla latte, which returns each year.
This fall, after a quick group sing-along to “Colors of the Wind” from the Disney film “Pocahontas,” the baristas set to work brainstorming on a shared document. After generating drink ideas, they experimented for a few hours behind the coffee bar.
Taking their craft seriously, the baristas said they draw inspiration from coffee education books, like “The New Art of Coffee” by Ryan Castelaz. The book highlights waves of coffee culture, including the current trend of specialty drinks.
The book predicts a coffee cocktail movement, where coffee will be a base for all different flavors. Pascal’s employees take their role in this experimental flavor movement seriously. This year, the baristas challenged themselves to use zesty autumnal spices like cardamom and cinnamon.
One by one, each team brewed, steamed, poured and presented their drink selections to the rest of the baristas. The ingredients were described in detail. Teams made one cup of each drink.
Each barista approached the counter to fill their individual paper cups with a taste of the creation. To decide on the best, they evaluated the taste and how easy the drink would be to make.
The vote decided on three winning drinks for Pascal’s fall menu. Garnished with a piece of pecan brittle, the Pecan Horchata, devised by Caroline Morris’ team, boasts an infused whipped cream and a creamy cinnamon flavor.
“My favorite thing about fall is the weather and the breeze,” Morris said. “It factors into my drink, because I always want something warm.”
Morris, a 20-year-old UF health sciences junior, joined Pascal’s in 2024 after a friend encouraged her to apply. For Morris, being a barista at Pascal’s means valuing hospitality and serving one another, she said.
“The baristas are my brothers and sisters,” Morris said. “I always wanted a really big family, and now I have one.”
Next up, the Spiced Apple Cappuccino by Abigail Hartley’s team mimics the taste of a warm apple pie.
The final winning tea creation, brewed up by Rachel Barrios’ team, is a Pomegranate Orange Matcha blending fruity flavors in a balance of tart and sweet.
Although not an official winner, a Spiced Pear Tonic might also be featured on this year’s fall menu.
The baristas’ goal is to give care and attention to coffee craft that “delights people,” manager Perlin said.
The coffee shop is situated in the Christian Study Center, an off-campus space meant to “explore the intellectual and cultural resources of the Christian tradition,” according to its website.
Gian Flores, a 21-year-old UF biomedical engineering senior, began his position with Pascal’s in January 2025. He jumped at the chance to work there after frequenting the shop to study and said his favorite part is the ability to pursue friendship and hospitality through coffee.
“Pascal’s creates a merge between academics and Christian tradition that can’t be found in many other places,” he said. “It’s a great place to grow as a student and a follower of Christ and enjoy coffee while doing those things.”
Vicki McGavran became an administrative assistant for Pascal’s a year and a half ago after moving to Florida to live closer to her family.
The fellowship grows richer every semester, according to McGavran. The 62-year-old said working with the student baristas “keeps me young.”
Pascal’s mission is to create a special place for people to journey together, struggle together and encourage one another, she added.
“What we hope is that they sense that the people behind the coffee bar are bonded together,” Vicki said, “and have this special thing, like an aroma that spreads.”
Coffee connoisseurs can keep an eye out for Pascal’s new specialty drinks this fall. Perlin said the goal is to launch the drinks Monday.
Contact Summer Johnston at sjohnston@alligator.org. Follow her on X @summerajohnston.
