VOTE! Yes! Voting for our Revelation to Action Competition ends today! Today is the last day to vote for an organization that you believe in or resides in your New England state!

Not sure who the finalists are? We posted brief descriptions of all the finalists a while back, but we've posted them again so you can decide who is improving their communities in innovative ways. The winners will receive $5,000 towards the implementation of their ideas.

So, VOTE NOW before it closes today!

Finalists:

Peace First (formerly Peace Games), MA

Peace First, which began as a response to the skyrocketing youth homicide rates in the early 1990s, works in partnership with schools to build safe, effective school climates where children learn how to be engaged and active citizens. The heart of this program is a Pre-K-8 service-learning curriculum

VT FEED, VT

Jr. Iron Chef VT, hosted by the Burlington School Food Project and VT Food Education Every Day (VT FEED), is a statewide competition that gives students an opportunity to gain hands-on experience preparing and cooking nutritious, farm-fresh foods. We highlight local agriculture and encourage students to make healthy eating choices and understand more about nutrition and school food systems.

Midtown Community Court (a project of the Fund for the City of New York/Center for Court Innovation), NY

A project of the Midtown Community Court, D-UP is a comprehensive, 14-session nurturing fatherhood program, which provides non-custodial fathers with the resources needed to become financially stable and emotionally engaged with their children. The program’s objectives are accomplished through job training, and group and individual counseling.

Green Worker Cooperatives, NY

Green Worker Cooperatives is a community-based business incubator building a local, green, and democratic economy in the South Bronx. Through our Co-op Academy and business incubation programs we provide the training and support local residents need in order to launch worker-owned businesses capable of improving environmental conditions.

Hollaback! NY

Hollaback! targets street harassment at its source, not with brawn but with brains: mobile technology will help girls and women individuals safely report harassment and assault from their phones. Experiences and photos will be mapped and available publicly online.

Yestermorrow Design/Build School, VT

Yestermorrow Design/Build School’s Semester in Sustainable Design/Build will provide college students with an opportunity for a 14-week, full immersion semester of study with a solid grounding in sustainable design principles and hands-on experience in the design/build process.

Project Enterprise, NY

To create A “Center of Entrepreneurship” in NYC where traditionally under-resourced entrepreneurs can receive Small Loans and BIG CONNECTIONS, or essentially a suite of services that will assist them to build businesses and assets for themselves and their families. Services encompass microloans, business training and development, networking opportunities and access to markets.

Red Tomato, MA

Red Tomato coordinates marketing, logistics, and sales to create market opportunities for a regional(New England, NY, NJ, PA) farm network. By offering supermarkets one-stop access to season-long, farm-identified local, Red Tomato increases consumer access to local produce and ensures that small and mid-size farmers can compete in today’s wholesale market thereby solidifying farm sustainability.

The Capital Good Fund, RI

To make $200 loans to Rhode Islanders with no or poor credit history to purchase and install programmable thermostats that lower their energy costs by $180 annually. Borrowers build their credit through repayments of the loan and reduce their energy consumption, thereby reducing carbon emissions.

AS220, RI

Renovate derelict buildings in downtown Providence and turn them into facilities that offer affordable live/work studios for artists and opportunities for every Rhode Islander to perform, exhibit, and make art. Sustain the programs with a diverse earned-income portfolio. Run a youth arts and mentoring program that transitions adjudicated youth from juvenile prison back into their communities.

Committee on Temporary Shelter (COTS), VT

Our goal is to develop an intervention model that will drastically reduce family homelessness in Vermont through direct financial assistance coupled with follow up services. We created a Housing Resource Center that incorporates community outreach, homelessness prevention strategies, and streamlines a number of effective yet disparate resources in our community.

Entrepreneurship 101, MA
Incarceration is a US pandemic. 1 in 15 Americans will be incarcerated – and 7 million are currently court-involved. The annual cost? $50 billion. However, 67% of prisoners return to prison. Why? No-one will hire them. Entrepreneurship 101 teaches people in prison practical tools to be successful through self-employment.

Maine Organic Farmers and Gardeners Association, ME

To produce a gathering, the Common Ground Country Fair, in the spirit of a harvest festival that serves to encourage the revival of agriculturally-based rural communities.

Shelburne Farms, VT

Vermont Food Education Every Day (VT FEED) works with schools and communities to raise awareness about healthy food, the role of farms and farmers, and good nutrition. We act as a catalyst for rebuilding healthy food systems and cultivating links between classrooms, cafeterias, local farms, and communities.

