Clover brewin'
How do you brew? What are your thoughts on grind, temp, dwell time, filter speed, retailing, etc? What your shop's/personal cup count? Do tell!
Replies to This Discussion
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Permalink Reply by Mike White on
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Nope, not yet ;)
Still trying though...
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Permalink Reply by Steve Lanphier on
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Do you use any Brazils?
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We use a wet processed Bourbon from western Bahia.
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Have you tried any naturals or semi-washed from Carmo or Piraju, Or any Ipanemas, very nice chocolate and fruit, med acidity, I've cupped some very nice winners from the Cerrado quality cupping contest recently as well...I can send you some samples if you like.
Cheers, Steve
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Permalink Reply by Jason Dominy on
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Yeah, but there ain't no Intelligentsia near me....
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Counter Culture has one. In Durham.
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I'll have to remember that next time I'm round them parts. I was just there a month ago to check out 3 Cups Coffee in Chapel Hill. It was bliss. No espresso machine, no brewer, just french presses. Mmmmm.....Biloya.....
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will do. thanks.
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good luck!
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Permalink Reply by Mike Shipley on
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Ohh yeah, slight confusion...
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Thanks Steve... I've had one cup off a clover. It was a Kenyan Tembo AA that I ended up purchasing from my importer. I'm drinking it right now. By the second sip I realized how phenomenal the brewing method actually was. It's a good coffee, with a clover it really pops!
Once the investment has been payed off the profit margin for the cafe goes through the roof (unless you were forced to increase staff)... A lot to think about.
Thanks again...
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