As to the second: daily, more or less.
Personally I prefer a good dark roast, and if it’s a good blend (also for medium or light roast) I want it black.
Outside of dedicated coffeehouses though, most coffee out & about isn’t what I consider “good” (I guess I’m a snob?:-P), so I usually add sugar & creamer.
(Pro-Tip: combine black coffee with a pastry for the ultimate snack, i.e. the sugar doesn’t need to be poured directly into the liquid! The juxtaposition of the bitter and sweet really works well.:-)
I can’t stand Starbucks coffee regardless though, so if needed I’ll get a mocha. I’d sooner trust a McDonald’s coffee though - seriously: b/c Lavazza is great!
It’s such a personal choice though - what do you like?
I don’t drink much coffee but we have a nice expresso machine. Mostly black, sometimes milk and a sweetener.
Lavazza Crema e Gusto Classico or Tradizione beans are cheap on sale and I like it over any Dutch supermarket brands. We vary with Illy Classico, Intenso, Brasile beans.
For fresh roasts we need to drive to Maastricht…we don’t do that often, but it’s much nicer than all of the above.
It’s hard to beat the freshest coffee - though I wonder how climate change is going to impact that, and it’s always been difficult to attain “consistency” in single-origin material.