POLL: How Do You Take Your Morning Coffee?

Before I was a beer geek, I liked my morning coffee with milk and a couple of packets of Equal – a sweet pick-me-up to start the day.  But then two things happened; I started working on the Starbucks Coffee account at work, and I started getting into IPA’s.  Both taught me to appreciate bitterness as a flavor, and I eventually ditched the milk and the Equal.  Now I take my coffee like LeBron James: Strong, black and tall.  I’ll still do sweeteners and milk in iced coffee (which is a growing addiction for me), but my morning coffee is always unadulterated.

I started to wonder if other beer geeks were the same as me, if they liked their coffee bitter as well, so I created this little poll.  Please vote below and tell us how you take your coffee, and if you’d be so kind, please share this post with your friends on Facebook, Twitter, Pinterest (no one will judge!), Reddit, whatever.  We’d like as much input on this as possible, because the more votes, the more accurate the results.

Thanks, and happy voting!

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Categories: Beer, Lifestyle, Poll


Craft beer nerd, frequent beer blogger and occasional home brewer.

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61 Comments on “POLL: How Do You Take Your Morning Coffee?”

  1. July 13, 2012 at 10:47 am #

    Although I will occasionally doctor up my coffee, more often than not, I like it straight up (just like I like my Whisk(e)y!). I also like it very strong and full flavored. My weekend java is done using a Bialetti Moka pot, and I typically use Cafe Bustello which is (a) inexpensive, (b) stong, and (c) very flavorful. We have one of those Keurig machines at work and I find that it makes a rather watered down cup of coffee (and I use that Jet Fuel stuff which everyone else seems to think is quite strong). But since it’s free, I use it on most days and get an occasional Double Macchiato at the coffe shop down the street.

    • July 13, 2012 at 10:51 am #

      I do Peets mostly, because I can get it at the grocery store now. Major Dickason’s Blend is usually what we’ll so, or French Roast. I also just got a new Melitta brewer, the kind with the thermal carafe so the hot plate doesn’t cook the crap out of the coffee as it sits. So far, it’s been a pleasure.

      • July 13, 2012 at 10:57 am #

        Ah yes! Peets has a sterling rep, but since I’m the only one that drinks coffee, I go for something quick, potent, and flavorful. Besides, I usually have coffee just in the morning. After Noon I move on to other caffeine sources like Iced Tea or sodas.

        • July 13, 2012 at 11:02 am #

          I usually cut myself off after 11am and stick with water, of which I drink 3 to 4 liters a day. I also pee like a Triple Crown Winner!

  2. July 13, 2012 at 10:50 am #

    I marked “some milk” but I actually prefer half-and-half. A buddy of mine who roasts his own coffee actually adds milk and sugar. Some of the best coffee I’ve had is the cafe con leche in Spain – lots of warm milk with some espresso, often with sugar added. That said, I’m a hop head and am not sure one kind of bitter has much to do with the other.

    • July 13, 2012 at 10:50 am #

      Also, we prepare our coffee in a French press and prefer French roast – the oilier the better.

    • July 13, 2012 at 10:54 am #

      I’m with you on the dairy-rich European coffees – they’re awesome. I used to have a cappuccino/espresso maker, and that was a treat. But it took a lot of time in the morning, and when it broke, we turned to doing drip.

      I also have a French press and agree about delicious, oily coffee. But again, it’s a lot of futzing around on the weekdays when I’m trying to get out the door, so we use it with the same frequency as our ice cream maker – it’s a special occasion when we drag it out.

      • July 13, 2012 at 10:59 am #

        Yes yes! A well crafted Caffe Latte, Cappucino, or Machiatto is a beautiful thing. Pity I haven’t found a place near me that makes one consistently well.

        • July 13, 2012 at 11:02 am #

          I think we all need to go to Northern Italy…

        • July 13, 2012 at 11:11 am #

          Sign me up! Between coffee, gelato, Craft Beer, and of course all of the crazy good food, I think we would have a fabulous time. Think we can write it off as a blogging business expense? Oh wait… that assumes we actually make money doing this. 🙂

        • July 13, 2012 at 11:13 am #

          It’s all fun and games until Cappy Schettino takes the helm 😦

        • July 13, 2012 at 11:25 am #

          Cappy Schettino?

        • July 13, 2012 at 11:30 am #

          This guy:


        • July 13, 2012 at 12:25 pm #

          Ohhhhh…. that guy! Who said anything about a cruise? Italy is Vespa and train central as far as I’m concerned. Or how about a Maserati Quattroporte? We could roll like Vinnie Chase. Besides, the great stuff that is going on in Northern Italy, you can’t get to by boat.

