lots and lots of cream, and lots and lots and lots and lots and lots and lots of sugar. i have a sweet tooth to indulge, after all. but i prefer frappachino (frappacino? however you spell it), seattle-vending-machine style. or Mr. Brown coffee (they have it in taiwan but i don’t know if they have it in america).
how much sugar should i put in this mug of coffee right in front of me now? one lump or two billion? 
Cream and sugar for me. Light and sweet, with a piece of dark chocolate dropped in for good measure!
One Equal packet, if cream, only a little.
One place I worked had a community coffee pot and a lot of folks who felt that you were something of a wimp if you didn’t take it black. So one day I’m putting cream in and someone says, “You don’t drink it black?” in this joking/mocking tone. I replied with, “I need it just strong enough to allow me to function, but not so strong that I’m aware of my surroundings, cause then I’d kill and eat everyone in the building.” I don’t know why I said that, but he didn’t hassle me afterwards.
Black, with one or two packets of actual sugar.
And no decaf either, except if it’s just before I go to bed.
/Austin Powers/
Yeah, baby, yeah!
/AP/
My husband wonders why I even bother with the coffee. The best treat is to use up any leftover whipping cream; I usually buy half-n-half and keep it on hand, but whip cream during the holidays…yum!
This, I’ve never understood. If it has sugar in it, it ain’t black!
Make mine strong and black, just the way God intended. Ya want milk and sugar, go to Arby’s and get yourself a jamocha shake.
Ms. D recently began adding milk and sugar to hers. While I am generally a big fan of both substances, I am somewhat surprised to find that adding them to coffee makes it undrinkable. Incredibly annoying when she takes the last cup from the pot, befouls it with additives, and then DOESN’T DRINK IT!!!
I ordered coffee “as black as a politician’s worst secret” and got some odd looks, but that’s how I like it. If I make it myself, I use twice the coffee, and half the water- it’s nice and strong this way, and makes you feel very alive. It’s neccesary to drink quickly though, before it solidifies…
My wife watched how I make coffee and said “That explains your furry chest.” :eek:
I generally prefer black but if I go to a Starbuck’s-like place, I order a double espresso with chocolate and I enjoy it. I have to agree with the observation of hamster like attention spans of those employees though. I often find I have to repeatedly insist no cream or milk or any other crap in there but coffee and chocolate.
The missus doesn’t use sugar in coffee but she does make it like 1/3 strength and drinks with about an equal amount of milk. I don’t understand how anyone can drink that stuff but I’m not complaining about the lack of hair on her chest.
I don’t drink coffee anymore (it doesn’t agree with me as ‘they’ say).
However, when I did drink coffee, I prefered a medium blend, black. I can’t stand the flavour of sugar in coffee – Blech. Although, sometimes for a kick I’d have a cafe (or mocha) au lait.
You got that right, Skippy…
But have you noticed that a “regular” now gets you 3 or 4 tablespoons of sugar in some places? They use trowels to put the sugar in the cup. When I get coffee for the Ravenette, I’ve been asking specifically for “cream and 2 sugars” which gets 1 shovel of sugar. She likes it a lot better than the oversweetened stuff she had been having.
As for me… hot, wet and black.
P.S. Have you tried Quikava? They have an excellent Kona blend.
P.P.S. I wonder why canned coffee never took off here. I lived on it in Japan, and thought it was pretty good, although a bit too sweet.
-Rav
Just cream… Dunkin’ Donuts is my fav.!!
-lotsa “international delight”(french vanilla)
It is by coffee alone I set my mind in motion,
It is by the beans of java that thoughts acquire speed,
The hands acquire trembling, the trembling becomes a warning, it is by
Coffee alone I set my mind in motion
-Unknown
“I like my coffee like I like my women,cold and bitter”
-Unknown
I mean Domino’s brand brown sugar. So much better than the white granulated proto-goo.
Cream. Lots of cream.
And sugar. Lots and lots and lots of sugar. If I finish the cup and there’s no mound of sludge in the bottom, it wasn’t good coffee…
jayjay
I go for Black. well, black as in no cream, I load enough sugar in there to kill an elephant. I recently switched to sweet and low(I’m mildly hypoglycemic) and though it does have a kind of chemical-like taste, it kinda grows on you.
Wow, I guess it’s blindingly obvious that I don’t drink coffee. when I read the title to this this thread I thought was going to be about dress colors, and was surprised it was about coffee… 
Never really drank coffee until I had to study for my first round of college midterms. The campus coffee shop stayed open late as students lined up for caffination then sat down in the caf for hours of studying. Same thing for finals. Ick.
In any case, I discovered that I like it either black or with a lot of half & half/milk, but always with enough white sugar to horrify any friends who might see me attack my coffee with it :). Funny thing is, I don’t think either the sugar of caffeine hype me up any. Hmm.
No, but there weren’t any near my office this summer, whereas there were 10 Dunkin’ Donuts within 500 yards and 15 within a half mile. There’s no need to settle. The only place I’ve seen Quikava’s, they’ve been way out of the way.
Hah-- That’s just a corruption of my line.
"Black as sin and twice as bitter."
('Cuz we all know sin’s usually a little sweet.)
The only time I adulturate my coffee is when I know it’s a mediocre cup-- Like truck-stop coffee. Then I use so much cream and sugar people ask if I’m making a cake.
Just coffee. No “fixin’s”. As my grandpa would’ve said, “If I’d’ve wanted chocolate milk I’d’ve asked for chocolate milk”. Coffee, freshly ground, freshly brewed, 1/4 cup ground coffee per each cup of water if you aren’t using the metric system.
[hijack] I’m not using the metric system because my coffee maker isn’t using the metric system and the only scoop I have isn’t metric either. But the confusion engendered by the conventional markings on the typical American coffee carafe (and replicated in the place where you pour the water), marked off in “cups” that are COFFEE CUPS, which are HALF THE SIZE of the OFFICIAL CUP variety, is enough to drive anyone to embrace the metric system [/hijack]
I like dark brews but I hate coffee made excessively strong so that it is thick like 40 weight motor oil. (An espresso machine can make very nice delicious coffee much stronger than anyone should attempt without one, though).