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.
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.
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.
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.