From my Bunn with 100% Colombian (I'm a stickler about that... Colombian coffee is the best).. usually with milk. No sugar.
I liked that when I used to drink cup after cup after cup, but I've cut way back on coffee consumption in recent years and actually find the darker beans like French/Vienna Roast and espresso more savory (no cream, no sugar). The trick is to measure it right and not burn it. The guy who runs the coffeehouse I frequent, and who can make a knockout espresso practically blindfolded, was explaining to me that 18-22 seconds are ideal to brew an espresso, so the ground beans need to be packed just right; longer and it cooks it and it's nasty.