I like black coffee for the rich flavor and appreciate the bitterness as an aspect of it. I also like IPAs for the same reason. yeah I'm that guy

coffee tastes good, why would i adulterate it with sugar? i've always been an espresso drinker since i got into coffee

Death to America

Creamer was another expense when I was in college, and I kinda wanted to see if I could “make” myself like it. And now I have my scale, burr grinder, pour over, local beans…

Actually good coffee. Drank the cheapest and nastiest coffee, had to use sugar and salt to make it palatable. When i first visited Cuba, i got a coffee not long after i got off the plane. The difference is night and day. Also, instead of energy drinks, i just had a shot of nasty espressor and a cold bottle of water to wake me up on the night shifts.

I ran out of creamer and sugar one time at the same time and tried my coffee plain. I think it was Guatemalan beans and I remember making it slightly stronger than usual then tasting it and saying "damn this is actually pretty fruity tasting" and enjoying it.

I personally enjoy more earthy and richer flavors like Sumatran though so I mainly stick with that as I'm able to.

Also making your coffee with anything other than a proletarian drip coffee maker is bourgeois decadence

I'm lazy as fuck

I had an internship in an automotive garage. It was either black coffee or that crappy powdered creamer.

I'll take it black when I absolutely need an immediate shock to the system. Black coffee helped me write some of my best English 100 essays; especially after one of them saw LibreOffice throw an unexpected crash and lose me eight pages worth of draft work. (That one's 98% on me, though. I was slipping on my ctrl-s frequency that day and I paid for it.)

With the right grind and the right water temperature for the right roast, your coffee will have a complex profile. Some varieties can taste sweet, fruity even without adding anything.

Getting a cold brew setup going at home. It's smoother, less acidic, and allows me to appreciate the different properties of each roast. Since it makes a concentrate, I can vary the strength as needed.

If I'm having iced coffee, the cold foam stuff on top can be a nice change of pace.

I used to drink black coffee (the only correct way to drink coffee, fyi). Then I lived in madagascar where they made half their coffee sugar. I couldn't go back. Now I even add milk, like a failure.

I just got tired of super sweet coffees that tasted more like candy than coffee. These days at most I'll put drink it with oatmilk.

Also youtube kept recommending James Hoffman videos so I eventually got surious about how to brew coffee and how differently they taste and I'll try different beans to get new experiences.

espresso good

I worked at a few different second and third wave coffee shops. The fancy hipster third wave ones had incredible coffee and espresso from all over the world. Tbh if being a barista paid a decent wage I might still be doing it.

Now that I'm a lot older though coffee makes my lil tumtum hurt though so I don't drink it often

For a time as a high schooler, I wanted to seem more interesting than other people so I drank it black. Honestly I kinda hated it, and went back to drinking it with cream and sugar, but that was more because I was drinking Tim Hortons.

Once my dad started showing me how to make actual good coffee with good beans, I never went back. Even iced coffee I prefer black most of the time.

I appreciate the different flavors black coffee offers. From the different roasts to the various growing locations, each bring their own unique tastes. For hot coffee I prefer a darker roast, and the opposite for iced coffee.

At the same time, I'm a huge sucker for the glorified Hot Chocolate known as a Mocha. What's weird is I never go halfway; I don't like cream or sugar in black coffee.

When I was much younger I did some summers of manual labor and the crew I worked with had a habit of taking in a mouthful of warm water, a spoonful of instant coffee, then shaking your head vigorously before swallowing. I think that focus on coffee as a caffeine delivery drug stuck with me. I enjoy a good cup of coffee but I will drink just about anything as coffee. If I want something that tastes good I prefer tea.

I just like it that way

back to black

(RIP)

To answer your question, for real: coffee is something I generally drink for caffeine content. Although every now and then, I might put some soy creamer and maple syrup, my main concern isn't taste. Even then, if the coffee is quality, black coffee's taste can still be very pleasing either way.

I used to be a barista. Some rushes were so bad there was no time to drink coffee or eat, so if I accidentally pulled a regular shot instead of decaf, I'd just casually down that mid-rush. Also never liked particularly sweet coffee and I'm lactose-intolerant, so I was destined for this.

I was like 13 and I wanted to be more adult. Couldn't finish the first cup, after a week I was able to choke it down, by 2 weeks I thought it was okay, by a month I wouldn't have it any other way.

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

I drink all sorts of coffees. If I'm stressed, sometimes I'll go for a black coffee or espresso. It helps. IDK why. Same with spice.

I started drinking it at work in high school, the place I worked had a deal with a coffee shop so we got free coffee. I always drank it with cream until I went to university and the first day I woke up and realized I didn't buy any, so I decided to just drink it black and never bought more cream.

I drink it both long black and as a flat white. Black is what I make when it's too cold to steam milk, or when I don't want to have to bear the indignity of paying extra for non-dairy milk.

Good black coffee is great, but bad black coffee is shit water. So if I'm unsure on quality from a place I'll get a flat white or latte.

One day, many years ago, I thought to myself "Hmm, if I'm going to become an adult soon, I aught to acclimate myself to the taste of black coffee" and I did. Many years later and cream and sugar taste off to me. Flavored coffee (as long as its whole bean, grinding my own has been a gamechanger!) and unsweetened flavors are a special treat every once in a while.

Godot from Phoenix Wright: Trails and Tribulations

"Blacker than a moonless night, hotter and more bitter than Hell itself... That is coffee"

Laziness. I'm just too lazy to put in the cream most of the time and I don't like sugar in my coffee anyway

"I take coffee like I take my men!"

It depends on my mood.

Black coffee when I'm about to start something I enjoy.

Latté when I've just finished something I don't enjoy.

I started my first cup or coffee black because I didn't want the extra caloric content from sugar + cream/milk and just never stopped drinking it black ever since. I guess it also helped that I got the coffee from a mom and pop coffee shop and not like starbucks.

I think sugar tastes bad in coffee and when i first started drinking it at my warehouse job all they had was the powdered "coffee whitener" which tasted so bad. I was trying to wean off energy drinks because I was so fat and drinking at least 2 monsters a day. No caffiene isn't an option

I started roasting green coffee myself cause it's cheaper, so I always want to taste it unadulterated to get better and know the important factors in detail. But I also enjoy coffee every other way.

I have experimented with sugar, cream (dairy, soy, almond, coconut, oatmilk), and both combined, but I return to black and have stayed this way for years now. Sugar hurts my teeth, and I am not realy interested in adding calorie dense stuff to my happy juice. And I love the taste of black coffee. It can be shit sometimes, but at it's best it surpasses anything sweeteners or cream can add.

I just had some good black coffee

When I was in the army I didn't have time to add milk/sugar, nor did I want to use old warm milk from my pocket.

Now I'm a coffee snob and can't drink coffee anywhere but at home.... It's all too weak and watery....