Missing your morning java? The FCHS Cafeteria now has your fix after bringing back morning coffee drinks, which had been discontinued due to the COVID-19 pandemic. Each morning a different flavor is served.
The new breakfast drinks appear to meet a need that didn’t end after the pandemic, the need for caffeine. According to a Mayo Clinic research study, 83% of teens drink caffeine regularly, with 96% drinking it semi-regularly.
According to Food Service Manager Sheri Casero, the transition to bagged coffee proved challenging during the pandemic as the coffee would often spill and create a big mess. After the bagging restrictions were lifted four years later, the cafeteria staff brainstormed new menu additions that they thought students would like.
“I noticed students coming in with Dunkin bags and coffee, so we decided to bring coffee back,” said Casero.
The coffee flavors now include vanilla, caramel, chocolate, and cookie dough, providing students with various options. Although coffee has been reintroduced, students are normally only allowed to order a coffee as a “meal” because it is listed as a meal rather than a drink. So if a students wants donuts and coffee, they will have to choose one for their free meal and purchase the other. (According to a 2024-2025 division-wide media release, it was announced on July 3 that under the Healthy, Hunger-Free Kids Act of 2010, all participating schools will be provided with a free healthy meal.)
Since the reintroduction of coffee, some students have started incorporating it into their breakfasts. The wide variety of flavors appear to be a hit, with students frequently seen in the cafeteria with their morning brew.
“I personally really enjoy the vanilla latte, especially on donut day,” said senior Brian Bauer.
Still, some students who prefer to get their coffee from elsewhere. “The new coffee is pretty good, but I’ll stick to my go-to order from Dunkin because it’s become a part of my daily routine,” said senior Bridget Kirchner.
According to Casero, the morning coffee seems to be a growing success. “The coffee drinks are really picking up. We will soon have a pumpkin flavor for fall and Mint/Chocolate closer to December,” said Casero. She added, “I enjoy seeing the students enjoy our breakfast and lunch. If there’s something someone would like to see on the menu, I encourage them to express it, as we could try and make it an addition to the menu.”
