as a coffee drinker, the only coffee I've had that has no flavor after cream and sugar is added is anything lighter than medium roast coffee (coffee-flavored dishwater)...the exception being Seattle's best
Even if you season it well, bad quality meat is still gonna taste fairly poor. Meanwhile, good quality meat tastes even better with good seasoning. Same goes for coffee with cream and sugar; it'll make bad coffee tolerable at best, but it works amazingly well with good coffee.
If I'm trying a new type or brand of coffee, I always try it black first to get to know its base flavor, but usually end up adding cream and sugar.
There's actually a pretty big difference in taste between a cafe au lait made with shitty weak ass coffee and an au lait made with good strong coffee. I am reminded of this every time I visit family that has no clue how to make a proper cup.
I've had cappuccino in the past, but that's about it. Most of my coffee experience is just me grinding some beans in the morning and then sticking the grounds into a coffee maker. I try not to grind more beans than I need because I've heard somewhere that brewing fresh grinded beans will give the best possible flavor those beans have to offer. Idk how much truth there is in that, but try to follow that advice anyway.
Yeah, I'm a pretty simple guy when it comes to coffee.
Grinding fresh is better because the oils stay inside the beans longer and that's where a lot of the flavor comes from. A lot of pre-ground stuff gets stale, esp when it's been on the shelf a while. I'm a wee bit of a coffee snob!