Coffee—How do You Take It?

[Bighorn66]

One of life’s simple joys is sitting down with a truly great cup of coffee and savoring the moment before the work‑enabling magic of caffeine kicks in. Over the past 30 years, coffee in the United States has gone through a full‑blown renaissance. We’ve moved far beyond drip pots and Folger’s instant to a full culinary experience—where the origin of the bean matters, and traditional, artisanal brewing methods have made a serious comeback.

Of course, some might say things have swung a little too far. Plenty of drinks passed off as “coffee” today are really sugar-heavy, nutrition‑light milkshakes wearing a coffee disguise.

I have a feeling more than a few coffee enthusiasts are here on this board.

So, I’m curious: What’s your favorite way to enjoy this caffeinated (or uncaffeinated) delight?

As for me, I’m about as simple as they come. Sure, I’ll treat myself to a cappuccino with an extra shot of espresso now and then—but my everyday favorite is a straightforward espresso heavy on the roast and lighter on the bitter. If it’s too bitter, I’ll add a touch of sugar to soften the bitterness.

How do you take it?P

[Absolut]

[govman]

+++1 but like my women--hot, strong and Black

[govman]

One of life’s simple joys is sitting down with a truly great cup of coffee and savoring the moment before the work‑enabling magic of caffeine kicks in. Over the past 30 years, coffee in the United States has gone through a full‑blown renaissance. We’ve moved far beyond drip pots and Folger’s instant to a full culinary experience—where the origin of the bean matters, and traditional, artisanal brewing methods have made a serious comeback.

Of course, some might say things have swung a little too far. Plenty of drinks passed off as “coffee” today are really sugar-heavy, nutrition‑light milkshakes wearing a coffee disguise.

I have a feeling more than a few coffee enthusiasts are here on this board.

So, I’m curious: What’s your favorite way to enjoy this caffeinated (or uncaffeinated) delight?

As for me, I’m about as simple as they come. Sure, I’ll treat myself to a cappuccino with an extra shot of espresso now and then—but my everyday favorite is a straightforward espresso heavy on the roast and lighter on the bitter. If it’s too bitter, I’ll add a touch of sugar to soften the bitterness.

How do you take it?P

I take my coffee black when hot, but my cold brew I add Italian sweet cream and hazelnut syrup. BTW an old diner tip is to add egg shells--not the eggs :-}--to your grounds to take away the bitterness. Hope that works for you

[Absolut]

+++1 but like my women--hot, strong and Black

When airplane came out I remember thinking why do her men take black coffee…. So many jokes flew overhead.

[George Zipp]

I'm more of a Winston Wolf coffee drinker. Lot's of cream, lots of sugar. Though I've cut way down on both. I need my coffee for the jolt but I can't really tolerate it too much without some additives. I'm already destined for an earlier than life expectancy death so I'm going to enjoy a bit of cream and sugar in my java.

And it's 30 minutes away, I'll be there in 10.........9:37 seconds later...............

[Punkk6]

Make a pot of Dunkin original roast every morning with a little coffee mate and stevia, don't like iced coffee.

[edwin drood]

I've been drinking Cuppa mushroom coffee for a month or so. I'm still unable to leap small buildings in a single bound.
Expected it to taste like dirt but it's actually very tasty. About $1 per cup.

https://bettercuppa.com/?srsltid=AfmBOo ... RxbZNAXlg5

[Tony Palazzolo]

I'm a big believer grinding whole beans for coffee. While I'm not a fan of Starbucks I find that their coffee beans are pretty darn good. I use half and half and splenda. I tell my wife that I like my coffee like I like my women, white and fake sweet. She doesn't like that joke.

[Mort Gage]

Late on this reply but yeah, that went way over my head as a kid, too.

[MikoTython]

One of life’s simple joys is sitting down with a truly great cup of coffee and savoring the moment before the work‑enabling magic of caffeine kicks in. Over the past 30 years, coffee in the United States has gone through a full‑blown renaissance. We’ve moved far beyond drip pots and Folger’s instant to a full culinary experience—where the origin of the bean matters, and traditional, artisanal brewing methods have made a serious comeback.

Of course, some might say things have swung a little too far. Plenty of drinks passed off as “coffee” today are really sugar-heavy, nutrition‑light milkshakes wearing a coffee disguise.

I have a feeling more than a few coffee enthusiasts are here on this board.

So, I’m curious: What’s your favorite way to enjoy this caffeinated (or uncaffeinated) delight?

As for me, I’m about as simple as they come. Sure, I’ll treat myself to a cappuccino with an extra shot of espresso now and then—but my everyday favorite is a straightforward espresso heavy on the roast and lighter on the bitter. If it’s too bitter, I’ll add a touch of sugar to soften the bitterness.

How do you take it?P

Drink a boatload. avec de crème et du sucre, presque toujours, rarement noir.