How do you take your coffee?

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black coffeeThere is nothing like brewing that first pot of coffee in the morning. The aroma is tantalizing. I try to down my first cup of coffee, no cream or sugar, before the first customer arrives.  After all, someone has to be awake at the crack of dawn to caffeinate the daily business people and students.

Regulars begin dragging in. The excitement and relief in the customers’ eyes as I hand over their morning jolt is quite comical, like a child finding a misplaced favorite blanket. Many customers appreciate the bolder brew, drinking it black or adding only a little cream or sugar. Then there are the customers who can’t stand the lovely bite of the coffee.

These are the customers I have to turn away from. The phrase, “Would you like some coffee with your cream” is an understatement. There is just enough coffee to keep the drink warm. I even get the occasional, “Can you microwave that? It’s too cold.” Of course it’s cold. That’s how you ordered it. Don’t get me started on microwaving coffee. That’s another post entirely.

I have to admit, it has taken time for me to accept the fact that a many people prefer their coffee “light and sweet”. It’s a relief to know there are caffeine addicts who can drink a cup of freshly brewed coffee as is.

QOTD- How do you take your brew?

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  • http://baristaonduty.com BaristaOnDutY

    Of Course My 1st Cup Has 2B Straight Up No Chaser, No Matter If It’s Regular Brew, French Press, Espresso, Mokka Pot. The 1st Much Be 100% Coffee B4 I Can Start Experimenting! C|_|

  • Tyler C

    I like it 2 ways black with nothing in it or really really sweet with like 12 pounds of sugar and cream. Most of the time its and Iced Coffee with nothing in it, that’s my favorite.

    Thanks Jen :)

  • gbastiani

    I like it straight up, no sugar or milk. Been drinking it that way since I first joined the Navy in 1971. So bold that it can eat the paint off of anything

  • http://www.coffeelady444.wordpress.com Coffeelady

    Prior to opening our coffeehouse we contacted several Pacific Northwest Roasters who sent us oodles of samples. We taste tested every morning for weeks before deciding upon Portland Roasting Coffee. Our method was drip pour-over, black, letting our pallet decide which house blend we chose and espresso we would use for our drinks. Since then, 5 years ago, I only drink our fabulous and sultry organic french, black – all day long.