Hammond Street Senior Center, ME

We are transforming the rooftop of the Hammond Street Senior Center into a downtown urban garden. Seniors who no longer can manage a garden on their own or have downsized into apartments or retirement communities are using this garden to grow vegetables, exercise and eat healthy while making new friends.

We’ve all had those days.  Phone’s ringing off the hook.  The boss needed your report 10-minutes ago.  And, it turns out, someone took your lunch.  T-minus 5-minutes until complete meltdown.

Fortunately, we have the cure — a good old-fashioned cool down, Brew Over Ice style.

When you feel the day getting a little too heated, hop on over to our official page on Facebook (http://www.facebook.com/GreenMountainCoffee) and take your best shot at our Cool Down Your Meltdown Caption Contest.  Add a fun caption to our weekly meltdown illustration, enter your name in our drawing, and you could win a cool down for your home: a free Keurig® Special Edition Brewer, our newest Brew Over Ice K-Cup® portion packs, and Brew Over Ice tumblers.

And just like that: Meltdown averted!

There’s a new Cool Down winner every week until July 23, 2010, so log-on to Facebook, enter our the drawing and caption on our official Facebook page, and get ready to chill out this summer with a little humor and some Brew Over Ice iced coffee or iced tea in your cup.

Wondering how Brew Over Ice K-Cups work?  Check out our Flash demo here.

I love everything about coffee- the smell, the taste, the nice buzz it gives me after my morning cups. So as soon as I began my internship with Green Mountain Coffee this summer, I knew I wanted to know everything I could about it! Luckily, Lindsey Bolger and her team of happy cuppers in the Coffee Lab let a group of us “Green Beans” sit in on one of their daily cuppings.

The smell of coffee was so strong in the cupping lab that I felt that we were walking into a giant vat of coffee. It took me a minute to process what exactly was going on: there were three or four professionals zooming around on stools, their noses poised dangerously close to hot cups and every once in a while leaping up to jot down notes. They were just starting the cupping process, and I already wanted to join in!

The Coffee Lab does blind cuppings, so they only identify each coffee’s country of origin and apply a numerical code to it. This is a play-by-play of what goes on at a cupping:

1. Separate beans into bowls , label each one with its origin country and numerical code, and then  grind the beans.

2. Set up 6 cups for each coffee to be tested. They use these cool circular tables that have tops that swirl around, making it easier to get to each cup. I had a lot of fun with these tables!

3. Hot water is then poured over the grounds to brew.

4. The cups need to cool for 4-minutes. This gets them to the optimal temperature, the one that brings out the aroma and flavors of the beans.

5. Time to smell! The water added to the grounds brings out the aroma of the brewed coffee, and you can actually smell the difference between the fragrance of dry beans and the aroma of these brewed grounds.

6. We then “broke” the grounds by sticking our noses mere centimeters away from the cup, placing our special cupping spoons into the cups, and swirling. This released more gases and got the cup ready for tasting, which was good because I was not about to slurp up coffee grounds!

7. Taste time! We were equipped with aprons, spoons, and mugs to spit out each sip, if we liked. Some people do not spit out; it depends on personal preference. We dipped our spoons in sideways, slurped as hard as we could but still couldn’t match the amazing slurps of the professional cuppers, but that will be a goal for my next cupping! After slurping, we spit  or swallowed.

Cuppers use a special form to evaluate each coffee. The evaluation is based off of the fragrance of the bean (how it smells before it is brewed), aroma (how does it smell the cup? Woody? Smokey?), flavor (does it have chocolate undertones? Is it spicy or nutty?), acidity (does the flavor burst in your mouth or lay flat?), body/mouthfeel (is it a ‘heavy’ coffee? Does it stay in your mouth or leave right away?), and finally aftertaste (is it dry, bitter, sweet?). This is on a 1-10 scale, with 6 being the baseline for quality. After these points are added up, special “cuppers points” can be given or taken away. Add up the total points, add 50, and there is your score! Green Mountain Coffee only uses coffees that have a score of 80 or above.

