I look at it this way: coffee is like chocolate. Some folks prefer the kind with more sugar and dairy, because it goes well with them; some prefer the kind with less, because its base flavor works well on its own. Sometimes it depends on their mood. In the end, who cares? Nobody’s stopping you from enjoying it the way you want to.
@dannybeans@f00l I’m not! People don’t understand how big the flavor range is, in hot water poured through ground up beans.
And how underutilized “milkshake” is as a name for things which might be, yes, primarily sweet dairy beverages, but which are allowed to have some bitterness added for flavor.
On the rare occasions I actually drink coffee, it’s more cream than coffee, with a very generous helping of sugar. I can’t stand the taste of plain black coffee!
What the unit are we talking a dash or ounces? pounds? half a mini-van? Cuz i take it with like 3 cream 2 sugar…the measurement? Now that for you to guess big boy
depends. is it the good stuff made in a french press? then black or with a dash of cream. if it’s from my drip coffee maker, then with 2-3 dashes of cream.
Cream and a bit of one of the darker sugars - usually dark brown, sometimes turbinado or morena. Not because I’m against refined sugar, but because the rawer stuff has a flavor that complements coffee well.
still don’t drink coffee. i take my:
-hot herbal tea with honey
-hot black tea with brown sugar & milk
-iced black or hibiscus tea with lemon or lemonade
-iced green tea latte with skim milk
With Bailey’s and whipped cream at the end of an evening of good food. That’s the only time. And knowing I have Ambien at home in case it keeps me awake.
Chicory, anyone? Love the smell of coffee but can’t have caffeine (shortness of breathe and migraines) so do chicory.
But regardless the smell is the best part: have to add something to make it palatable. What something varies but can include some or all of: cream/milk/half&half, sugar of any type, flavored cream, flavored chicory.
@mollama I’ve been scared to try it. Like much of the population, I do not react well to inulin.
However, I have read that the roasting process destroys most of the inulin.
And if it’s brewed through a paper filter, like coffee, I don’t guess any of the inulin would get through anyway.
Is that how it’s prepared?
@Limewater I do mine in a French press: wire filter to keep the grounds out of the poured cup, so likely not good enough. I read about the inulin problem, I’d agree to err on the side of caution. (I use a French press because it is only for my chicory. I can’t even use the “hot water” option on most coffee makers because the water runs through where the coffee goes through and I’ve had reactions to even that little amount of “residue”.) Chicory is a bit more bitter than coffee too, so if you can do coffee, I would not try chicory. (If you can’t do coffee either, I also like mint tea .)
@mollama Yeah, I can handle coffee just fine. The chickory thing is more of a curiosity. I’d also really like to try Postum at some point, but I think it disappeared for a while, and now it’s back but pretty expensive for something I’m just curious about.
For 10-12oz pour overs: a splash of heavy whipping cream. It adds a thicker/richer texture that I really enjoy while letting the coffee’s flavor still come through.
2 cream, 2 sugar.
or, Drive to Tim Hortons, and get an XL Double Double.
which since they some times write DD on the lid, lead me to the following joke/Line:
I Like My Coffee like I like my Women - an XL Canadian w/ DD’s.
only mostly true.
Black or with a bit of whole milk if it’s coffee, otherwise cappuccino or latte, or once in a while straight espresso. Or cold brew. I drink a lot of coffee. But I still prefer tea with milk and sugar.
A touch of cream. I like good coffee, local roaster, a favorite place in Hawaii that we place orders from. However, I’ll drink anything available because I like coffee.
In a cup.
I take my coffee back. As in back to the register because I ordered a soda.
Yes. Preferably without sugar. Cream or black depending on mood.
Orally.
I wonder what “coffee” could be code for…
I don’t, but thanks for the hot tea. Hey what happened to test tea Tuesdays???
Enema
/giphy I take my coffee like I take my men
@ThatsHeadly giphy really sucks at this game…
@ThatsHeadly I like those odds!
@InnocuousFarmer @ThatsHeadly
Man to friend: I like my coffee like I like my women…
Friend: Hot and Black ?
Man: no … strong and bitter…
1 part coffee, 2 parts cream.
Ground cinnamon, Splenda, nut juice from almonds.
20 ounce mug with 16oz of coffee, 5 spoonfuls of sugar, and a tablespoon of half and half.
Maybe if your coffee was not terrible you would not desire foul additives.
I look at it this way: coffee is like chocolate. Some folks prefer the kind with more sugar and dairy, because it goes well with them; some prefer the kind with less, because its base flavor works well on its own. Sometimes it depends on their mood. In the end, who cares? Nobody’s stopping you from enjoying it the way you want to.
@dannybeans Lots of people like milkshakes, especially if they’re using them to overwhelm the flavor of terrible coffee
@dannybeans @InnocuousFarmer
/giphy “coffee snob”
@dannybeans @f00l I’m not! People don’t understand how big the flavor range is, in hot water poured through ground up beans.
And how underutilized “milkshake” is as a name for things which might be, yes, primarily sweet dairy beverages, but which are allowed to have some bitterness added for flavor.
On the rare occasions I actually drink coffee, it’s more cream than coffee, with a very generous helping of sugar. I can’t stand the taste of plain black coffee!
Quite extremes: either double cappuccino or intense black
In someone else’s cup.
Depends on my mood.
Hot coffee = Black or black with sugar or black with cream and sugar.
Cold brew = Black or black with milk or black with cream or black with cream and sugar.
