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

: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.

You must mean 50, not 500, right?

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.

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.

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.

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!

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

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.

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.

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.

I have a Keurig and LOVE the Folgers Vanilla Biscotti!
http://www.keurig.com/coffee/vanilla-biscotti-coffee-k-cup-flg

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:

I always sprinkle some cinnamon or nutmeg in the coffee occasionally i will use the sugar free coffee mate creamers...

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: