“One plus is the packaging, which is beyond chic,” pronounced an excited editor upon the arrival of Soylent’s new vegan, nut- and lactose-free Coffiest drink to the Vogue offices. Other staffers met the matte black-and-white bottles with hesitation, some with nothing more than a dismissive smirk, or a, “oh, hell no.” “I was eagerly anticipating the release of Coffiest, as I’m a die-hard coffee drinker,” that same editor explained. “It didn’t disappoint flavor-wise, either, and it’s a viable contender to take the place of my much beloved Starbucks Frappuccino bottles.” The editor added, “However, I think I might just invest in a case or two and wait until an apocalyptic future to satiate my caffeine cravings with it.”

And that’s really the point of Soylent: to fully sustain your body without having to seek out a standard meal. The original powder was invented by Rob Rhinehart in 2013 and meets the U.S. Food and Drug Administration requirements to be categorized and sold as food. Coffiest contains a variety of nutrients and is only 400 calories per bottle. Ingredients include soy protein isolate, algal oil, canola oil, oat fiber, and a few other elements that tend to be difficult to spell and pronounce. That is unless, of course, like many of the Vogue staffers who took a swig of Coffiest recently, you care deeply about what goes into your body.

“Remember when Subway got in trouble for using yoga mat material in their bread?” asked one skeptical editor. Others who drank the new iteration of this scientific food sustenance thought it tasted much like a protein bar or something along the lines of Muscle Milk. The general consensus was that, as one editor put it, “in a pinch, I could drink a whole bottle of this, especially if it was ice cold, as it’s definitely a better tasting drink served chilled. But, I’d much rather have a latte and a breakfast sandwich.”

There was another hopeful in-office taster, one who was asked if they felt any kind of energy kick after consuming Coffiest. “Energy? Girl, I drink about four coffees a day, this isn’t doing it. But the taste was kind of satisfying and nice.” Like it or not, Soylent is making waves in the food industry and Coffiest is the latest example of their evolution. The bottom line is we really only have to worry about drinking nothing but Soylent when the end of the world is about to come and earth’s food sources die out. For now, we have a choice: double espresso and a bagel or one “chic” bottle? You decide. And anyway, after Coffiest, there’s always lunch to look forward to.