The most interesting part of the cupping was the discussion afterwards. These guys are true professionals, they could instantly describe a coffee they had cupped and understand all of its idiosyncrasies. The most amazing thing was that they put aside personal preference to evaluate each cup for what it was. During the evaluation, they found out which farm each one came from, whether or not it was organic or Fair Trade, and what its intended use is, that is if flavoring will be added, if it will be part of a blend, etc. The cupping team is extremely knowledgeable, and it was awesome to learn more about the process.

A big round of applause and thank you to the Coffee Lab, seeing exactly how a perfect cup of coffee is created was so fascinating, and now I think about that process every time I drink coffee, which is frequently! I don’t know whether it was from the amount of caffeine I accidentally consume or the fact that I LOVED the cupping experience, but I was definitely buzzing from it for rest of the day!

-Gaby

Forgive us for a little display of marketing joy…

On June 8^th the Green Mountain Coffee A Revelation In Every Cup Campaign was honored with two bronze Effie awards!  Never heard of the Effie?  Founded by the New York American Marketing Association, the Effies recognize effectiveness in marketing communications.  The awards Green Mountain Coffee won were in the highly competitive Beverage (non-alcoholic) category and in the David vs. Goliath category.

We’re so excited that our campaign was recognized and proud of the work that our team, and our agency BrandBuzz, have achieved.  But, of course, the only reason we got these lovely statues is because of you – our coffee fans – who share revelations with us everyday!

Thank you!

Last week Rick Peyser, Director of Social Advocacy and Coffee-Community Outreach traveled to Nicaragua. He sent this post from the road:

The first Foro de Seguridad Alimentaria (Food Security Workshop) is being held at Selva Negra, a large coffee estate in Nicaragua.  GMCR featured coffee from Selva Negra as a Special Reserve selection last year, and is sponsoring this event organized by Sustainable Harvest.
The Foro is a hands-on workshop focused on four themes to help small-scale coffee farmers overcome months every year (known as "los meses flacos" or "the thin months) when they cannot maintain their normal diet.  The 4 areas of focus for this workshop are: family gardens, beekeeping, mushrooms, and the preparation of organic compost.  Over 60 farmers and technical assistants from throughout Latin America are participating and will soon be sharing the information from this Foro with their co-ops, neighbors, and others in their communities.

To read more about the workshops view Catholic Relief Services' (CRS) blogs on the topic here.

Last week we announced the Revelation to Action finalists (check out Kristen and me announcing them in this awesome video)! Now that we’re one week into voting we thought we would give a short summary of who the finalists are and what their Revelation to Action idea is!

Remember voting is happening NOW and ends June 30^th! Vote now and often (but you only get 3 votes, so not that often…)!

In no particular order here are the finalists!

Peace First (formerly Peace Games), MA

Peace First, which began as a response to the skyrocketing youth homicide rates in the early 1990s, works in partnership with schools to build safe, effective school climates where children learn how to be engaged and active citizens. The heart of this program is a Pre-K-8 service-learning curriculum

VT FEED, VT

Jr. Iron Chef VT, hosted by the Burlington School Food Project and VT Food Education Every Day (VT FEED), is a statewide competition that gives students an opportunity to gain hands-on experience preparing and cooking nutritious, farm-fresh foods. We highlight local agriculture and encourage students to make healthy eating choices and understand more about nutrition and school food systems.

Midtown Community Court (a project of the Fund for the City of New York/Center for Court Innovation), NY

A project of the Midtown Community Court, D-UP is a comprehensive, 14-session nurturing fatherhood program, which provides non-custodial fathers with the resources needed to become financially stable and emotionally engaged with their children. The program’s objectives are accomplished through job training, and group and individual counseling.

Green Worker Cooperatives, NY

Green Worker Cooperatives is a community-based business incubator building a local, green, and democratic economy in the South Bronx. Through our Co-op Academy and business incubation programs we provide the training and support local residents need in order to launch worker-owned businesses capable of improving environmental conditions.

Hollaback! NY

Hollaback! targets street harassment at its source, not with brawn but with brains: mobile technology will help girls and women individuals safely report harassment and assault from their phones. Experiences and photos will be mapped and available publicly online.

Yestermorrow Design/Build School, VT

Yestermorrow Design/Build School’s Semester in Sustainable Design/Build will provide college students with an opportunity for a 14-week, full immersion semester of study with a solid grounding in sustainable design principles and hands-on experience in the design/build process.

