If you mean a coffee that goes well with minimal sugar, the better quality the better it tastes. Stay away from C. robusta varieties, they are going to be bitter.
Get a good-to-great C. arabica, like Limu from Ethiopia or Kona from Hawai'i; get it in a medium to dark roast, grind it to about the grain of table salt size, and use an Aeropress. (I'm not an Aeropress employee, it's the best coffeemaker I've ever used, is all.) Don't boil the water, bring it to about 95C.

(Also, the fresher the roast, the less bitter the brew ... if you can roast the beans yourself, grind them immediately, and brew, do it.)

B. Ross Ashley at 2016-02-25T02:30:23Z

That is good advice, which I will try to remember the next time I'm shopping for coffee, however, as I have a giant tin of Maxwell House Wake-up Roast, that won't be for a while. :(

My more immediate concern is with coffee/water/creamer/sugar ratios. My current measurements that aren't working are 1-1.5 TBsp grounds per 6 oz water with 2 TBsp liquid creamer and 1 TSP sugar per 6 oz brewed coffee. but that doesn't seem to be nearly enough.

My two main problems are
1) I don't necessarily like coffee itself as a foreground flavor, and prefer it in the background, but present.
2) I'm on weight watchers and under the current system, adding sugar is one of the fastest ways to add points to something.

I am willing to go artificial sweetener and sugar free creamer and even non-dairy powder if it would help.

David "Judah's Shadow" Blue at 2016-02-25T17:00:32Z