        • July 13, 2012 at 12:27 pm #

          I love the Quattroporte idea (I’m a car nerd) but I don’t think piloting it fits into our other plans. Unless we’re adding sober supermodels to the mix…

        • July 13, 2012 at 12:34 pm #

          Agreed… drinking and driving in that crazy country would be a big no no. Drivers it is! I have family in Milan, so I’m sure they could hook us up.

      • July 13, 2012 at 11:50 am #

        Really? French Press takes less than 10 minutes to prepare. Of course, I’ve been known to make a Starbucks run now and again when time was tight.

        • July 13, 2012 at 12:00 pm #

          But it doesn’t make enough coffee for my wife and I, so I have to do two. Then there’s clean up, etc. Drip is so much more economical on time, and there’s a far lesser chance that you’ll scald yourself, too!

        • July 13, 2012 at 12:10 pm #

          You need more than 1.5 cups? That’s about what we get in standard-sized mugs.

        • July 13, 2012 at 12:16 pm #

          We both like a getting ready mug and a driving-to-work cup of coffee, and that requires a 10 Cup coffee maker.

        • July 13, 2012 at 12:21 pm #

          Whoa. That’s hardcore.

  3. Brett
    July 13, 2012 at 11:24 am #

    I actually like my coffee much like my beer………I love super dark roasts for the bitterness and strength (see: hops), but I do add cream and sugar to balance it out (see: malt)…..I never really thought about the correlation, but it makes perfect sense.

    • July 13, 2012 at 11:25 am #

      I see coffee as the beer you can drink in the morning and not crash your car on the way to work. 🙂

  4. July 13, 2012 at 11:29 am #

    I hand press my espresso shots with an aeropress, then add water for the best Americano one can have. Having one right now, in fact.

    • July 13, 2012 at 11:32 am #

      So very Washington State of you, Evan!!

      • evanryan
        July 13, 2012 at 11:34 am #

        Why thank you! We love our coffee here, and most of us loathe starbucks.

        When I was in NJ for work earlier this year, I almost died by day 3 due to lack of coffee availability. I’m going prepared next time.

        • July 13, 2012 at 11:35 am #

          Yes, we’re Philistines out here…

  5. oliverklosoff
    July 13, 2012 at 11:29 am #

    I know I went with the “cute” beer nerd answer but I really didn’t have a choice. I’ve never had coffee in my life, so coffee stout is the closest and some may consider that it counts since it’s made with coffee beans anyways.

    • July 13, 2012 at 11:33 am #

      Totally counts – you’re practically an expert!! 🙂

  6. July 13, 2012 at 11:35 am #

    I do add a little cream and sugar, but I also make it as strong as possible, dark Italian roast is the best. I find that the addition of the cream and sugar actually brings out tastes that you wouldn’t get if you drink it black; the key though is just a little of both.

    Luckily, the Wife likes it dark and strong as well, but then she pours about half a container of cream into it making it “a little coffee with her cream” 🙂

    • July 13, 2012 at 11:37 am #

      The weird thing for me is that I can “add” the sweetness in my head. I used to only taste the bitterness, but now I create my own mental sugar substitute. It sounds nuts, but that’s how it works…

  7. Johnny
    July 13, 2012 at 11:46 am #

    I always drink my coffee black with nothing added with one exception; sometimes after a long night of drinking I’ll add Bailey’s to help with the headache haha. I really started to love black coffee after my parent’s friends brought back some genuine Colombian coffee and it blew me away how tasty and bitter it was.

    • July 13, 2012 at 12:02 pm #

      You make a good point about quality. I usually add stuff to cheap coffee, because there’s not that huge “middle” that a dark roasted, premium brew provides. Instead, I add milk and sweetener to slug it down.

  8. July 13, 2012 at 11:51 am #

    Would this be a good time to interject with Mikkeller’s coffee IPA? It’s better than you’d think. I have a hankering to brew one myself. It’s just a matter of choosing the right coffee and hop schedule.

    • July 13, 2012 at 12:07 pm #

      I think it sounds like a cool idea. One thing I like about Peet’s Coffee is that it’s big on flavor but very smooth. I know it’d be great in a coffee stout, where I like the coffee flavor in the middle, not on the high end where the bitterness plays, but I’m not sure what you’d use in an IPA…

      • July 13, 2012 at 12:12 pm #

        My friend who roasts coffee likes to do a light roast on fruitier varieties (from SA, I think). In a concentrated form, the fruitiness would match seamlessly with the right combination of hops. I’m not sure what coffee Mikkeller used, but they seem to have connections to some high-end stuff (see their weasel-poop stout).

        • July 13, 2012 at 12:17 pm #

          My fear would be that it’s would be too bitter and acidic, like drinking stomach bile. And I’m sure that’s exactly how it’ turn out if I brewed it. 😦

        • July 13, 2012 at 12:22 pm #

          Yeah, I didn’t think about the acidity. This will require more research.

