How I made the switch to black coffee
By Shannon Sweeney — / Death Wish Coffee Blog
A beginner's guide to loving
I'll be the first to admit that I have a huge sweet tooth. When I first started drinking coffee, it was barely considered coffee. I dumped in as much flavored creamer and sugar as I could. Since then, I've joined the dark side. I used to drink coffee for good. Now, I drink it for evil.
But it wasn't until a few months ago (when I started at Death Wish) that I decided to start drinking black coffee, and it was a lot easier than I thought it'd be. At first, ditching cream and sugar was a habit I wasn't willing to break — after all, it's how I'd always taken my coffee. But like all bad habits, you have to break them eventually.
Think of drinking coffee like eating a good steak — if it's high quality, it shouldn't need steak sauce. Same goes for coffee. When you have quality coffee beans, all you should have to do is brew and pour it into your mug.
Why did I decide to make the switch? I started realizing how much I was actually putting in my daily cup of joe. My usual order at the drive-thru was a medium coffee two creams, two sugars — adding up to more than 200 calories for every cup. Black coffee, on the other hand, is two calories.
Over the span of a week, that's a lot of cream and sugar and unnecessary calories. And we all know it's not good for you. I didn't quit my cream and sugar routine cold turkey, though.
Here's how I made the switch to black coffee in four steps — and trust me, if I can do it, you can, too. If you're considering cutting out the cream and sugar altogether, I highly recommend it.
[Read more: Should I put sugar in my coffee?]
1. No sugar, just cream
Sorry, sugar, you're going down. The first step I did was break up with sugar. It was definitely an adjustment taking that first sip, but I got over it quick and actually enjoyed the taste of coffee without the sugar more.
2. Cut back on the creamer
Instead of putting creamer into my coffee until it was a light color, I added only a little — keeping the coffee dark and rich.
3. Only use creamer a few days a week
This was probably the hardest part to cut out. I decided to do creamer only on the weekends as a way to treat myself. At first, it was hard not to reach into the fridge for the extra pick-me-up in my coffee, but as the first week went on, it became easier and easier.
4. No cream, no sugar
The final step: A final goodbye to both. Since I eased into this stage, the transition wasn't hard at all. In fact, I could feel my palette adjusting and I started craving black coffee more and more. I haven't looked back since — I enjoy the taste of my coffee more, I don't feel bloated or the dreaded sugar crash.
Drinking black coffee is enjoying coffee the way it was meant to be — you get the full flavor notes of the blend without the extra calories.
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