[Atticus]

My Dad always drank his coffee black so when I first started drinking it, I tried it that way but found it hard to drink. So, I would order it “black and sweet.”

Then, on my first real summer job I worked with a lot of blue collar guys and it was often my job to make the morning coffee run to a nearby bakery. Everybody ordered their coffee “regular,” which meant with cream and sugar. So, I went along with the flow. That and a buttered roll got us through the morning.

Years later, I switched to just adding half-and-half. No sugar and definitely no artificial sweetener.

Then, about 20 years ago, I switched to drinking black coffee, mainly because I drink 6-8 cups a day and wanted to cut out the calories from the half-and-and half. It was an acquired taste but I love it now and of course the quality of coffee has gone up over the years.

[combat_boots]

As to coffee quality, for a very long time, the US got the worst coffee bean products. Starbucks’ introduction as a business actually changed that.

[Oratam]

Everybody ordered their coffee “regular,” which meant with cream and sugar. So, I went along with the flow. That and a buttered roll got us through the morning.

Any chance these events took place in New Jersey?