Jaunted

The Clover was advertised at the Cambridge Starbucks with a special menu of coffees going for $2.50 for a grande cup. The barista told me that the Clovers are only in select Starbucks shops in Boston and Seattle so far. Apparently, none have been sent to New York yet because us Gothamites prefer espresso shots to drip coffee. This gizmo might change some New Yorkers' minds since it brews cups that have twice the caffeine content of normal drip. But the much-vaunted taste of the Clover cup really isn't all that remarkable.

The barista gave me an off-menu "Aged Sumatran" blend because I told her I liked strong, dark roasts. Watching the Clover at work was the best part of the experience. The ground beans are placed on a circular pad and dropped into the machine. The grinds emerge seconds later via the same robotic lift. It's all pretty cool and quick.

The coffee is slightly thicker than a standard Starbucks drip, and the aroma was quite pleasant. I also happily noticed the effects of the extra caffeine. Sadly, the taste of the cup was far from the religious experience I'd heard the Clover can deliver: The roast had the same burnt taste that so many people complain of encountering at Starbucks.

I guess even an $11,000 miracle machine can't dress up crappy coffee beans. It's a shame we won't be able to see more of these machines in action at mom and pop coffee shops where more exotic beans are on offer. Maybe a $15 cup would be a better bet?

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