Project Enterprise, NY

To create A “Center of Entrepreneurship” in NYC where traditionally under-resourced entrepreneurs can receive Small Loans and BIG CONNECTIONS, or essentially a suite of services that will assist them to build businesses and assets for themselves and their families. Services encompass microloans, business training and development, networking opportunities and access to markets.

Red Tomato, MA

Red Tomato coordinates marketing, logistics, and sales to create market opportunities for a regional(New England, NY, NJ, PA) farm network. By offering supermarkets one-stop access to season-long, farm-identified local, Red Tomato increases consumer access to local produce and ensures that small and mid-size farmers can compete in today’s wholesale market thereby solidifying farm sustainability.

The Capital Good Fund, RI

To make $200 loans to Rhode Islanders with no or poor credit history to purchase and install programmable thermostats that lower their energy costs by $180 annually. Borrowers build their credit through repayments of the loan and reduce their energy consumption, thereby reducing carbon emissions.

AS220, RI

Renovate derelict buildings in downtown Providence and turn them into facilities that offer affordable live/work studios for artists and opportunities for every Rhode Islander to perform, exhibit, and make art. Sustain the programs with a diverse earned-income portfolio. Run a youth arts and mentoring program that transitions adjudicated youth from juvenile prison back into their communities.

Committee on Temporary Shelter (COTS), VT

Our goal is to develop an intervention model that will drastically reduce family homelessness in Vermont through direct financial assistance coupled with follow up services. We created a Housing Resource Center that incorporates community outreach, homelessness prevention strategies, and streamlines a number of effective yet disparate resources in our community.

Entrepreneurship 101, MA
Incarceration is a US pandemic. 1 in 15 Americans will be incarcerated - and 7 million are currently court-involved. The annual cost? $50 billion. However, 67% of prisoners return to prison. Why? No-one will hire them. Entrepreneurship 101 teaches people in prison practical tools to be successful through self-employment.

Maine Organic Farmers and Gardeners Association, ME

To produce a gathering, the Common Ground Country Fair, in the spirit of a harvest festival that serves to encourage the revival of agriculturally-based rural communities.

Shelburne Farms, VT

Vermont Food Education Every Day (VT FEED) works with schools and communities to raise awareness about healthy food, the role of farms and farmers, and good nutrition. We act as a catalyst for rebuilding healthy food systems and cultivating links between classrooms, cafeterias, local farms, and communities.

Hammond Street Senior Center, ME

We are transforming the rooftop of the Hammond Street Senior Center into a downtown urban garden. Seniors who no longer can manage a garden on their own or have downsized into apartments or retirement communities are using this garden to grow vegetables, exercise and eat healthy while making new friends.

It shouldn’t surprise long-time Green Mountain Café readers to hear that we love it when Green Mountain Coffee fans send fun pictures and stories to share with us.  Whether it’s an unconventional coffee cake, a mall photo shoot, or a frog making itself at home in our Green Mountain coffee cups, few things makes us (and, hopefully, you) smile more than to see how these things come about.

…and, yes, you read that last item correctly: A cute little frog in a coffee cup planter.

Allow me to introduce Alex, Green Mountain Coffee fan and blooming organic gardener, who snapped a shot of this little fellow in a coffee-cup planter one day. Here is Alex’s froggy story:

I have a small porch garden outside of my apartment and I recently began growing tomatoes, herbs, and a few other plants here and there. I was starting some cuttings and seedlings on the porch right around Earth Day trying to get my fiancé involved with our organic garden. Like usual, I stopped on my way home from work to get some of your coffee and thought to myself, "What a good idea it would be to recycle coffee cups and reuse them as planters". The frog seems to love the cool moist soil during the hot summer days down here in Florida. After seeing this frog in the cup, I decided to snap a picture with my phone just because I thought it was neat. Then I got to thinking about what Green Mountain Coffee does to support sustainability and eco-friendly living. So, I checked out the website and thought that my picture might be a good fit in representing those same ideas. The frog comes back every couple of days and hunts the bugs at night. A great addition, to say the least.

Thanks to Alex for sending us this great picture!  Here’s hoping your garden will be buzzing with friendly creatures to help your vegetables grow!

The Bonnaroo Carbon Shredders are back at it again!  For the past three years, Green Mountain Coffee folks have trekked from Vermont to Manchester, Tennessee to teach music lovers at the Bonnaroo Music Festival how to reduce their Carbon Footprints.  We’re here again this year with support from Gardener’s Supply and Seventh Generation, which makes for a killer combination at Bonnaroo.

