Erin Schade ‘29
Guest Writer
One September morning, I head to Cool Beans for my tried-and-true vanilla latte. As I scan for my name, my eye catches a worker furiously pumping raspberry syrup into a cup, turning the milky brew into a suspiciously pink concoction. Fruit in coffee? I gag. That can’t be good. Yet a few days later, in a moment of impulse, I tap “Raspberry” under flavor shots. Before I know it, the pink-hued beverage is in my grasp, and one sip later, my life is changed. Fruit in coffee? It’s good.
Reflecting on this transformative HC dining moment, I wonder what other hidden gems lie within the Cool Beans menu. To answer this question, I decided to speak with Hailey Judkins, a sophomore Cool Beans worker, who’s likely poured her heart and soul into at least ten of your drinks this semester.
“The Caramel Apple Dirty Chai is pretty good,” she says. “It tastes like fall, and isn’t overpowered by coffee.” Considering its Grubhub photo—a white paper cup—the insight on this elusive special is much appreciated (and it may rival my current fruit x coffee favorite). The “Candy Corn Dirty Soda” and “Frank n’ Shake” remain a mystery, even to our resident CB worker (if anyone has a flavor profile on these, shoot me an email).
A few of Hailey’s other favorites include the Loyola and the pumpkin muffin. A new but “underappreciated” addition, the Loyola combines avocado with the kick of red pepper mayo on a traditional egg sandwich. The pumpkin muffin is a self-explanatory fan favorite and another reason the Crusaders love this time of year—but get one early because they tend to sell out before noon.
Shifting from her recommendations, I asked Hailey about her overall experience as a student worker: “You learn a lot about the people here, even in just one shift.” She describes how the untimely disappearance of the Alumni bagel revealed the dedication of students: multiple lamenters spoke up, even requesting a petition for its return. Another moment captured their endearingly opinionated nature when one student asked for butter for his muffin. Initially skeptical of this culinary combination, Hailey’s outlook was changed when the student passionately advocated for the savory flair with his sweet treat. While her own muffins may remain butterless, Hailey can now appreciate the sentiment and an alternate perspective on pastry enjoyment.
Hailey concluded our discussion with an emphasis on CB’s approach to accommodating allergies. “We have to keep the almond and soy milks in a separate fridge,” she says, “that’s one of our most important rules.” Along with the recent development of the Gluten Free Zone in Kimball, this effort underscores Holy Cross’ growing commitment to allergy awareness. With so many diverse dietary restrictions on campus, both choice and safety are profoundly important.
More than just a dining location on campus, Cool Beans is a reflection of student preferences, school-wide goals, and seasonal offerings. But more importantly, it’s a place where culinary conventions are challenged; next time you stop by, enjoy the vanilla latte, but don’t stray from the raspberry syrup in your coffee, or butter on your muffin.
Copy edited by Claire Flynn ’29
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