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How do you take your coffee?

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French Press..grind beans..half and half with 2 Sugar in the Raw..
Have to usually zap it 30 seconds for all the cream.

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  1. Pour over. A glug (doesn't Nigella say that?) or so of their Bailey's non-alcoholic creamer or French vanilla So Delicious Coconut milk creamer.

    2 Replies
    1. re: MamaCrunch

      When up at the cabin, we use Duggan's which is a Bailey alternative with alcohol, to use as a creamer..
      ; )

      1. re: Beach Chick

        Yum!!!

    2. Pour over in a hario, black. Smells soooooo good.

      1. Black.

        And neat.

        1 Reply
        1. re: ipsedixit

          +1. And it needs to be a dark roast or I'll pass on it. Preferably moka java or sumatra or a fairly low-acid, rich flavor.

        2. Presently using a Hario v60 pour over, grinding with a mini porlex grinder, black

          1. French press, two liquid non dairy creamers.

            (by preference, it would be half and half cream, but I can't get anything other than milk (too weak) and whipping cream (too heavy)).

            1 Reply
            1. re: tastesgoodwhatisit

              When I didn't have access to 1/2 and 1/2, I used a spoonful of whole milk and a spoonful of whipping cream. Worked well.

            2. as strong as possible and black

              1 Reply
              1. re: Will_Cardy

                or as I order it.....................

                I'll have High Test.

              2. Black on Black.

                For Brunchy or cool mornings, in a preheated quart thermos, 1/4 whisky, 1/4 condensed milk, 1/2 strong, not espresso coffee.

                Heavy cream is the only reliable milk product that does not regularly curdle on me.

                1. Home grind (cheapo blade grinder), French press, heavy cream, no sugar. Half-and-half works too.

                  1. fresh ground, drip, dark with half and half

                    1. Hot and black, same as.....oh, nevermind.

                      2 Replies
                      1. re: Veggo

                        :)

                        1. re: Veggo

                          It figures.

                        2. Food Club French Roast made in a 1960s percolator, black as sin.

                          13 Replies
                          1. re: Perilagu Khan

                            <1960s percolator>

                            Love that coffee.
                            Mine went to the goodwill years ago and I've missed it ever since. I have *got* to find another one.

                            1. re: latindancer

                              They're fairly common in antique stores. That's where I scored mine.

                              1. re: Perilagu Khan

                                I saw one a few months ago at a flea market. I'm now wishing I'd purchased it for $2.

                                Good post, Perilagu, you've regained my enthusiasm for that kind of coffee again.

                                1. re: latindancer

                                  Aw pshaw! Glad your love of olde school coffee has come bubbling back up to the surface.

                              2. re: latindancer

                                I've seen them around thrift stores and I'm buying one next time...made the best damn coffee!

                                1. re: Beach Chick

                                  It does!

                                  I not only remember the 'best damn coffee' but also the wonderful smell of the house after it'd been percolating for awhile.

                              3. re: Perilagu Khan

                                I'm using my mom's Faberware. Cheery sound, awesome smell, awesome coffee.

                                And I take light cream. Used to be cream one sugar, but we're breaking the sugar habit as a family.

                                1. re: Perilagu Khan

                                  I am not a wise enough grasshopper to know what a 1960s percolater looks like. Can anyone link to an image? I'd love to keep an eye out next time I'm thrifting at Goodwill or a flea market :)

                                  1. re: calmossimo

                                    I don't think a 60s percolator will look much different from more recent models, but it certainly won't have many bells and whistles; that's one tip.

                                    Mine is very similar to this. Same brand, too.

                                    http://www.etsy.com/listing/108869738...

                                    1. re: Perilagu Khan

                                      My parents had a Corning Ware Percolator..
                                      I'm on the lookout..can't wait to find a one in perfect condition!

                                      www.google.com/search?q=percolator+co...

                                    2. re: calmossimo

                                      This is the 60's era one I remember from my childhood. It wasn't electric, but the coffee smell was wonderful (even as a kid who didn't drink coffee).

                                       
                                    3. re: Perilagu Khan

                                      Electric or stove top percolator?

                                      1. re: Lillipop

                                        'Lectric. I'm old school, but not THAT old school.

                                    4. Fresh and black. Cannot abide coffee more than about 45 minutes old.

                                      1. Black, straight from my Jura Capresso. DO NOT POLLUTE! Well, except maybe for the occasional cappuccino... '-)

                                        1. Extra bold, dark roast k-cup with fat free half and half.

                                          1. morning,regular(1 cream+1 sugar)
                                            black with desert

                                            1. 2 scoops of freshly ground Peet's Aged Sumatra stirred vigorously for 10 seconds in my Aeropress. Topped off with additional water to reach 12oz, then a splash of organic half & half and a few drops of stevia.