The Carbon Shredders started off with a muddy beginning yesterday due to the torrential Tennessee rain that night. Luckily, we had a beautiful day yesterday for the general gates to open. We've got a great group of people to help start the shred-olution this year! What a way to use your CAFE Time!

Our main focus this year is around promoting small behavioral changes that make an impact on energy use. Line drying your clothes on a clothesline is one way we're showing people how to save money and energy. Gardening cuts your energy use and brings back the connection to your local food systems.

This is only the first day but we've talked to over 200 Bonnaroovians about Carbon Shredders!  Can't wait to see what the next few days bring.

Today, we’re announcing the finalists for our Revelation to Action ^SM Your Place. Your Idea. Your Change.^SM Competition. We’ve had over 350 entries submitted to www.Changemakers.com/Revelation with ideas to strengthen and engage communities across New England and New York.

Can't see the embed?  View it here: http://www.youtube.com/watch?v=eegrqNKWXkQ

After weeks of evaluating hundreds of entries, the judges selected the following fifteen finalists for their innovation, social impact, and sustainability:

-          AS220, Rhode Island

-          Committee on Temporary Shelter, Vermont

-          Entrepreneurship 101, Massachusetts

-          Green Worker Cooperatives, New York

-          Hammond Street Senior Center, Maine

-          Hollaback!, New York

-          Maine Organic Farmers and Gardeners Association, Maine

-          Midtown Community Court (a project of the Fund for the City of New York/Center for Court Innovation), New York

-          Peace First (formerly Peace Games), Massachusetts

-          Project Enterprise, New York

-          Red Tomato, Massachusetts

-          Jr. Iron Chef, Shelburne Farms, Vermont

-          The Capital Good Fund, Rhode Island

-          Vermont Food Education Every Day (VT FEED), Shelburne Farms, Vermont

-          Yestermorrow Design/Build School, Vermont

Now it’s time to vote! Between June 9 and June 30, you have the opportunity to vote for the best entries at www.Changemakers.com/Revelation. The three finalists with the most votes will be selected as Competition Winners. Additionally, Green Mountain Coffee will select seven State Winners -- one from each of the participating states. The ten winners will each be awarded $5,000 towards their innovation. So, head over to www.Changemakers.com/Revelation and vote!

At Green Mountain Coffee, we believe a great cup of coffee should do more than simply taste good. It should give you a moment to focus, reflect and help you figure out what’s really important to you.  We realized everyone has something to say, a revelation to share…and we want to hear yours.

From the comfort of your couch, desk, or even while you’re out and about, visit MyCoffeeRevelation.com to share your video, photo, or text revelation, check out other revelations say, and vote on your favorites!  Not only do you have a chance to win a Keurig® Brewer and 6-months of Green Mountain Coffee® K-Cup® portion packs, but your revelation could also be featured on a future advertisement or our ecotainer^® paper cup.

Not bad for a simple revelation, huh?

Right now, we’re looking for the Most Inspiring revelation.  Hop on over to MyCoffeeRevelation.com to vote for the submission you think is Most Inspiring. Of course, if you think your revelation deserves that moniker (and you want to win a brewer and coffee), share your submission with your friends and family on Facebook, Twitter, or through e-mail.  The revelation with the most votes by July 17, 2010 wins this revelation round, so get sharing!

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By the way, ever seen a 9-foot tall coffee cup before? That’s our Coffee Revelation Booth that travels with us to local events in the summer and acts as a moving submission center for your Coffee Revelations.  If you see it, come on by, enjoy a little Green Mountain Coffee, and share a revelation.

Back in March, we broke the news to you Café Express members that all four of the items in our Café Escapes® K-Cup® collection could no longer be added to your recurring club orders, due to heavy demand that created serious out of stock issues for us.

Well, as of today, I am happy to report that is not the case any longer:  three of the four Café Escapes products can now be added back to your recurring club orders!  We have plenty of Milk Chocolate Hot Cocoa, Dark Chocolate Hot Cocoa, and Café Mocha on hand and are ready to send them your way.

The one bit of bad news is for all you Chai Latte lovers:  this one is still out of stock, and it looks like it’s going to be a few more weeks before it will be available.  We will certainly keep you posted on this, so watch for future updates to this blog entry.

