The Clover: Coffee Equipment Part 2

David Latourell: So what I'm going to do is I'm going to put this stuff in and let’s keep going here. Toast that coffee into this chamber, so now what’s happening is that I’ve got water entering this chamber from a boiler that has a process control technology, PID technology it’s called, and what it does is it allows us to keep a very constant set point, so the temperature reads up here is in Fahrenheit. Glen: Okay. David Latourell: It’s two to four degrees. Glen: Okay. David Latourell: And so that temperature is really stable inside of our boiler delivering the water to specific temperature. Temperature play huge on how the cup is going taste at the end of it. You can adjust that temperature to be able to deliver a different flavor profiles. Glen: Okay. David Latourell: What’s happening right now is that piece on that drop down is coming back up and it’s creating a vacuum beneath it that vacuum is drawing the liquid down through a filter that separated the grounds away from the coffee. And now it’s turning back around and dropping down pushing the coffee down thru the machine into the cup. Of course in the café this would be your costumer’s cup that you would be just having that off. Glen: So that was 45 seconds. David Latourell: Yes, exactly probably 50 seconds with the water entering things like that but yes it’s fast, and that’s another thing that we really wanted to do with this machine was really ease clean up. And so although left handed here and give you a little clean up like that, that is done right? Very simple clean up process. I'm able to go to my next cup right now and if I work sitting here blabbing away I would have already— Glen: And beyond to it. David Latourell: Exactly. Glen: So now I understand that with all of these variables time, temperature, grind, and amount of coffee that you put in. David Latourell: Yes. Glen: There’s technology that connects this to a central server as well? David Latourell: There is actually yes that’s one of the need things that we wanted to do to sort of bring the coffee brewing equipment into the 21st century was to be able to provide not only the diagnostic feedback with the machine is doing, but also the management of your coffee recipes from remote locations. Glen: Okay. David Latourell: If you were to have multiple locations, multiple clovers you could sit it in a roastery for example as a roaster. Develop a recipe on your machine at a roastery, and then send that recipe out to all the machines in the field, so that your barista is having the front line we’ve be able to get an opportunity because you just stroll to the coffee that you had I can show you that it’s a very quick little adjustment here on our screen. Glen: Okay. David Latourell: And here a set of coffees and you can see here the coffee that we just brewed. So it’s really something that from the prospective of a retailer awesome opportunity to keep your baristas focus on getting the thing done and not having to readjust. Of course other retailers really love their baristas to be at play and to be able to make these adjustments. And it’s really we wanted to provide that of the management opportunity in both cases, so that you could manage your machine the way you wanted to.