Free Coffee Weeks – Clover Food Lab (2024)

Free Coffee Weeks – Clover Food Lab (1)

April 10, 2023

Free Coffee Weeks

By Kiernan

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Over the next 3 weeks, on a rolling schedule, most Clovers are going to be giving out a free hot or cold George Howell Montecarlos coffee to anyone who stops in between opening and 11 am.

No strings— we just want to see you all and talk about coffee!! George Howell’s Montecarlos is a single-origin coffee we love for our pour-overs; it’s grown on the side of a volcano in El Salvador (which Ayr and George visited together and you can read about here, here, and here.)

We’ve always taken our pour-over method seriously. Over the past 3 weeks, Chris, Phil, and the Restaurant Ops team have been going restaurant by restaurant to make sure our pouring technique, equipment, and all the little details (water temperature, grind size, distance from edge of counter to cup, etc. etc.) are absolutely spot-on to make the best coffee you’ve ever tasted.

We grind the beans to order and lovingly bloom the grounds. (If you’re in a rush, best to order ahead on the app.)

The schedule for Free Coffee Week is below, and we’ll make sure you remember with some notifications and emails.

04/10-04/14
CloverROW – Assembly Row
CloverHSQ – Harvard Square
CloverLMA – Longwood Medical Area

04/17-04/21
CloverKND – Kendall Square
CloverHUB – Inman Square
CloverROW – Assembly Row Again!
CloverBUR – Burlington

04/24-04/28
CloverHFI – Central Square
CloverFIN – Financial District
CloverPRU – Prudential Center

5/1-5/5
CloverDTX – Downtown Crossing
CloverNTV – Newtonville

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Free Coffee Weeks – Clover Food Lab (2024)

FAQs

Where did Clover Food Lab come from? ›

We sold our first sandwich on October 29, 2008, at a tiny white food truck parked on the MIT campus. Since then we've kept a pretty exhaustive record of every failure and success, blogging about the wild and wonderful process even before the first truck got on the road.

Is Clover Food Lab organic? ›

The company serves a simple menu that changes daily and with the seasons based on what is available from local farmers and includes a large mix of organic ingredients. The company also offers meal delivery boxes and catering.

Who is the owner of Clover Food Lab? ›

Ayr Muir is the founder and CEO of Clover Food Lab.

Is Clover Food Lab vegetarian? ›

Muir, an MIT–trained engineer and Harvard Business School graduate, launched Clover in 2008 as a single food truck that offered vegetable-based meals that would appeal to meat lovers.

What is the revenue of Clover Food Lab? ›

Clover Food Lab's revenue is $11.0 million.

Clover Food Lab has 400 employees, and the revenue per employee ratio is $27,500. Clover Food Lab peak revenue was $11.0M in 2023.

Who makes Clover products? ›

In 1977, Clover Stornetta Farms, Inc. was formed from the joining of two separate companies: Stornetta's Dairy and the Petaluma Cooperative Creamery (which distributed Clover brand dairy products). Clover Sonoma currently has farms in Sonoma County, Marin County, and Mendocino County, California.

Is Clover a good food plot? ›

This makes clover PERFECT for the small, poor-man-plots that have become so common. Clover is relatively inexpensive to buy, doesn't require any nitrogen because it produces and stores its own, and can be purchased in blends that allow for great adaptation to terrain and weather conditions.

Where is Ayr Muir from? ›

He was raised in a rural Massachusetts town on the Vermont border in a house his parents built; the family bought most of its food at the local co-op. A distant cousin of naturalist John Muir, Ayr has cited environmental motivations as a driving force behind the company's creation.

Who manufactures Clover? ›

Following the merger of Fiserv and First Data in 2019, we have continued to invest in the Clover brand to create products and services that take payments beyond Point Of Sale and into the future to help modern businesses thrive. Put Clover at the heart of your business.

When was the food lab made? ›

Wildly popular from its inception in 2009, the Food Lab column on SeriousEats.com has explored the science of home cooking with recipes and experiments every week. Now it's coming to you in a gorgeous new book form with all-new material and recipes lavishly photographed in over 900 full-color pages.

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