Green Mountain Coffees' Seasonal Coffee line, was created to show appreciation for each passing season; coffees that highlight the very best of each season. As a child, I can remember biting into a ripe juicy peach and ending up a sticky mess! With The Perfect Peach® Coffee, there is no more mess, just the sweet ripe peach flavors.

Going on an adventure this summer? Don’t go without our delicious Summer Safari® Blend in hand! And don’t forget, adventures and coffee are both best shared with a friend!

How to drink a Perfect Peach (on ice)

Step 1: Brew a pot, or plastic tumbler, of The Perfect Peach coffee at double strength.
Please Note: If you are brewing with a Keurig Brewer, add ice to your cup before brewing

Step 2: Pour hot coffee into a carafe, or tumbler, of ice. Add Simple Syrup* to taste, light cream, and more ice. Mix well.

Step 3: Topped with whipped cream or softened vanilla ice cream, and a peach wedge.

*Simple Syrup Directions: bring to a boil one part water and two parts sugar. Once the sugar is fully dissolved, remove from heat and let cool. Store and use as needed.

Welcome to the June edition of Ask the Coffee Lab!

This month we tackle a question asked by Melissa via our Facebook page:

“Why do cuppers slurp?”

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To get to the crux of this slurping matter, we decided to record our coffee lab crew during a recent cupping session when we evaluate brewed coffee received from origin.  Check out Ed, Stacy, Shannon, Brent and, little ol’ me as we answer “Why do cuppers slurp?”

Can’t see the embedded video?  You can view it on our YouTube Channel here: http://www.youtube.com/watch?v=VMx0NxsTzKI

Volunteerism is at the heart of our Corporate Social Responsibility programs. Every full-time employee can take up to 52-hours of paid time-off to volunteer for an organization they feel passionate about (read more about our Workplace Volunteerism).

A company tradition in Vermont has been to cleanup one of the nearby rivers as part of American River’s National River Cleanup. In Vermont we’ve been organizing a company-wide River Cleanup since 2005. As we’ve become a national company, expanding to locations in Tennessee and Washington, we want to continue our long tradition of volunteerism.

In early April, employees from our Knoxville, TN facility organized and participated in their own River Cleanup. In total, 21 Green Mountain employees scoured the river banks and river bottom, removing approximately 1500 lbs of trash from the Tennessee River.

Although most of the trash included food containers or drink bottles, there were, as with past Cleanups, some interesting items pulled out of the river. Among the items retrieved were car hoods, bicycles, commodes, and fuel tanks.

Volunteer events not only benefit the communities we work in but also provide fun and team building. It’s just one part of what makes this company a great place to work!

Have you helped cleanup a river in your area? Where and what interesting items were pulled out of the river?

6/1/10 Update: Back in the spring, many of you responded to the blog post below, asking Green Mountain Coffee to add more 80-count boxes to our product selection.  And we heard you, loud and clear!  Although we do not have plans of doing any major expansion to our offering of 80-count boxes of K-Cups, we are pleased to announce one new arrival:  Caribou Daybreak Morning Blend.  For those of you who are already fans of this coffee in the 24-count box and are looking to buy more and save, then this new 80-count is for you!

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If you are a serious coffee drinker like me who goes through boxes of K-Cup® faster than the weather changes here in Vermont, or if you're just looking to stock up and save, we have the perfect solution for you: 80-count K-Cup boxes of your favorite coffees from our family of brands.  As of June 1, 2010, we're pleased to be adding a new 80 count box to the mix:

• Green Mountain Coffee® Colombian Fair Trade Select


• Green Mountain Coffee® Hazelnut


• Tully's® French Roast


• Tully's® Kona Blend


• Newman's Own® Organics Nell's Breakfast Blend Extra Bold


• Newman's Own® Organics Special Blend Extra Bold


• Caribou Coffee® Caribou Blend

The 80-count box not only gives you more coffee, it makes your wallet happier, too.  It takes over three 24-count boxes to equal 80 K-Cups, so buying one 80-count box instead of 3+ of the 24-counts saves you almost $3; not to mention you get free shipping (within the contiguous US only) when you order from our site. And if you're a Café EXPRESS member, you'll save even more!

Someone once said, "Everybody should believe in something. I believe I'll have another coffee." With the 80-count K-Cup box, you will have more coffee on hand and you'll save money—which makes having another coffee easier than ever!

Check out the members of the 80-count family by clicking on the K-Cup lid of your choice: