It’s Good For You, It’s Bad For You! Coffee
You may have notice the barista at your favourite coffee house doing it; he or she grinds the coffee and dispenses just the right amount into the portafilter (the handle with the cup on the end that receives the coffee and attaches to the espresso machine). With me so far? Good. Then what happens? The barista uses a plastic or metal device that looks a bit like an old fashioned rubber stamp and pushes it into the coffee. Or at least, they should!!!
First about quality. There are these little containers called K cups that are each filled with the exact amount of grounds to make you a consistently excellent beverage every time you press the “brew button”. The difference between these containers and other “pods” is that they are sealed immediately after being filled. No atmospheric intrusion at all can occur. This is important so that the integrity of the grounds is not degraded at all. You expect perfection with each mug, and you get it. The pods of other brands are usually (but not always) wrapped in a filter material that will be exposed to the air when opened. If not used immediately, they will “change” because of the interaction with air and humidity.
Another quality point is that the plastic containers are filled with excellent blends of beans. They are not cheap, so there has been a strong effort to produce the very best for your money. From this writer’s point of view, there has not yet been a disappointing mug in the several months of experience.
What about convenience. If you are a one or two mug a day consumer, this is the perfect brewer. Think about all the wasted or burned coffee that has gone unconsumed. If you leave your normal pot on the heat for more than an hour, the result is an unwanted, ill-tasting beverage.
Finally, you need to apply the finishing tamp to incorporate these grounds into the tamped coffee mass. This time you can press much more firmly (apply about 30lbs of pressure). You can practice by tamping on some scales until you are comfortable achieving the right amount of pressure.
My theory is that the freshness and the exact same amount of grounds create a consistent outcome. So I now have a new Keurig Single Serving coffee maker sitting on the kitchen counter. I am one happy morning person these days. Just thought you would like to know.
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