Coffee Variety is the Spice of Life

December 22, 2012

By R.L. Fielding 

As the proud owner of a Keurig coffee maker, I can attest to the truly dizzying array of coffee, tea, and hot cocoa K-Cup flavors the company offers. With over 130 varieties available, it’s almost criminal to not branch out and try a little of everything.

With the help of a few K-Cup variety packs and some suggestions from friends, I’ve managed to come up with a list of my favorite coffees for each season. If you’re new to K-Cups or are just looking to break away from your normal brew, I hope these recommendations will introduce you to some flavors you’ll enjoy.

K-Cup Coffees for Spring
Tully’s Breakfast Blend is a light roast coffee that’s a perfect compliment to breezy spring weather. What I particularly like about this aromatic coffee is its milder floral flavor and clean finish. It’s warm and refreshing.

Timothy’s Noisette is a great dessert coffee that tastes of roasted hazelnut and French vanilla cream. I usually pair mine with some chocolate almond biscotti for a sweet treat.

K-Cup Coffees for Summer
I’m sure there are a lot of people who wouldn’t like the idea of drinking something so heavy during the summer but, being a full-fledged “Chocoholic,” I can’t get enough of Gloria Jean’s Mudslide Mocha. If you’d love the taste of rich, creamy Ghirardelli chocolate mixed with espresso, this one is for you!

If you want something more sweet and subtle, try Rain Forest Nut. This delicious brew tastes of vanilla, caramel, cashews and brazil nuts. Dreamed up by the folks at Green Mountain Coffee Roasters, Rain Forest Nut is certified “Fair Trade,” which means it’s easy on your conscience as well as your taste buds.

K-Cup Coffees for Fall
As the weather starts to cool, I like to switch to Van Houtte Café’s Pecan Praline and Diedrich Coffee’s Paradiso House.

Van Houtte Café’s Pecan Praline is a slightly sweet, medium roast. I don’t usually go for pecans but, with its hint of caramel and pleasantly nutty flavor, this brew won me over.

Paradiso House is a smooth and rich dark roast made from a unique blend of specially-selected coffee beans. It’s easy to understand why this full-bodied coffee is one of Diedrich Coffee’s signature flavors.

K-Cup Coffees for Winter
On cold winter mornings, nothing gets me going like a cup of Newman’s Own Special Blend Extra Bold. This drink offers a more traditional, rich coffee flavor. On top of being certified Fair Trade and organic, the thing which really makes Newman’s Own K-Cups great for the holiday season is that Paul Newman donates all of his royalties after taxes to educational and charitable non-profits. Talk about the spirit of giving!

At holiday parties, I like to serve Van Houtte’s Irish Crème. I enjoy this medium roast for its creamy, smooth flavor and my guests love how it mirrors the taste of traditional Irish liquor. It’s a nice alternative for anyone who wants to skip the eggnog.

After you give these flavors a try, keep going! There are still more than 120 other K-Cup varieties to tickle your taste buds. If Keurig expands their line some more, you know I’ll be working toward an article titled “The 365 Best Coffee Flavors for 2008.”

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R.L. Fielding Bio
R.L. Fielding has been a freelance writer for 10 years, offering her expertise and skills to a variety of major organizations in the education, pharmaceuticals and healthcare, financial services, and manufacturing industries. She lives in New Jersey with her dog and two cats and enjoys rock climbing and ornamental gardening.

2 Responses to Coffee Variety is the Spice of Life

  1. CocoaJava on January 4, 2013 at 3:05 pm

    The popcorn popper method is well-beloved by home hobbyist roasters, so you are in fine company with your method! Sounds like you are roasting thoughtfully and with care. Bravo!

  2. Derya on December 30, 2012 at 11:40 am

    Good video .I enjoyed it. I also use a pocrpon popper to roast coffee beans in fact, mine looks identical. I bought mine at Target for $16 a Chefmate. I use the handle of a long wooden spoon to stir my beans every 1.5 minutes throughout the roast the friction helps release the chaff and the long handle keeps your fingers from burning. I stop the roast after I hear lots of beans popping during the second pop. No real need to preheat the pocrpon popper.

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