I was starting to feel guilty about stealing a teaspoon of cocoa from the jar we have for our kids chocolate milk. But I only do it 3-4 times a year.
And I’m the one who buys the jar.
Hey, wait a minute…thats not theft. :smack: 
In a cup!
( I can’t believe I’m the first to say that! You guyz are slow.)
I like my coffee hot, soy milk, agave nectar for sweetner and covered in bees!
With cream and Splenda (2 packets).
The coffee itself is Trader Joe’s Breakfast Blend, with the beans ground right before brewing. Keeping the beans whole until brewing makes a world of difference, IMHO: the flavor of ground coffee gradually leaches into the surrounding air. The same happens with beans, but much more slowly on account of much less surface area.
Not drip, never again. Ugh. French press is fine, but I have a nice espresso machine at home and actual coffee within stumbling distance - about half a block away.
Skinny flat white for breakfast. Doppio with an Equal any other time. Regular strong long black with two equals on cold days when I want hot liquid in volume (in other places, this might be called a strong Americano? Two shots on top of hot water, is what I mean.) Also, depends on the beans. Vittorio is just awful. Will drink most other of the Italians, though. Nothing organic. Coffee is organic by definition. I have yet to taste organic beans that tasted like anything I want to drink. Ugh.
I used to drink just whatever drip coffee awfulness I came across, but I spent two years working for an Italian coffee company and learned about coffee there. I’m not really a snob, there’s great coffee everywhere around here, nothing I’m talking about is unusual. Drip coffee isn’t the norm here and I’m glad of that.
And whee! Coffee loyalty card is full so I get a freebie in the morning!
Milk and sugar. (Same way I take my tea, most days).
I can drink it black if I have to. And with just cream isn’t bad, either.
By the gallon!
This time of year?
With lots of milk and ice. In a blender.
3 cream, 3 splenda if I’m at Dunkin Donuts. Cream & 2 Truvia if at home. Once I have more kitchen space, I’ll cold brew, since it does give me heartburn.
OK, let me see if I can get 'em all:
I like my coffee like I like my men -
strong, black, hot, and in my mouth.
yummy.
Black, no sugar.
No cream, but lots and lots of real sugar (no substitutes). I like it hot and sweet.
As an afternoon break, I appreciate a big, slightly bittersweet mocha.
I think Major Dickison’s is their generic “house” blend.
Playing off the Tim Horton’s theme, I’m guessing I’d be asking for a double double yellow as I use Splenda instead of sugar.
There’s been some controversy at work. The foodservice contract changed and the original coffee kiosk (can’t remember the name) was replaced with Seattle’s Best, which is nothing more than Starbucks trying to hide its foul self under a different name. People have been complaining.
The commissary’s response: Douwe Egberts is available at the food court. DE is notable for two things - they’re a foodservice business unit of Sara Lee and in 2007, they opposed fair trade. Other than that, DE is innocuous, bland brown water.
Cream, artifical sweetner and caffeine.
My basic philospphy about coffee is it looks good, smells good, is nice and warm in your hands, and makes you feel wonderful. But it tastes like shit.
If it’s good or even decent coffee, I take it black.
In the office, I need a heap of correlate plus splenda to get my morning fix down.
- 1
Blaack with Equal or splenda or with cream occasionally.
Add another one for the black, strong and non-sweetened category.
Ah yes, just how I like my women.