Offshore Coffee Co., located on Brighton Ave. in Long Branch is a popular spot for Monmouth University students to sit and grab a cup of coffee. Although, students no longer have to travel to them, because they have come to campus. Parson’s Cafe, located in the Great Hall began selling Offshore Coffee Co. products beginning this semester after previously getting their coffee from Booskerdoo Coffee Co.
Jennifer Cabral, Parson Cafe’s head barista has worked at Monmouth University for almost 30 years and is no stranger to the Monmouth community. Cabral explained this transition as “new and exciting”, as everyone has been loving Offshore Coffee, they decided it was time for a change.
Summer Lang, a sophomore education major, said she preferred Parson’s Cafe prior to the change, explaining how she liked the individuality of ordering, “Jen would make your drink however you want it.”
New students, freshman Ally Melton and Maggie Scally reacted positively to having Offshore Coffee on campus and enjoyed their drinks.
Previously, iced drinks at Parson’s Cafe were available for purchase only in 20 ounce cups. Iced drinks are now available in 12, 16, 20, and 24 oz. cups.
“This is more convenient, people don’t want a 20 oz. all the time,” Cabral added. There are two signature lattes currently on the menu including a Maple, Honey, Cinnamon Latte and a Vanilla, Agave, Cinnamon Matcha. However, Cabral’s list of specials that she made specifically for the Parson’s Cafe with student’s preferences in mind are no longer available for purchase.
Returning student Isabella Lemke, a senior health studies major, said, “I loved going into Parson’s before and having the specialties on the menu and Jen having creative freedom by making her specials. She continued, “I tried Offshore in Parson’s but I was very disappointed when I had to guess which coffee I wanted because I didn’t know what all these new flavors were.”
Now, Cabral makes all of the syrups used in drinks from scratch, including using fresh lavender petals. Cabral said, “Which I stand behind, because I am really into that, the natural, because I don’t want you all to be having preservatives.”
Starting in October, the cafe will be reinstating a monthly special as previously done in Parson’s Cafe. Cabral noted that September has been a month of adjusting to the new menu and products, causing the monthly specials to start later than usual.
With the switch in vendors, Cabral has not noticed a difference in volume of students within the cafe. “During the fall semester it is always busy because you have new students coming in, everybody wants to try things and they absolutely love it.”
Parson’s will now be serving its pastries and baked goods sourced from Pop’s Corner Restaurant and Bakery out of Point Pleasant.
Stephanie Cefolo, a senior communications major shared, “While the options aren’t as much as they used to be, coffee is still coffee and Jen is still there with her kindness.”
