Thanks to everyone that took a few minutes to answer last week’s survey. I really appreciate the feedback and help. This isn’t just my blog, it’s just as much your blog too, so I want to keep the articles as entertaining and helpful as possible.
This week, we’re back to the polls with “What Do You Put In Your Coffee?”
I know that many people consider it a sin to add something to their coffee. I agree that with a good coffee, you don’t need to add anything, but there are times when you get that coffee that just needs a little bit of help. Then what do you add? You can choose more than one answer.
Milk
Sugar
Creamer
Half And Half
Powdered Milk
Soy Milk
Something else?
Ninety percent of the time, I’m fine with black coffee but in emergency cases, I’ll usually add milk and sugar. However, nothing can bring a bad cup of coffee back to life like a flavored creamer.
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Photo by -=[michael]=-
{ 9 comments }
Nothing…Absolutely nothing! Give it to me black!
I’m shocked, didn’t think you were a purist like that.
I am…I don’t even put anything in bad coffee…kind of defeats the purpose for me. My wife on the other hand…do you want come coffee with your cream and sugar?
When it comes to Dunkin Donuts coffee, you can’t put enough cream and sugar in for me, but for good coffees, you had better keep that stuff away.
i dont really like hot coffee. but i love blended coffee. i really want to start drinking regular coffee so i can get it when im out or on the go, if you get folgers, and make coffee, what do you put in it? i want something like really sweet, that doesnt taste too much like coffee. just a mocha flavor?
Skip the Folgers and look for some better coffee and you’ll already be ten steps ahead. If you want the mocha flavor look for a mocha syrup or even a mocha flavored creamer. They’re delicious.
Preferably some kind of Creamer and about 19lbs of sugar
John – I used to be the same way, I’d like to see what would happen if I could get you some good coffee!
I like coffee heavily disguised. I came to it late in life, and have not found any way to get past the “burnt bean” flavor and acidity. Drinks from coffee shops are yummy… caramel frappucino, for example… but how in the world can you even think of making them at home, when the price of an expresso maker is exorbitant, you don’t have a blender that can crush ice very small, and the range of flavors of available beans is so varied? What do I blame for the bad flavor? Bad beans? Water too hot? Water too cold? Hard water? Whether turkish, expresso, or drip… it all ends up needing sugar, cream and/or hershey chocolate syrup to be palatable. I generally won’t drink any unless I need the caffeine hit very badly… and even then, Mt. Dew tastes better. Any ideas of how to change this around?
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