I know that there are about 1000000000000000000000 types of coffee.
But here the topic will be only:
No Authoritarianism permitted.
Depends on the time of year, weather and all that. Hot in the winter, iced in the summer.
Preference for dark roasted Puerto Rican Estate coffees from the mountains where coffee was first planted in the "New World." Lightened with a few drops of half and half to "grab" the coffee oils. Unsweetened for breakfast, later in the day, a bit of Calvados or another brandy. Always fresh ground with a burr grinder. Made in a French Press, unless entertaining, then a Bonavita machine which first infuses the grinds, damps them down, and actually brews at 185 degrees, the optimum temperature which few machines other than Bunn reach. No bells and whistles, just a great coffee making machine.
Espresso and Turkish coffees are different animals. Stainless steel Moka pot for Espresso on the stove top. No fancy machines. No aluminum pots that are reactive and corrode. Turkish coffee requires a copper ibrik or Greek briki, same thing. Making both an art. However Turkish coffee is usually sweetened, so I avoid it. An espresso, the cup rim kissed with a lemon rind, more my taste. Both can be made with any dark roasted coffee, the key, a superfine grind.
Come summer, I prefer extra strong brewed hot coffee, chilled overnight, iced with milk the next day. None of this cold brewed flavorless "bright and sweet" syrup concentrate for me. It doesn't have the right kick, and is often accompanied by a bitter aftertaste.
I admit I also have a weakness for Ethiopian Yirgacheffe when I want a more mellow flavor. Usually after a heavy dinner.
I'm also partial to Manhattan Special coffee soda, well chilled on a hot summer day. The only coffee soda I've found that tastes like a quality coffee.
The infamous diner or deli coffee made from Columbian and Brazilian blends, will do in a clutch, but only if from a Bunn Machine which brews at the perfect temperature. And served dark, not black is a must.