Milk, sugar and cream are all added in whatever amount my mood needs.
How do I take coffee? I take it back to the shelf and buy something I actually like.
Why all the coffee polls?
@katbyter - 'Cause they sell the non-caffeinated stuff at a different site.
Flavored with flavored sweet cream. Who wants to be flavorless and bitter?
@hchavers all cranky old men???
With a dash of whole milk
(or half a dash of half&half)
I don’t understand the choices: I put sugar in it, and THE COFFEE IS STILL BLACK.
I prefer mine with no coffee. Or cream. Or sugar.
What the unit are we talking a dash or ounces? pounds? half a mini-van? Cuz i take it with like 3 cream 2 sugar…the measurement? Now that for you to guess big boy
Two shots of espresso… and a dollop of foam if I am feeling fancy…yessss
This poll should be “how do you MAKE your coffee”, and my answer is by measuring the grounds with a spoon, not by WEIGHING the grounds.
16oz iced coffee, 4oz almond milk, 5 splendas, fill the rest with ice.
i like my sugar with coffee and cream.
depends. is it the good stuff made in a french press? then black or with a dash of cream. if it’s from my drip coffee maker, then with 2-3 dashes of cream.
@carl669 Caaaaaaaaaaaaaaaaaaaaaaaaarl!
@lichme Liiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiich!
I don’t drink coffee.
IV straight into the veins
Cream and a bit of one of the darker sugars - usually dark brown, sometimes turbinado or morena. Not because I’m against refined sugar, but because the rawer stuff has a flavor that complements coffee well.
still don’t drink coffee. i take my:
-hot herbal tea with honey
-hot black tea with brown sugar & milk
-iced black or hibiscus tea with lemon or lemonade
-iced green tea latte with skim milk
With Bailey’s and whipped cream at the end of an evening of good food. That’s the only time. And knowing I have Ambien at home in case it keeps me awake.
Chicory, anyone? Love the smell of coffee but can’t have caffeine (shortness of breathe and migraines) so do chicory.
But regardless the smell is the best part: have to add something to make it palatable. What something varies but can include some or all of: cream/milk/half&half, sugar of any type, flavored cream, flavored chicory.
@mollama I’ve been scared to try it. Like much of the population, I do not react well to inulin.
However, I have read that the roasting process destroys most of the inulin.
And if it’s brewed through a paper filter, like coffee, I don’t guess any of the inulin would get through anyway.
Is that how it’s prepared?
@Limewater I do mine in a French press: wire filter to keep the grounds out of the poured cup, so likely not good enough. I read about the inulin problem, I’d agree to err on the side of caution. (I use a French press because it is only for my chicory. I can’t even use the “hot water” option on most coffee makers because the water runs through where the coffee goes through and I’ve had reactions to even that little amount of “residue”.) Chicory is a bit more bitter than coffee too, so if you can do coffee, I would not try chicory. (If you can’t do coffee either, I also like mint tea
.)
@mollama Yeah, I can handle coffee just fine. The chickory thing is more of a curiosity. I’d also really like to try Postum at some point, but I think it disappeared for a while, and now it’s back but pretty expensive for something I’m just curious about.
I get a large latte from the barista and add my own (extra) milk… am I weird, or do I just love milk?
With splash of hazelnut Coffee Mate and 2 sugars…light and sweet
For 10-12oz pour overs: a splash of heavy whipping cream. It adds a thicker/richer texture that I really enjoy while letting the coffee’s flavor still come through.
Nothing extra in my 8oz double-shot lattes.
With lots and lots of coconut coffee mate creamer. So much that it looks on the whiter side.
2 cream, 2 sugar.
or, Drive to Tim Hortons, and get an XL Double Double.
which since they some times write DD on the lid, lead me to the following joke/Line:
I Like My Coffee like I like my Women - an XL Canadian w/ DD’s.
only mostly true.
Wet, usually. Unless I have a hankering to crunch on a couple of beans, especially dark chocolate covered ones.
Black or with a bit of whole milk if it’s coffee, otherwise cappuccino or latte, or once in a while straight espresso. Or cold brew. I drink a lot of coffee. But I still prefer tea with milk and sugar.
Two cream, two Equal
lil bit o’ cream, metric shitload of sugar
@chubbypapaya that’s spelled shiteload
also known as a shite tonne
@chubbypapaya @PocketBrain
How many fookin stone is that?
@chubbypapaya @mike808
… as many fooken stone as it takes!
Commodity coffee (Folger’s etc): flavored/sweetened creamer.
Espresso: Cuban style (sugar only)
Latte: light sugar
Good coffees: light sweet only.
I’m no snob, though; you can pour chocolate milk into your Civet poop coffee and that’s fine with me.
Cold. Lots of ice and some sweet cream.
My coffee comes with so much crap in it it doesn’t even count as coffee.
A touch of cream. I like good coffee, local roaster, a favorite place in Hawaii that we place orders from. However, I’ll drink anything available because I like coffee.
“Quality c-store coffee”, starbux coffee, unknown method/source coffee, etc:
I goop it up w (real) cream or milk. No sugar. No “Creamers”. (gag)
Iced coffee:
v light ice.
(I’ve no desire or need for cold, lightly coffee-flavored, melted ice.)
Espresso:
ahhhh.
I love watching the making of it. Esp while I’m drinking the first one and watching the making of the second one.
Coffee I care about:
Black like my black heart.
/giphy black heart
Overall:
/giphy “coffee cliche”