Child labor or not? We are thinking about it in a serious way for some time: combat child labor in absolute or try to understand the context, where and how is it done?
Address this issue properly for us is extremely important.
Not always the children are exploited and forced to work like slaves, indeed we happened to see often families with children at harvest working all together while having fun. This happens especially where the farmer is also the owner of the plantation. The moment is a joy and it become an educational for children, who learn the nobility of being together and working.
Sadly there are also situations where children are truly exploited and forced to work in inhuman manner: this must be fought with all our strength.
No doubt that before anything else kids must have fun and learn with the study, but different contexts could be interpreted in the same way even though the situations are completely opposite.
If you have information or experiences on this subject please interact with us. We will always carry on this research...
We wish to thank all those who attended to the opening of Caffè Pascucci Milano and remind you that our shop is now open every day.
Our bartenders are ready to delight both your palate and your eyes (as you can see in the pic) with the best coffee specialties.
Make sure to see all that this place can offer, because Caffè Pascucci Milano is built on 3 levels!
The upper level and lower level are very well manicured, you will find there a living room in which you can enjoy food cooked on the spot! Some examples?
Continental breakfast, local products such as piadina, BIO eggs prepared in many variations, wide selection of sandwiches, etc ... all in the sign of quality that has always been the trademark of Caffè Pascucci.
Pascucci Shop Milano is our coffee shop N° 468: born from the desire to evolve and build an alternative store dedicated to coffee, a space designed and created with fun and metropolitan spirit representing creativity and experimentation.
Pascucci Shop Milano is an international content place with italian heart and essence. This shop is rough yet delicate, easy to live every day although it's based on extreme quality. Our goal is to broaden our view on the world of coffee and share it in the most dynamic italian metropolis.
Contamination is the heart of this project.
Popular extraction systems as the Anglo-Saxon filtered, cold brew, asians v60, cezve widespread in southern Europe and in the Middle East in addition to American light coffee will join to the artistic processes executed at the espresso machine, the Neapolitan, the mocha and Italian Cuccumas.
Pascucci Shop Milano keeps an eye on the world and our country at the same time.
Pascucci coffee is a container that offers the chance to relax and experience various methods for drinking coffee. We give particular attention to longer drinks, that are the perfect complement for a relaxing coffee break, but also to other beverages that instill less typical coffee's flavours, like acidity or sweetness, rather than syrupy and often bitterness.
The restaurant's philosophy focuses on biological products. The most important ingredients such as drinks, milk, eggs, teas, chocolate and coffee are mainly coming from certified organic agriculture. The Pascucci Bio blend is made of differents origins coffee, such as India, Papua New Guinea, Mexico, Honduras and Ethiopia, to offer a shattering cup that breaks the conventional coffee market with its primitive and original organoleptic.
Comparison is critical for cultural growth. Testing a lot of different types and different origins of coffee is the only way to understand them. Pascucci Shop Milano offers specialty coffees in blend, in single origin and the Cup Of Excellence (COE), the coffee selected by the Alliance for Coffee Excellence (ACE) in a unique way with declared chain.
The container, that is the place on which the artist-barista moves, is a box that is rough and, where possible, left unchanged. A choice maybe a bit risky but which allows us to focus the lights on two main protagonists: the bartender and the Italian design.
All the baristas come from Pascucci training school named "Espresso School" and, in addition to having manual skills related to coffee, they have knowledge of the raw material and of what they are working and serving to the final consumer. The spaces are made in a way in which the barista is always in the spotlight, the sole operator that defines the final result. The bartender even tries to be cultural informant, to create interest in the final consumer to make him take a self-conscious choice. The presence of a small laboratory roasting and tasting on the mezzanine overlooking the coffee shop is fundamental to these purposes. Pascucci trainer will roast coffee samples in this environment to taste them together with the more interested customers to broaden their vision.
Design is the co-star, with furniture related to significant Italian brands, light and shadows created by artist-craftsmen of the Romagna area. All this is made to bring out colors and feelings that only the design and Italian art can offer.
The history of Caffè Pascucci is born over one hundred years ago and began in 1883 when Antonio Pascucci, son of weavers, decided to engage in commerce, focusing mainly on his passion, which is raw coffee.
From father to son this passion is handed down, until in 1975 Alberto Pascucci decided to devote his company exclusively to espresso and start the project "only quality coffee."
In 1996 the Espresso School opens its doors: a training center dedicated to espresso and coffee recipes.
In the nineties we also decide to restart and replicate the experience of traditional coffee shop to promote the development of Pascucci branded shop.
In 2000 this idea became reality with the opening of the pilot center PASCUCCI COFFEE SHOP, a replicable flagship store.
Just received our Brazilian Late Harvest COE samples.
Although it was a difficult year for Brazilian agriculture the scores reported by the tasters are the highest of all time, numbers never seen before. We will taste Brazilian coffee with score above 95, a very important moment for the culture of coffee lovers.
Sign up to participate to this incredible event: email@example.com
During Sigep 2015 in Rimini we shot some video tutorials with our baristas trainers of Espresso School.
We tried to explain in the best way some of the products that are within the vast Pascucci world, from the coffee shop's classics to the latest industry news.
Below you can find links to videos.
Lo stand Pascucci, posizionato di fronte all'arena delle competizioni WBC, ci consente di assaporare ogni momento della sfida e di coglierne le novità espresse. I migliori baristi d'Italia spendono la loro creatività ed il frutto di ore ed ore di allenamento in quei pochi minuti di gara. La tensione è altissima. Stai con noi per assaggiare i caffè delle competizioni che proveremo insieme nei vari sistemi di estrazione.
Si conclude un 2014 difficile ma ricco di cose belle. Il lavoro svolto da ogni singolo componente della Pascucci si traduce in un risultato che non richiede parole per essere descritto. Lo troviamo inciso in questi tre premi che European Coffee Symposium ci ha consegnato.
...Tempo fa Paolo ci ha donato tre tute di Marco mostrandoci il desiderio di vederle esposte in un nostro spazio.
Noi lo abbiamo fatto!
Per scoprire le origini del caffè Americano dobbiamo tornare al periodo finale della seconda guerra mondiale. Mentre le truppe tedesche si stanno ritirando e gli ultimi gruppi fascisti disperdendo, i corpi militari statunitensi avanzano insediandosi nelle principali città italiane. La vita dei bar si inebria di un'ondata euforica e festosa di italiani d'ogni età mescolati a militari americani e nuovi alleati. Nei bar d'Italia si è già da tempo insediata la macchina per caffè espresso, la bevanda estratta con questo nuovo sistema di infusione, amata dal pubblico di casa è però distante dai giovani statunitensi. Abituati al caffè filtrato per percolazione, gli americani richiedono continuamente che gli venga servito il ristretto espresso in tazza grande allungato con acqua calda per farlo somigliare al loro amato filter coffee. La contaminazione avviene così, la complicità dei baristi e dei clienti statunitensi è immediata, entrando nel bar il nuovo nome pronunciato è "Americano".
Cupping aperto a tutti gli appassionati di caffè speciali. Prenotatevi per il tasting dei campioni Cup of Excellence coffee. I caffè brasiliani della selezione COE (raccolto anticipato) saranno assaggiati il 20 novembre alle ore 10,00 a Monte Cerignone.
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