For those that drink coffee:
What type of coffee do you like, how do you like it prepared and what do you put in it?
We are using our new Keurig Kontraption to brew Green Mountain Dark Magic(she likes regular and I like strong), with just a dash of sugar-free hazelnut syrup.
I do like a touch of coffee in my cream and sugar.
Baratza Vario burr grinder, Aeropress for brewing. My favorite local roaster is Chromatic Coffee, though I’m not always motivated enough to head there (they used to carry the beans at the local supermarket, but no longer).
How I take it depends on my mood. Black, sugar, cream+sugar, Bailey’s, etc. are all valid combinations depending on my mood and the beans. I am equal opportunity.
I like Yirgacheffe beans in a French press with cream and sugar.
Most importantly is the French press, I travel with a small one and some ground coffee.
How do I like coffee? Abundant.
When do I like coffee? When I need it.
What coffee to I brew? Nothing too expensive.
What do I add to coffee? Alcohol, cocoa, sweetener, cream, whatever.
How do I brew? Mini-espresso rig; Mr Coffee dripper; French press. No more instante.
What coffee do I like? Caffeinated. (I used to brew decaf espresso aka depresso.)
What coffees do I avoid? K-cups, ecological tragedy.* Everything Nestlé, baby killers.**
What coffee do I distrust? Beans that passed through an alimentary tract.
What coffee will I tolerate? Stuff from Stop-n-robs and donut shops.
Where don’t I go for coffee? Starfucks; McFood outlets.
** Nestlé infant formula marketing was linked to megadeaths. We do not buy Nestlé products. Folks proclaiming morality who buy Nestlé stuff are IMHO ignorant, hypocrites, or victims of monopoly.
I’m not too simple a guy but my taste buds were shot off in the war so I’m not real picky about flavor, aroma, warmth, murkiness, etc. Caffeine kicks my butt nicely and often necessarily. Free mailroom coffee fueled my San Francisco bike messenger job. I do love beans straight from a finca in Chiapas or Guatemala. Chocolate-coated roast espresso beans are great at confabs with limited restroom facilities - acceleration without micturation. I learned to tolerate sweet milky tea when I was jailed in Canada but I’m normally too impatient for tea. Squirrels won’t drink it either.
New Mexico Piñon Coffee. Right now I’m drinking half caff and half decaf. The caff is Biscochito and the decaf is their dark roast. Brewed in the espresso maker, and mix in a bit of sugar and a little half & half. As the name says, this coffee is roasted using piñon wood, which imparts a unique flavor.
Some variation on African coffee, usually; I grind my own beans and get an assortment from a distributor in Oakland. Fresh-roasted, Cuisinart burr grinder, Williams Sonoma double-walled stainless steel french press to keep it hot until I get to the second cup.
Black, though very very occasionally I will add a touch of cream if drinking for breakfast.
With Turkish coffee, though, I will drink that fairly sweet, as that is how I was introduced to it.
SF Bay Coffee - eco friendly k-cups, and really good coffee. I like the dark blends with a touch of cream.
Fresh roasted beans from Chiapas, ground for immediate use.
Hand made with hot water poured over a Melitta cone. Always with Kahlua.
For fifty years, it was always black. Now, with half and half. My tummy likes it that way.
Black, fair trade, from an automatic drip coffeemaker. The only acceptable adulterant is Kahlua, if I’m on vacation. If the cup sat out and got cold, I’ll pop it in the microwave, but I’m an utter snob about a pot of coffee left on the burner.
I’m not terribly picky as to origins. As long as it’s coffee, and it’s brewed (i.e. I hate instant), and I can put cream and sugar in it, it will be just fine.
Drip grind from a Mr. Coffee is perfectly fine with me, with some creamer and a couple of spoonfuls of sugar.
I’m a simple man. Give me Maxwell House, Folgers, or Chock Full Of Nuts and I’m happy. Make it Dunkin or 8 o’clock and even better. I take mine hot, strong and with a spoonful of sugar please.
I like my coffee the way I like my women. Tied up in a sack, and thrown over the back of Juan Valdez’s mule.
Ditto
The Mrs. and I do cold brew at home, using your basic Folger’s medium roast. We make a gallon of it every 3-4 days. I drink it cold, with ice and half and half, as my morning wake up. She does the same, adding a bit of sugar to hers along with half and half. We’re both quite content with it. On really cold mornings we’ll occasionally microwave it and have it hot.
For over 2 decades I was on a home espresso kick, but suddenly my taste buds changed, and I went to cold brew because it was easier. I still love a great espresso but I’m less willing to do all the work to get it.
My current favorite is a sumatran dark roast from Higher Grounds. Whole bean, ground right before brewing, little bit of whole milk (or cream if I’ve got it) and that’s it.
I once read a low-carb diet book that stated “The best breakfast is a cup of coffee with four tablespoons of butter in it.” That idea turned my stomach until I realized my first cup of the day is always the 7-11 dark roast with light cream, one pink sweetner and one yellow sweetner in it.
[Moderating]
Tim R. Mortiss, could we please turn down the misogyny a bit?