...you...caught the very next sentence, right?
Yeah, I'm just Joshin' you.
Oh and the quantity to ensure freshness was not an other jape, just a general suggestion too all. My parents used to always keep their coffee in the fridge but I've heard from multiple people that it's a at least somewhat pointless measure to take. They say that temperature doesn't really do anything to protect roasted beans, access to air and light are the important factors.
The other thing is, you don't want to keep beans in a completely airtight environment for too long either without giving them a chance to air out a bit every day or so. They still release their CO2 constantly and swimming in a big sea of it for a long time can actually negatively effect the beans' flavour. That's why fancy coffee beans you buy at the store usually have some sort of weird little one way valve on them, manufactured right into the plastic of the bag itself.
But the idea is, you keep them in an airtight container at home and then as long as you are making coffee every day or so, you openning it up to get beans lets the built up CO2 release.
Oh also, I never actually answered the question of the thread. I drink my coffee black now because I've gotten used to the bitterness of coffee and I buy pretty fancy beans from local roasters most of the time and I like to be able to decern the flavour differences between them which sugar might mask. Also I just don't like the idea of dumping a spoon full of sugar into something I'm about to drink anymore. I used to always take cream and sugar but my lactose intolerance put an end to the former. So now I drink it like the Twin Peaks guy, black like the night.
Although I do prefer more of a medium roast. Super black coffee isn't as flavourful and the acidity hurts my tum-tum a bit. Usually I try to put some lactose feel milk or something in to really darkly roasted coffee.
