Comment

Comment by Dean Vastardis on January 8, 2009 at 12:15pm

Phosphoric acid is also a great way to clean any parts with build-up. It is the same acid that is in soda. Also, your detergent supplier carries this as a descaling agent. Safe to use on everything but aluminum. I use it all the time.

Comment by RoasterDave on January 8, 2009 at 10:28am

Just got off the phone with a dear friend and ex Coffee Equipment Co. guru. Apparently you can clean your filter screen yourself. If you remove the screen from the piston you can then put it into a toaster for 10 to 15 minutes. Baking the oils dry. Then take it down the street to the jewler and for 20 bucks he will put the screen in his ionic cleaner (I think that's correct). Two hours later you have a good-as-new screen. I will let you guys know how this goes when I do this, and if I still have a job after!

Comment by Damian on December 16, 2008 at 10:09am

Jsut got me a Clover. Possibly Irelands first. Am going to enjoy taking this apart in the New Year. DM

Comment by Dean Vastardis on December 5, 2008 at 10:52am

Sorry.... and Portland.

Comment by Dean Vastardis on December 5, 2008 at 10:48am

From what I hear they are in the process of rolling it out to 60 stores. Boston, LA, Chicago, Seattle, San Fran and NYC are the primary targets if memory serves me. Large concentration in Boston due to Dunkin Donuts rivalry.

Comment by Ryan Baughn on December 5, 2008 at 10:36am

The CEC web site now points to the Starbucked version and has a nice little map w/stores that carry it. I'm interested to see what coffees they have sourced to feature on the Clover...

I'd speculate that they may choose to put Clover into markets that have an independent already carrying Clover... I think Starbucks keeps an eye on their competition a little more than we would all like to think. I doubt we fly under their radar...not based on the amount of time their district manager spends in our store...

Comment by Dean Vastardis on December 5, 2008 at 10:19am

Unfortunately my number is no more…. We sold our last Clover shortly before the SBX acquisition. The question posted by Mike Perry is a good one. I have not seen one yet but I know some people whom are keeping a close eye on the progress. What I am interested to see is not if their sales increase but if they can maintain consistent quality beverages from the Clover and build brand value. As you all know the machine can be quite temperamental and a small adjustment can make or break a good cup. I don’t think they can pull it off in the long run.

Comment by Ryan Baughn on December 5, 2008 at 7:20am

Hey - Thanks for setting up the group Matt! We are Clover #209 and been serving Clover brews for a year now... It was a slow start, but has become a cool part of our culture. With the erasure of CloverNet we dumped the coffee name selection and have each employee dial in the profile...this little change has really helped foster an environment of appreciation and exploration for origin coffees...we are enjoying it despite the ownership change for Clover Equipment Company..! I have to say working on it is a bit of a pain. I had to practically disassemble the thing to replace the drip tray!

rp

Comment by Paul Elmar Germscheid on December 4, 2008 at 5:14pm

Having Brazil's first and so far only Clover.....

Comment by mike perry on December 4, 2008 at 11:53am

Welcome all, I'd like to throw out a question. Anyone had a sbx add clover near them? Increase or decrease clover sales? I would guess up but ?

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