@ZivBnd I attended one of the Fancy Food shows at the Javits center a few years ago and tried an arabica/robusta blend. The rep from the company (I cannot for the life of me remember the brand) explained that even though robusta beans are often thought of as “cheap” here in the US, the correct blend can make a well balanced cup. He was right because that was a darned good cup of coffee. Dark and pleasantly bitter, only enhanced by a little half-and-half to smooth out the flavors.
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I have yet to find a flavored coffee which is an improvement over a, even lousy, coffee - they all taste always very artificial
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Same, and I’ve always been confused by this. I like the taste of coffee and don’t see the need to flavor it with not coffee, but you’d think it wouldn’t be that difficult to add chocolate or vanilla or cinnamon without imparting a chemical-y flavor.
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Same here. Coffee is a wonderful flavor. If you don’t like it, why not choose another beverage?
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A lot of people have never experienced truly good coffee. Growing up, my mother drank canned Sanka, so that was my baseline. Later, as a young adult, I’d buy cups of black coffee at Starbucks or a gas station and either way it tasted to me like coffee was supposed to taste. It was something to wake me up, not to enjoy. (And there’s nothing legal better to wake you up, I think we can all agree on that?) I didn’t know at the time that there was a whole world of amazing coffee that didn’t taste like acidic dirt.
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I mostly drink coffee, tea, lemonade, passionfruit juice, an imported British cloudy apple rhubarb juice, blackcurrant juice, and Arnold Palmers at this stage in my life. Maybe a cocktail or glass of wine once every 3 weeks or so.
I like good coffee. I also like some bad coffee.
I also like trying coffee that’s been adulturated, even ridiculously adulterated.
While most of my coffee is drip coffee, cortados, Greek frappe, or cappuccino, I would always choose a Peppermint Mocha, a Pumpkin Spice Latte, or a Dalgona coffee over kombucha, most available juices, orange soda, or a root beer. I would rather have no drink at all, than have a kombucha. LOL
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I grew up with drip coffee. The smell in the morning was incredible. When I was tiny and visiting my grandparents, my grandfather would make me a fresh cup in a demitasse cup — mostly cream and sugar, but with the same coffee he had just made for himself. We’d drink it together in the kitchen. Then I’d go back to sleep … really.
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Reminds me of a friend in college from Spain. Come midnight or so: “Well, I’m going to go have a cup of coffee and get to sleep.” Still can’t quite wrap my head around that one.
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My mother really really could sleep like a a log after downing coffee - I think my sleeping then had a lot to do with the dilute nature of what I was drinking. I’d never drink coffee before bedtime now 
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While I like coffee (in all of its forms, especially espresso), sometimes I will drink it just for the caffeine.
in fact, sometimes I will dry scoop instant coffee just to get the caffeine hit.
Sorry, obviously I have failed you. 
Is there some benefit of having it totally dry? I would assume that mixing it with even an ounce of water and shooting it would make it go down far faster…
Its usually when in the middle of an intense workout, and water in the system leads to bloating or discomfort.
I just want the caffeine boost, without the middleman.
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I haven’t done that since my freshman year of college. Too lazy to boil water in the hot pot, art history final the next day.
@ipsedixit sorry I was using the “collective you” and not directing the question at you specifically.
Should have said
“Why do people who don’t like coffee choose coffee and try to change the taste?”
That’s what No-Doz is for. 
Oooh, freshman year of college! I had never taken a final exam before! (Progressive high school) and was really scared! For no reason, it turned out. But boy, was I wired. They still make that stuff, so I see.
I have been traveling a bit and generally just ignoring the instant coffee (usually instant red Nescafe) in the hotel rooms. I saw this kind of a paper pour over coffee at Hotel We in Bangkok and gave it a try. The directions do not say to do so, but the illustration shows it open, so I tore open the top of the sachet and poured the boiling water in 2 ounces at a time. I thought the paper legs would fold but they held up for 6 or 7 pours of hot water. It took a while to get 12 ounces of coffee but I got a surprisingly rich and tasty mug of coffee.
If you see these “pour over” coffee sachets in a hotel, they are worth a try.
Is there a better term for these things, rather than sachet?
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My freshman roommate used to pop No-Doz and also take a 2-liter bottle of Pepsi with her to the study lounge at night. She’d drink a Coke with a bowl of cereal with breakfast too. No wonder she’d be fast asleep when I came back to the room after lunch.
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