A drop or two of room temp water isn’t at all the same as a handful of ice, and I strongly disagree that a rock will open anything up. Cold will in fact shut down the aromatics, which are volatile compounds that you smell due to evaporation. I was lucky enough this week to be poured a glass of 1972 Bowmore by a friend with too much money…I can hardly imagine what his reaction would have been, and rightly so, had I asked for some ice cubes.
My point is that it’s ALL a matter of personal preference, and I will continue to eat & drink food and drink stuffs the way I prefer them.
Life’s short, and I couldn’t possibly care less about what others may think of my choices, or me.
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I’m including this in the list of crimes. I don’t want ginger ale in my espresso or espresso in my ginger ale.
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Yeah, no 
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There’s a soda made with espresso in NYC called a Manhattan Special that’s sort of a thing . Not my thing, but I tried it.
Tonic water coffees were popular in Toronto last summer. I don’t like tonic, so …more for other people.
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There was Pepsi Kona in the late 90s too, and Coke Blak in the … mid 2000s, I think? … both coffee-flavored colas of limited popularity. As kids on the cusp of smoking but not quite ready for that yet, we used to mix Jolt cola with instant coffee to fuel us on all-nighters. Kids these days with their energy drinks. We had to home brew that shit.
Espresso and Coke used to be a migraine remedy for me; I have health insurance now (thank you, Mrs C).
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My wife was thrilled when I introduced her to Manhattan Special. Now that we’re in California, I can’t get it at stores except for the rare find at BevMo! or Total Wine & Spirit.
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I think there’s a Stappi Espresso pop available, that she may like, available at some Italian gourmet shops
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Manhattan Special is an acquired taste. I grew up with it and enjoy it. It’s particularly good over vanilla ice cream.
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Wasn’t the first crime against coffee a Pumpkin Latte?
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I agree about ice or a touch of water making whiskey/bourbon a bit better. My brother and some of my friends think it is a horror, but I do think a single ice cube makes a positive change in most bourbons. I tried chilling thick rocks glasses (no ice) to chill the bourbon a bit, but it was the cold AND the slight ice-melt that seemed to make the difference.
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Last night I saw a commercial for coffee creamer, I think it was International Delight. The tagline? “We hate plain coffee too.”
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That’s hilarious.
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I’ll take my coffee black, but sometimes it’s fun to experiment with additives
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I had no options other than Starbucks at the Seattle airport yesterday. I told myself it would
be acceptable because it was ….SEATTLE, after all.
It was regular drip coffee and the cup was full of grounds. I wasn’t in a position to not drink it, but boy was I mad.
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Did you at least try some good (non-Starbucks) coffee in Seattle proper? There are lots of great places to choose from – Monorail, Victrola, Anchorhead, Vita, and so many others…I don’t know how Starbucks survives there.
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I was in Bellevue and someone on my team did bring me a coffee from some destination cafe, but I don’t know the name of it.
It was good, but I actually preferred the coffee at my hotel 
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Bellavitano is so good, I haven’t had a flavor I didn’t like or love. Haven’t tried the espresso one, though 
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Ok. If you say the variety is good, I might give it a whirl if it’s still available at the supermarket. In a different thread, others have mentioned a red wine flavoured one. That makes more sense to me as I love some cheese with my red wine but not with my espresso thanks..
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