The best coffee for me is an ristretto (short pull) espresso. Brings out the sweetness of the coffee bean with none of the bitter notes that are extracted at the tail end.
For all the comments about cappuccino - I find that many coffee shops either make them too dry (float the foam on the cofee) or too wet (that's a latte!). Did get a great Turkish coffee at one of the local restaurants here in Houston.
I was in Austin Texas for a conference early in the century, and I was hung over as hell. I went to a little Mexican place for some huevos with some legitimate frijoles and ice cold salsa with a warm tortilla, and a cup of hot, strong coffee that made me moan with the first sip. I grind my beans (dark roast Arabica, usually) and use a French press, and that is good java, but that cup in Austin from almost twenty years ago still lives on in my memory.
My parents own one of those old-fashioned coffee percolators. It makes an amazing cup of coffee. I like my coffee really strong (so that I can then tone it down with cream and sugar). The percolator brew cycle keeps running the already strong coffee through the grinds which picks up more subtle flavors that single brew machines don't pick up.