Psyd wrote:And the Clover is pretty danged special, too. It's like saying that the LM GB5 is no big deal. It only makes the water hot and pushes it through the puck, but it really is a bit more than that, yeah?
Yes, I agree the Clover is a pretty special machine. Like I said, I wasn't trying to dog the Clover. I just don't think that it makes great coffee out of substandard coffee, just as I don't believe that a LM GB5 makes great espresso out of substandard coffee.
So if the coffee they are using for the Clover is no different, what gives? Has their coffee always had hidden flavors that are elusive to all other brew methods? Are they really screwing up their drip/extraction method that bad?
Again, I think the Clover is a GREAT machine that offers it's own taste profile, but I don't think it is THE ultimate brew process that is required to get the best out of all coffee. I have had a few coffees off the Clover that I enjoyed more by Chemex and French press (yes, Ben Chen - FP :) ), while others that I did prefer on the Clover were not markedly lacking by other brew methods. My point was merely that if the coffee is good, they shouldn't require a Clover for it to taste good.
Having said all of that, I also realize that my perceptions are based on my consumer
experience of Clover brewed coffee rather than a professional and frequent operator. I also recognize that the potential of the Clover brewing profile has, most likely, yet to be fully realized.