Re: They're all in Clover

Andy Schecter <schecter@xxxxxxxxxxxxxxxxxxxxxxxxxx> wrote:

| D. Ross wrote:
| > how is
| > this machine different from steeping coffee in a temp-controlled press pot,
| > perhaps with some kind of stirring or vibrating apparatus, followed by
| > sucking the coffee out? If this is roughly what is happening, in what way
| > is the flavor of the syphoned coffee different to what one would get by
| > pressing it out (with a press pot), lifting the grounds (with a reverse
| > press pot), or filtering the grounds after the infusion?
|
| Clover is said to offer extremely accurate control of:
| 1. water temperature: 180F - 210F
| 2. cup size: 6 - 16 oz
| 3. brew time: 10 seconds - 5 minutes
| 4. filter porosity: 40 micron, 70 micron, or 100 micron.

Of these, (4) is the only one that is impossible for the home brewer. (Of
course, getting exact temp control by the old trick of standing a press pot
in a pan of appropriately hot water, while effective, is a pita.) I see
that the Clover has some kind of autocleaning cycle, which is cool and
immediately makes it more useful for (say) an office environment than press
and vac pots.

Do you know if they are doing any kind of stirring or vibrating? 10 seconds
- or even the 30 seconds that seems to be standard - is an awfully short
time to steep coffee if nothing else is going on.

| You know from experience that espresso is optimized only when grind,
| temperature, coffee dose, espresso volume, extraction time, machine
| cleanliness, etc are controlled within a fairly tight tolerance. Perhaps we'll
| find that something like this is also true of brewed coffee. Why not?

This certainly is the case, which is why coffee forums like this one have
for years discussed optimal parameters for brewing with different equipment.
Ten years ago, the dominant arguments on this group were not things like
dual-boiler espresso vs. HX, but rather things like whether and how often
one should stir coffee when brewing in a press pot.

| Experienced people who have tried it are saying that, once adjusted properly,
| it seems to be making good brewed coffee into extraordinarily good coffee.

Are these mainly espresso guys, or mainly brewed coffee guys? I guess I'll
be more impressed when a George Howell or Don Schoenholt says that this
machine can brew coffee better than a press or drip pot in expert hands.

- David R.
--
Less information than you ever thought possible:
http://www.demitasse.net
.

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