HomeRoast Digest


Topic: First Clover Experience (8 msgs / 532 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: raymanowen
I'm sure they have a more than Decent grinder, with the Clover investment.
You might take some of your favorite homeroast for them to cup- maybe an
Ultra specialty deal in the works!
If you're not the Lone Ranger, they'll love it too.
Cheers, Mabuhay -RayO, aka Opa!
The True Baristas will manifest themselves, not the franchisees...

6) From: Tom & Maria - Sweet Maria's Coffee
A new coffee shop in our small town opened last week and they have a 
Clover.  So today was my first ever Clover experience.  It was as 
good a cup of coffee as I have had in a shop.  They were offering a 
Yirg which I decided to try.  The people behind the counter knew 
virtually nothing about coffee but had been instructed on how to run 
the machine.  The Yirg  had a significant amount of chocolate with a 
hint of lemon growing stronger as the cup cooled.  I also detected 
some faint carbon that tasted when a bean has been roasted into the 
2nd even a bit.  After enjoying the coffee and realizing it surely 
was a Yirg, but not like the ones I am accustomed to, I asked to see 
the bag and sure enough it was roasted to Full City and I'm guessing 
a bit more.  Would have liked to try a city roast with this bean in 
the Clover.
My point is, that the Clover was able to really produce all of the 
elements of the cup with clarity - even though it was not the light 
roast I prefer on this bean, I still enjoyed it.  More importantly, I 
am looking forward to morning coffee remembering that Clover cup.  On 
first brush, I was impressed.
I am most impressed by the fact you can walk in to a shop with a 
clover and get a real choice in coffee, usually from everything they 
are offering as whole bean. Sounds like these guys had focused on a 
Yirg, but a clover lets hops get away from the big urn or (worse) the 
pump pot mentality, both in terms of preparing coffee long before the 
customer orders it, and in terms of offering just one selection. Now, 
that said, I am not a huge fan of the clover cup. What I find 
repeatedly is good representation of the aromatics, but a problem 
with way roast flavors and sweetness articulate themselves ... 
there's a "gap" in the cup. If I had to guess, it reminds me of low 
temp brewing/extraction. I know that's not the case, that you dial in 
exact brew temps in the clover etc ... but that is what it tastes 
like to me, and by now I have tried a pretty wide range of coffees 
from a Clover, at quite a few different venues. I still enjoy it 
because it is simply a different brew method, with different results. 
But personally I would chose vacuum pot over clover, and probably any 
good drip brew too. Anyway, I feel bad being negative about it, 
because I like the company, the people, and I like how it changes the 
attitude toward coffee on the cafe level . What coffeehouse is this, 
where you had the Yirg?
Tom
BTW - Yirgs and wet process Sidamo have been some of my favorite 
Clover coffees, as well as Sumatra Lake Tawar Tripple Pick
--
                   "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

7) From: Sandra Andina
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The Monadnock Bldg. (S. Loop) branch of Intelly recently got a Clover.  =
If I find myself in Fed. court or at the CBA for a seminar, gotta  
check it out.
Sandy
On Dec 22, 2007, at 6:49 AM, David Echelbarger wrote:
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Sandy Andina
www.myspace.com/sandyandina
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The Monadnock Bldg. (S. Loop) =
branch of Intelly recently got a Clover. If I find myself in Fed. court =
or at the CBA for a seminar, gotta check it =
out.Sandy
On Dec 22, 2007, at 6:49 AM, David =
Echelbarger wrote:
I have a friend that runs the “real = deal” coffee shop in town that roasts its own beans.  He was the = one that told me about the Clover and the fact they spent about $15,000 = on their three group espresso machine.  Quite an investment.  = They also serve some light food, and are a full bar with beer on tap, = specializing in wine.  My son was down there for a beer last = night.  I doubt coffee along will pull the weight.   I am = told the owner is a Barista who specializes in latte = art.  From:  [ On Behalf Of raymanowen Sent: Saturday, December 22, 2007 = 12:03 AM To: Subject: Re: +First Clover = ExperienceI'm sure they have a more = than Decent grinder, with the Clover investment. You might take some = of your favorite homeroast for them to cup- maybe an Ultra specialty = deal in the works! If you're not the Lone Ranger, they'll love it = too.  Cheers, = Mabuhay -RayO, aka Opa! The True Baristas will manifest = themselves, not the = franchisees...= Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-5-1052838773--

8) From: Sandra Andina
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Dave,
Does L'atitudes plan to feature live music? Ever since Dead River  
stopped having it, our only places to play in Marquette are the  
Hiawatha Festival in summer or when we present services at the UU  
church (or an hour or so east at Falling Rock Cafe and bookstore in  
Munising).  Next time you're at Dead River, please tell Theo, Kate and  
Alex that Sandy says hi.
Jonesing for a slab of prime rib or whitefish from the Vierling,
Sandy
On Dec 22, 2007, at 1:07 PM, David Echelbarger wrote:
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Sandy Andina
www.myspace.com/sandyandina
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Dave,Does =
L'atitudes plan to feature live music? Ever since Dead River stopped =
having it, our only places to play in Marquette are the Hiawatha =
Festival in summer or when we present services at the UU church (or an =
hour or so east at Falling Rock Cafe and bookstore in Munising). =
 Next time you're at Dead River, please tell Theo, Kate and Alex =
that Sandy says hi. Jonesing for a slab of prime rib or =
whitefish from the Vierling,SandyOn Dec =
22, 2007, at 1:07 PM, David Echelbarger wrote:
Tom, you = asked where I had this Yirg/Clover experience.  Marquette, = Michigan -- it is a small college town of about 26,000 people. The = name of the shop is:  "L'atitudes.  They have been open = about a week.  Run by, I am told, a competition level barista = whose first name is Noel.  They focus on latte art, = presentation, etc.  I don't think they have a web site, or I = haven't found it yet.  I have been told that they buy their = beans from Peace Coffee -- I think they are in Minneapolis. =   We do have a very nice coffee shop that roasts in house in = Marquette: Dead River Coffee.  These were the folks that = actually got me into roasting and taught me how.  Dead River = started out by brewing each cup individually, customer's choice from = about a dozen coffees.  They use the Melitta pour over = method. Due to customer demand, they now have the "coffee of the = day" that they brew because some folks don't want to wait. =  After they brew the coffee they set a timer and dump it when it = rings.  I'm not sure of the time, but thinking it is 20 minutes. =   They still do pour over, but it costs a bit more. =  


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