Do you prefer coffee or tea? (You must pick at least one, even if neither are your favorite beverage.)
I prefer coffee because I think the taste of coffee (along with all the things one can put in coffee) makes coffee feel like a luxurious drink (somewhat of an indulgence rather than a necessity on a long workday).
Considering your previous choice, do you prefer it hot or iced?
Except for summer, I like my coffee hot. In the summer, I prefer iced coffee as I don’t want to be sweating bullets while drinking coffee.
How do you take it (cream, sugar, honey, black, etc.)?
I usually don’t take it with sugar, just a dash of unsweetened almond milk or lactose-free whole milk when I’m at home while I would indulge myself with a cup of customized Starbucks latte on the days when I have to go to the office. For those, I usually keep the sugary syrup to the minimum so I can taste the actual coffee.
What is your earliest memory of drinking coffee?
My earliest memory of drinking coffee was probably when I was in middle school. I don’t remember why I was drinking coffee. It was probably to help me stay awake during an exam. We had yearly state-mandated exams and each section of the exam took at least a few hours. I often felt fatigue as a child and mom thought coffee would help me stay awake during the exams. I’m not sure if it helped.
What is your earliest memory of drinking tea?
I was probably drinking tea before I knew I was drinking tea. Growing up in the Canton region of China, going to morning tea and eating dim sum is almost a mandatory thing and children typically begin those things before they have memories of doing such thing. Mom told me her first morning tea was when she was 6 months old. I’m not sure how she remembered that. I sure don’t remember anything at 6 months old. So I don’t have an early memory of drinking tea and if I do, it’s most likely buried deep in my subconscious.
This is Another Story 
Coffee can temporarily increase alertness, but often leads to reduce effects and fatigue in regular drinkers 🙂
LikeLiked by 1 person
Coffee, hot, black… My Vietnamese housemate in college made forever coffee in an old percolator. It was always hot, never emptied (or cleaned), and just had more water and grinds added whenever it was low. Practical coffee for a couple of Asian Tiger college students. But she also got me hooked on cà phê sữa đá (Vietnamese iced milk coffee) during the summers, made with slow French filter coffee-sludge and condensed milk. Still a favorite summer dessert coffee. Ah… This evening’s coffee is merely a four-shot mix of Peerless Hawaiian Island blend and Trader Joe’s Organic Sumatra. Regardless, probably better (and safer) than what was in that old percolator.
LikeLiked by 1 person
A percolator – sounds fancy even though I know what it is. I only have a drip coffee maker at home and only ever had drip coffee or coffee made in a Keurig machine, which I assume it’s the same thing??? Is the coffee made from a percolator stronger than the coffee made from drip?
I’ve heard about Vietnamese coffee though never tried it myself. I hear it’s one of the best coffee in the world.
LikeLiked by 1 person
Old electric percolators got too hot and ran the hot water over the grinds too many times. Strong, bitter and overcooked. The coffee grown locally in Vietnam isn’t the usual “Arabica” variety. The French introduced “Robusta” as a strong, high-caffeine variety to export for use in instant coffee. So a real Vietnamese coffee is (almost) undrinkable black (like traditional Japanese Tea Ceremony “matcha”), so usually either poured over ice and/or mixed down with condensed milk. I’d do both… great hot day dessert.
LikeLike