                                              1. French Press, just finished a pot, pure noir.

                                                1. Black

                                                  1. Freshly ground, dark roast, with heavy cream and a spoon of coconut oil.

                                                    1 Reply
                                                    1. re: Nanzi

                                                      Nanzi, why the coconut oil? Is it a health thing or a flavor thing or both? I am curious! :-)

                                                    2. French press at work, drip at home on weekends. Sweet and light. Rotate between Cafe Du Monde coffee & chicory, New Mexico pinon, Tully's breakfast blend, and a locally roasted mocha java.

                                                      2 Replies
                                                      1. re: Fydeaux

                                                        The Khantessa loves Community Coffee with chicory.

                                                        1. re: Perilagu Khan

                                                          I like Community also, but only 1 store in my area carries it, and I dont get there very often. But Cafe Du Monde is easily available and nicely priced at many local Asian markets.

                                                      2. Black, no sugar. Just as the good lord intended.

                                                        1 Reply
                                                        1. re: Janet from Richmond

                                                          If you look closely at da Vinci's Last Supper, you'll see a Mr. Coffee on the sideboard. ;)

                                                        2. dark roast made in a chemex with a little half/half

                                                          1. At work I use the keurig as it is better than the nasty drip coffee, which is about as good as airplane coffee. At home we do drip but grind our own beans just prior. I take it with So Delicious hazelnut coconut "milk." I can't quit the stuff.

                                                            1. In ice cream form only. ;)

                                                              1. I don't make coffee. When ordering out, it is black. With an ice cube from my ice water.

                                                                I do make instant mocha cappuccino.

                                                                At starbucks it is venti non fat no foam soy latte.

                                                                1. I like my coffee how I like my women ... cold and bitter.

                                                                  1 Reply
                                                                  1. re: ferret

                                                                    Smart . . .so much less competition that way.

                                                                  2. With "raw sugar," and then, either cream, or International Delight "French Vanilla."

                                                                    Hunt

                                                                    1. Black with a dry vanilla bean or black with a half shot of Frangelico

                                                                      2 Replies
                                                                      1. re: HillJ

                                                                        This brought back a memory: when MIL visited from India for 2 months, I found an after-work drink that helped me "make it through the night" with her company. She knew I liked coffee, but she didn't guess that my large glass of iced coffee each evening was a combo of some coffee with a hefty pour of Kahula. Got me through 2 months worth of nights!

                                                                        1. re: pine time

                                                                          I hear ya! Cute story. I love Kahula in coffee iced in the summer and I've been known to throw it in the freezer for a slushy ice pop too.

                                                                      2. Black, brewed 24 hours in my Toddy

                                                                        1 Reply
                                                                        1. re: mrzee

                                                                          That's "steeped" technically.

                                                                        2. Starbucks: 1 sugar, a little whole milk, dash of vanilla, dash of cocoa, dash of cinnamon
                                                                          Dukin Donuts: Iced coffee, 1 sugar, little milk
                                                                          Work: Brewed Green Mountain (not my fav), 1 sugar, little milk,recently been adding my own dash of cinnamon and teaspoon of hot cocoa mix

                                                                          1. Cream first, then coffee..makes for creamier coffee.

                                                                            4 Replies
                                                                            1. re: Beach Chick

                                                                              Yep, I agree. Could swear it makes it taste different ;)

                                                                              I'm Dunkin Donuts original roast, w/ Bailey's creamer. (I'm partial to the Creme Brulee flavor)

                                                                              1. re: Beach Chick

                                                                                Cream first and then the coffee used to be called "Boston." Don't know why, but when I was a kid growing up in California, and as a young adult living there, restaurants all knew what you were talking about if you ordered a cup of coffee "Boston." Is this "terminology" still around?

                                                                                1. re: Caroline1

                                                                                  I was curious enough about the nickname "Boston" that I tried a Google search. Actually, nothing came up about the name "Boston" related to when to put in the cream, but 2 links might be of interest to some:

                                                                                  An old Chowhound thread from 2010 came up- many anecdotes, of course, on the cream-before or cream-after controversy.
                                                                                  http://chowhound.chow.com/topics/729332

                                                                                  The second link claims some scientific basis which is over my head, but if you are into thermodynamics, try this link:
                                                                                  http://www.dctech.com/physics/notes/0...

                                                                                  1. re: Florida Hound

                                                                                    The second link explains the reason why adding cream first keeps the coffee hotter longer, but says nothing about body/texture.

                                                                              2. At home, I have an Elektra "Sixties" T1, so I usually make a latte first thing in the morning, and then it's a straight doppio ristretto (double espresso, short pull) the rest of the day . . .

                                                                                In the office, I have an Ala di Vittoria La Valentina. Depending upon the day, I may have a latte when I get to the office, and another doppio ristretto after lunch.

                                                                                If I am in a restaurant, I typically use cream or half-and-half; same if I use my Chemex at home.

