I like black coffee for the rich flavor and appreciate the bitterness as an aspect of it. I also like IPAs for the same reason. yeah I’m that guy

coffee tastes good, why would i adulterate it with sugar? i’ve always been an espresso drinker since i got into coffee

Death to America

Creamer was another expense when I was in college, and I kinda wanted to see if I could “make” myself like it. And now I have my scale, burr grinder, pour over, local beans…

Actually good coffee. Drank the cheapest and nastiest coffee, had to use sugar and salt to make it palatable. When i first visited Cuba, i got a coffee not long after i got off the plane. The difference is night and day. Also, instead of energy drinks, i just had a shot of nasty espressor and a cold bottle of water to wake me up on the night shifts.

I’m lazy as fuck

I ran out of creamer and sugar one time at the same time and tried my coffee plain. I think it was Guatemalan beans and I remember making it slightly stronger than usual then tasting it and saying “damn this is actually pretty fruity tasting” and enjoying it.

I personally enjoy more earthy and richer flavors like Sumatran though so I mainly stick with that as I’m able to.

Also making your coffee with anything other than a proletarian drip coffee maker is bourgeois decadence

With the right grind and the right water temperature for the right roast, your coffee will have a complex profile. Some varieties can taste sweet, fruity even without adding anything.

I’ll take it black when I absolutely need an immediate shock to the system. Black coffee helped me write some of my best English 100 essays; especially after one of them saw LibreOffice throw an unexpected crash and lose me eight pages worth of draft work. (That one’s 98% on me, though. I was slipping on my ctrl-s frequency that day and I paid for it.)

I had an internship in an automotive garage. It was either black coffee or that crappy powdered creamer.

I used to drink black coffee (the only correct way to drink coffee, fyi). Then I lived in madagascar where they made half their coffee sugar. I couldn’t go back. Now I even add milk, like a failure.

I worked at a few different second and third wave coffee shops. The fancy hipster third wave ones had incredible coffee and espresso from all over the world. Tbh if being a barista paid a decent wage I might still be doing it.

Now that I’m a lot older though coffee makes my lil tumtum hurt though so I don’t drink it often

espresso good

I just got tired of super sweet coffees that tasted more like candy than coffee. These days at most I’ll put drink it with oatmilk.

Also youtube kept recommending James Hoffman videos so I eventually got surious about how to brew coffee and how differently they taste and I’ll try different beans to get new experiences.

Getting a cold brew setup going at home. It’s smoother, less acidic, and allows me to appreciate the different properties of each roast. Since it makes a concentrate, I can vary the strength as needed.

If I’m having iced coffee, the cold foam stuff on top can be a nice change of pace.

When I was much younger I did some summers of manual labor and the crew I worked with had a habit of taking in a mouthful of warm water, a spoonful of instant coffee, then shaking your head vigorously before swallowing. I think that focus on coffee as a caffeine delivery drug stuck with me. I enjoy a good cup of coffee but I will drink just about anything as coffee. If I want something that tastes good I prefer tea.