A Case for Black Coffee

I’m slightly lactose intolerant. A majority of the world is, too.

Back in college, I decided to reduce my dairy intake for a few months just for fun. First on the list was coffee creamer.

My dairy intake experiment didn’t last long. But my new coffee habit did. At first I used Splenda to compensate. Eventually I stopped using sweeteners all together.

I’ve been drinking my coffee black and unsweetened ever since.

Here’s why:

  1. It’s easy. I don’t have to deal with or wait in line for the messy, sticky coffee bar at Starbucks. Just grab and go. Half & half in the fridge expired? Doesn’t matter.
  2. It’s healthy. The debate over coffee’s health benefits or detriments is cyclical. Currently, it’s widely viewed as healthy, or at the very least, not harmful. Regardless, a cup of black coffee without sugar has 2–5 calories. Start adding cream or sweetener and you’re at 50–100 calories. Then, several cups later…
  3. It tastes good. This only applies to good coffee. Quality, single origin coffee from roasters like Stumptown tastes wildly different from the mass produced, Starbucks-esq stuff we’re accustomed to. This coffee has subtle flavors like berries, cocoa or honey. If you drown the good stuff in cream or sugar, you won’t taste these flavors.

Of course, at the end of the day, do what you want.

I love my coffee unsweetened and black. It took a while to get used to, but I’m never going back.

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