Looks like coffee pod sales for Senseo are up 30% over this same time last year. That's good news for all of us single serve coffee pod drinkers. We've noticed a much larger coffee pod presence at our local supermarkets, Target's, and other retailers as well. Here's to an amazing 2007 for single serve coffee!
One is an increased focus on the Senseo coffee pod system, designed for single-serve coffee drinkers, which saw sales increase 30% for the first nine months of fiscal 2007. Sara Lee also has introduced a line of cold ready-to-drink coffees for young customers and wants to capitalize on the shift from in-home coffee drinking to out-of-home coffee purchases.
On a recent trip to our local Shaw's Supermarket, we found this mid-aisle kiosk for Green Mountain Coffee and the Keurig B40 single serve brewer. We like the selection, and we really like the idea of being able to get our K Cups at our local Shaw's Supermarket. We're not sure what other grocery stores they are doing this in, but perhaps in the comments you can give us some insight.
We ask that question ourselves all the time - what does make coffee bitter? Over at bookofjoe they've found a pretty amazing article on just why it happens - and the interesting answer is how complex the answer to the question is.
A. Coffee is a complex chemical soup, and many of its chemicals, including some that produce astringency rather than bitterness, and even some acids, have been implicated in the perception of bitterness.
Bitterness also depends on variables including the coffee variety; how it is processed and roasted; the brewing method, temperature and time; and even the chemical content of the water.
Some degree of bitterness is desirable in coffee, according to the Coffee Research Institute, because it reduces the perception of acidity, for a more balanced flavor.
Some of the possible chemical culprits include quinic, chlorogenic, caffeic, citric, malic, lactic, pyruvic and acetic acids; 5-hydroxymethylfurfural; methyl furan; furfuryl mercaptan; trigonelline; pyrazine; thiazole; quinoline; phenylpyridine; and caffeine itself.
Studies reported by the institute suggest that perceived bitterness can be reduced by using hard or soft water, as opposed to distilled water; brewing at high temperatures, perhaps because more aromatic chemicals are released, canceling out the bitter ones; and using varieties other than robusta coffee, which has more caffeine and chlorogenic acid.
The institute also suggests using medium-roast coffee, which has a lower level of soluble solids; brewing using a drip system, which also cuts down the release of soluble solids; and perhaps using a coarser grind.
“Bean” me up! Add one more to the list of exotic javas: Space Coffee. On June 2, a quarter-pound of coffee beans will be carried to the edge of space.
The spacecraft will be a high altitude balloon, and the beans will ascend to an altitude of 20 miles. This is high enough for the sky to turn black and the horizon to be a blue curve. The coffee beans will be exposed to extremes of cold, vacuum, and cosmic rays, and at the end of the mission, the vehicle carrying the coffee will descend to Earth by parachute.
We're not sure where the coffee will land, but maybe we could get some of those amazing space beans to create the perfect cup of single serve coffee...maybe...
Can you believe it's been 3 years since we launched Single Serve Coffee? We can't. We would have never imagined writing over 1000+ articles on Single Serve Coffee back in May of 2004, and we wouldn't have believed how we could possible grow the site to the size it is. We've increased in page views, site visitors, and have grown the Single Serve Coffee forums to included over 2000+ members and 27,000+ articles.
We want want to thank our readers who without you this wouldn't have happened. You come visit us each day and comment on our articles, help new people find their way, and also send us in great tips and tricks. Thank you. Thank you. Thank you.
We'd also like to thank our advertisers. Without advertising on the site we just couldn't do this everyday. As we've grown, so has the cost of operating such a big site with lots of pages and lots of visitors. Thanks to advertising, we can pay to continue to operate and expand the site. Thank you. Thank you. Thank you.
So lift your coffee mug and shout, "Viva la Single Serve Coffee!" Here's to a long Single Serve Coffee life and another great year!
This press release is more of an idea than an actual product, but the idea of owning a coffee machine that can read our single serve coffee mind is exactly what the next Keurig, Nespresso, or Flavia Fusion needs. Developed by JL Hufford, the "super automatic coffee machine" will be able to learn your coffee-drinking patterns so any time you crave a cup of joe, it'll have your favorite drink waiting for you.
Each day Single Serve Coffee grows a little bit, and we wanted to share the best of the best we have with our new and old readers. Over the past 3 years we've written over 1000+ articles and created 30+ topic areas on Single Serve Coffee. Picking 10 articles or even areas of the site is a bit tough. When we look at the body of work we've done, the reviews are always front and center, but then we have the major categories, and different articles we've done on major topics. We even have our obsession with coffee tables, coffee gadgets, and coffee deals to pick from. So, don't expect this list to be exhaustive, but it should be a good place to start or to catch up on single serve coffee.
Here's our picks of the 10 Must Reads at Single Serve Coffee.
The Coffee Buzz show featured on NPR recently has some interesting tidbits on current coffee trends. We really enjoyed getting the low down on coffees that aren't uber dark and chunky. Many of the coffees tasted on the show were on the lighter side and sounded like they tasted amazing and different. We're going to be tracking down some of the blends to try in our Gaggia Baby D, Perfect Pod Maker, and Keurig reuseable filter. There's also a full list of coffees tasted on the NPR web site.
Once upon a time, Americans chugged 30 cent cups of coffee or whipped up the Folger's at home and kept on moving. Then came the "coffee culture," and biggest of all Starbucks. Now, Starbucks is moving toward 40,000 outlets and drive-thru ubiquity.
And the buzz on coffee is moving, again. Aficionados are talking like wine lovers. Treating beans like grapes and plantations like vineyards. Talking about a coffee's "notes of maple syrup" or "hint of peaches and pecan." We're curious.
We were wandering the endless clips of coffee fun over at You Tube, and chanced upon this gem for channel 2 in the UK. When we watch any network filler on channel 2 or the like, we often wonder why we don't live in London versus Boston. These TV promos always make us feel safe, and like the next thing they're going to show is exactly what we want to watch. And when you add coffee to the mix? A perfect coffee meets TV match is made in You Tube heavan.
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