How do you take your coffee?

[CoBilly]

I've got another option.

blech, coffee is gross. I only drink it if I'm absolutely desperate to wake up

 

[Alimac1]

Long black, extra shot. (That make it a triple) At home I use a locally roasted dark organic fairtrade blend called Oomph, freshly ground before making. The other option is a couple of cafes in town that do a Japanese Siphon.

 

[dsiglin]

I like my coffee maker like I like my woman - slender, graceful and done just right.



Seriously though, perhaps the best way to brew your coffee. The water maintains a constant temperature, extracting as much flavor as possible from the coffee. Combine with Intelligentsia or Counter Culture coffee and que mouthgasm.

 

[usayit]

WOW.... All the votes for black coffee has me completely surprised!

I've been through about 5 different work places and I'm usually the only one that drinks black



* Espresso
* Drip strong (when I'm too lazy to do the other options)
* through the Bialetti
* French press (rarely)
* My Fav (often) : I like to "cook" really fine ground right in a pot of boiling water, let it settle, and ladle off the top into a cup. mmmmMMMmm! Best way to have coffee packing light on a hiking trip.


When I'm struggling at work, I get a 5 shot cold "americano".

 

[bentcountershaft]

When I drink coffee I take it black. I don't really drink coffee very often though. Maybe once a year, tops.

 

[Rosy]

Cuban Coffee, if not used to it - you'll be up for hours!
Hubby once drank tooo much and went into A Fib

 

[EIngerson]

WOW.... All the votes for black coffee has me completely surprised!

I've been through about 5 different work places and I'm usually the only one that drinks black



* Espresso
* Drip strong
* through the Bialetti
* French press
* My Fav: I like to "cook" really fine ground right in a pot of boiling water, let it settle, and ladle off the top into a cup. mmmmMMMmm...

LOL, it's a photography forum. Photographers that are backed up on editing don't have time for all the extra crap like cream and sugar. We need our caffeine and we need it now. lol

 

[Devinhullphoto]

Like this.

 

[usayit]

With coca-cola?

 

[limr30 3]

If it's espresso, then black. (Sorry, but French press isn't 'espresso' as someone suggested a few pages back. You can use espresso-roasted beans, but what really makes it espresso is the process, not the roast.)

If it's a good dark roast made in a French press, a stove-top cafetiere (these are the two methods I use at home) or even in a good drip maker, then I add some milk, NO sugar (half and half is too thick, seems to overpower too much of the coffee flavor.)

For lattes, I ask for the smallest cup they have (in Starbucks, you can ask for a 'short' drink even though it's not on the menu) and have them put an extra shot. No whipped cream. Ever.

If I need coffee and have no choice but to drink crappy coffee, then it's black. And I drink it fast so it doesn't cool off too much. Heat disguises the taste of bad coffee (the same way cold masks the taste of crappy beer.)

Turkish coffee (no sugar) is also quite divine. But that's more of an after-meal kind of thing, not for mornings. I need to wrap myself around a big steaming mug of coffee in the mornings. And once I finish that one, I wrap myself around a second.

Sugar in coffee is an anathema to me. I'll literally spit it out of my mouth. I also don't do flavors, or flavor shots, or spiced anything. And if you have never seen it, you should watch Dennis Leary's coffee rant (NSFW!):


In a sense, I'm very non-fussy about my coffee (black, no sugar, most often with milk but can do without). But I am fussy about the quality of that coffee. I always grind my own beans at home, and now that I have a burr grinder, it's easier to grind just what I need, so I grind fresh every morning. I used to buy the Starbucks beans but then I discovered the Eight O'Clock Dark Italian Roast (not sure how widely that coffee is distributed. It's mostly an A&P thing, which is a US East Coast grocery store chain). A lot of people buy that brand and so the beans are often nice and fresh.

 

[Devinhullphoto]

With coca-cola?

Haha no. Just sugar and thin mint creamer.

 

[MartinCrabtree108 2]

Fresh ground dark roast,2 sugars and real cream.
Starbucks sucks.

 

[runsen]

Black from Tim Horton's.

 

[Newtricks]

The way I like my women... Strong and black.

I roast my own coffee. Right now it's an heirloom java cultivar from Nicaragua, stop the roaster 4 seconds after second crack and allow it to rest for two days before use. I grind the beans beans just before pouring water heated to 195º F into the french press, set the timer for 5 minutes then stir the grounds into the coffee just before pressing it. No sugar, no cream, just an ice cube or two to cool it down.

Coffee is a lot like stock, once you start making your own, store bought never quite cuts it.

 

[KmH]

At home I drink French Market Creole Roast (coffee and chicory) in the morning.
Usually black, but now and again with hazelnut or french vanilla flavored creamer.
Or a couple drops of vanilla extract.
Or with a bit of half and half and Splenda.
Or with some dark chocolate.
Or on cold winter afternoons with a shot of Grand Mariner, Drambuie, Kahlua, or some other liqueur.

I have a subscription at Amazon.com that sends me the French Market Creole Roast on a regular schedule.