With the help of this researched article, we’ll be discussing two most versatile coffee brewing methods. Drip coffee is an automatic way of brewing coffee that can be used to produce somewhat different results. On the other hand, Keurig coffee is best for having an instant single cup of coffee.
Keurig offers different tastes and options in your coffee. Some may argue that the coffee is more sugar than it is actual coffee as it depends on K-cup.
What is the actual truth, how and why it is better than drip coffee? You’ll get all the answers as you read further.
Difference between Keurig coffee and Drip coffee
Before we start comparing both the coffees, let’s first see how they are different.
• Since Keurig coffee is single serve so it is quicker to brew than drip coffee. Also, Keurig is more expensive because of the K-cups.
• Keurig coffee is produced by a single company but you still have many ways to brew it. On the other hand, drip coffee has many forms and machines you can use to brew.
• You can make more cups of coffee with drip coffee maker than Keurig.
Many people believe that Keurig is not the same as instant coffee and is actually quite different from it. So, let’s start with Keurig coffee first.
Is Keurig coffee better than drip coffee?
There is no doubt in it that Keurig coffee is much better than the drip coffee in many ways and the most important reason is how quickly it is ready.
Keurig coffee is a perfect option for those who live alone and the taste is not as bad as instant coffee and can be prepared very fast.
Keurig coffee is not actually the instant coffee, the instant one is made from pre-brewed coffee. It melts into the coffee and gives you bit sour taste as it is essentially dried-out brewed coffee.
Whereas, Keurig coffee is prepared from actual coffee grinds. K-cups use the correct amount of coffee grinds for a single serve. The machine forces hot water through the cup at a fixed pressure and temperature to give you an instant hot cup of coffee.
The K-cups comes with a special filter that doesn’t allow grinds to pass through, so don’t worry about the chunks left over in the coffee.
Keurig coffee is one of the unique brewing methods. Keurig K55 is their most popular model and these machines not only brew coffee but are also designed for making tea, hot chocolate, and more.
They can be pricier than the drip coffee maker but ultimately they are rather affordable and are worth the investment.
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Is drip coffee maker better than a Keurig coffee maker?
Well, the drip coffee maker is able to make coffee in bulk but they cannot brew faster than a Keurig coffee maker. Although it is automatic still you cannot get unique tastes that you can get from a Keurig coffee maker.
One of the advantages of drip coffee maker is that they are inexpensive and save a lot of time. Some of the machines are available with internal clocks to set time for brewing, so you can get your coffee on time after you get up with no hassle.
So Drip coffee or Keurig coffee?
If you are on a budget and you can’t afford to have Keurig coffee maker then definitely drip coffee maker would be a perfect choice for you.
Certainly, all the brewing methods are healthy to an extent, but drip coffee maker is bit level up as it doesn’t have excess flavoring in it.
If you really need your caffeine, Keurig is not made for you as they don’t have a very high concentration of caffeine. Though, there are some K-cups that have higher concentrations.
If you are looking for a great meal for your family, BBQ chicken is a great choice. Recipes can be found anywhere, or you can make your own. Cooked all day slowly, or on the grill, BBQ chicken is sure to get rave reviews.
A great way to find BBQ chicken recipes is to search online. You can find many websites with delicious ways to prepare chicken. Many cookbooks also provide a variety of BBQ chicken recipes for you to try.
A favorite way to BBQ chicken is in the crock-pot. This way you have your meal waiting when you arrive home. It is very simple, the mess is minimal, and the results are wonderful. Here is what you will need:
- 4 chicken breasts (or pieces of your choosing)
- 1 18oz bottle of your favorite sauce
- 1 tbs oil
Wash chicken pieces, sprinkle with salt and pepper, add oil to crock-pot, then chicken. Pour sauce over chicken, stir to coat. (If you prefer your own homemade sauce, add it now, instead of the bottled sauce.)
cover, cook on low setting for 4-6 hours, or until juices run clear from the thickest part of the chicken. Serve. Refrigerate leftovers promptly.
When looking for BBQ chicken recipes, remember for the chicken to remain juicy, it will need to be cooked slowly. If it is cooked too fast, it will be tough and dry. If grilling, watch carefully, test for doneness and add the sauce in the last 5-10 minutes of cooking to minimize burning.
The premier Day of the Dead event in San Diego County, Old Town San Diego’s Día de Los Muertos, is designed to celebrate the history, culture, and heritage of the region.
Sample traditional foods such as Bread of the Dead, Mexican Hot Chocolate, Atole, Tamales, Mole, and Calabaza en Tacha.
Saturday and Sunday, November 1 & 2, 2014 12:00pm-9:00pm
Old Town San Diego
For more information visit sddayofthedead.org.
