Comments on: Clover Gets Wired http://baristamagazine.com/blog/2008/07/22/clover-gets-wired/ barista magazine's blog Tue, 06 Jan 2009 14:47:53 +0000 http://wordpress.org/?v=2.0.2 by: L'aura L http://baristamagazine.com/blog/2008/07/22/clover-gets-wired/#comment-8329 Wed, 30 Jul 2008 19:13:37 +0000 http://baristamagazine.com/blog/2008/07/22/clover-gets-wired/#comment-8329 When I got my copy, that was the first article that I read-all the way through. I read about the acquistion earlier this year, but I wasn't aware that Clover had cut off selling new units to independents. When I got my copy, that was the first article that I read-all the way through. I read about the acquistion earlier this year, but I wasn’t aware that Clover had cut off selling new units to independents.

]]> by: Aaron F. http://baristamagazine.com/blog/2008/07/22/clover-gets-wired/#comment-7349 Wed, 23 Jul 2008 03:25:44 +0000 http://baristamagazine.com/blog/2008/07/22/clover-gets-wired/#comment-7349 Some interesting details in the Wired article - although the topic was well covered back in March when it was announced. We (River Maiden Artisan Coffee) have one of the 70 or so Clovers in the U.S. (we got ours in November '07). It's been a real asset to us. It allowed us for example to sell the Panama Esmeralda Especial for nearly $15 a cup. It definitely gives you an ability to showcase single origin coffees at their finest - something most cafes only dream of. The reason he sold, I believe though, was it wasn't the right market for most cafe owners. It's price at $11K alone scared off plenty, but it's also very coffee intensive. To make one 12 oz. cup of Clover, it takes 39 grams. You can make an entire pot of traditional drip with just 145 grams. Most cafes are more interested in margin than in producing the finest coffee experience. That means the only real market for the Clover <strong>were roasters</strong> who were sourcing their own coffees and not paying the wholesale markup for roasted beans that most cafes do (like us with our roaster - Stumptown). As far as Starbucks goes, I see the angle they were going for, but simply their coffees weaknesses will be highlighted by the Clover. Add in the one minute prep time for each cup, and I think Clovers won't last long at Starbucks Some interesting details in the Wired article - although the topic was well covered back in March when it was announced.

We (River Maiden Artisan Coffee) have one of the 70 or so Clovers in the U.S. (we got ours in November ‘07). It’s been a real asset to us. It allowed us for example to sell the Panama Esmeralda Especial for nearly $15 a cup. It definitely gives you an ability to showcase single origin coffees at their finest - something most cafes only dream of.

The reason he sold, I believe though, was it wasn’t the right market for most cafe owners. It’s price at $11K alone scared off plenty, but it’s also very coffee intensive. To make one 12 oz. cup of Clover, it takes 39 grams. You can make an entire pot of traditional drip with just 145 grams.

Most cafes are more interested in margin than in producing the finest coffee experience. That means the only real market for the Clover were roasters who were sourcing their own coffees and not paying the wholesale markup for roasted beans that most cafes do (like us with our roaster - Stumptown).

As far as Starbucks goes, I see the angle they were going for, but simply their coffees weaknesses will be highlighted by the Clover. Add in the one minute prep time for each cup, and I think Clovers won’t last long at Starbucks

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