I just came across this interesting article in the Economist about the new machine called Clover that makes coffee. I was wondering out there in lurkerville if any of you have had a cup of Clover coffee? Here is a partial from the magazine article.
Near the hard-working espresso machine at Ritual Coffee Roasters, a cafe in San Francisco, sits a stainless-steel about the size of a desktop computer. This box, the clover, produces a cup of coffee with a spectacle of steaming water, whirring motors, and an ingenious inverse plunger. Zander Nosler, the industrial designer who invented the Clover nearly three years ago, seems to have done the impossible; attracted a cult following for the new coffee machine that is both slower and vastly more expensive than other machines and requires the undivided attention of a trained operator.
Coffee has been stimulating innovation ever since it was first extracted with water hundreds of years ago, but developments in the cafe had reached their previous acme with the invention of the espresso machines in the early 20th century. That device, made to speed Italian commuters along with fresh individual doses, now rules cafes worldwide. Most developments have focused on convince. Nestles Nepresso system, for example, uses disposable capsules. This obviates grinding and packing and makes cleaning effortless, but because capsules are proprietary it also locks users in.
Even so, says Mr. Nosler, "the hardware side of the business is woefully behind the times." He cites medical devices, one of his other areas of expertise, as an industry with a far higher rate of technical progress. But unlike a blood pump, the Clover has social attributes as important as the coffee that it makes. It was only after Mr. Nosler modified a fully automated prototype to allow its operator to control almost every aspect of brewing that the Clover stuck a chord with cafe owners and coffee drinkers.
In the past decade changes in the way the finest coffee is produced and traded have given roasters unprecedented access to small lots of exceedingly good beans, spawning artisanal roasting and wine like focus on terroir. These coffees are at their best in a lighter roast, and served as single origin brews-neither of which works well with an espresso machine. Yet brewed coffee is a neglected stepsister in most cafes.
What do you think?
Pat
i realized i have actually tried this coffee and it is delicious. a local coffee company (from oakland i think) called blue bottle has perfected this technique. they have a couple of shops in sf- one in hayes valley,one in ferry building. also, a few of my fave cafes are using this approach. i just didn't know it was called clover.
ReplyDeleteone thing i did notice--it takes quite a bit longer to brew that way. when i order 2 cups it takes 5-6 minutes-but well worth it. maybe a lil pricier too. they can make it into reg brewed coffee or latte style with steamed milk, etc. it;s roasty, nutty, creamy, none of that bitter, sour burned taste. the test for me is that i can drink it straight, without milk, sweetener and other adornments. the ultimate test.
ritual is a really funny place. it's deep in the mission and everyone has their laptop (mac of course) and ipod on. nobody really talks to each other because everyone is immersed in electronica. i have seriously never seen as many laptops in one place in my entire life.
next time you come over i'll take you to try this out.