Coffee black if I'm making it at home with my fancy stuff. Otherwise I'll put cream and sugar in it. I usually drink tea without anything in it.
this post was submitted on 24 Apr 2025
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Right in the face
Orally.
With another half-litre chaser.
Masala chai with as much sugar as can be dissolved into the water. 4 spoonfuls for a large teacup, 3 for a normal size teacup.
Sometimes a splash of milk.
Drink both strong and black. No sugar. Tea must be hot, coffee can be iced, but only in summer.
Only badass and above is acceptable :)
I passionately agree with you. All others are an insult to the King
Let me introduce you to puerh. It’s way darker than normal tea, but it won’t taste bitter unless you make it as black as coffee.
Or you can go for Liubao which doesn't get bitter no matter how strong you make it or how long you boil it. Or there's Hunan's Anhua Gold Flower Black Tea that's like a pu'er with more umami in the aftertaste.
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Tea: No sugar, no milk, no water, and no tea. Cup optional. (I don't drink tea)
Coffee: Regular black is fine. Sometimes I'll order a cappuccino with two sugars, but it's rare.
Yorkshire Gold, two sugars, small splash of evaporated milk.
I'm mostly a tea gal but if I'm doing coffee, it's typically an oat milk cortado with a touch of brown sugar.
Yorkshire gold? You're my kind of woman
Tea: small amount of milk, strong AF. Coffee: black, 2 sweetners
Coffee: Typically Nathan Explosion style (blacker than the blackest black, times infinity), sometimes with a nip of whiskey if I'm having it to stay out late.
Tea: either just water and leaves or one milk, no sugar, depending on my mood/the tea
Yerba mate: coarse milling, radioactive green. 75°C water. No sugar; sometimes I add some peppermint, but that's it.
Coffee, homemade: black, no sugar. Neither too strong nor too weak, at least for local standards.
Coffee, when going out: either cheap coffee with a small drop of milk, or a good espresso or machiato. In uni times I used to drink half-and-half, with cinnamon and brown sugar, but that's because my former uni's cafeteria's coffee was awful.
I barely drink tea proper (Camelia sinensis), but I'm often drinking other teas - hibiscus, ginger, chamomile, peppermint.
I make concoctions. I like ginger tea with either ginger honey crystals or another Chai tea bag, a bit of creamer and sugar. I don't like coffee, but I was really into dunkachinos which I found out was just coffee and chocolate. So I do espresso and hot chocolate. I also put ginger in that. Fruit teas are sugar only.
Hot coffee, Cafe con leche unsweetened or barely sweet (espresso with lots of milk)
Cold coffee, cold brew on ice with a little milk and pretty sweet
Hot black tea with a little milk, or spiced chai with milk and sugar
Cold black tea just ice or mixed with lemonade
Hot green tea nothing just tea
Cold green tea with nothing but ice
Tea, small amount of milk, needs to be well brewed and strong. Coffee, preferably weak as F with as much milk as possible to overpower the coffee (i'm not a fan) :)
No sugar no sweeteners in either.
Tea prioritsed over coffee.
Working on weaning out caffeine. My current coffee blend is mostly decaf with a few beans thrown in from my last caffeinated batch, ground myself and cold brewed for 13-16 hours, taken just with a splash of half and half cream and no sweetener.
At home, the plain black Mokkamaster does the trick, some times with a little vanilla or hazelnut to change it up between cups. At work, a double espresso with a ristretto and some water, so basically a strong americano for every cup through the day.
Drip I take with no sweetener, espresso I'll generally sweeten a little
Coffe: black.
Tea: can be black or green, usually a loose leaf mixed tea from a tea house.
Usually it's tea, typically about 1l / day, but whatever it is, it's with no milk or sugar.
A while back a freind regifted me a coffee frother she had never used.
I put the milk in the microwave for 30 seconds and froth it. I like to add it on top after pouring the coffee.
Coffee - Milked the fuck up with loads of sugar and chocolate.
Tea - Milked the fuck up with tons of sugar.
I basically want chocolate milk/hot chocolate flavored wuth coffee.
Black coffee, medium to light roast.
Tea with a touch of honey, maybe a bit of milk or cream depending on the flavor.
Med-light roast whole beans, freshly ground. Brewed via Aeropress. Add ~1/2 tsp Sweet 'N Low, no creamer. Maybe a dash of ceylon cinnamon or a few drops of vanilla or almond extract if the beans are boring.
Dark roast, half a packet of sugar, a lil bit of milk
Tea: lemon and honey.
Coffee: sugar and cream.
Strong and milky, like my women.
Coffee: Like I take my men: strong, black, and hot. (OK, OK, I know, old joke. Strong, hot, no milk, no sugar.) Tea: strong, hot, no milk, no sugar.
I also rarely, if ever, drink mass-market versions of either; essentially only if I'm forced to. I get my coffees and teas directly from estates and sometimes individual farms when I can wrangle it.
Tea: depending on the type of tea. Some really good teas I can drink without sugar, but the stuff from the supermarket? Yeah, add 1 or 2 lumps of sugar for me, please. And some brands of teas I just completely skip (No thank you to Aldi thee, Jumbo huismerk thee, LaPlace thee and Lipton thee)
Coffee: I prefer cappuccino. I need some milk or milk-substitute in my coffee, otherwise it's too bitter.
There's a little trick you can do that will improve even crud like Tetley's or Red Rose or their ilk into something approaching drinkability.
Wash the tea.
Put in the bag (the real crud's ALWAYS in a bag!). Pour scalding hot water on top. Swish it around a few seconds. Throw it (the liquor) away. Then brew as normal. It won't be great tea by any means, but it will be drinkable, if only just.
I'll try this some time. Thanks for the tip.
I drink it?
With coffee, i usually have it with a teaspoon of sugar in a big mug, but sometimes i add some sweetened condensed instead of sugar. Same for black tea and chrysanthemum. For chamomile and oolong, i have it without adding anything, since i usually take chamomile at night and treat it as a flavored water. For oolong the taste is strong enough as it is.
Coffee is a delivery system for cream and sugar.
Tea: ginger and honey
Coffee: oat milk and brown sugar I love coffee in the morning so much that even preparing the boiler and filter gets me kickstarted haha.
With tea its usually a black or green tea. Black tea sometimes with a little bit of milk and green tea with some fresh lemon and ginger.
I prepare my coffee with a Moka Pot and add hot milk(1:1) sometimes with foam. If i don't have the time or the necessary tools I'll just put 3 spoons of coffee in a cup, pour hot water over it, stir it and drink it black.
Coffee: decaf, no milk, no sugar sometimes honey
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