I have never been able to see how someone could take their coffee black - No Sugar No Cream That Said - I probably like mine too sweet. At least 3 spoons of sugar and cream. Starbucks is usually Caramel Frappacino with extra Caramel amd whip cream. Never tried the British Tea that is suppose to be strong like coffee. But I am curious about it. Rocket River
I request to merge this thread with The Diabetes Thread. I was wondering what people were doing for coffee beans in pandemic times. I was going to a little place called House of Coffee Beans but I doubt they're open now - heck, they might close down if this lasts long enough. So where are people going for recently-roasted coffee beans? I'm just using normal grocery-store stuff now, but I miss the good stuff.
Ruta Maya Organic Dark Roast. I like mine black. My S.O. likes it with cream. Ruta Maya, as far as I know, originated here in Austin. Years ago they had a coffee shop on 4th, roasting their own beans. Probably condos now. HEB sells the beans here. So does Costco, in kilo bags. We grind it ourselves. I highly recommend it. Shade grown by Mayan farmer cooperatives in Chiapas, Mexico.
Just black. Got that from my Navy days in the control tower. Now I drink my Italian Barista Keurig cups. Strong and good.
It’s the only coffee I can tolerate. I’m not saying it’s as good as regular coffee, but it’s ok. I can eat and drink pretty much anything. But, for some reason, coffee tends to irritate my stomach and throat. I tried some other low acid coffee brands, but I thought they had a chemical taste. This Folgers is not a strong coffee, but it tastes and smells like coffee should. I limit myself to one large cup in the morning. I like a little sugar in my coffee. No cream.
if you have quality beans its sacrilege to add cream or sugar. i'm very partial to Jamaican and Ethiopian mountain beans.
Lol I was kidding....sort of. I'm in the coffee biz. So I have access to fresh beans. Typically I like to let the freshly roasted beans de-gas for around 48 hours after roasting.