Rich Mintz  

I’ve had the Keurig for about a month, and I’ve been quite happy with it, now that I’ve learned its quirks. Best 99 dollars I’ve spent in a long while.

Two downsides, easily solved. One downside is that the coffee, once adulterated with milk, isn’t always quite hot enough (solution: hot milk). Another downside is that it only makes about 7 ounces at a time (solution: have more cups).

At first I thought the coffee was also too weak, but that turned out to be easily solved: grind finer, and pack more coffee into the filter cup. I fill the thing all the way to the rim, and tamp it down slightly.

The quality of the beans makes a big difference, too — as big or bigger than when brewing via the conventional drip method. Obviously Gorilla makes an excellent cup, but I’m not in Park Slope every week.

I’ve tried a lot of the beans that are easy to get hold of in my neighborhood (including Peet’s and Porto Rico). And I’m a little surprised to say that as a staple coffee, I’ve found that the Whole Foods “365″ everyday-value French Roast whole bean is the one I like best. It makes an exceptionally good cup in this thing, good enough that I’ve made a special trip there to get some more.

Tags: coffee, food, Keurig

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