Black?

Not really my selection in any you have listed (but almost). Definitely sweet and creamy, but when I'm not drinking it black, I usually have a little turbanado sugar and some Irish Cream - not that imitation stuff, I'm talkin' Baileys or St. Brendens (Actually prefer St. Brendens for coffee, Baileys for straight sippin').

So, to cover the bases, I voted for sweet and creamy.

If it wasn't over 80 degrees at 10PM, I would start a pot now!!

[pcozad1]

Originally Posted by lenguamor

I'm Cuban. And as other Cubans can attest, we grew up on café con leche - hot milk with strong, syrupy, sweet and delicious Cuban coffee...and more sugar.

I had it every day at breakfast; we were never well-off and sometimes we were downright poor, but that was a staple that was never missing from our table - it would have been unthinkable. We even had our cereal in the stuff - not in milk.

Coffee is that important in my culture.

As an adult living in Miami, where I grew up most of my life, most days would still start out with a big cup, by then it was mostly drip...but the rest of the day belonged to the rich, delicious stuff ground fresh and brewed at any of the thousands of Cuban coffee stands in Miami - several times a day.

Mid-morning, after lunch, mid-afternoon - even after dinner on weekend nights - coffee was a ritual as much as it was meant to be consumed.

My point? That I enjoy very good coffee today as I have all my life, though today my daily cups come from a press pot...but that, as I have all my life, I enjoy it with cream and sugar - or some sort of sweetener.

And while I realize it's not the way of the purist, it diminishes not a whit my ability to recognize a great coffee when I have one, nor to enjoy it to the fullest.

So, I'm curious - how do you take yours?

Ive got a cuban brother inlaw when I lived in Miami I was taught how to drink cafe cubano . I still have it all day every day. Lived in kendall. Pat

[lenguamor]

Originally Posted by pcozad1

Ive got a cuban brother inlaw when I lived in Miami I was taught how to drink cafe cubano . I still have it all day every day. Lived in kendall. Pat

I lived in Kendall too...about 3 miles west of The Crossroads.

[Mister Moo]

A nice little guy who operates a small cigar retailing/rolling shop in Ybor City offered me a cafe cubano while I smoked a stogie in his shop. It was Bustelo from a highend home-quality espresso maker tucked away in the back of the shop. Can't say why but I haven't tasted much better since, black/turbinado sugar. I've never been able to duplicate so tasty a cup with Bustelo. Mucho gusto.

(shrug shoulders. mystery continues.)

[BostonMark]

Black all the way. Sweden is the 1# coffee consumer in the world, and as such has the best coffee! All the flavor, but none of the acid you get with US coffee (charbucks included)

[BostonBull]

1 sugar in the raw, and just a tiny touch of cream.

Espresso black

Espresso with lots of hot frothy cream. Never sugar

[novasurf]

Coffee is the new black.

[lenguamor]

Originally Posted by novasurf

Coffee is the new black.

You had me at "Idido Misty Valley".

[andy_mccabe501]

I started drinking coffee, a few years ago when revision was hard going and i needed to keep focussed. But, i developed a taste for it, and now i drink alot, so i find if i add lots of sugar its too sweet just because i drink so much of it.
I used to have it black, and now i can't drink it with milk because i'm used to it black :P

black with half a teaspoon of sugar for me !

andy

[RevSmoke]

When I have "coffee" it is always black. I normally roast my own beans.

When my wife decides she wants some of the flavored beans, then I will put a touch of milk and a touch of sugar in - seems to intensify the flavors a bit.

[Dux]

Since Milk kicks my butt I normally have mine with Soy and Raw Sugar

[Kaisersozei]

Originally Posted by lenguamor

I'm Cuban. And as other Cubans can attest, we grew up on café con leche - hot milk with strong, syrupy, sweet and delicious Cuban coffee...and more sugar.

The best coffee in my area ( imho) is from a little Cuban cafe called Kuba Kuba that makes it just this way, using condensed milk. The place is just a few miles from my office so I treat myself to a cup when I can. Unfortunately, they're smoke free and I can't enjoy a cigar, but their coffee & breakfast keeps me coming back anyway.

[jm0307]

Very good espresso from a well calibrated machine: black

inferior espresso: macchiato

Instant and filter: cream and sugar

[Munt]

Black with sugar, but I might have to try the run cream once.

[parris001]

I love coffee. It doesn't even have to be good coffee. I like Waffle House coffee! And I like it black where ever it comes from.