Sunday, August 17, 2008

The Clover at 21st Street Coffee

I've been wanting to try coffee made on The Clover ever since I first heard of this. Of course, there is only one in Pittsburgh, 21st Street Coffee in the Strip. Which I don't go to all that often. So a few weeks ago, my wife and I made the decision, we will go to 21st Street Coffee sometime. And today was sometime.

What is the big deal? Well, the Clover fixes the quantity of beans, the water temperature, and the time steeped for a single cup serving of coffee. That means the coffee is fresh (ground just before being added to the Clover) and the barista and coffee place can experiment with those three settings to get the best coffee given the bean and the roast.

S, C (who we conned into coming) and I had three cups of coffee: Kenya, Costa Rica, and Honduras (all roasted at Chicago's very own Intelligencia). My Kenya was a bit mild for my taste. We liked the Costa Rica. Honduras was not bad. But at the end of the day, we bought a bag of the Costa Rica.

The benefit of the Clover? The taste that is there comes through more then normal and the coffee is smooth, more than drip or the french press, or even vacuum press. S and I were tasting the coffees like they were wines. Now, I'm not going to pay wine prices for this, but it is quite good.
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