Mocha Do About Nothing

By Spencer O'Daniel, Kathryn Burkholder, Claudia Solorzano



    “Grande, decaf, triple shot, sugar-free vanilla soy, extra caramel, caramel Macchiato.”
     That's the longest hot coffee drink Starbucks' barista Thania Beatancourt says she creates, even on a 112 degree day in Phoenix.
     In the dog days of a desert summer, when drinking water is necessary for survival, morning coffee is still the standard for jump-starting the day.
     “It's too early for water,” said Phoenix Police Sergeant Marie Ehrler, as she sipped her Skinny Vanilla Latte at 7:30 a.m. at the Taylor Place Starbucks. Her daughter, Jessica Johnson, a 2011 Walter Cronkite School of Journalism graduate, was in agreement.
     “I start my day off with a coffee about 3-5 times a week,” Johnson said.
     While visitors are constantly reminded of the need to keep hydrated, it’s not difficult to find locals walking around with a Starbucks cup in hand. At the Taylor Place Starbucks, a steady stream of customers can be found patronizing the coffee giant even on warm summer mornings. To some, a hot morning beverage can also be seen as a treat and a cheat.
     “That’s me cheating. I’m on a diet and a workout plan to try to slim down. But I’m late and my schedule is already changed, so I figured I’d cheat a little,” said ASU freshman Brandon White. White has been working out and trying to lose weight, but stopped in for a morning ritual.
     “I ordered a venti mocha Frappuccino® with twice the mocha, no whipped cream and caramel drizzle,” White said. “I’m a regular person here. Not quite every morning, but I tend to stop five days, maybe four days a week.”
     But while White cradled his coveted coffee drink in one hand, a marked gallon of water was in the other. Each mark on the jug was so that he could keep track of his hourly water intake.
     “For every hour that I’m going to be drinking water today.” White said.

Freshman Brandon White balances his coffee and water intake.