The joys of Clover . . . unfortunately, my store in downtown Boston does not boast the glorious single-cup brewer. That said, it’s not without reason: being the second busiest store in our district, I don’t know if we could handle a Clover.

For those of you who’ve enjoyed Clover brews, you may have noticed that the process is separated from the espresso and cold bars. During a decent rush, there would ideally be a minimum of three partners on the floor: one on register, one on bar, and one floater to expedite/warm/brew Clover. While seasoned partners may be up to the task, I would imagine that in a busy store, the Clover is still the bowling ball of the tasks a floater would juggle, and even though I’m sure the brewer would increase profits substantially, I don’t know if it would still be worth its “unwieldiness.” Yet.

. . . But this is just the speculation of a single barista who has been with the company for over a couple years. I don’t know what my store’s numbers are exactly, or why we don’t get a cool Clover to play with.

it is an excellent store with very attentive staff

Nate – It’s true that you’ll have no competition, but you’ll have to go through a process of giving your customers an education as to why it is worth it to spend $1.55 to $2.50+ for 12 ounces of coffee. Yirgacheffe at Starbucks from the Clover is close $3.50 or $3.75 (don’t remember which).

There is an indy house close to my work that has a Clover from the pre-Starbucks acquisition – Called Trabant coffee. I think their prices are in the same range: close to $3 for a Clover coffee.