Moth, the type of cup does have an effect on how the coffee tastes. Be honest. Did you say that it's inconsequential because you only experienced coffee through one type of cup?
I am partial to a blend of full bodied African and Nicaraguan Arabica beans roasted to a French or Italian roast. Then aged about two weeks to take some of the green out. Makes an excellent cup of coffee no matter the brewing method. Moka pots make for an extremely strong brew that I would add cream to. The fat helps take some of the acid edge off while retaining the roasty-ness and malty-ness. If it is drip brewed or made in a French press I like it black. I don't like sugar in my coffee thou I don't judge people who do.
Being from the northeast US I also enjoy iced coffee any time during any season.