K-cups are small containers that are packed in vacuum using an exact portion of coffee with a Keurig single-cup coffee maker. First developed and patented contain at Green Mountain Coffee, now also for other gourmet blends, such as Timothy's, Newman's Own, and Caribou Coffee are available in K-Cups. There are over 200 types of gourmet coffee blends and roasts, and flavored coffee, tea and cocoa in K-Cups. These are all fine Arabica coffee, known for theirQuality and complex flavors.
Approximately two thirds of the world's coffee is grown Arabica beans. They produce better coffee, and about 80% are used for commercially produced coffee. Of these, 80% are selected, only 10% for specialty chemicals gourmet coffees. This is what you buy in shops and coffee from every coffee roaster. This is the coffee that you brew with a K-Cup.
What you probably do not find in the K-Cup, is a mixture of robusto beans.As inferior tasting, you will Robusto beans can be found in the supermarket cheaper coffee. Some brands have a certain proportion of robusto beans or consist only of Robusto. The beans are also used as a filler and mixed with Arabica beans to make cheaper mixtures. Then the labels will be able to advertise that the coffee Arabica coffee IS included.
Robusto beans make up about one third of the annual production of coffee. The Robusto coffee plant is more resistantand bring a larger harvest, making it the bean counter's dream and the darling of the house brands. Since these beans contain twice as much caffeine, they are to keep the troops awake and are often very popular in commercial brands of pancake houses and all night truck stops. Robusto is usually the basis for instant coffee and espresso is used in some mixtures to produce the crema, the frothy top layer. Robusto adds a distinctive taste and body, and espresso that distinguishes themdrinks in the milk. Many Italian Roast Robusto have in their blends.
Robusto coffee had no doubt what your grandmother brewed on the stove. They often had a bitter, burnt taste, which was partially covered with milk and sugar. Until the late 1960s, the idea of most people of a cup of coffee was at grandma's or a cup of coffee from the diner. People did not think about the type of bean, its origins, how fresh it was, or how it was roasted. Coffee was a generic drink.
Thenbegan to change things, when Alfred Peet opened his small coffee shop in Berkeley, California. He sold roasted premium Arabica beans, as he learned in the Netherlands, coffee trade. Working with roasted small batches and controlled techniques, Peet's dark style produces a rich, complex coffee, quite a change from the burnt rubber taste of the "ho-hum coffee" Americans were used, was up. The coffee was and was Peet's success, theCatalyst for the specialty coffee movement. Peet trained three friends in his roasting methods, they moved to Seattle and Starbucks founded in 1971. Today, Peet is largely with the launch of the specialty coffee revolution in the United States. Coffee historians call it "The Dutchman, the United States to learn how to drink coffee 'or not. While you will not find Peet, coffee, still in K-Cups, you can enjoy a wide selection of Arabica roasts and blends from Green Mountain andmany others.
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