Strong coffee, with no cream, cold, and Splenda? Ack! Where did you learn to drink that abomination? Were you on Fear Factor? I can see it now:
“You have a choice - the big, fat worms with poison pincers and filled with green slime, or the cold, strong coffee with Splenda - which do you choose?”
I just love the powder coffee creamer.
sweeter and less bitter than with actual milk.
Doesn’t cool down your coffee either, like milk does.
O, and 2 lumps of refined sugar please.
Yes, the white sugar, not the hippy sugar with molasses…
I like mine black, no sugar. I brew mine in a Farberware percolator, medium strength. I keep plenty of coffee in stock right now because the price is supposed to skyrocket this summer. BTW, I do not drink decaf!
Wow, some of you guys really take your coffee seriously. I'm just your normal coffee drinker who likes a couple a good mugs a day. You guys are in a different league
I've taken heat for loving my percolator...someone called it a coffee soup maker in an earlier thread. I really don't care ...I like the fact I can get different tastes out of it .3 days later the thick black coffee can be sliced with a knife ..Reminds me of drinking little black coffees' in Miami Fla.
I’ve been putting a course grind in a plunger with cold water, coffee to water at about 1:10 or a bit stronger. Put it in the fridge for about 12 hours and plunge.
Comes out with a very smooth coffee taste with no acidity but still has kick. Straight up over ice and it’s perfect.
The 'fancy' methods/machines may be better, I don't know, never tried any. But after having learned how to make coffee without using a filter, I can no longer stand coffee that comes out of a conventional filter machine. I believe it's called 'cowboy coffee' or 'campfire coffee'? Boil water, remove from heat, add coffee grounds, wait, then remove the grounds by pouring from one cup to another back and forth until most of the grounds are gone. Contrary to conventional American wisdom, consuming small amounts of coffee grounds is not fatal.
I'm extremely sensitive to bitter tastes, and for some unknown reason coffee done this way is about a thousand times less bitter and requires tons less sugar.