Bulletproof coffee has butter in it. I’ve had it- it’s not bad. Tasted a bit latte-like, since the butter is blended nto the coffee, so it’s creamy.
Standard American-style coffee. Folgers or similar out of the Mr. Coffee or whatever drip contraption. Cream and sugar. McD’s, Dunkin’, random family restaurant, it’s all good to me. I’m a simple man.
Yep. I add a little sugar and am ready to caffeinate.
I sample different varieties, but often it’s Starbucks Expresso Roast.
I’m not picky about origins either. At Trader Joe’s, I get cans of their Joe! coffee, which is their basic, unfancy coffee.
What I have become picky about is my grind-and-brew coffee maker. Having the beans remain intact until right before brewing really makes a difference to me. So I load up the coffee maker with water and beans the night before, then hit the button on the coffee maker when I stumble out of bed in the morning. It goes vroom!, grinds the beans, spits them into the filter basket, and from there it’s like any other drip-brew coffee pot.
I take mine with cream and sugar (well, half-and-half and yellow stuff, but same idea).
Same here for the grind and brew maker. I use Peet’s whole bean coffee cause it’s the best among what Costco has to offer. Black. Very rarely with cream, though if I drink it in the evening I usually add cream. And by cream I mean whole milk. Never any sugar.
Now once in a blue moon I get on a kick and drink it in the morning with cream. And in this case, I mean heavy cream. Pure decadence.
Finally, when I do add cream or milk, it’s hot. I hate getting coffee at a place that has chilled cream available. Who wants lukewarm coffee?
I like my coffee to match my soul; very black and just a bit bitter.
I have a routine. I stumble downstairs at 6:20 and make a pot of 10 cups (5 mugs). Drink a mug with half-and-half and sugar along with breakfast. My wife drinks a giant mug black. I take the remaining 3 mugs’ worth in my thermos to drink during the day, black. BY the end of the day it’s tepid and nasty, but it’s what I have.
I buy 8-o’clock coffee lots of the time, but Starbucks goes on sale often enough that I’ll get that. People who love me will buy me fancier coffee for Christmas and birthdays, and I’ve got I think 2 bags of Christmas coffee left before I’m back to my usual.
Great coffee is a rare treat. Part of parenthood is buying cheap coffee.
Dunkin’ Donuts regular coffee made in my electric percolator. A splash of fat free half and half and a touch of salted caramel syrup.
Drip coffee maker. I buy it pre-ground from the grocery. I use a 50/50 mix of regular and decaf. To each cup I add a little bit of skim milk and granular sugar.
It should taste like melted Häagen-Dazs coffee ice cream with all the sugar and eggs removed. And also the milk solids, such that it’s of the consistency and thinness of water, but hot water which had been run through a filter containing ground up coffee beans of a dark roast. IOW, dark, with a healthy dose of half-n-half…
Dammit, man, you stole my answer! 
Any drip maker is fine.
I’ve started doing pour-over lately and I love it. You can make a really strong flavorful cup without making it too bitter or acidic.
I’ve done manual pour-over with a Melitta cone since I started drinking coffee about 50 years ago, have been buying my whole French roasted beans from the same supplier for 35 years, since they first opened their doors.
I started using a reusable steel filter about 15 years ago. I like how it lets me give the grounds a few gentle stirs as they drip into the carafe, helping the coffee to bloom and release its coffee goodness.
Heat about half a cup of low fat milk in the mug in the microwave, add the fresh-brewed coffee… then on to the most anticipated moment of most days: The first [DEL]gulp[/DEL] sip. 
I live in a low level state of terror that some doctor will someday advise me I must give up my morning cuppa. Not sure I could bear it.
Black no sugar. Robust but not overbrewed. Hotter than soup but not so hot that it scorches my lips off and burns my tongue (keeping in mind the absence of cooling agents like milk or cream please).
Black, no room, dark. Usually from Americas (Colombia or Guatemala are favs), burr ground just before use, cone pour over or French press. However that sounds, I am not really all that particular and do not begrudge any coffee maker, pre-ground, bladed, etc. as long as it is black and unadulterated and smooth. I have had some nice cups out of the Keurig at work.
Folgers, black, no sugar, prepared in one of these: https://www.amazon.com/Presto-02822-Stainless-Steel-Coffee-Percolator/dp/B00006IV0Q/ref=zg_bs_3117948011_2?_encoding=UTF8&psc=1&refRID=6RC1ENCNG170YS341DWP&th=1
I like the way it tastes from the percolator better than the drip models.
This I don’t get. If it has sugar, it ain’t black.
If it is changing the color of your coffee, it ain’t sugar.
Or it’s waaaayyyy too much sugar.
Nope, it’s still black. Black coffee with sugar is a very common way to order coffee.