This post is dedicated to coffee, which has generously given me the engery, focus, and drive to write something.
Probably 90% of the coffee I consume in graduate school is generously provided by the Translational Tissue Engineering Center. It's your standard Folgers brew, made extra dark, and always fresh. We're lucky enough that after buying it in bulk from Office Depot, they up and gave us one of those fancy McDonalds coffeemaker set ups that can have whole pots ready in under 3 minutes. Sadly, working in a BSL-2 laboratory means I cannot bring my coffee to my desk and work, but free is free.
A long long time ago when I was a poor and optimistic undergraduate, I would go to Starbucks and work until they closed. My favorite was their Blonde roast, but they tended to stop carrying it around 4 or 5pm. Turns out, after you order enough refills at starbucks using giftcards that they start just giving you free refills.
Coincidentally, you can find a starbuck almost anywhere. Particularly convenient when roadtripping across the northwest penninsula without an actual plan. They also serve as a great air-conditioned study room when you're a swim coach living out of your car for a summer and trying to study for the FE exam.
A number of friends have become coffee-snobs, and inspired me to branch out from my simple drip coffee. My campaign to try all the different kinds resulted in a majority of drinks that I didn't like. But a cold americano on a hot day, or a nice creamy latte on a cold day do me just right. Sugar is not my thing, so while the dressed up with caramel and chocolate and whipped cream may taste amazing for the first cuppa but are no good when I'm on a work (coffee-consuming) marathon.
Excepting sweet tea and certain fruits, I'm not a big fan of sugary edibles. And at it's roots, drip coffee really only needs something to cut the acid in it. A lot of something. I'd wager about 30% v/v of half-and-half.