January 23, 2008

Brewed Coffee - The Next Espresso?

So, let's face it, espresso drinks have become a pretty big part of American's lives thanks to a bunch of coffee shops and a few big corporations. A few weeks ago, we posted a story about Clover, a pretty advanced and pretty expensive machine that makes some reportedly excellent brewed coffee. The idea being that gentle heating and extraction coaxes the subtle flavors out of the freshest, most flavorful beans.

The NYT wrote up a nice article today that walked through vacuum extraction using a siphon bar and the Clover. A lot of the leading coffee houses across the country are using such techniques to show their customers a more complex, bolder brew.

“Siphon coffee is very delicate,” James Freeman, owner of the BlueBottle Cafe said. “It’s sweeter and juicier, and the flavors change as the temperature changes. Sometimes it has a texture so light it’s almost moussey.” Says the NYT.

If you don't believe the NYT, you can go next door to our sister site, SingleServeCoffee.com to check out their impression of the Clover and see what delights were had on a recent trip to Velouria Espresso in Jamaica Plain, MA to investigate and review the Clover for themselves.

Below is a video that shows a Clover creating a cup of coffee from freshly ground beans....

For more on the Clover and Siphon Coffee - NYT