Found another Clover article online today- here’s my favorite part…
The immediate consequence of the Clover and its precision isn’t necessarily better coffee, but more attention to coffee. By creating this rigorous laboratorylike brewing environment, it encourages cafes to explore the nuances of different beans, where and how they’re grown and dried and sorted and roasted. And the attention to nuance gets passed along to the customers: Grumpy’s clientele can choose from a coffee menu listing several brews, including the Cruz del Sur, “punchy and bright with pear and green apple,” and the San José El Yalú, “complex and crisp with butterscotch, grape, chocolate and plum.”
The Clover, and the precision control it provides the barista, has given us the ability to continually tweak our coffee “recipes” and increase our own understanding of the coffees we serve. Slight changes in grind, water temperature, dwell times, and even stirring methods lead to subtle differences in the cup.
Read the entire article on Slate.com
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