My dangerous favorite
The most unhealthy one, that I love, is Starbuck's White Chocolate Mocha! This one is less about coffee and more about that white chocolate syrup. I limit my intake of this though because it's unhealthy. 

I avoid Starbucks like the plague mostly to keep myself from buying these.

I know it sounds snobbish, but I love a simple french press/filter coffee.

I let the beans speak for themselves. I recently really got into Rwandan coffee. It doesn't have the sourness that a lot of Yirgacheffes do, but it's a little tart, which is nice. Nice floral notes, too. And I've always been interested in Rwanda since I saw Romeo Dallaire speak at my uni.

Syrup Favourite? Vanilla Latte, but this is super rare (as mentioned below. Of all the lattes I get, vanilla lattes make up 5% of those? Maybe twice a year?)

Dangerous Favourite? Again, I love my coffee black so there isn't much risk here. I get a simple latte.............. ...5% of the time when I'm out? Drip or Americano.

So, this puts me in a bind. What do I choose?

Espresso Martini, there you go. haha

My go to favorite:
Caramel macchiatos.

My syrup favorite:
Hazelnut. Which isn't really a thing in Korean cafes, unfortunately.

My dangerous favorite:
Starbuck's white chocolate mochas, too. I do what 745sticky does and avoid Starbucks as much as I can because I'm an addict. I only let myself buy one once a month.

I think Hazelnut is getting more popular these days! Daejeon has a lot cafes that offer it!

I avoid Starbucks like the plague mostly to keep myself from buying these.

Good on you!! Stay strong!

I'm a tea man and Rooibos is my go to.
When I need to clear my head or feel refreshed, nothing beats a cup of peppermint tea and a cool breeze, while pacing on my balcony.
Sore throat, ginger tea.

I typically drink coffee before training and in that case, it's either an espresso or strong, black, filter coffee.
When eating out, I'll have a caramel macchiato as restaurant tea is typically overpriced and rubbish.

I think Yirgacheffe has to be roasted really carefully to avoid becoming overly sour. I didn't like it for a long time, and couldn't understand why it was such a prized bean, but I started buying it at Unicus in Yeonnam-dong and he now I love it. His roast keeps all the characteristic fruitiness but loses the puckery acidity. He recently had some Ethiopian Guji that was also excellent. I recently ordered a bag of Yirgacheffe from a Paju company called Blackwine. It was also less sour than usual, but not as fruity and complex as the Unicus roast.

For most of this year I've been hooked on Guatemala SHB, which is pretty common and not too expensive. Coffee Libre does it really well, and Blackwine's is also very good.

I also think Yirgacheffe is really sour. My co-teacher loves it though. My office and I take turns bringing in different coffees, I should try the place you mentioned! I might wait until the coronavirus cases go further down though.

I use to like very sweet coffee.  A Canadian or US thing.  Double double.  Nowadays, I can't stand too sweet of coffee.  I have become Koreanized??!!  with coffee anyways. 

I can drink black and have now come to prefer the "Cold Brew".  Sometimes as a latte or just with some regular milk or even a shot of coconut milk.  I never put sugar in the coffee.  (I did years ago.)  Korean cappuchino is just a creamy coffee.  In Canada, the Ice Cap at Tim's was this coffee foamed very sweet coffee - sugar filled.  I can't stand it now. 

Water, without the coffee, milk, or sugar; and served cold or room temp.

I like my coffee and my tea sans dairy or sweetener. But the occasional seasonal flavored whipped cream coffee concoction is a nice dessert.

I also like them grain lattes or some barley tea.

I drink good coffee black.

Most coffee I take with cream and sugar.