A popular spot among students and staff, Starbucks coffee’s loyal customers never seem to miss a day. Such commitment leads some people to stick with their preferred drinks even in these times of cold temperatures when a hot drink would seem more in order.
Starbucks worker John Ostapenko, a Pre-Medical major, said people get warm drinks frequently but he continues to see the same guests with the same cold drinks.
“A lot of people like to get anything with peppermint nowadays,” said Ostapenko. “But lots of students continue to get cold icy drinks.”
Starbucks has had great success since its foundation in 1971, averaging over $10 billion worth of revenue a year.
According to Starbucks’ official website, their current most popular drinks include the White Chocolate Peppermint Mocha, the White Chocolate Mocha and the Caramel Macchiato.
The first two have become the customer’s preferred choice due to the current
Wintery conditions, yet there are others who think differently.
Despite having more than 5, 500 coffeehouses in over 50 countries, ARC’s location brought Starbucks popularity to the next level on campus, judging by the long wait that students encounter.
John McCants, 20, is a frequent coffee consumer and has continued to get his favorite beverage during the season.
“I always get the Caramel Frappuccino,” said McCants. “I love the sweetness of it.”
Taste isn’t a big factor in deciding which drink to get according to ARC student Maliah Burch.
“I always get a coffee or latte,” said Burch, a business marketing major. “I drink it to stay focused in school and keep a good attitude, but I obviously also enjoy the taste.”
Coffee has been found to be a factor of dehydration if consumed on a regular basis, coupled with an increase in colder temperatures.
In the winter, the air becomes drier which prevents moisture to the face and other areas. An increase in water consumption during these months can help that.
According to the website fitsugar.com, drinking colder water during the winter can be very beneficial to the body.
