Or, one could find the right combination of sweeteners to sweeten their coffee to their preference, which was what the OP actually was looking for.
Speaking of which, a big benefit of splenda in my experience is that it immediately dissolves in cold drinks like iced tea and iced coffee. Instead of piling up at the bottom of your glass for you to choke on later. A lot less stirring when you make Koolaid with it, too. I don’t have enough experience with saccharine and aspartame to know if they work the same, but I suspect they do.
I’m pretty much in the “they all suck” camp. Maybe it’s just me, but I find all of them - including Stevia - taste like acetone. Well, I’ve never actually tasted acetone so I guess it tastes like I think acetone would taste based on the smell. But strongly chemical. I know instantaneously if I get served a diet drink instead of a sugared drink in a restaurant. Maybe it’s genetic or something but I don’t know how anyone can tolerate it.
The sucralose is the less horrible of the 3 and I don’t have a problem with baked goods made with sucralose ( except for the icing sometimes).
But I’d rather have water than ANY diet beverage. Best is water mixed with a couple of splashes of juice.
Good username / post combo? 
To my experience, this is very much true.
Saccharine alone is an imperfect sweetener because of the aftertaste, but it does get you a lot of “sweet” per packet. So, the trick is to combine saccharine with either sucralose, aspartame, or even a smidge of table sugar. That will cover the saccharine aftertaste. The right combo and the right proportions will vary from person to person.
For me, in my 16-oz coffee mug … two Sweet n Lows and one Splenda do the trick. The same quantities of these same sweeteners work for iced tea, too.
Sweet N Low + Equal is not as good, but better than passable.
Before this thread I had no idea that some people mix artificial sweeteners. I’m going to have to try this the next time I’m at a diner.
That only works for the properly roasted and brewed coffees, which one cannot rely on finding outside of mom and pop coffee houses or made at home by fussy people like me. Trying to drink the typical coffees served up by the chains like Starbucks and others demonstrates the utter failure of the industry to learn how to brew a decent cuppa. Cream and sugar is necessary to ingest that swill. IMNSHO, YMMV, go give yourself erosive gastritis, I don’t care anymore . . .
Thanks to all who replied, and feel free to continue. I am going to get three small cups at starbucks or dunkin and set up a taste test. I also like the idea of mixing one of the sweeteners with real sugar. I’ll let you know if I have any major epiphanies from the taste test.
OK; here are my results. Pink is the worst. I couldn’t tell much difference between yellow and blue. But not pleased with any of them and I think I will stick with sugar.
That would probably be the “Truvia”, a Cargill product that you find in restaurants. Get something like Stevia in the Raw, which you can find larger grocery stores in large bags, which has only maltodextrin added for bulk.
Please report back on that. Sounds very Mythbusters-esque. 
In order of preference: Splenda (yellow), Equal (blue), Stevia (green), and Saccharine (pink). For sweetening my coffee, I have no problems with first three. Saccharine, however, makes me gag and is only palatable if mixed 1:1 with sugar (which pretty much defeats the purpose of using an artificial sweetener).