Single-serve coffee systems have been in the news with recent announcements by Starbucks Corp. and Dun-kin’ Donuts that they would add products for the brewers to their retail mix for consumers. But a growing number of operators aiming to serve a good, fresh cup of coffee with a minimum of labor, skill and waste also are adopting the single-serve brewing methods already popular in homes, hotels, offices and coffeehouses.
Single-cup technology and techniques range from so-
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