<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>388785</id>
  <title>The Clover Drip Coffee at Groundworks</title>
  <published_at>Thu Apr 05 14:27:16 -0700 2007</published_at>
  <post_count>2</post_count>
  <board>
    <id>2</id>
    <name>Los Angeles Area</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2454820</id>
        <content>I tried the much-touted (in the LA Times food section a week or so ago) drip coffee made from the Clover machine at Groundworks in downtown LA.  Unfortunately I was in a rush and so probably didn't give the experience it's due.  The barista was very helpful and informative, and recommended a varietal that she felt would show the qualities of the machine as well as fit my idea of a good cup of coffee (full-bodied and medium-to-dark roast).  I thought it was very good - very smooth yet flavorful and aromatic, but basically to me it just tasted like properly extracted, fresh-ground coffee.  Maybe I was expecting too much (or, more likely, my palate is simply not all that attuned to the nuances that were in there, esp. given my time crunch.)   I was just wondering if others have tried it and what your opinions were.

P.S. this may also be because, while I drink drip coffee at home in the morning, my preference is generally for a good espresso, so maybe I'm just more of a full-throttle espresso drinker at heart.

</content>
        <published_at>Thu Apr 05 14:27:16 -0700 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>19558</id>
          <name>mikester</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2454825</id>
      <content>http://www.chowhound.com/topics/381168?query=clover%20groundworks</content>
      <published_at>Thu Apr 05 14:28:30 -0700 2007</published_at>
      <parent_id>2454820</parent_id>
      <user>
        <id>21341</id>
        <name>hrhboo</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2454902</id>
      <content>Mike- we've been blessed with a new coffee place in Calgary (Phil+Sebastian Coffee Co)  that has the first Clover in Canada outside of the Vancouver-Victoria area, and I was chuffed to give it a try, so I sampled an Ethiopian Hecha, and ya know what? My reaction was precisely the same as yours. It was very good. It was not espresso. I want espresso. I got a trad cappuccino (they even let me pour my own art, which for me is the sine qua non of a FRIENDLY coffeehouse) with milk that had been of course expertly steamed and I was in coffee heaven. Now, it's great, it's awesome to feel that we're on the coffee map in Calgary (no Clover in Toronto, hooray for us), but I am much much happier to have a place with great beans pulling  great shots and making world-class cappos.</content>
      <published_at>Thu Apr 05 14:48:02 -0700 2007</published_at>
      <parent_id>2454820</parent_id>
      <user>
        <id>12135</id>
        <name>John Manzo</name>
      </user>
    </post>
  </posts>
</topic>
