Matthew Brinski wrote:Yes, I agree the Clover is a pretty special machine.

....

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.

I agree with all of that.

brad

gabriel wrote: I think the one good thing coming from the Clover experience is that it gives SB people taste of how coffee could taste)

My wife's friend who works at a local SB's said that the employees are all required to taste every coffee brewed in a french press.

Psyd wrote:While I'm sure that the fresh coffee was leaps forward, the coffees that they get are sometimes three days from the roaster, at least here in Tucson.

Same here. When I've been on vacation or something and I come back and don't have any beans roasted up Starbucks is the only place around where I can get fresh beans in a pinch.

brad

Matthew Brinski wrote: 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?

Well, they are screwing up the espresso extractions that bad! ; >
Mostly it's that they are paying attention to the brew dates now, instead of using up the oldest stock first before getting to the recently shipped stuff. That, and the fact that the stuff that they get that is 'Black Apron' is only used rarely for in-house brewing (usually one or two examples that sit all day-ish) and their regular stock is from the rotated supply.
It is a bit of both, I'm sure.

I tried the Clover at the Harvard Square location last night. They have a nice setup- the Clover next to a Ditting grinder. They were offering about 5 coffees(A Kona, a Java Mocha, an Aged Sumatra, a Decaf Sumatra and somehting else). They are also offering a "Short" size (which is smaller than Tall) which is about 8 ounces (I think).

I opted for the Aged Sumatra, having heard someone rave about it. I was less than impressed.
The barista weighed the coffee(which still looked quite darkly roasted; it could have been the light, but I thought the beans looked quite oily) and then ground it. She then adjusted settings on the Clover (based on a chart they have). She very carefully stirred the coffee. The entire time she was very excited about the new machine. She let me know that the coffee did have more caffeine than most drip coffee.

When I took my first sip, I thought the cup had potential. It was still too warm to taste much, but I could taste distinct flavors. As it cooled, I found jute, stale, a bit of caramel, and a few spices in the cup. Unfortunately the Jute and Stale overpowered the rest of the flavors. I didn't end of finishing the cup.

While I was not impressed with this cup, I was very impressed by two things. First was the excitement that the barista had for making fresh coffee for me. Second was the fact that I could actually taste things in the Starbucks coffee.

I think I am going to give them another try (at least to try their other coffees).

-Ben

bsalinas wrote:. . . The barista weighed the coffee (which still looked quite darkly roasted; it could have been the light, but I thought the beans looked quite oily) . . .

Well, it IS still *$, after all.

bsalinas wrote:They are also offering a "Short" size (which is smaller than Tall) which is about 8 ounces (I think).

The "short" size has (always?) been available at Starbucks; it just seems to be omitted from the menu displays at stores in the US for some reason.

Navin

If it was this year's (07) aged Lintong, then they over roasted it. it takes a very light roast. I stop my roast just as first crack is finishing. I usually get one or two pops in the cooling tray. It sounds like starbucks being starbucks, everything roasted to charcoal. It could have also been a skunk bag of greens.

bsalinas wrote: When I took my first sip, I thought the cup had potential. It was still too warm to taste much, but I could taste distinct flavors.

Had the same feeling, but thought maybe it is me not being used to drink coffee (I'm 100% espresso guy)
Strange I would expect the Clover to be able to brew in the correct temp...

bsalinas wrote: As it cooled, I found jute, stale, a bit of caramel, and a few spices in the cup. Unfortunately the Jute and Stale overpowered the rest of the flavors. I didn't end of finishing the cup.
....
I think I am going to give them another try (at least to try their other coffees).

-Ben

I tried the Ethiopia coffee (Shakassa ?)it was not bad at all, the Kuna was ok and the Sumatra was the worst, but I never managed to finish Sumatra coffee even when it was professionally made from good roast (can't stand the woody taste ) so maybe it is me.

/gabi