I think BhamBabe raises an issue that cuts to the heart of this question.
Chicory??? Yes, I know it’s an old Deep South tradition. In many other parts of the country you probably couldn’t sell a cup of coffee with chicory. Coffee, like so many other things, is frequently a regional taste.
I remember a couple of trips I made (one business, one in-laws) to Southern Idaho some years ago. It being desert, it seemed everyone walked around with a giant beverage, all the time. Alot of it was coffee. But that coffee was made with maybe two measures of grounds per pot, rather than the 1-2 per cup we expect in the Northeast. My Wife and I were never really awake during the whole trip until one morning when we made our own coffee. When Grandma woke up we had to cut hers with half water and she still said it was very strong.
What serves as a good cup of coffee in one place may not pass muster elsewhere.
I wonder if the Starbuck empire is changing this?