天ぷら酒場 上ル商店 門前仲町本店
天ぷら酒場 上ル商店 門前仲町本店
John Sylvan, the Keurig engineer who invented the K-Cup pod coffee system in the 1990s, regrets his mistake. It was intended for the corporate service market and the idea that people have these things in their homes leaves him “absolutely mystified.”
> He says he doesn’t begrudge the company for its success, or for wanting to make money, but he does question consumers’ slavish devotion to the things. The company’s latest product, the Keurig 2.0, which allows users to use pods to make larger cups and pots of coffee, is a great example of that.
> “I stopped when I was walking in the grocery store aisle and I said, ‘What is that?'” Sylvan recalls. “I picked it up and looked at it and said, ‘You have to be kidding me.’ Now they want you to make a pot of coffee with a Keurig machine.”
K-Cups are terrible but better than the coffee you don’t have.
I am still a pour-over fan using a burr grinder with recently roasted beans. But I’ve gone lazy, relying on my local chain shops (not Starbucks) to deliver my coffee.
Love Tonkotsu? Meet Tori Paitan Ramen, Its Creamy, Chicken-y Cousin by Serious Eats:
Most ramen fans in the United States are familiar with Hakata-style tonkotsu ramen, the thick, creamy, pork broth-based bowl of noodles that is the star of menus of popular chains like Ippudo and Ichiran. But the same can’t be said for tori paitan ramen, which has as its base a chicken broth that’s similarly rich and creamy, and every bit as tasty as a tonkotsu. (Those of you who live in or have visited New York City may be able to attest to that fact if you’ve tried the tori paitan at Ivan Ramen, which we featured in our video on how to slurp a bowl of noodles.)
I’m eating up what’s in my refrigerator as I prep to head to the U.S. for the holidays so I can’t bust this out just yet.
January, watch out for broth-y deliciousness!