Ironically I'm sorta the opposite

My parents growing up drank strong, very dark roasts with a bit of heavy cream. I got into coffee with heavy cream, or even whipped cream if I was feeling fancy, using their beans and such. But later on after moving out I discovered lighter roasts with milder, more floral or fruity flavors, and around that time I started taking my coffee black consistently and went kinda deep on making pour overs and later espresso.

Now I save milk (usually oat) for like, lattes or for tempering the flavor of particularly nasty tasting coffee when I'm out and about. Once and a while I'll get the right combination of really delicious oat milk and a skilled barista that gets it foamed up fully without scorching it, and it'll be heavenly, but usually sticking to black is a safer bet even at fancy coffee shops if you don't want cow milk (not to complain, I'm not particularly good at making lattes either even at home with all the time in the world)

I did come back around to medium and slightly dark roasts, but the shit my parents drank is still a bit over-done for my tastes, even from good quality roasters. Probably not helped by the fact they used blade grinders exclusively

The one downside of black light roast coffee is the acidity often does unpleasant things to my stomach if I don't eat