My standard morning coffee is made in my AeroPress. Start with the piston in the press as far out as possible without leaking, place one full scoop of grounds, usually dark roast or espresso roast, then fill to the top (bottom) with ~150 degree water (just as hot as possible from our tap) and let steep for ~5 minutes. Then either put the stainless reusable filter or one of the paper ones on the strainer and press and flip the whole thing over onto your cup and press down.

I typically favor french or dark roasts but I also like chicory blends and occassionally dabble in Ethiopian beans.

None. Never got a taste for coffee and some (Starbucks) the smell alone actually nauseates me.

I will say, I'm in the camp of "I'll try anything once!" and while taking my wife to a Dutch Brothers saw they had something called "White Coffee" which I had never heard of.

https://www.dutchbros.com/news-events/what-is-white-coffee

It wasn't awful. I mean, it's still not something I would drink voluntarily, but as an experiment? It didn't feel like I had to choke it down or anything.

95% of my coffee consumption is HEB own-brand K cups. My nearest store has a half dozen or so different flavors, each named after a different city in TX. I rotate through flavors when I restock.

I’m not super picky. I get that because it’s cheap and convenient.

My main way of drinking it is French pressed w/ cream. I drink flavored coffee too. Decaf also. I just really like the taste. The supermarket near us sells a local brand of beans that I like, Mills Coffee Roasters

We also have a keurig so I'll sometimes drink that.

I drink coffee daily, between 2 to 5 cups depending on the day.

I love a good cappuccino. Mostly from home because most places get the ratio wrong add add way to much milk. I upgraded my machine to a Bezzera Duo MN and the foam that thing can make is amazing.

Rio Grande Roasters Pinon is my favorite, but I'm not picky at all. I tend to prefer light roasts for their higher caffeine content, and I also think they taste better than dark roasts. I usually add hazelnut creamer, but the coffee I linked above doesn't need it.

The brewing method is probably more important to me. I like pour-overs, but French press and cold brew are good too. Drip machines are fine, but they’d be my last choice.

At Starbucks I'd get an iced mocha frappe chino, but that's more like a dessert with a shot of espresso. Pastries are a must lol, just need to find a vegan one and I'm set.

I have black tea.

I don't drink much coffee but we have a nice expresso machine. Mostly black, sometimes milk and a sweetener.

Lavazza Crema e Gusto Classico or Tradizione beans are cheap on sale and I like it over any Dutch supermarket brands. We vary with Illy Classico, Intenso, Brasile beans.

For fresh roasts we need to drive to Maastricht...we don't do that often, but it's much nicer than all of the above.

I make hot chocolate a healthy scoop instant expresso. I've never liked pure coffee, but I like being awake ~~sometimes~~.

I have an espresso machine and I use it to make a cortado with almond milk and a small amount of brown sugar.

Best I found so far is Gaviña Old Havana Espresso. I drink it about 3 times a day. Make it in espresso maker. Very smooth and smells great. I do like to experiment and buy random whole bean coffee, usually medium roast.

I prefer a cappuccino, but I drink the usual machine filter coffee made from pre ground coffee everyday.

Since I have to do without caffeine, I drink coffee for the pleasure of it.

I don't really do any fancy brewing, just my one cup drip maker I got decades ago.

But I buy good beans, store them properly, and only grind in small batches.

Right now, I'm using an Ethiopian bean, dark roast. I take that with milk and a tiny bit of sugar. It takes the bitter down a notch, so you get all that earthy depth.

My favorite coffee overall is Jamaican blue mountain. And there is decaf of it available, though I lost the bookmark for the company. That I take black with just a hint of sugar. Normally, milk or cream mutes the bitterness of a coffee and lets you enjoy the other flavors, but blue mountain is so delicate and unbitter that it's better without. The sugar is just there to lift the floral aspects above the rest.

And that's really how I do coffee. I find one I like, fiddle with the additives until I get the best results for my tongue, and that's that.

Roast wise, I don't have a preference. I find that the roast matching the bean is way more important than a specific roast. Something like blue mountain taken to a dark roast is a waste of very expensive beans. You lose everything that makes it unique. Something like a kona can go pretty dark before that happens. And I find that robusto takes a dark roast better, and benefits from it, more than arabica regardless of region. The other varieties take dark roasting poorly, imo.

I make myself a single espresso allongé (run twice as much water through it as you'd normally do), using locally roasted beans. I like to try something different every time I run out, usually on the lighter side.

I found out I particularly like the "pink bourbon" variety, washed.

My partner drinks a semi-caffeinated blend, and I usually take a double-shot of that with me to work.

I can't stomach filtered coffee, it's a little too much caffeine for me.