What kind of coffee do you drink? Light, medium, dark? With what in it? I’m curious.

Medium or dark roast, one cancer packet (either pink or yellow, depending on my mood).

When I use the machine at work I double down - a normal cup topped with a double- or triple-espresso shot.

MOAR CAFF-EEN!

I like light roast best for drip coffee, cold brew, and French press; I use a dark roast or espresso beans for my moka pot and espresso machine. Lately I've been using Cafe du Monde (blue can, no chicory) in the moka pot, pouring it over ice, and adding juuuuust a little milk or sweet cream. If I have hot coffee I tend to just use creamer, usually hazelnut, a scant tablespoon's worth.

I drink Peet's Decaf Dark Roast. I am trying to avoid caffeine. Peet's has a full bodied flavor and no aftertaste. I also like Starbucks Decaf.

runnermom419 wrote: »

I like my coffee like my soul - Dark and black. Me at Starbucks - "The largest black coffee you have, please." "No, no room for cream or sugar." "No, really, no room for cream or sugar."

I still get room for cream and sugar. >.<

I heard someone at the coffee shop the other day order a non-fat decaf latte. I about fell out of my seat.

I've ordered that. That order translates to "I'm a traveling ovo-lacto vegetarian who needs more protein, but it's close to bedtime."

Liamsm0m wrote: »

Kroger premium pod or ground - with sugar free hazelnut creamer or sometimes just a regular flavored creamer. I don’t measure. This is daily “treat”. I don’t usually have a craving for sweets. If I do it’s 1-2 pieces of dove chocolate. But doing my coffee this way seems to keep my sweets at bay.

I also like making it iced.

I recently saw people adding vanilla or caramel premier protein to their coffee. I have bought it to try it that way.

Never heard of this additive. Thanks for the mention, I'll check it out.

Dark roast black pot of coffee.
1 mug with MCT powder.
1 mug with heavy cream and MCT oil.
Remaining coffee black.

Chameleon Cold Brew - they sell it at whole foods here in Austin. 10 kcal and 250 mg of caffeine a serving tastes good with several flavors

On weekdays I drink whichever kind of dark roast was a bargain at the discount grocery. I add either cashew milk or skim, sometimes with a splash of sugar free vanilla syrup.

On weekends when I have time to enjoy it, it’s a freshly ground bean city roast from the Congo, with half and half.

Dark roast. 2 cream, 2 sugar.

Dark roast with collagen, heavy cream, and agave.

Med to dark and I put med to dark coffee in it. I used to do creamer and artificial sweetener but gave that up about three months ago. I haven't put anything in my coffee or tea since.

I used to drink Starbucks dark but found I only liked a few of them, now I’ve switched to medium and I love it. I go to a store that serves it super hot and I add a sweet n low and some half and half. I only drink it in the morning and only once.

Dunkin’ Donuts, made in an upscale Mr. Coffee, black.

pierinifitness wrote: »

Peet’s Italian Roast...

I love Peet's! Ages ago the guys in my dorm would bulk mailorder Peet's. It was a special occasion when the postman brought the stuff.

Dark roast coffee beans, usually kicking horse, but currently we are drinking coffee I brought home from Cuba, in our regular drip machine, is our regular morning coffee. I drink mine black. My husband just bought me an espresso machine for my birthday so now in the later morning and on the weekends I drink a double shot espresso with heavy whipping cream for my “treat” coffee, sometimes I will steam up some milk and have a “flat white” type of coffee, we are having fun playing with this machine when we have time for it!!