What is the difference between a pour-over and a Clover-brewed coffee at Starbucks?

What is the difference between a pour-over and a Clover-brewed coffee at Starbucks?

You can check the answer of the people under the question at Quora “what does pour over coffee mean

0 thoughts on “What is the difference between a pour-over and a Clover-brewed coffee at Starbucks?”

  1. First and foremost, understand that a clover will cost you about $2 more than a pourover. However, it isn’t just the quality of the coffee that’s better. Customers can see us prepare their coffee in this fancy-looking machine, so its a bit of an experience. Almost everytime I make a clover, an on looking customer asks “what is that thing?”
    To get into the actual details, for a pourover, we have to put a filter into a funnel and place it over the cup, place the coffee grounds into the funnel, and then pour hot water into the funnel. Then finally, the coffee drips into the cup. Depending on the size of the cup, it can take about 3-4 minutes.
    A clover is a very expensive machine that works like a reverse french press. Once the grounds are in the clover, a stream of hot water fills the pot containing the grounds. At this time, the barista is prompted to stir the water so the it covers all the grounds while not interfering with the stream in the middle. When the barista is prompted to stop, the grounds are lowered, and the machine filters out the grounds using a metal filter. The grounds are lifted up and then the actual coffee is poured into a pitcher, which is then poured into the cup.
    As a result, the clover’s metal filter is able to save more of the oils from the grounds to provide a smoother cup of coffee.

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  2. From a consumer’s perspective, if the barista is competent, very little: you can make an excellent drink both ways. It might taste a little different all else being equal, like the clover might have more ‘body’, but both would be great.
    If the barista is kind of inexperienced or hasn’t worked with that coffee before: the clover would be way better. You can automate stuff, so if someone’s calibrated it correctly, bam, good coffee.
    From the cafe’s perspective: the clover is way better for workflow. Don’t have to think as much, and it’s faster and requires much less manual attention. Clover all the way if you’re a cafe owner!

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