How do you take your coffee?

I like it girly style… sweet and creamy.

Suppository.

Black not HOT but warm.

I don’t drink coffee often and almost never at home. But when I have it out (especially for Sunday morning breakfast), I love it strong, with cream and sugar.

Strong with a little real suger, cream is optional and I usually don’t use it.

Frankly, , I LOVE coffee!

I mix Splenda with Sweet N Low (old habits) and have two little things of cream. Also: most of the time I drink decaf.

Hot, with one artificial sweetener (Splenda or Sweet n Low preferably) and about the color of Obama’s skin with either 2% milk or whole milk. Half and half is too creamy and thick and 1% or fat free makes it gray and weird.

Real sugar and either half-and-half or milk. I used to drink it black but my stomach started to object.

Black

No milk
No cream
No sugar
No fun

Very strong, with a little milk.

@Michael_Huntington Do you prefer it that way or is it a health choice? Just curious.

Hot, black, and strong are my preferences for coffee and women.

Strong with milk and sometimes a little cream.

Aux USA: Black, as strong as possible. Only if for some reason I’m drinking awful office coffee will I use creamer and sugar.

En France: Espresso, black. Repeat as needed or until just before you crap your pants.

Like a Tarantino tough guy/heroine…strong & black.

Good coffee: Black, fresh-ground, French-pressed. I’m currently drinking an organic Guatemalan Huixoc.

Decent coffee – a small amount of sweetener to offset the bitter taste. I’ll do either raw sugar, Agave nectar, or Splenda. Sometimes chocolate syrup. Very occasionally I’ll splash in a little half-and-half.

For the last thirty years, I’ve had it with non fat milk, no sugar, strong Peet’s Major Dickinsons or French Roast.

To avoid lactose, I have been adding unsweetened almond milk or having it black.

Starbucks order: “Tall triple americano.”

Black, hot, and strong enough to strip paint.

I used to like coffee with a good bit of sugar and a little cream but I don’t really drink coffee at all anymore. I much prefer a good cup of tea over coffee.

I don’t. Ever. Too bitter.

Fairly strong ordinary drip coffee with lots of sugar and Hazelnut creamer. I like Dunkin Donuts Dark Roast and their Hazelnut.

You should use real sugar instead of Splenda which has aspartame in it and gives you cancer straight up. As for me I was drinking it black for a while but dammit it is so much better with at least a little cream. Recently I’ve gone back to a bit of sugar as well.

Like everything: With a pinch of salt.

@deni I heard that about using real sugar several years ago, but isn’t it odd that people ignore it? To me, it’s tastes like powdered battery acid or something, gag.

@deni: Splenda has sucralose in it, not aspartame. Nutra-sweet is the brand name for aspartame sweetener. Sweet-n-Low is the brand name for saccharin. Trust me, a 20 year type 1 diabetic knows about artificial sweeteners.

Some facts about artificial sweeteners that made me change my mind:

1. They are chemicals or natural compounds that replace the sweetness of sugar, without all of the calories. But sometimes the label ‘sugar-free’ masks calories present in the food or drink. Of course you can always read the product’s label, but believe it or not, there are a whole lot of people out there who think that sugar-free or fat-free means low-calorie. On top of that, there are some recent studies that have shown that artificial sweeteners can actually increase your appetite. And then there are sugar-free products with ingredients that can raise your blood sugar dramatically—like the white flour in sugar-free cookies. All in all, ‘sugar-free’ doesn’t always mean ‘diet-friendly’.

2. Aspartame (NutraSweet, Equal, NatraSweet, Canderel, Spoonfuls, DiabetiSweet) is a common chemical sweetener with possible side effects that sound like they’re out of a horror movie. From hallucinations to seizures to brain tumors, it is hardly worth consuming for the sake of saved calories.

