Clover is over at Groundwork

I’ve documented my disdain for Starbucks coffee plenty of times, so I don’t mean to belabor the point. But when the company’s bid for charred, over-extracted world domination led to the recent announcement that Starbucks will soon horde all the Clover coffee machines for itself, I knew things were about to come to a head.

And it did last Wednesday, when I made my usual pit stop at my local Groundwork to witness this:

L.A.’s first ever Clover machine was packed off to coffee bean heaven…or perhaps, Seattle.

I asked Sarafina, Groundwork’s empress of espresso, if it was because of the Starbucks buyout. She admitted that while that was part of the reason, the Clover’s demise was imminent. Apparently, the $11,000 gadget was a persnickety P.O.S.—constantly breaking down, making crap coffee. “It’s overrated,” another Groundwork gal chimed in.

With so much trouble and maintenance, the indie coffee group was already planning to transition to a simpler, purer form of brewing the venerable bean. Expect to see the drip bar—essentially the Chemex, before its sexy scientist-y remake—soon for specialty extractions.

I am happily anticipating this latest development—the drip bar is an excellent method, and one that I thoroughly enjoyed at the best coffeehouse in Berkeley. But I can’t say that I’m not mourning the loss of the Clover. Call me feeble, but I believed the hype. I’ll feel better once I drown my sorrows…in coffee, of course.

Update: Within a matter of days, a double-well soup warmer thingy was plugged into the spot previously occupied by the Clover. Groundwork now proudly serves soup and vegan chili. Wonder if that comes in larger 16 oz cup.

—Jiyeon Yoo