That's actually not entirely correct. I hate west-coast style coffee, popularized by the likes of Starbucks. They burn the shit out of their beans, leaving no bean taste, replacing it with nothing but carbon black, and destroying most of the caffeine. I like a light roast coffee with no adornments. It's still bitter, but not unbearably so, and I would wager most people who drink coffee with cream would probably drink a well-made light-roast without cream at all, and it is also richly flavorful in many other ways, while providing the an excellent kick.
But I also drink sub-optimal coffee straight, too. Who has time to screw around with titrations?
I have not been a fan of tea because what I had experienced (even that provided by aficionados here in the states) had been woefully bland. It mostly tasted like hot water, with a slight floral taste, that ultimately reminded me too much of dishwater.
But on a recent vacation in Ireland, my wife insisted we "take tea" one day. First of all, coupling something with a smorgasbord of snacks is a brilliant way to get me to try anything new. But more importantly, the place we were at had given us twice as much leaf as anyone I had ever seen, apparently with the intention that the drinker would choose their own steeping time. I left mine in the entire time and found that I enjoyed it more and more as it steeped. My favorite was nearly indistinguishable from coffee in both color, bitterness, and caffeine kick.
So there we have it. I had given up on tea for 20 years of my life because most people who pick up tea in the states do it because they are too weak of spirit to handle coffee, not because of any inherent problem in tea itself.