Coffee Corner: What do you like in your coffee?

I'm one who likes the flavor/aroma of coffee yet I can't drink it all-black. Whether iced or warm I always garnish it with some form of cream and sugar (usually cream and cocoa thus making a mocha).

Jeff

[Robin Garr]

Nothing but black for American coffee. I'm happy with a soylatte from the local coffee shop in the morning, though.

I learned how to drink black coffee during a dieting phase decades ago. Now it's really rare for me to use cream or sugar.

I'll mainly do that when it's rotten coffee in a meeting at work, or after a meal at a restaurant.

Totally can not abide flavoring in my coffee. Hazelnut?? More like Chemical Factory.

I learned how to drink black coffee during a dieting phase decades ago. Now it's really rare for me to use cream or sugar.

I'll mainly do that when it's rotten coffee in a meeting at work, or after a meal at a restaurant.

Totally can not abide flavoring in my coffee. Hazelnut?? More like Chemical Factory.

I'm with you Frank. At least in regards to hazlenut. It's just an awful flavor. I do love chocolate with coffee though. Sometimes literally (eating dark chocolate with a coffee).

Jeff

I think the reason I can't drink all black coffee is that it tastes harsh and watery to me. Plus, I think of coffee as more of a "luxury companion". Thus, I like to give it some body. I only have it maybe twice a day and so I don't really "drink" coffee as much as viewing it as a "treat", if you will.

Jeff

Currently, a couple of splashes of 2% milk. It seems to add just enough sweetness and enhance the coffee flavor. I can, howver, drink good coffee straight.

I make sure I only by great quality coffee so there's never any need to mix things into it.

[David M. Bueker]

Learned to drink it with cream and sugar back when I started working, and the terrible quality of the coffee required it. I drink much better coffee now, but the habit has stuck EXCEPT with dessert where I will normally drink black coffee.

Black only. I can't stand any added sugar, cream or flavoring. That applies equally to Jamaican Blue Mountain and discount rot-gut.

I started attempting to drink coffee when I was very young in order to emulate my grandfather. He took his coffee black so I took mine black even though I nearly gagged with each micro-sip.

Chocolate milk, real chocolate milk, not the lo fat abberations.

Half & half or cream only. thanks. In college, I used to use sugar in my coffee until I pulled an all-nighter doing a paper and got the shakes after 7 or 8 cups of sugared coffee; I quit the coffee cold turkey. Edit: I quit the sugar, not the coffee. I love coffee!

It varies during the day, between a morning cappuccino, through to afternoon/evening macchiato (I'll sometimes go for something between the two - the coffee shops guys at work refer to it as a short). No sugar, no flavourings and I even prefer the cappuccino without chocolate.

On all except the most bone chilling days (and yes, in the Sacramento Valley we get these socked in tule fog December days that are miserable) I like my coffee with ice, lots of cold milk, and good chocolate...the kind of chocolate which does not always even dissolve that way in an iced coffee frou frou beverage.

Cream. Or chocolate/cocoa as a mochachino in a cafe.

Experimented the other day and made a Greek coffee. Lots of coffee, three teaspoons of sugar, boiled in a saucepan for a while. Made two short blacks. Yum! Might cut the sugar back to two next time.

Never drink coffee straight after a meal. Does not seem right to destroy the taste of a nice desert with coffee.

[Jenise]

Black only. Good coffee only. Will put nutmeg and a bit of brown sugar in a good cappuccino, but I probably don't have more than two of those a month .

If it's regular American coffee, then I usually have a splash of half-and-half in it, although I don't mind it black. Cream is too goopy, lower fat milk just doesn't give it the same smooth richness. Same goes for iced coffee in the summer time.

Black only. For good coffee.

In the mood, I'll add a dash of cinnamon or cardamom (North African influence) to the pot but not using best grade beans. Also been known to add a small splash of heavy cream to a double espresso, but for some reason not big on dusting with anything on top - leave those Starbucks shakers alone.

[Jenise]

Bill, what do you mean about the grade of coffee? Do you mean you sometimes prefer lower grades?

Bill, what do you mean about the grade of coffee? Do you mean you sometimes prefer lower grades?

No, I prefer always good beans, but lots of lesser breeds keep appearing around here as the quarter master corps seems unconvinced about quality justifying price.

So when I run out of good beans and have to use supermarket cheapies or even, on occasion break into the Italian espresso beans, I am then more likely to 'adulterate' with a whiff of cardamom or a soupcon of cinnamon.

I am picky about my coffee. I like one, and one only Starbucks blend and when I went to buy some this morning they told me I'd get $5 off if I bought their Christmas blend instead. I told them to keep their money and just give me the coffee I wanted (they were decent enough to not charge me for the hot coffee I also bought).

Coffee that I am willing to add anything but the odd splash of cream to has to parallel in quality the sort of sparkling wine I would consider adding soda or orange juice to - very basic so no waste.

And I cannot abide flavoured coffees like hazelnut either.

[Jenise]

Okay, I get you now. We're on the same page.

Learned to drink it with cream and sugar back when I started working, and the terrible quality of the coffee required it. I drink much better coffee now, but the habit has stuck EXCEPT with dessert where I will normally drink black coffee.

I was like you David in that the way I 'learned' to drink coffee was with cream & sugar. These days - even though I buy better coffee especially since I am the one that stocks the supply for the 'office' - I still put a little cream in it. If I enhance it with any flavor it tends to be of a chocolate variety. My brother brought me drinking chocolate from Germany that I will mix in from time to time.

After dinner at a restaurant, black only.