My standard coffee at home was Folgers with Skim-plus milk and 2 blue packets, but I’ve recently decided that when my supply of blue gives out, I’m swtching to Splenda’s yellow packets.
Sure, thats a pretty tame & boring revelation, but it makes me wonder:
Q: How do you take your coffee?
Fully caffeinated, black, no sugar.
Just as God intended 
Same. And pretty damn strong. However, I gave it up 3 months ago.
At home & at work: French press, black, no sugar.
Out: 50/50 between espresso and cortado.
I take it black - like my men
Oh, and the morning routine involves four shots espresso with 7oz hot water.
I was perturbed this morning when I discovered that our lab manager failed to replenish the Sumatra blend (Peet’s Brand) that I have become habituated to. The alternative is something disgusting called Major Dick or something like that. When I conveyed my disappointment, she mistook my request and prepared a new pot of coffee. Unfortunately, it was of the aforementioned execrable variety and therefore unpalatable.
In answer to your question, however, I take my coffee orally.
I prefer it unadulterated by any admixtures of other chemicals.
Coffee is one of my triggers, even decaf. I can manage an occasional cup or two, but every time I think that I can go back to drinking coffee on a daily basis, my innards let me know that they are unhappy. Very unhappy.
So I drink tea in the morning, with lots of sweetener and a little sugar, and with cream in it. Yes, cream. I know that one is supposed to put skim milk in tea, but I prefer cream. The type of tea varies, but it’s usually one of Bigelow’s varieties.
I take mine very strong with a bit of heavy cream, but unsweetened. I used to like it with sugar as well but weaned myself from that and now sweetened coffee tastes a bit nasty.
Yep.
Pale and tepid, just like I take my health care reform.
What?
Strong, a dash of milk, no sugar. Similar strength to what they call a cortado in some places, but without the steamed milk.
Black and bitter, like my heart.
Seriously, black and in large quantities. If I want sugar and milk in something coffee-flavored, I’ll head to Arby’s for a jamocha shake!
With cream, and with or without sugar depending on my mood.
“Al Dente”, according to my old roommates. 
I think it comes from being an Army brat, I drink it really quite extremely strong. And plain, nothing in it please.
I do not, however, like dark roasted coffees. I like a medium or medium-dark roast, with lots of chocolate and/or caramel notes. To my taste, most of the Starbucks beans are just burnt.
With milk and 1.5 teaspoons of sugar.*
My masculinity is not dependent on drinking my coffee “black”. I like milk and sugar - why shouldn’t I have some in my coffee?
What is this “coffee” you talk about?
Around here, all I have to say is “double double”, and they know what I mean (though I suspect I should explain for the rest of you - two creams, two sugars).
I guess this is as good a place as any to repeat something I find insane - when I ask for my coffee black, and they ask “would you like sugar?” Hell no, I just told you I wouldn’t. Black coffee is, by definition, unadulterated.
Hmm - maybe I’m sufficiently caffeinated for this morning…
Seconded, though with the caveat that it depends on the type of coffee. If I’m brewing the coffee, it’s super strong and a very dark roast with heavy cream, no sugar. If I have to drink office swill, it’s black because I can’t taste that it’s coffee otherwise (it’s very weak) - instead I’ll just get the flavor of that nasty powdered creamer they provide here.
That sounds a lot like robble robble. (I couldn’t help myself.)