Customer Reviews for Tully's - Italian Roast Coffee, Dark Roast, Keurig K-Cup Pods, 24/Box (193019)
Customer Rating
1
Sour?
on April 15, 2011
Posted by: Brians1
from Riverbank, CA
I love bold coffee, but not this one. It tastes sour or bitter, it's hard to explain. I find myself leaning toward the breakfast blends in the K-cup coffee, instead of the bold coffee I usually like. I really like the Tully's "our blend"
Pros: Pleasing Aroma
Cons: Unpleasant Aftertaste, Unbalanced Or Sharp Acidity, Unpleasant Flavor
No, I would not recommend this to a friend.
Written by a customer while visiting keurig.com
Customer Rating
5
Italian Roast Extra Bold
on July 19, 2011
Posted by: Phatmama
from Flushing, MI
My husband and I both drink this coffee brewed in our Keurig daily. We have tried many different K-cups, but we always come back to this Bold Italian Roast. We now have our friends buying it for their Keurig, too!
Pros: Rich flavor
I would recommend this to a friend!
Written by a customer while visiting keurig.com
Customer Rating
5
Bold Taste!
on August 14, 2011
Posted by: Mary
from Cave Creek, Arizona
I love the Tully's Italian Roast. It is bold and the flavor is well balanced.
If you like bold, smooth tasting coffee, than Tullys Italian is for you. The aroma is wonderful! I have read that some people have had these kcups explode, but I have never experienced that and I have used several large boxes of Tullys Italian Roast. Absolutely LOVE IT!!!!!!!!!!!
The only added comment I have is to strongly agree with a previous reviewer's, which is to puncture the K-cup IN THE CENTER before brewing. A small puncture with the very tip of a knife or a skewer will do it. This needs to be done in the center of the K-cup's top where the brewer will also puncture it; otherwise, you will make things worse as the pressurized coffee will be forced up and out, instead of down into the cup as the coffee brews, and you will have a countertop flood on your hands. Also, after making the puncture, very gently press the top foil of the K-cup to coax the nitrogen out; press with excess force and you will force ground coffee out. (These two qualifications come from experience!) It's a small bother, but we like this coffee enough to do it.