Starbucks Launching Clover Coffee Brewers in Boston
I just found out three Boston Starbucks will feature Clover Coffe Brewers Launching Feb 11th. Im not sure about the other two locations, but the Beacon Hill location (Charles and Beacon) will be having a Clover tasting event before thier official launch Feb 8th from 3:30 to 5:30. Ive trecked out to JP to check this machine out at Velouria Espresso and it was impressive...cant wait to see if Starbucks coffees can stand up to the perfect extraction this machine offers. The barista at the Beacon Hill store said they would be offering some rare coffee roasted specifically for Starbucks with clovers, including Aged Sumatra, Kona, and Ethiopia Shakisso
borhyas78
Feb 01, 2008 08:04PM
that is awesome
i have had sumatran coffee but i have never heard of aged sumatran could you elaborate on it?
the funny thing is you never usually here the two words aged and coffee together it's kinda funny
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I have never heard of aging coffee beans either. A quick google search brought up a lot of sites selling it though. I pulled this from Sweetmarias.com
"Unroasted Green Coffee. Here's something unusual, 2005 crop coffee that has been carefully aged at origin in Sumatra for nearly 3 years, resulting in a unique cup character. Aged coffee is not the same as old coffee! Aging is an intentional process, performed in the climate where coffee is produced, and involving some risks: the entire lot good result in plain-old bad coffee at the end of the term. The coffee also has to be maintained, rotated to provide air movement, and re-bagged. Still, even a "good" aged coffee is just wrong - in every classical sense it is a defective coffee. You will find many of the flavor attributes I use here on the "defect" side of the SCAA Coffee Flavor Wheel, especially terms that indicate the physical breakdown of the bean, like woody. But these can be good flavors too, in wine and in other spirits. And there is a romance to aged coffee: if you bought Java or Celebes (now Sulawesi) or Sumatra in the age of the sail ship, this is how your coffee arrived in the US or Northern Europe. There isn't a lot of aged coffee out there, and it tends to be bad. It's always a risk to age coffee, because it's a gamble if it will "age well" or just get old and baggy tasting (baggy is the off defect where coffee starts to taste more like the jute bag it ships in than a good coffee!) I dare say that the light roasts of this coffee are actually more potent than the dark roasts, however I recommend Full City+ here for the intense complexity of the cup.
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that's great thanks for the explanation
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I had a cup of Nicaraguan made with a Clover in St Louis, and I wasn't really impressed. Yes, it was tasty, but it wasn't *that* tasty. I am willing to be convinced it was the beans, but the cuppa just wasn't excellent enough for me to want to lay out minimum $3 per. I'd be interested to try it again, but I also don't love Starbucks beans, either, so...
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Tried it and was impressed. The Aged Sumatra was very rich, and the special Ethiopia one they offered was the first time I could really taste fruity in a (non flavored) cup of coffee. Worth checking out.
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