        • July 13, 2012 at 2:47 pm #

          You may want to “cold” brew your coffee before adding it into the beer. This method greatly reduces the acid in the brewed coffee.

        • July 15, 2012 at 10:34 pm #

          Great suggestion. I seem to remember some friends telling me about cold brewing and how it cut the acidity.

  9. July 13, 2012 at 12:20 pm #

    I like the play between bitter and sweet in my coffee. A quite small splash of milk and some sugar to take the edge off. But I still want to taste the bitter.

    And Zac is right. I had the Mikkeller Sleep Over Coffee Imperial Pale on tap just the other day. I was surprised by how much I enjoyed it. Seems like an odd combo, but totally works. At least in this beer. Give it a try if you see it around.

    • July 13, 2012 at 12:25 pm #

      Plan to. Actually, I have a lot of catching up to do with Mikkeller.

  10. July 13, 2012 at 12:22 pm #

    I drink nothing but Stumptown. It’s the bean to end all beans.

    • July 13, 2012 at 12:26 pm #

      I drink nothing but whatever’s in the coffee I buy at the grocery store. Because I’m from New Jersey. We’re philistines, apparently.

      • July 13, 2012 at 12:49 pm #

        You may have to make a trip to NYC. They’re there now!

      • July 13, 2012 at 1:06 pm #

        You may have to make the trip into NYC for some Stumptown. They’re there now. Stumptown is the Russian River Brewing to Peet’s Natty Ice.

        • July 13, 2012 at 1:10 pm #

          That’s a BOLD statement right there!

        • July 13, 2012 at 1:41 pm #

          I stand by it! Stumptown is flavor country. It’s like coffee is throwing the sexiest party ever in your mouth. Peet’s is like the “walk of shame” the next morning.

  11. July 13, 2012 at 12:25 pm #

    Not only that, but I had Sleep Over with a Bavarian pretzel and mustard. Again, odd pairing perhaps. But totally worked.


    • July 13, 2012 at 12:27 pm #

      I had a “sleep over” with a pie once. They made a movie about it.

  12. Jeff
    July 13, 2012 at 12:39 pm #

    Always black. I like good coffee, and I like to taste it. Cream, sugar, etc. are like mixing a single malt Scotch with Coke.

    • July 13, 2012 at 12:45 pm #

      That’s what the Starbucks work taught me. Go to a tasting or two, and you’ll find milk and sweeteners blot out a huge part of the character of a coffee, just like ordering a Lagavulin and cranberry.

  13. July 13, 2012 at 1:26 pm #

    All of this talk about coffee reminded me of a beer that Wit’s End here in Denver brews (in both senses of the word). It’s called Ambition Stout, and it’s unique in that he actually brews the coffee as part of the boil rather than add in previously brewed coffee later on. He worked with a local coffee distributor on what was the optimal temperature to brew at and found he already had the perfect conditions during his beer brewing process.

    It has a much more pronounced coffee flavor than others I’ve had, but it blends well with the roasted malts he has in the recipe.

    • July 13, 2012 at 1:28 pm #

      That’s a very cool idea. Even cooler if the kettle is a giant French press. 🙂

    • July 13, 2012 at 1:43 pm #

      Elysian brewing did an espresso milk stout for Seattle Beer Week that was amazing. It was perfect at room temperature.

  14. July 15, 2012 at 1:43 pm #

    Let me ask this…do you have to love IPAs to be a beer nerd? What if you prefer something maltier than hoppier?

    • July 15, 2012 at 2:06 pm #

      Then you’re like me. I prefer rich and smooth barrel aged goodies over all other kinds of beer.

      • Jeff
        July 15, 2012 at 2:14 pm #

        Same here. While I do really enjoy a good IPA, I am far more partial to imperial stouts, barleywines, Belgian quads, etc.

      • July 15, 2012 at 2:15 pm #

        I could tell you had good taste from your writings… Had some excellent bourbon barrel aged from Allagash this weekend.

  15. July 17, 2012 at 10:33 am #

    I don’t drink coffee–its pure poison to me (literally.)

  16. BeerBear
    July 18, 2012 at 7:44 pm #

    I take my coffee with a small amount of half and half. I also mail order green coffee beans and roast them myself. This way I can try beans from many countries and roast some of each to a City roast and some to a Dark Roast and decide which I enjoy more. I am a confirmed hophead, but I do still enjoy Barleywines etc. with a significant malt presence as long as they are well balanced. I would no more buy the same coffee from a supermarket all the time than I would buy the same fizzy yellow stuff all the time. Both coffee and beer are so full of intricate flavors which are manifested by the way the ingredients are handled that it seems a bit on the lazy side to drink the same beer or coffee day in and day out. Variety is the spice of life.

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