Re: Question for the home roasters

| It's funny, but in the two years since the clover has been out, it
| went from being a 45 second brew using standard measurements of
| grounds (eg, that 7g/120ml ratio)

Back in November '05 I made the mistake of asking here how this was even
possible, and Clover defenders jumped all over me in a couple of fairly
heated threads (that even drew attention in a thread on CG).

Later in that discussion, Andy S. wrote:

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

and I asked:

"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 can in expert
hands."

In this context Howell's reaction is very interesting. Has Don said
anything about the machine?

BTW, I think that the more coffee brewing devices there are, the better. I
*like* coffee brewers! I just wish that the creators of new brewers weren't
so willing to dismiss long-established knowledge about the properties of
coffee. That knowledge might well be wrong on occasion, but it was
hard-earned by smart people over the centuries, and deserves some respect.

- David R.



to now being something that some
| owners are throwing 40g at 360ml and in some cases, 240mls... but
| still brewing at 45 seconds. No one's really talking about that.
|
| Why don't I just throw the same ratios at a vac pot, and brew for 30
| seconds?
|
| More seriously, I can't understand this want to keep the brewing
| (steeping) times under a minute. Why not go back to the 7-10g / 120 ml
| ratios, but brew for 90 seconds, or 120 seconds?
|
| Also, I've been trying to stir up talk (lol - there's a pun there)
| about how the bloom is excluded from most of the Clover's brewing
| process - only really introduced / used in the initial stirring. The
| more I've thought this out, the more I'm convinced bloom and all
| associated with it is an integral part to presenting body, mouthfeel,
| etc into cup... **but** at the expense of killing off the super
| delicate notes the Clover is famous for bringing out to an experienced
| palate.
|
| So I accept that, and when accepting that, I marvel at the Clover. I
| marvel at tasting some definite nuances, in all their tea-like glory,
| that no other brewing method may be able to present in the cup. But
| the ultimate representation of everything a coffee has to offer?
| Puuuleese.
|
| Interesting though to find out people like Tom, George Howell and
| others are not fans.
|
| Mark
|

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

Relevant Pages

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