While I'm playing a bit of devil's advocate given that I don't like Keurig coffee much, your numbers are so far off that you're being kind of unfair. It takes a

While I'm playing a bit of devil's advocate given that I don't like Keurig coffee much, your numbers are so far off that you're being kind of unfair. It takes about 35 seconds to brew an eight-ounce cup of coffee, not ten seconds (or three!), and AFAIK only uses about 1.5 bars of pressure, hardly enough to "destroy the bean." This isn't that far off from the speed and pressure that an Aeropress brews with, and it's really a fairly comparable method. "But (nearly) everybody loves the Aeropress! It can't be comparable!" I'd argue the Keurig's weak spot is not the brewing methodology, it's the coffee itself. The K-Cups are sealed with nitrogen and do their best to stay fresh, but no matter how many tricks you use to try and preserve the flavor of coffee that was ground three months before you brew it, it's going to take a massive quality hit -- and y weren't starting with beans that would bowl a coffee snob over in the first place. When I actually used the correct amount of fresh ground coffee from a good roaster, though, it produced a surprisingly good cup of coffee. And I've cut open a K-Cup and brewed the coffee within using a French Press; what came out tasted, well, a lot like what you'd expect out of a Keurig, just s slightly grittier. (Then the pump broke and I bought a Chemex and lived happily ever after. The end.)