The San Diego Bay Wine & Food Festival™ returns November 16-23, 2016, and this year is bigger and better than ever. Indulge in new events, the best wines in the world and some of the today’s biggest celebrity chefs and culinary personalities. Join over 200 wineries, breweries and spirit purveyors, 70 of San Diego’s best restaurants, and 10,000 wine and food aficionados from across the nation for the biggest wine and food celebration on the West Coast.
Sunday, November 16 – Sunday, November 23, 2016 (event times vary)
Various locations around San Diego:
Tidal at Paradise Point, Common Kitchen & Tavern, Stone Brewing World Bistro & Gardens, US Grant Hotel, Top of the Market, Marina Kitchen at the Marriott Marquis & Marina, Ironside Fish & Oyster, Mister A’s, Inspiration Hornblower, Embarcadero Marina Park and the Del Mar Race Track.
For more information visit sandiegowineclassic.com.
You’ve purchased a bag of shiny red fall apples at Trader Joe’s, and they’ve been staring at you on the counter for a week. So what are you going to do with them? Here in southern California, it’s still too hot to be baking apple pies. Pies are best made when the temperature is cool because you want to keep that pie crust dough really cold throughout the entire process. A great alternative would be to use them for a coffee cake.
The best apples for baking are ones that are on the sweet-tart side and won’t disintegrate easily (Honeycrisp, Jonagold, or Pink Lady varieties are good options.) After peeling and chopping your apples, place them in a container and toss with a little lemon juice to prevent discoloration.
- 1 stick plus 2 teaspoons unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large cage-free organic eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups peeled, cored and chopped apples, such as Honeycrisp
- Crumble Topping:
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- Caramel Sauce:
- 20 pieces of caramels, unwrapped
- Half-and-half, as needed
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large mixing bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the caramel glaze, and the unwrapped caramels to a microwave-safe dish with a splash of half-and-half. Microwave 20 seconds at a time, stirring in between, until melted. Drizzle the cake with the caramel glaze. Serve warm.
This is a restaurant-quality tomato soup, but you wouldn’t expect any less from Tom Douglas, chef and owner of 15 of the most popular eateries in Seattle. If you are in the Pacific Northwest, and you get the chance to eat at one of Douglas’ restaurants, do not let that opportunity pass you by.
I’m going to sing the praises of San Marzano tomatoes for a moment. They are sweeter and less acidic than regular canned tomatoes. They cost a bit more, but the tradeoff is worth it. You can read more about San Marzano tomatoes from our friends at The Kitchen. They are available at Trader Joe’s and other organic supermarkets such as Whole Foods and Frazier Farms. Are you going to ignore my advice and make this soup with that dusty can of Hunt’s you found in your Y2K bunker? Well… don’t.
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, smashed and peeled
- 2 – 28oz canned whole San Marzano tomatoes in juice
- 1 cup water
- 2/3 cup heavy cream
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried oregano, or 1/2 teaspoon finely chopped fresh oregano
- 1 tablespoon sugar
Heat the butter and olive oil in a large Dutch oven and sauté the onion and garlic about 5 minutes.
Add the remaining ingredients, bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
Remove from the heat and use an immersion blender to puree the soup.
Reheat to a simmer, and season to taste with more salt and pepper.
It’s Thanksgiving morning, and you’ve been up since 6 am preparing for the big feast. Your hungry in-laws stumble into the kitchen, following the faint aroma of turkey, stuffing and mashed potatoes. The Macy’s parade and the Bears’ game will keep them entertained for a while, but the food is far from done. So how do you keep all of your hungry guests satisfied until turkey time? Serve these quick and easy pumpkin bites with some hot apple cider and you’ll keep everyone in good spirits.
Don’t forget to buy a good quality non-GMO verified canned organic pumpkin product for this dish (such as this one here from Farmer’s Market.) “Pumpkin pie filling” is not the same product and usually contains syrups, sweeteners, salt, and spices.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 can solid-pack pumpkin (15oz)
- 1/3 cup vegetable oil
- 2 large cage-free organic eggs
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups sugar, plus 2 tablespoons
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Powdered sugar, as needed
Put oven rack in middle position and preheat oven to 350 degrees.
Grease and flour a 9×13 cake pan.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 2 tablespoons sugar in small pinch bowl.
Fill the 9×13 cake pan with the batter, then sprinkle with cinnamon-sugar mixture.
Bake until golden brown and a wooden skewer inserted into the center of the mixture comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer the cake from pan to rack and cool to room temperature. Using a slicing knife, cut into 1″ squares. Sprinkle with powdered sugar and serve immediately. Makes about 80 “bites.”