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  2. Tully's Coffee - Wikipedia

    en.wikipedia.org/wiki/Tully's_Coffee

    Tully's Coffee is an American specialty coffee manufacturing brand owned by Keurig Dr Pepper, which acquired Tully's brand and wholesale business in 2009. [ 1 ] [ 2 ] [ 3 ] Tully's branded coffee continues to be sold by Keurig in its K-Cup format and as bagged ground coffee.

  3. Tully's Coffee Introduces Hawaiian Blend K-Cup Packs for ...

    www.aol.com/news/2012-11-15-tullys-coffee...

    Tully's Coffee Introduces Hawaiian Blend K-Cup Packs for Keurig Brewing System WATERBURY, Vt.--(BUSINESS WIRE)-- Tully's Coffee®, a brand within the Green Mountain Coffee Roasters, Inc. (GMCR ...

  4. Keurig - Wikipedia

    en.wikipedia.org/wiki/Keurig

    Keurig (/ ˈ k j ʊər ɪ ɡ /) is a beverage brewing system for home and commercial use.The American company Keurig Dr Pepper manufactures the machines. The main Keurig products are K-Cup pods, which are single-serve coffee containers; other beverage pods; and the proprietary machines that use these pods to make beverages.

  5. Peet's Coffee - Wikipedia

    en.wikipedia.org/wiki/Peet's_Coffee

    Peet's Coffee is a San Francisco Bay Area-based specialty coffee roaster and retailer owned by JAB Holding Company via JDE Peet's.Founded in 1966 by Alfred Peet in Berkeley, California, Peet's introduced the United States to its darker roasted Arabica coffee in blends including French roast and grades appropriate for espresso drinks.

  6. Home roasting coffee - Wikipedia

    en.wikipedia.org/wiki/Home_roasting_coffee

    Roasting coffee beans in a wok on a kitchen stovetop. Home roasting is the process of roasting coffee from green coffee beans on a small scale for personal consumption. Home roasting of coffee has been practiced for centuries, using simple methods such as roasting in cast-iron skillets over a wood fire and hand-turning small steel drums on a kitchen stovetop.

  7. Coffee roasting - Wikipedia

    en.wikipedia.org/wiki/Coffee_roasting

    In the middle of second crack. Any origin characteristics have become eclipsed by roast at this level. 240 °C (464 °F), French Roast Dark brown, shiny with oil, deep caramel undertones, acidity diminished. At the end of second crack. Roast character is dominant, little of the inherent aroma or flavors of the coffee remain. [33]

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