I am not a coffee drinker. Growing up, I liked the smell, but the taste was always awful. I take my caffeine cold and sweet, and while there are ways to adulterate coffee to the point where I like it, they generally involve adding enough sugar and fat to turn it into a meal (I briefly acquired a taste for the Caramel Frappuccino, in the days when 60 grams of sugar didn’t earn a scolding from my doctor).
Still, I think I’d rather drink day-old truckstop paint-stripper coffee than dandelion, brown rice, or black soybean coffees, all available in Japan.
[dandelion root has apparently been used as a coffee substitute for a long time, but I guess I never knew anyone desperate enough to try it]