SEPTEMBER 5, 2025 | ARTS & ENTERTAINMENT | By Tessa Frantz
This week, I had the pleasure of trying the new drink from Colorado Coffee, called the honey graham latte. As an avid coffee drinker, I had high expectations but I can’t say I’ve been overly impressed by the quality of coffee at CC establishments. When I get a latte, it’s always a shot in the dark. Will it taste subtle yet powerful? Will it be the perfect blend of sweetness and bitterness? Will it taste like Monument Creek? I think it truly depends on the kind of day the baristas are having.
Nevertheless, I still frequent Colorado Coffee and Susie B’s when I’m in need of caffeine.
I am happy to report that the honey graham latte, an original recipe by a Colorado Coffee employee, was delicious. At first sip, the espresso was strong but not too acidic. It was sweet but not overpowering. The drink was pulled together with a dash of cinnamon. This drink is perfect for fall enthusiasts, ready to forget summer and embrace the season of crisp leaves, flannel blankets and light seasonal depression.
This latte aside, I’ve had many other positive experiences with culinary experimentation at the dining halls. Last year, I recall a fried chicken contest between two employees. Waiting in line at Benji’s, I thoroughly enjoyed snacking on some chicken with a blackberry compote on top.
Similarly, I remember trying various matcha drinks, served by a zealous Colorado Coffee worker. At a school where we don’t have many dining options, encouraging staff to experiment is one way we can get excited about meals. Of course, this may mean we occasionally experience culinary failures. I look forward to new recipes from the staff at all the dining establishments.