The HICCUP is one of Asbury’s main campus hubs. The coffee shop attracts many caffeine-dependent students each day. It also serves a point of connection for students who want to quickly catch up with a friend. Additionally, its product offerings can add intrigue to an otherwise monotonous study session. Considering this background, it is easy to see why any additions to this coffee shop’s menu can send students to social media excited and curious about the new options.
The latest example of this took place when the HICCUP announced it would be adding kombucha to its menu. For anyone who may be unfamiliar with this beverage, TIME magazine defines kombucha as “a fermented tea drink made from green or black tea, sugar, yeast and bacteria.” The drink has ancient origins and was first created in China.
According to Forbes, kombucha is “largely classified as a functional beverage.” This describes the vitamins and nutrients associated with health benefits. There are many advocates of these health benefits though researchers have said these benefits are probably more modest than previously supported. The drink has been proven to at least provide some “probiotic benefits that encourage gut bacteria diversity and acid digestion.” While these benefits draw some consumers to the product, the majority of kombucha enthusiasts advocate for the beverage just due to its flavor.
In recent years the beverage has gained more widespread popularity in the US. This led the HICCUP to begin looking for options to bring the beverage to the community in March. While the pandemic caused a delay in widespread distribution, students can now order kombucha at the HICCUP.
A local supplier in Lexington called Thrive Kombucha provides the beverage. To introduce the formerly niche product to campus, samples were provided before the tap option was available. This gave students who had never tried the beverage a chance to experiment without having to pay for it. The HICCUP’s Instagram page updated followers on the progress of when they would be able to access the eagerly anticipated product. The product is on tap now and flavors alternate every few weeks.
“You just have to go in and try it to see if you like it,” Katie Montgomery, HICCUP barista and member of the Faithful class, said. “You have to go in not really knowing what to expect.”
If students are seeking to break up the monotony of their week, a visit to the HICCUP to try this new drink could do just the trick.
