I'm in love ...
I have envied travelers to Melbourne for quite a while, partly because of the little cluster of Clovers nestled in the top coffee joints south of the border. Given my infatuation with brewed coffee methods, I have been very keen to experience the Clover for a long while.
And yes, I am very aware that Allpress have had one for a while, but seriously, where the heck is Rosebery?
Fortunately, however, there is now a Clover installed in one of my most favourite Sydney coffee haunts; Mecca Espresso. Also fortunate is the fact that the Mecca crew have a stash of deliciousness in the form of the amazing Bagersh-produced Ethiopian Natural Yirgacheffe: Beloya Selection 16. Even more fortunate is that on Saturday morning Dan and I somehow found ourselves standing outside Mecca Espresso, looking at their new Clover, and reading “Beloya Selection 16″ on the chalkboard. Wow!
And honestly, the hype I’d created in my own mind was well and truly exceded! Deliciousness.
We had two cups, both quite different. The first was a lot more opaque than I’d imagined, had loads more body than I expected and was Beloya-berry-licious as I expected, with that simply beautiful, sparkling acidity. The second was cleaner, more delicate, more subtle, less opaque, and had more amazing apricot-laden notes, and was a little ’soapy’ in texture. Not entirely sure why the difference; the cups were prepared by different Clover-istas, maybe that was it.
Will definitely be heading back there soon! Also, looking forward to heading to The Source and experiencing Clover there when it goes live.
My hot tip for maximum Clover enjoyment: Do NOT expect it to taste like an espresso-based coffee. 
As is usual, there was so much more to be said about this; but I’ve forgotten.
I need Clover.
You should buy one. I’ll help you use it