I always fly American. In Nashville, the Starbucks inevitably, is right next to the gate from which I leave. So I leave enough time to stop in on my way out of town. More expensive at the airport than anywhere else in town though?

I also like my coffee black, cynic, and don't even know how to use Ashley's k-cup coffee maker, she wants all that flavored stuff. I do like the local Biggby Coffee breakfast blend, but have started just buying beans and roasting my own coffee as I don't like Folgers or Maxwell House or Starbucks or Dunkin' Donuts. I have a percolator, but really like the Chemex best. I will plead guilty to a caramel mocha about twice a year, when I want something sweet and thick. I'm not an ice cream fan, particularly, so I get that when others are getting shakes or sundaes. No liquor as I detest the stuff in any amount, and no cold coffee. Like cynic, I want it hot and I want it black. Elery does like iced coffee in the summer, though, so I make some cold brew for him sometimes. Thanks for the directions, Donna. My girls and my mother? They'll put half a cup of flavored cream and half a cup of coffee. Fine with me, I even buy the creamer, LOL. My mother's favorite is raspberry/white chocolate, and I stock up when I find it so she can get her "fix". Other times she drinks her coffee black, you just never know what her mood is going to be. LindaC, a local coffee company used to have a cinnamon flavored coffee and I loved it. Now it tastes different, so they probably "cheaped" it in some way. Putting a spoonful of cinnamon in my coffee pot is OK and did not mess up the filter, but doesn't taste right either. It wasn't sweet, but it wasn't astringent. Or maybe my taste buds have just changed... Annie

Yes, no special equipment is required, but, you're not getting all that liquid gold out of the grounds by not pouring everything, even the dregs, into a good filtering setup. Coffee is costly enough that when I use 3 cups of grounds to make a half gallon of coffee, I want ALL the flavor I can get from those beans. I line my strainer with a large square of fine mesh fabric (think wedding veil), add a large fluted paper coffee filter (can be purchased at a restaurant supply/Smart n Final) and let it drain for several hours. Then I twist that fabric up and over the grounds and wring out every last drop I can. And I only add 2/3 the amount of half & half/milk, not an equal amount. Remember, I like it STRONG.

I often enjoy an iced coffee in the late afternoon while watching the news. But I don't use any special "recipe". I wonder how much difference a recipe would make? I use a dark roast coffee (various brands, like to try different ones) and brew it pretty strong. I have a cup or 2 in the morning, hot, with just non-dairy powdered creamer, unflavored. I do not want any sweetener or flavoring of any kind in my morning coffee! That morning coffee is used for my PM iced coffee. Put it in a tall glass, add cold, flavored creamer, add ice and enjoy. My favorite creamer is International Delight, various flavors, but Amaretto is my favorite. I had been buying the Starbuck's bottled Frappuccino in the grocery store, but they are fairly expensive. Then I finally got the idea of making it at home. Much cheaper and so many more flavors available. Rusty