Water at the precise temperature is poured in to a cylinder-piston arrangement. After the contact time is done the piston moves up like French press and separates the coffee and the grounds and the coffee is collected into a cup.
The major difference is that the coffee is not pressurized and of course because of the digital controller all times and temperatures are precise and perfect
Ok so why be so scientific in a beautiful artistic coffee machine. The point they made is – different beans, different roasts, different flavors, different temperatures at which the beans release flavors so clover which can work at different temperatures and contact times and is gentle so as not to destroy the flavors of the coffee.
Starbucks bought this system because it’s promoting single origin reserve coffee which will need a system like this.
We have one last post in the clover series and that will have our take on Clover.
PS- image credit wired.com