I drink it black. I used to take cream and sugar, then realized I didn’t like the sugar. Later, I realized I used the milk out of habit. Dropped that and have never looked back. Now the thought of adding anything, unless it’s like a mocha or the like, is pretty gross to me.
Blacker than the deepest pit of Tartarus! Unless it’s Irish coffee… mmm, whiskey and cream…
Hot and all over me?
If it’s a really dark roast, I can take it black, but I generally like to add some sort of cream or milk.
With cream and tiramisu flavored syrup over ice. I guess it’s not really coffee anymore, but it is delicious!
Here I go once again …
I like my coffee like I like my women:
COVERED IN BEES!
Tied in a sack and thrown over the back of a donkey?
I stopped drinking coffee 4 years ago. Occasionally, in the winter, I will stop by the local convenience store and get half hot chocalate and half dark roast coffee.
In the past when I drank coffee I drank it black.
But I’ve got a question: does anyone know what “regular” is. I think its a Boston thing and it doesn’t mean Black.
No option for “poured down the drain”? :eek:
Coffee smells good…but I just can’t go there. Nasty stuff.
I drink it black, strong, and, often, cold (well, room temperature). I enjoy warm coffee, but as far as I’m concerned good coffee is good cold coffee.
Rarely, I make a drink that’s half coffee and half (usually 2%) milk, which isn’t quite coffee as far as I’m concerned: It’s dark, bitter milk with caffeine.
95% of the time black.
The exception is that I will take Turkish coffee very sweet, since that’s how it’s usually been presented to me, and so I associate sweetness (and often a bit of cardamom, too) with that style. Also, every once in a blue moon, only in the morning, I’ll be in the mood for some half-and-half in my coffee.
If it’s decent, strong coffee I like it with a dollop of heavy whipping cream or half and half. If it’s weak office coffee, I take it black or it tastes like I’m drinking dirty water.
At home I take it straight, but at cafés I always get a shot of vanilla if they have it.
FWIW, at Tim Hortons in the great white north, regular always meant one cream, one sugar. A double/double is two creams, two sugars. Don’t know if it’s the same thing in Boston.
Now, of course, with the rise of decaf, it gets confusing because regular can mean “as opposed to decaf”.
Black. But I do like the flavored coffees sometimes, with a hint of Hazelnut or vanilla.
Spilled all over the floor.
I take mine like I take my men: strong, black, and not sweet at all.
I’m not sure, but I think “regular coffee” and “coffee, regular” are two different things. At least, in the North East.
Just a tiny bit of milk and 1/2 tsp of sugar per 8 oz.
Kahlua and cream. That’s the only way coffee is palatable to me.
Two sugar, one cream.
My brother told me one time at Timmies, he saw a guy order a small coffee with 7(!) cream and 13(!) sugar, then when he took a sip, he sent it back because “it wasn’t hot enough.”
Later on I tried one like that. Tasted kind of like a coffee flavoured CreamSicle.
French pressed and black