3. Sucralose (Otherwise known as Splenda, my past-sweetener of choice), is scary. Recent research suggests that Splenda can enlarge both the liver and kidneys and shrink the thymus glands. Sucralose breaks down into small amounts of dichlorofructose, which has not been tested adequately tested in humans. Splenda reportedly can cause skin rashes, panic, diarrhea, headaches, bladder issues, stomach pain, and those side effects don’t even sum it up.

http://health.howstuffworks.com/wellness/food-nutrition/facts/artificial-sweetners-unhealthy-eco.htm

I like my coffee the way I like my men: strong, but sweet. (a little honey and soy milk is great)

This nearly made me spit-take :D

I drink half-caff Starbucks with a bit of non-fat milk to cool it down a little.

I drink about ½ a cup in the morning, black. Any more than that I get all jittery and I don’t like that feeling. It’s nice on cool mornings, though, to sit on deck with a warm cup of coffee.

With an extra shot of expresso

Tepid with quite a bit of non-fat milk. Oh yeah, I prefer instant coffee, I find it much milder than brewed coffee. Although I love the ambiance of Starbucks, I never order their coffee, I always get iced tea when I’m there.

@bookish1 What’s your fake sugar of choice?

@Seek_Kolinahr : I use splenda or its generic equivalent. If artificial sweeteners give you cancer, I’ve been fucked since the age of 5. I was just grateful to be able to eat some candy when I was a little kid. You makes your choice and you takes your chances.

^_^

I’m a Splenda fan, too. My grandpa was a diabetic (Called himself a “Brittle Diabetic”. Is that an old term?) and he was adamant about his Equal. Can’t stand the stuff myself.

Strong, with milk in it. No sugar.

Crisp.

@Seek_Kolinahr it is an old term, but it is still in use. As methods of treating diabetes become more refined, the number of people with brittle diabetes is shrinking, so the term is not used as much as it used to be.

Brittle diabetes is a term used to describe hard-to-control swings in blood glucose levels. People who have brittle diabetes experience frequent highs and lows in their blood sugar levels, even when attempting to control it.

Ah. Yep, that was him. Makes sense.

Usually in a cup.

@Seek_Kolinahr : Yeah, it is a somewhat outdated term now. Did he take insulin injections? I have such admiration for older type 1 diabetics… Things were really rough even thirty years ago in terms of treatment options.

Sure did. In fact, from the time I was about four or five, it was my job to administer his insulin. Stab Pop Pop in the belly twice a day, in the finger five times a day. Always keep emergency orange juice on hand.

I drink two to three 16 ounce cups of relatively strong coffee a day. I put nothing in it.

One heaped tea spoon. One teaspoon of Splenda and milk.

I like my coffee like I like my men. Ground up and kept in the freezer/black and strong.

But really, I like it black and strong.

White and hot and no sugar.

@Bellatrix A flat white? :)

Yes! @glacial do you call coffee that in Canada? Just so I know for when I get there.

@Bellatrix No, but I learned how to order my coffee while I was in Australia. :)

So what should I ask for? Just so I know.

@Bellatrix I guess “Just cream, please”... the only special language we have for coffee is at the dreaded Tim Hortons, where a “double double” is Canadian for two creams, two sugars. But I can’t say I recommend the coffee there. ;)

Thanks @glacial. I will remember this :-) I actually tend to drink tea but I’m not sure if that’s a good thing or bad.

@Seek_Kolinahr Diabeetus

Strong espresso, with hot milk, half espresso and half homogenised milk, one teaspoon sugar.

I drink at least 4 cups of hot and black coffee per day. I prefer Jamaican or Hawaiian.

My friends jokingly refer to me as someone who likes a little coffee with their milk :)

By the time im through doctoring it, mine is about the taste of Starbucks coffee ice cream (the only kind of Starbucks I can tolerate. Any coffees served in their shops are way too acidic for me. Yuck.)

I really like Caribou Coffee shops since they have such a variety of different types of coffees from all over the world and feature several different ones each day.