from Andrew,

Today we played with the Clover and it was fun. We (the roasters a few Chesterfieldians and a Demuner) selected one of our favorite coffee to cup on the cupping table and we put the Clover to the challenge. The coffee we selected was Kenya AA Mirundi which on the cupping table has a distinct blackberry acidity with chocolate covered walnut finish, we love it. To begin our journey we started with a dwell time of 45 seconds; a weight of 28g which is proportional to standard brew ratios, the 'metal filter' setting on the ditting; and a brew temp of 203 F, which is closer to a cupping temp.

• The first round results were slightly sour and thin.

Second round, we increased the weight to 32g (+4g) and the dwell time to 48 sec. (+3)

• resulting in a little more sweetness; slightly more body and a little more character in the finish but no where near cupping standard.

Third round, we only increased the weight to 38g (+4g)

• resulting in an increased acidity in addition to the imporvements of the second round

Fourth round, Tyler kept wanting more coffee, so we increase the weight to 40g (+2g); extended the dwell time to 50 sec. (+2 sec.) and coarsened the grind.

• resulting in an improved acidity and sweetness and starting to bring out the berry and chocolate.

Fifth and final round, again we increased the coffee 42g (+2g) and increased the temp to 205 F.

• We felt this recipe resulted in something very close to what we get on the cupping table. The tweeking will continue, but we felt the berry and chocolate walnut was present.

Next week we will look at the effect of different roast profiles for espresso.