Keurig Strengths And Weaknesses

In 1998, a new invention took the coffee industry by storm: the Keurig. This machine revolutionized the coffee brewing process. Rather than brewing a full pot of coffee, often forgotten and scorched by the burner until it grew bitter and putrid, one could plop a K-Cup into a specialized machine to brew a single cup. Over the past 19 years, the Keurig has become prolific; an estimated 20 million American households own one and there are over 400 varieties of K-Cups. The allure of the Keurig did not escape my attention. When it came time to furnish my dorm room at Gatton Academy, one of my first purchases was the illustrious Keuirg. Throughout my first year, my Keurig supported me through early mornings and late nights. However, after some time, the Keurig began to leave a bitter taste in my mouth- and it wasn’t just because of the coffee’s flavor.

From Italy’s espresso to Ethiopia’s coffee ceremony, coffee has been an integral part of cultures around the world since its discovery in the 11th century. While U.S. coffee traditions may not be elaborate, a simple cuppa joe (often enjoyed alongside a newspaper, when they were still relevant) is a part of countless Americans’ morning routine. Though the Keurig allows coffee to be easily taken on-the-go, it erases coffee culture: gone are the days of the sensory brewing experience or slow enjoyment. The use of K-Cups also further distances consumers from the source of their coffee and makes it difficult to support the sustainable coffee industry. With K-Cups, it is impossible to know where the beans were grown, an important determinant of flavor, or whether it was done