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

Itsallkungfu
Itsallkungfu Posts: 21
edited November 11 in Food and Nutrition
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!
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Replies

  • lewandt
    lewandt Posts: 566 Member
    I would love to hear this too. I put a ton of creamer in my coffee along with some stevia.
  • barbiecat
    barbiecat Posts: 17,263 Member
    :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_
    _persephone_ Posts: 138 Member
    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 :D
  • treetop57
    treetop57 Posts: 1,578 Member
    You must mean 50, not 500, right?
  • odonogc
    odonogc Posts: 223 Member
    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
    JaclynnGail Posts: 204 Member
    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
    Kymmu Posts: 1,650 Member
    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
    alyson820 Posts: 448 Member
    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
    gp79 Posts: 1,799 Member
    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
    AmyRhubarb Posts: 6,890 Member
    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
    albinogorilla Posts: 1,056 Member
    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
    JustBreathe418 Posts: 355 Member
    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
    PaleoPath4Lyfe Posts: 3,161 Member
    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
    nickyfm Posts: 1,214 Member
    Have you considered putting in some light soy milk? I think it naturally sweetens it, and adds protein! :)
  • _persephone_
    _persephone_ Posts: 138 Member
    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!
  • No,.....500.. ....It's insane how fast it adds up.....

    35 to 40 calories :smile: a teaspoon.....a level teasppon.. :D
  • mmmmmm...coff-fee porn.... ;)
  • jskaggs1971
    jskaggs1971 Posts: 371 Member
    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.
  • 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
    Rayman79 Posts: 2,009 Member
    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.
  • amykingsley1
    amykingsley1 Posts: 31 Member
    I just switched to black and found it surprisingly easy as long as the coffee isn't atrocious.

    I'm a big fan of Yuban Pacific Roast.

    I also work with a girl from brazil who brings in a delicious brand called Pilau... not sure where she buys it but it's yummy.


  • 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.

    ^^^^^
    This guy knows what he's talking about.
  • 970Mikaela1
    970Mikaela1 Posts: 2,013 Member
    Dunkin Donuts Cinnamon Spice, or plain folgers instant are my two choices....... I tried a little creamer the other day and now it just doesnt taste right anymore black is better now:)
  • mrsjenfrank
    mrsjenfrank Posts: 1,015 Member
    I have a Keurig and LOVE the Folgers Vanilla Biscotti!
    http://www.keurig.com/coffee/vanilla-biscotti-coffee-k-cup-flg
  • HeidiRene
    HeidiRene Posts: 335 Member
    espresso is the way to go!
  • shanahan_09
    shanahan_09 Posts: 238 Member
    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.

    Yes! What he said!! :bigsmile:
  • HisPathDaily
    HisPathDaily Posts: 672 Member
    Seriously ... just give it time ... I did ... 30 days in you'll wonder why you ever put creamer/sugar in ... 60 days in you'll find yourself enjoying the different type of roasts ... 90 days in you'll have to remind yourself to stop being a coffee snob after 90 days ;) lol ... well ... that was my journey ... :)
  • Mills187
    Mills187 Posts: 171
    I always sprinkle some cinnamon or nutmeg in the coffee occasionally i will use the sugar free coffee mate creamers...
  • robot_potato
    robot_potato Posts: 1,535 Member
    I strongly recommend grinding it yourself. The flavor is much better than grounds that have been sitting for days/weeks. I love 2% jazz and level ground, they're local establishments. You'll find local roasteries will always be better than commercial ones.My favorite that is widely available is Starbucks Antigua/Guatemala blend. It's a bit pricey but well worth it. Kicking horse also makes some good blends, I like three sisters and kootenay crossing.
  • I am a totally serious black coffee drinker. I hook my finger to the cup when I get up and unhook it when I go to bed. Ha! Ha! Seriously, I drink mostly Folgers Classic Blend or Maxwell House Gourmet Roast. When out and about I try Speedway Gourmet Roast or Pilot Sumatra blend. If not available I look for a dark roast. Even McDonald coffee is ok. Don't refrigerate grounds. It is like starting to make coffee then stopping it then starting it again when you put it in the pot. Any more help I can offer let me know. :drinker: :drinker: :bigsmile:
This discussion has been closed.