...coffee isn't some weak flavor that has to be coaxed into coming through, though. Of course the nuances of each individual roast requires a lot of variables to line up perfectly to be detectable, but adding other flavors does enhance them. It's the same thing as people adding salt to sweet treats to bring out the depth of the flavor they're working with.

I like the enhanced nutty quality that a good caramel brings out of a roast. Or the richness that's enhanced with a bit of milk to add decadence to the coffee. It's all a matter of preference.

I don't want to be confrontational but you dismissing my complaints about feeling gatekept by saying that my definition of "coffee person" doesn't match yours kinda proves my point.