                                                                                 
                                                                                 
                                                                                1. Dark roast beans, fresh grind in cheapo grinder, drip, black.

                                                                                  Beach Chick, I hope you don't mind but I was curious and I made a quick tally of the responses.

                                                                                  0 people - sweetened, no cream
                                                                                  7 people - no sugar, cream
                                                                                  6 people - sweetened, cream
                                                                                  18 people - BLACK
                                                                                  1 boagman - ice cream form only :)

                                                                                  For simplicity's sake, "cream" is anything that lightens the coffee (coconut milk, soy, almond milk, irish cream). "Sweetened" = sugar, stevia, etc.

                                                                                  So, my non-scientific conclusion? No one likes sweetened black coffee. And, the fans of black coffee are the most vocal and likely to respond to this thread! hahaha

                                                                                  1. Black-Black: spicy and sweet.

                                                                                    Blackest-black coffee with a touch of cinnamon (or the tinniest bit of unsweetened cocoa powder) and a tiny bit of natural sweetener.

                                                                                    Yes, people always look at me oddly, but they also often comment that it smells good.

                                                                                    2 Replies
                                                                                    1. re: GraceW

                                                                                      A few years ago, I was somewhat of a regular at a coffee counter at one of the busier convenience stores in the area. One day, I asked the manager if she had any cinnamon that I could use to sprinkle a dash in my coffee. She also "looked at me oddly" and replied no, they didn't have any. But the next morning, she came up to me when I was fixing my coffee and handed me a spice jar of cinnamon! She gave me special instructions of where they would keep it in the cabinets and I thought I had been given the key to the city! That store and that manager knew the value of customer service!!! And I was a loyal customer to that store for years, until the manager took a transfer, and eventually the 3rd or 4th jar of cinnamon was finished and not replaced. Now, at home, I'll sprinkle in a dash of cinnamon into the coffee basket as I start a home brew, about once a month. (Too much cinnamon seems to clog the coffee filter, so its a delicate balance.)

                                                                                      1. re: Florida Hound

                                                                                        Yes, it is definitely better if you add the cinnamon yourself. I have tried 'cinnamon-flavored' coffees, and I never care for them.

                                                                                    2. I broke the carafe to my automatic drip coffee maker so I was forced to learn how to use the cute french press I had received as a gift. I grind my beans and french press the coffee. I prefer cream and sugar.One cup only to start my day.The preparation ritual is as important to me as the coffee consumption itself because I LOVE the fragrance of the dark french roast beans I buy.I think they intoxicate me a bit:)Truth be told though I will drink coffee any way....black.....creamed.....etc.

                                                                                      1. With lots of milk (whole is my favorite), and a little sugar (a scant teaspoon.

                                                                                        If I'm at a coffee shop, I'll sprinkle a little powdered chocolate on top and stir it in.

                                                                                        Once in a while on the weekends I'll melt some Mexican chocolate in the milk for a sort of MexiMocha.

                                                                                        1. With whole cream and a splenda. But easy on the cream if a Kona. Community coffee or Cafe Du Monde can handle a little more.

                                                                                          If iced, Cafe du monde with either cream and splenda or a bit of sweetend condensed milk.

                                                                                          1. Black with 2 or 3 splendas depending on light or medium roast

                                                                                            1. Evaporated milk as the creamer.

                                                                                              1 Reply
                                                                                              1. re: Florida Hound

                                                                                                Oooooh, careful! I just looked at your profile, and based on your favorite cookbooks AND using evaporated milk (aka "canned milk") as your creamer of choice, I suspect you may not be twenty-something any more! '-)

                                                                                                Canned milk as the creamer is a VERY WWII kind of thing. Also been there, but didn't do that. I've ALWAYS drank my coffee black. I like coffee!

                                                                                                Actually, I did drink coffee with canned milk once in my life. I was 23.and it was 12 years after WWII ended. I was visiting English relatives on my mother's side for the first time in my life who weren't her parents. During the war, my mother and grandmother had sent "parcels" of food to the family, including things like Nescafe (an early form of instant coffee) and canned milk. So I'm vising my cousin George, who was long married and had two children. After dinner on my last night with them, his wife asked if I would like a cup of "real" American coffee? Sounded like music to my ears! So she scurried into the kitchen, poured an entire never-before-opened can of WWII vintage Nescafe into a saucepan, added a large vintage can of Carnation condensed milk, stirred it all, added sugar, brought it to a simmer, and brought me a cup! <sigh> I was so touched by how pleased she was to be sharing the horded treasure, I could not bring myself to say one single word about how awful it was. But the love she poured into the making of it made it possible for me to swallow it and smile. So, yes. I HAVE drank coffee with canned milk! But only once. '-)

                                                                                                For decades I've wondered if she ever read the directions on the empty can, or if she just tossed it because it was empty?