I honestly don’t know. I can never seem to get it right.
I just kinda splash some creamer in, and top it off with milk. It’s usually not very good, I’ll admit. But I still drink it almost daily in hopes one day I’ll get it right.
Agree try better coffee and try either more milk fat by going to half and half or cream OR trying it black if you get the really good coffee. Often the additionals are used to cover the bitterness of cheaper coffee beans.
For “plain coffee”, usually black, occasionally with half-n-half. Pretty much never with sugar. When iced, I’ll occasionally add cinnamon or hazelnut or cocoa, sometimes just the flavoring and others as a flavored simple syrup.
But I like coffee very much, so I’ll drink it pretty much any which way. I’ve got over 20 coffee makers, though the french press gets used most of the time.
@baqui63 I kind of don’t want to know what my count is. Just in my office at work, I have two drip makers, a Nespresso, and an electric moka pot. Granted, not all of them gets used as coffee makers; these I use for hot water.
Also I’ve been using a French Press for cold brewing because I couldn’t find the one I bought here at meh.
Until they make a coffee that tastes exactly like it smells I’ll just have to stick with the coffee flavored sugar milk that Dunkin and Starbucks specialize in. Because, let’s be honest people, regular coffee tastes like hot canal water.
@mehcuda67 um…I once new someone who actually tried that once…(an EMT no less…)
lets just say they spent SEVERAL days in the hospital afterwards… “burned” some veins
the heat wasn’t the problem… it was the acidity…
zero stars… not recommended…
I stopped drinking coffee on the regular many years ago. When you have a splash of coffee with your cream & sugar (slight exaggeration) the calories couldn’t be justified! For a while I was drinking capichino, I considered that my coffee. In reality it was a sweet syrupy drink out of a machine at the convenience store. Ew gross , I know!
These days I’ll just take a sip of my guys coffee, he makes awful coffee so I don’t feel I’m missing out. When I’m REALLY craving a good cup of coffee, (2 to 3 times a year) I’ll go to Dunkin for a regular hot coffee which is with cream and sugar. Not the excessive amounts that I’d probably use, they’ve been professionally trained!
No no no no no no no no no no no no
NO coffee for me.
Not in ice cream.
Not in milk.
Not in anything chocolate.
Not in anything else I want to drink or eat
It is disgusting in smell and taste.
I’ll get my caffeine addiction by eating chocolate - that would be GOOD chocolate that has not been contaminated by that nuclear waste that some call coffee.
Be aware that where in-n-Out Burgers is present, the phrase “Double Double” is a cheeseburger with double meat and double cheese. There is an additional permutation, the “Double Double Animal Style” whose particulars I shall not elucidate.
Lately I’ve been searching for a replacement for dairy creamer that isn’t processed corn solids, and have settled on oat milk.
I’m currently working through various brands to find something that isn’t overwhelmed with flavorings (vanilla, sweetened, etc).
Hot, cold, doesn’t matter. Prefer cold brew, as I’ve been spoiled by PJ’s since the early '80s. Some creamer and a little sweetness. And definitely not using over-roasted charcoal like Starbucks makes. Even their “blonde” roast is burned.
Community “between roast” hits the right flavor notes for me. Although I won’t turn down some Kona peaberry estate, whether I’m on Maui or not.
@mike808 If I didn’t have a subscription to a local dairy with excellent, minimally processed milk,(or if i had the problems with milk others in my family do) I’d be using oat milk.
oat milk is excellent. Tastes better than almond milk, and way better for Mother Earth.
@earlyre Agree. Growing almonds is a terrible priority of use for limited drinkable groundwater in California.
I tried Ripple (pea milk), but it separates/curdles in hot liquids. Even their creamer product didn’t really work that well, and they only offered it in a strong vanilla and sweetened flavor, which tasted like melted ice cream.
I’m not a fan of the soy flavors and rice milk is just not creamy enough.
@mike808 I recently saw an article about potato milk, including a recipe ( so far only seems to be commercially available in parts of Europe…) Sent the article to my sister, as her husband is a potato farmer.
She said she’d “check it out”…
It sounded interesting at least… https://food52.com/blog/26532-what-is-potato-milk
My parents were both coffee drinkers (albeit old-school medium-weak brew from a percolator), so I started drinking it at around 10 years old. I took it with sugar and milk and continued that habit until my late 30’s, when I tried out one of the low-carb diets that came into fashion. I was surprised that it only took me about 2 weeks of drinking coffee black to adapt and ever since that has been my preference.
Iced, preferably cold brew. Cream (or unsweetened oat milk) & Splenda on the road. At home, i make my own version of a latte with strongly brewed coffee kept in the fridge or cold brew concentrate when i feel like making it, 1:1 ratio with whatever unsweetened plant milk is on hand, Splenda & a couple pumps of sugar free caramel syrup.