You Americans are so cute, with your “angry” “black” coffee. Folks, a real man’s coffee is Turkish, has half an inch of sediment at the botton of the cup, and will instantly cause you to grow a full, black luxurious moustache. Even if you’re a woman - *especially * if you’re a woman.
(Myself, I generally drink lattes, because I’m not into the whole self-abuse thing. But I know how dark coffee is supposed to be).
I’m sort of midway in-between. My “house blend” is 50% Yuban, 50% Medaglia d’Oro, brewed in a standard drip coffee-maker. I don’t adulterate my coffee by putting foreign substances into it.
In restaurants I may enjoy a double espresso from time to time, and if I’m buying breakfast at the deli on the way in to work the coffee is generally lighter than what I make at home. So I’m pretty flexible w/regards to darkness/lightness of the roast; it has to be pretty extreme in one direction or the other to become undrinkable.
What does constitute undrinkable is when it’s made with far too much coffee for the amount of water or been on the hotpad long enough to concentrate & scorch. Nasty vile tasting stuff. When you see the sugar-and-creme folks keep adding dairy product and stirring and it only gradually changes color, and the color it gradually changes to is a kind of muddy greenish yellow, you know it’s not going to be a good cup of coffee.
black for life.
Light and fluffy! But not sweetened. I like lattes. I do like to put cinnamon on them if there is a shaker about, and chocolate powder if it is available, but I like them plain too.
Turkish is great, but it’s hard to get around here, and takes too long to prepare properly. See my prefered brew, above - Like Turkish, but without the sediment.
I like coffee. Coffee is dark and strong. Cafe Americano is weak crap, and I despise it.
Having said that, dark and strong coffee =! burnt beans, ala Starbucks. They basically espresso roast all their coffees, which is fine for espresso, but not for coffee.
I use a French Press, so I get a little sediment in my coffee. That’s the best part!
Projammer, my mother makes coffee the same way. Her coffee looks like weak tea. I’ve been with her in restaurants when she’ll wait for me to drink some of mine, then she’ll pour some of her coffee in my cup and add water to hers to dilute it. She claims ‘everyone else’ makes coffee way too strong. :rolleyes:
When I was in Istanbul I remember the coffee in little cups. Whoa, a hit off the hookah and a sip on that little cup turned this blondie into a brunette! 
Let’s see, I love a very intense, syrupy, crema-topped ristretto, so I suppose that’d be dark and angry. But the places I drink it make it very mellow and smooth, despite its being so intense, so to describe it as “angry” would be doing the baristas an injustice.
Like the baristas at this place. San Jose Doper coffee geeks, check it out:
I’d prefer mine via IV.
And strong.
If and when I ever sell my house, I’m hardwiring a coffee pot to the water supply.
Like I like my women. . .stuffed in sack and thrown on the back of a donkey(*).
Seriously. . .hot, black. No cream. No sugar. Never met a coffee that was too strong or too acidic. My stomach seems to be able to handle very acidic things.
(*) might be rippin’ off a doper, but I consider it in the public domain.
Somewhere in between, for me.
And a big ol “EWWWW” to all you CoffeeMate users. That stuff is vile! I’m surprised your dark angry coffee doesn’t jump up out of the cup and slap you!
Dark and strong and with a spoon in it.
Er, depends on my mood. When I was in grad school mode I drank medium roasts with just a pinch of sugar. Now I drink everything from black to mochas with whipped cream on top.
Ok, I’ll confess, I use buckets of creamer and sugar. But here’s the rub. I hate Creamora or CoffeMate or any name brand stuff. I want the most generic stuff available. I buy the big huge containers of it and the cheap stuff doesn’t clump up as badly as the name brand. I would have thought it would have been the opposite, but it isn’t.
I’m not a puritan. I wish I could be. I’d like to have one thing I give a crap about the quality enough to be a connoisseur. The closest I get is that I like the Hormel, center cut, black label bacon, but even with that, most bacon is better than no bacon.
Even with coffee, any coffee is better than no coffee. Much beyond that and I theorize that you must not need the coffee that badly.
I already have enough hair on my chest, no need for liquid enhancements, so I prefer my coffee to be more like a dessert. Lots of sugar and cream, French Vanilla or Irish Cream, and preferably decaffeinated… just like my women.
As I don’t drink coffee, I like my [del]men[/del] beverages (hot chocolate, cider, chai tea) sweet, light, smooth, and hot. No whipped cream or shavings or anything–just straight up liquid goodness.
Part of me wants to say “Excuuuuuuuse me? Your ‘women’?” and promptly get a tan and drink highly caffeinated coffee. The sensible part knows I would end up with a terrible sunburn and muscle tremors, so instead I will simply pat you on the head and say, “Whatever, Ali.” 
As for me, well, I’m caffeine intolerant, so no coffee for me. However, coffee syrup, that stuff, when mixed in with milk, is absolutely delicious. It’s a shame it can only be found in New England (as far as I know). Has anyone ever seen it anywhere else?
Light and fluffy. There’s nothing like a nice light roast Ethiopian Yirgacheffe in a coffee press. No sugar or milk needed (and DEFINATELY no coffeemate!)
High caffeine coffee… mmm…
I like my coffee black and absolutely furious. Mmmm… Pissed-off coffee… (Better than pissed in or on)
Black as night, hot as Hell and strong as love.