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Topic: Clover revisited (12 msgs / 278 lines)
1) From: Frank Parth
In the Food section of the Los Angeles Times this morning there was an article of this wonderful new $11,000 coffee maker - the Clover. Since we discussed it recently I was surprised to read that there is only one in the Los Angeles area. But more are coming. Since I live halfway between LA and San Diego, do I want to drive that far to try a cup of it's coffee? I think I'll stick with my press pot.
Frank Parth

2) From: Tom & Maria - Sweet Maria's Coffee
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Personally, I think it is another gimmick. I have tried it and 
thought it made a very nice cup, but so do many other things. The 
price is ridiculous. I become suspicious that the reason it is talked 
about is the price, and that is more about marketing the machine than 
what it does, than what it costs to build. I mean, they were giving 
these away early on (well, free loaners) to select coffee houses. If 
it was the price of a competent espresso machine, would it have all 
the buzz? If Kopi Luwak was priced as it should be (like $15 / lb) 
would people care so much? Oh well...
Also, I know that there are now clover baristas, as they call 
themselves, people who stratigically stirr at a certain point, etc. 
But in fact the clover is part of an effort to automate coffee drink 
production more than anything. I think part of the skill of making 
beverages is consistent quality, and people can do that, with a 
little training. Nothing is better in a cafe than a person who knows 
the quality of what they produce, so they know when it is 
off-quality. If it is all about the machine, then the person 
operating it is (possibly) relieved of that responsibility. Stir or 
no stir, it's a button pushing device. That can be fine for some 
situations, offices and such, but there are much more economical 
devices for this with similar cup quality. Harumph!
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

3) From: Leo Zick
If this is the case, we should expect to see them in our favorite  
coffee chain (ah-hem), labeled as 'luxurious gourmet individual  
preference fa caldo ma fa freddo grande ad venti' with a meager price  
of $6.00+/cup.
I wonder if it will fit on the menu board.
Quoting Tom & Maria - Sweet Maria's Coffee :
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4) From: Patrick S. Harper
I had to look up Kopi Luwak to see what you were talking about.  Wow, people
drink that?  Sorry but there are too many coffee's I have tried lately that
are just amazing to switch to poo coffee that cost that much.  I mean heck,
I could just switch up the process and give it to people in liquid form if
they wish.  Sounds about as ridicules as brewing a bean that an animal ate
and poo'd
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5) From: Sandra Andina
--Apple-Mail-48-167737642
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IMHO, all the skills and fancy equipment in the world cannot  
compensate for stale beans--the bane of the shots and espresso drinks  
I get in small towns on the road. I never leave home without my  
coffee kit (Zass , Aeropress, filters, scoop, mini-Ibis, and fresh  
homeroasted beans) any more. My bandmates may not mind the flavored  
preground stuff they get from the grocery and brew in their  
pourovers, but I'm pickier. Drives me nuts to walk into a coffeehouse  
we're playing, see an excellent machine/grinder setup, and then get  
pulled a cold thin 8-second double with thin yellow crema (if any).  
Pointless to teach proper tamp, steaming skills, etc. when the raw  
materials are so bad.  The only small-town places that pull quality  
shots do their own roasting--or buy beans often in small quantities  
from the cafes that roast.   Most buy several months' worth at once  
from a large distributor like Superior or Stewart's. Feh.
On Mar 14, 2007, at 12:08 PM, Tom & Maria - Sweet Maria's Coffee wrote:
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Sandy Andina
www.sandyandina.com
www.sass-music.com
www.myspace.com/sandyandina
www.myspace.com/sassandthesasstrio
--Apple-Mail-48-167737642
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IMHO, all the skills and fancy =
equipment in the world cannot compensate for stale beans--the bane of =
the shots and espresso drinks I get in small towns on the road. I never =
leave home without my coffee kit (Zass , Aeropress, filters, scoop, =
mini-Ibis, and fresh homeroasted beans) any more. My bandmates may not =
mind the flavored preground stuff they get from the grocery and brew in =
their pourovers, but I'm pickier. Drives me nuts to walk into a =
coffeehouse we're playing, see an excellent machine/grinder setup, and =
then get pulled a cold thin 8-second double with thin yellow crema (if =
any). Pointless to teach proper tamp, steaming skills, etc. when the raw =
materials are so bad.  The only small-town places that pull quality =
shots do their own roasting--or buy beans often in small quantities from =
the cafes that roast.   Most buy several months' worth at once from =
a large distributor like Superior or Stewart's. Feh.
On Mar =
14, 2007, at 12:08 PM, Tom & Maria - Sweet Maria's Coffee =
wrote:
In the Food = section of the Los Angeles Times this morning there was an article of = this wonderful new $11,000 coffee maker - the Clover. Since we discussed = it recently I was surprised to read that there is only one in the Los = Angeles area. But more are coming. Since I live halfway between LA and = San Diego, do I want to drive that far to try a cup of it's coffee? I = think I'll stick with my press pot. Frank Parth = Personally, I think it is another gimmick....... I = think part of the skill of making beverages is consistent quality, and = people can do that, with a little training. Nothing is better in a cafe = than a person who knows the quality of what they produce, so they know = when it is off-quality. If it is all about the machine, then the person = operating it is (possibly) relieved of that = responsibility.  Sandy = Andinawww.sandyandina.comwww.sass-music.comwww.myspace.com/sandyandinawww.myspace.com/sassandthesasstrio=

