>0 rmgr @ 2022/04/17 23:06
Personally I'm an espresso kind of the dude but I do like experimenting with a Tricolate brewer or an Aeropress on occasion!
>1 fenris @ 2022/04/18 18:53
Coffee, just good coffee is fine.
>2 tilda @ 2022/04/21 11:58
>>OP With lots of milk or, alternatively, cold with vanilla ice cream
>3 tomasino @ 2022/04/25 01:08
>>OP I like my coffee like I like my women, strong and given proper credit for their contributions in both the home and workplace.
>4 ffuentes @ 2022/04/25 12:41
>>OP Not drinking much coffee lately but when I do I have a black one with no sugar, maybe some vanilla extract and that's it. Sometimes I ask for a latte or capuccino but only if they have vegetal milk or lactose free milk.
>5 soda @ 2022/05/03 18:01
>>OP Most of the time now I drink decaf with some milk in it. I have caffeine when I really need it. I still consider myself a coffee drinker. I am addicted to the stuff. Just not to caffeine lol
>6 jdtron @ 2022/05/04 17:29
>>3 This one! :D
>7 grizzly @ 2022/05/30 08:40
>>OP Black coffee without sugar.
>8 m1k3 @ 2022/06/21 01:29
Close to an espresso grind but drip brewed (Ninja brewer with "rich" setting). Enjoyed with a splash of cream and packet of splenda. The only coffee I get now is from a roaster called Carrabassett Coffee in Maine.
>9 anonymous @ 2022/06/21 13:07
Black coffe with sugar not very hot not cold
>10 grizzly @ 2022/07/27 20:31
>>OP Black coffee without sugar or milk
>11 gasconheart @ 2022/08/14 11:01
>>10 Black, without sugar or milk or anything. Romanians say "la ibric", and "cu zaĊ£". Not that I like dregs :) I filter it. Just testing bbj, or rather my ability to use it. I come here like once a year or more, I always have to relearn the hotkeys to be able to navigate bbj.
>12 anonymous @ 2022/08/15 02:25
I've never drank coffee. The smell puts me off of it. I try to get a sufficient amount of sleep instead. If I really need extra energy, I'll take a caffeine pill, but I try not to do that either.
>13 Thaiel @ 2022/08/24 12:51
>>OP Frapuchino, aor anything starbucks like, i treat it like a "light" or at least less desserty milkshake. Good coffe, milk, foam and sugar. and always tryit without sugar Regular coffe: sugarless or with natural sweeteners other than sugar.
>14 savoy @ 2022/09/06 21:52
Strong and black. Usually do with a french press at home, when I'm getting it from somewhere I like getting a pour-over (although I might get an espresso or americano if pressed for time).
>15 ant @ 2025/09/23 00:15
>>OP My favourite coffee is Turkish -- brewed in the Jezwe. And I never spoil it with sugar, milk, or cream. In order to make a good cup, some theory and practice are required. The jezwe should be of the classic kind: -- made of copper (for heat conductance) -- tinned inside (to isolate brew from copper) -- with the throat not too big (which will spoil convection) nor too narrow (which will cause congestion and an uneven brew) The beans should be brown and matte. A glossy surface means overrosted beans, and is due to caramelised sugars. We need the sugars /inside/ the bean. The ground should be fine and uniform, but not dust-like: you should just feel the grid in your pinch. The entire brewing process should take 2-3 minites -- adjust the the heat accordingly. Take the jezwe off when the edges the coffee "tablet" in the throat have culed upwards. After several months of painstaking practice, I have aqcuired the skill to so good Turkish coffee that I need no other method.
>16 leach @ 2025/10/01 00:10
>>OP If I'm going to a coffee shop I usually get some form of espresso. If I'm making it at home I have a drip machine and just add some half and half and a touch of sugar. I've been trying to save money so I've been making it more at home and experimenting with buying different beans.
>17 mathpunk @ 2025/10/04 04:52
I strongly prefer percolated coffee. I like it black, but as a treat, I like to put in cream, sugar, and cocoa powder sometimes!
>18 exit @ 2025/10/23 10:53
Jutpsdfl
>19 threatcat @ 2025/10/26 15:29
I have had a few phases of Strong Opinions on coffee. The entry point in my teens in the 80s was a beatnik-era late-night cafe that served a "Dutch coffee" -- incredibly sweet, incredibly milky, and of all things it had BUTTER in it. Then hazelnut coffee, but put the cream and sugar in first so you don't really have to stir. In college in my jazz phase I drank it black, paired with Lucky Strike straights. Lots of late nights, road trips and diners in this era, and a need for caffeine, and a strong cup of plain black coffee to jolt you -- but if it was gross, it was still coffee, so you could "fix it" with milk and/or sugar. Then in the years before moving to Southeast Asia, at a Philadelphia billiards hall (but the kind of billiards tables without pockets), I got into cafe sua da. Then once in Asia, it was civet coffee, black no sugar. By then it was no more Strong Opinions. I love different coffee from different places. I love an espresso standing at a bar at an Italian Autostrada gas station, or a Cuban cortado here in Miami (just not in a Styrofoam cup, please)