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?
Since I have to do without caffeine, I drink coffee for the pleasure of it.
I don’t really do any fancy brewing, just my one cup drip maker I got decades ago.
But I buy good beans, store them properly, and only grind in small batches.
Right now, I’m using an Ethiopian bean, dark roast. I take that with milk and a tiny bit of sugar. It takes the bitter down a notch, so you get all that earthy depth.
My favorite coffee overall is Jamaican blue mountain. And there is decaf of it available, though I lost the bookmark for the company. That I take black with just a hint of sugar. Normally, milk or cream mutes the bitterness of a coffee and lets you enjoy the other flavors, but blue mountain is so delicate and unbitter that it’s better without. The sugar is just there to lift the floral aspects above the rest.
And that’s really how I do coffee. I find one I like, fiddle with the additives until I get the best results for my tongue, and that’s that.
Roast wise, I don’t have a preference. I find that the roast matching the bean is way more important than a specific roast. Something like blue mountain taken to a dark roast is a waste of very expensive beans. You lose everything that makes it unique. Something like a kona can go pretty dark before that happens. And I find that robusto takes a dark roast better, and benefits from it, more than arabica regardless of region. The other varieties take dark roasting poorly, imo.