Are You a Serious Black Coffee Drinker? I need advice.

Itsallkungfu

Hey, My Fitness Pals,

Finally got it right and gave up the 500-75 calories a day in creamy/sweet things to go in my coffee. About five days in...

No creamer! Very glad I made the switch, but looking for a coffee that I can tolerate (and hopefully, learn to enjoy), "black"

Would appreciate some ideas...Cheers, and good health to all who read this!

lewandt

I would love to hear this too. I put a ton of creamer in my coffee along with some stevia.

barbiecat

:bigsmile: I gave up coffee completely three years ago when I realized that what I liked most about coffee was the sweet high calorie stuff I was putting in it.........I drank a little less each day until I was drinking no coffee at all.....it was one of the best decisions I've made in my life.

_persephone_

I LOVE coffee, and have only ever enjoyed it black (milk, euch). Bear in mind I'm from the UK, and I'm not sure where you're from, but my favourites are Lavazza espresso roast (but made in a cafetiere rather than an espresso pot) and Lava Java.

Umm, yeah, if following my recommendations, it would likely help to like very strong coffee

treetop57

You must mean 50, not 500, right?

odonogc

I switched a few years ago from half and half to 2% milk, just recently I've stopped putting sugar in my coffee. I'm still getting used to it, but I think I'm finally rounding the corner. Now I add one cup of 2% milk to my diary every day to count for my 2 cups of coffee and one cup of tea a day.

Maybe not going straight from cream and sugar to black would help?

JaclynnGail

I have been drinking all of my coffee black since October...at work, I manage to drink the crappy cafeteria coffee black...which is a huge feat. At home, though, I make sure to have delicious coffees...I like the flavored grounds at World Market...pumpkin spice and the Texas turtle one. It makes drinking it black much more enjoyable to have some flavors to choose from, and it still has next to no calories and no sugar.

Kymmu

I've changed my coffee to black - I won't go back!
I put a teaspoon of coconut oil into it.
It gives it a full mouth feel like milk used to. It give us a lot of nutrients and speeds metabolism too.
I also sprinkle cinnamon on it to helps speed metabolism.
I know you are thinking yuck, but give it a go!

alyson820

The only way I can drink my coffee is black. But I looovee it iced. If you're new to black coffee, I suggest trying it iced, since it tastes a bit less bitter that way.

gp79

Personally I enjoy any coffee which...

1.) Is made in a french press
2.) I grind myself (at the store or at home)
3.) Is finely ground as so some of the fine powder / grit is in the bottom of the cup.

If I am on the go and in an Airport I'll go to starbucks and I like their Blonde coffee and always ask for a pour over. For one Venti black coffee pour over they use 6 scoops. Each scoop is roughly 2 tbsp. That's alot of coffee!!

AmyRhubarb

Peet's is one of my favorites - I've always been a black coffee drinker & used to always get Yuban or Kirkland brand from Costco. I splurge on the Peet's when its on sale. I think a lot of how well you can tolerate it black has to do with how strong you make it. And of course that varies from brand to brand as well.

Good job dropping the creamer - I love a good splash of half & half in my coffee, but only indulge on rare occasions - my morning coffee is always black.

albinogorilla

You must mean 50, not 500, right?

i dont know.............when i went black from light cream it saved me 360 calories a day....................in 3 larges..........

JustBreathe418

I am a very serious black coffee drinker! My favorite beans come from Starbucks, I like prefer the darker roasts including Sumatra bold and Caffe Verona. I've also heard that dunkin' donuts coffee is pretty delicious and they sell their beans at the super market now as well.

One poster mentioned that maybe you don't have to go straight from coffee with cream/sugar to black. This is definitely a good idea. I used to use creamer and sugar, then switched to nonfat milk and stevia, then just stevia, and now, just black and completely appreciate the taste of coffee by itself. Once you go black, you never go back! Haha!

PaleoPath4Lyfe

Hey, My Fitness Pals,

Finally got it right and gave up the 500-75 calories a day in creamy/sweet things to go in my coffee. About five days in...

No creamer! Very glad I made the switch, but looking for a coffee that I can tolerate (and hopefully, learn to enjoy), "black"

Would appreciate some ideas...Cheers, and good health to all who read this!

Here ya go...............

Some of the best coffees ever.

http://nuts.com/coffeesteas/coffees/

nickyfm

Have you considered putting in some light soy milk? I think it naturally sweetens it, and adds protein!

_persephone_

Hey, My Fitness Pals,

Finally got it right and gave up the 500-75 calories a day in creamy/sweet things to go in my coffee. About five days in...

No creamer! Very glad I made the switch, but looking for a coffee that I can tolerate (and hopefully, learn to enjoy), "black"

Would appreciate some ideas...Cheers, and good health to all who read this!

Here ya go...............

Some of the best coffees ever.

http://nuts.com/coffeesteas/coffees/

Mmmm! Coffee porn!

Itsallkungfu

No,.....500.. ....It's insane how fast it adds up.....

35 to 40 calories a teaspoon.....a level teasppon..

Itsallkungfu

mmmmmm...coff-fee porn....

jskaggs1971

Alright, OP. I'm going to change your life.

Or, at least, your mornings. See, I'm a big coffee geek, and I love really good black coffee. I've gone so far down the path that I special-order green coffee beans and roast them at home. You don't need to go that far to get great coffee, though.

The key to really good coffee is freshness, above everything else. Coffee is at its best from about 24 hours after roasting out to about two weeks. After that, flavor starts to diminish, and harsh off-flavors can start to crop up.

If you want the absolute best you can get in coffee without going to the trouble of roasting your own, the best thing you can do is find a local supplier who roasts on-site, and buy your coffee in small batches -- no more than you'll drink in two weeks.

Second, you're going to need a coffee grinder. Preground coffee just goes off that much faster. Whole bean keeps longer and tastes better.

Here's a good, quick guide on making great coffee at home: http://www.gimmecoffee.com/static/learn_frenchpress.aspx

As for beans, that's really a matter of personal preference. I like a deep, murky, complex cup of coffee, so my preference is for African and Indian - origin coffee over the coffee from South America, but many people prefer a brighter, fruitier (this is called 'acidic' flavor, not to be confused with the acid that upsets your stomach) coffee, and correspondingly like beans from South America, oceania, and the south Pacific regions.

So, remember: Find a local roaster, buy freshly-roasted coffee, and grind your own. Before you know it, you'll look down your nose at Starbucks, smugly knowing that you make better coffee at home.

ashley67203

World Market French Roast Coffee. That recommendation comes courtesy of the biggest coffee fiend I know, my mom. She says it's the best and the coffee at her house always tastes the best to me.

Rayman79

It really comes down to individual taste, but I will not drink anything but a good espresso shot from a decent barista. White, black or macchiato, I don't mind as long as it is a good quality coffee.

I have a machine at home, and when I started out I went to my local coffee guy (I know, what a coffee nerd huh... I have 'a guy') who imports and roasts his own beans - the smell in that shop is amazing!! Anyway, I asked for a few smaller bags of single origin coffee. That gave me a great feel for the different strengths and flavours of coffee from different parts of the world.

I now have a couple of preferred beans, but still like to mix things up. I am partial to Ethiopian coffee though.