= = --Apple-Mail-48-167737642--

6) From: Douglas H. Boutell
This is a multi-part message in MIME format.
Here is a link to  an article that I read about a year ago.http://seattlepi.nwsource.com/business/263194_coffee16.htmlIt will probably sell to those who have enough money for  a second car 
which is
a  McLaren F1 type. For the rest of us no, waste of money.
Leo Zick wrote:
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7) From: Frank Parth
Tom,
I don't disagree with a word you said. I got the impression from the writer that if it's this expensive, it must bea great cup of coffee.
On more important matters, how's the baby? Are you two getting enough sleep at night, or is your coffee habit helping to get up when the baby wants to be fed?
Frank
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8) From: Floyd Lozano
11,000 for office coffee must be a law firm!
If Kopi Luwak cost $15 a lb I'd dig in my couch for a dollar in change and
buy a # of Gesha instead.  I wonder if I could train my cats to eat and crap
coffee...
-F
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9) From: Aaron
Kopi luwak,  I don't care how you hype it, or whatever, it's shit... 
literally... it is shit....
therefore I will not drink it, eat it, steep it, brew it, baste it... 
you get the idea.
there are some who say well, it's a taste sensation, umm yah, so is 
eating road kill... don't see myself doing that either unless I get 
reincarnated as a vulture.
Marketing ploy, oh you bet, I mean come on, how else are you going to 
get people to voluntarily pay obscene amounts of money to drink the 
extract from the feces of a rodent?  Then again, look at how a certain 
chain has bamboozled folks into paying 5 bucks a glass for really burnt 
beans, claiming they are 'hip' for paying for that swill.... marketing 
makes the world go round.
Eating a honey sandwich and wondering from which hole eggs come from......
aaron

10) From: Patrick S. Harper
La poopa da kitty, $175 a lb on sale now,  supplies limited.  Order now at
www.strangeasscoffee.com :)
Seriously, has anyone here tried the stuff?  I would not want to personally
but would be interested in hearing from anyone that has.
<Snip>

11) From: Lynne Biziewski
ROTFL - at all of this.
thanks for the laugh...
Lynne (who will refrain from adding anything to this thread... my life has
enough crap in it already)
On 3/14/07, Patrick S. Harper  wrote:
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12) From: raymanowen
Patrick,
I just figured out the full word expansion of the Frap- prefix in the word
"Frappucino." The word Feline is truncated to the single letter F. The rest
of the story is self evident.
Am I to understand that there is some financial breakpoint at which you
would take the leap "...to switch to poo coffee that cost that much"?  I
seriously Doubt it!
Cheers -RayO, aka Opa!
Katzenscheiccino - hazmat
On 3/14/07, Patrick S. Harper  wrote:
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-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976


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