My entry this week isn't about a hot new site or a cool new gadget -- it has nothing to do with tech at all, actually. But, it is something that every sci-tech junkie needs to get their fix on: Coffee.

Starbucks has *finally* debuted the highly anticipated Clover in some Seattle shops, with promises that other cafes around the U.S. will be getting the $11,000 coffee makers soon.

What is the Clover? Well, as the story goes, Starbucks' CEO was walking around downtown Seattle when he noticed a line tailing out of a small cafe. Curious, he joined the queue and, 45 minutes later, purchased a cup of whatever the drink was that had people abuzz with excitement and longing that they would wait an hour for it. The dark brown java was so rapturously good that he immediately went back to Starbucks' HQ and bought the small company responsible for the machine... that machine was the Clover, a hybrid vacuum/French Press coffee maker.

Now, for those aficionados like myself who can appreciate a wondrous cup of java after the see-through brown liquid they are forced to suffer through at work (thanks, Keurig), a French Press used to be the Holy Grail of coffee -- thick, dark and smooth with not hint of bitterness, even from Starbucks' most offending varieties. All you needed was the low-tech carafe, plunger, coarsely ground beans and a few spare minutes to rapturously sip your drink while it was piping hot.

The Clover supposedly takes even this most satisfying of experiences up a notch, combining the smooth flavor with speed and efficiency, allowing users to choose their roast variety, water temperature and steeping time for a fully customisable coffee experience. From a business perspective, Starbucks is banking of the Clover to revive sales and bring them back to the top of the luxury coffee world.

I've always been a big fan of Starbucks -- in the name of full disclosure, I was a barista in a former life, so I probably have a greater appreciation for the company than most. I have already scoped out a local shop reportedly poised to receive the Clover, and I will there to try to elusive brew as soon as it's available.

Now there is absolutely no excuse for stopping at Ghetto D's, as my sister calls it (she was a barista too, after my own heart), for an overly sweet and noxiously flavored 'coffee treat' on your way into work. I say, wait 'til your lunch break and hit up your Starbucks of choice for a Clover. Got a recipe that you love? Please share it with me!