Starbucks brewed coffee: one amazing cup at a time with Clover machines
Categories: Coffee Shops
Have you heard about the mysterious new machines coming to Starbucks? They are called the Clover machine, and they elevate brewed coffee to the same status as an espresso drink. Each cup is made one amazing cup at a time in this barista-run machine. It uses a combination of a vacuum and french press to extract amazing flavor out of the beans used in the machine. Starbucks has also released a special line of beans to go with the Clover, capitalizing on its ability to deliver a bold, smooth cup of coffee every time.
Before we left Florida on this latest trip north, Jeremy (our friend, Starbucks barista ,and manager at the Starbucks outside of Macy’s) told us about the new Clover machines. Right now they have been rolled out in Seattle and Boston. Unbelievably, several of our favorite Sbux have the new machines, so David and I scurried over there today as soon as Jeremy sent a store list. I enjoyed the fact that the store we visited used to be a Friendly’s ice cream store…the very one where I spent my teenage-after-youth-group years.
So what’s the verdict? AMAZING. It’s just too bad that the Clover machines are not available on the market for home use! (Starbucks bought the company for their exclusive use). The experience was half the fun: the coffee steeps in boiling water in front of your eyes, forming a crust like you would get during a coffee cupping. It is in a little well, about 4 inches wide. Soon you notice the water level decreasing in the well, and the coffee is getting sucked down to the bottom. Then the press reverses and rises, leaving what looks like a coffee grounds “cake” on top of the machine. The barista swipes the used grounds away and the aroma of your brewed coffee starts wafting from your cup.
It is good.
David and I both found that we didn’t need nearly as much sugar (for me) or cream. The coffee was smooth and bold all at the same time.
Oh, I can’t describe it. But I’m going back tomorrow for another try.
September 18th, 2008 at 10:39 pm
I’m counting down the days till our leadership conference in New Orleans. I’ll finally get to experience the Clover first-hand!
September 19th, 2008 at 5:00 pm
we have a place here in pittsburgh that has a similar machine and process (21st street coffee) - the best cup of coffee ever (save my coffee experiences in ethiopia) and also the most expensive @ 3.30 per cup.
September 21st, 2008 at 1:19 pm
Yeah, it’s nice to see that sbux is finally deciding to catch up with what those in the relationship industry have been doing for long time. While the mermaid gets smaller in square footage and faster in drive through, others have been developing relationships with every cup (novel idea aye).
So, if people want to start to go “oohh look at what the mermaid is doing” - - - just remember, they are now playing catch up from their development of the ‘get out’ philosophy vs ‘hang out’.
The question is: Can Mermaids Backstroke?
September 21st, 2008 at 6:42 pm
Bartender, we are — every one of us — always learning, and making mistakes as we grow. But, with every misstep and in every success, the focus of the partner behind the bar has always been on creating uplifting experiences that enrich people’s lives…one cup, one moment, one person at a time. That purpose is challenged daily by the needs of customers who don’t quite crave connection; many just want a perfect drink from a polite smile, quickly and efficiently.
So, yes, we at “sbux” work in tension; just as we all live in tension between our ideals and our obstacles.
That said: it’s not a mermaid, it’s a siren.
We can all celebrate a great cup of coffee, wherever it is found, right?