I love coffee. Not Timmie's -- good proper coffee. And I only ever add a dash of milk and about 1/4 tsp of sugar.
The rationale behind making a weak cup of coffee sweeter than the accompanying donut has never made sense to me. It's so hard to drink like that. I'm clearly outnumbered by people who are used to taking in that much sugar with every syrupy mouthful.
I'm big into home espresso, and my morning breakfast drink is a 5-6 oz cappuccino. With a delicious, medium roast coffee and properly steamed milk the drink is more than sweet enough (heating milk to the right temp makes it taste sweeter) with no additional sugar. I contrast that when the rare occasions I get something from Starbucks and I always need to add sugar to mask the burnt taste of the coffee.
But burnt Starbucks also sets the standard that a lot of people now expect, and then smaller places try to follow that so...
Ordering coffee black up there used to be hard, now it's not seen as too unusual.
Related, but I spent half my time in the Toronto area in the early 2010's and being from NYC-area I would get a craving for unsweetened iced tea. I remember I spent a week or so asking every restaurant I went to if I could order it unsweetened and this was not possible. I think Timmy's was finally able to do it in the last few years I was up there, but not without a lot of looks of confusion 'please, no base... just plain tea and ice'.
Good coffee you can drink black.
I expected to get good coffee, it was insipid shit.
I drink it black unsweetened.... So my fault...?