A concept by Peder Torget
Index 1. Coffee - why? 2. Essay - a few points 3. State of the art 4. Concepts 5. The Arietta 6. Process 7. Final models 8. Attachments: Essay
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Why coffee? Everybody likes coffee! I chose my topic based on a special interest of mine. The thought was that it would kinder my enthusiasm. Also it is a product with a history, it has developed through several evolutionary steps and a few revolutions. Thanks to the huge product sphere revolving coffee as a topic, it is a lot of possibilities for working with many different products. Finally, most products of these products have a manageable and inspiring size for form exploration and model building (1:1)
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Essay, a few points A brief historical time line: • 1840 Napier’s vacuum pot • 1850 (ca.) The french press • 1865 James Nason´s percolator pot patent • 1901 Luigi Bezzera´s espresso machine • 1908 Melitta Bentz coffee filter system • 1901/1938 Instant coffee (vacuum dried/ freeze dried) • 1972 mr.Coffee automatic drip • 2006 CEC´s programmable, single serve coffee brewer, the Clover My thoughts on the central topics for this course: “Innovasjonshøyde” - height of innovation: the term implies that there is a scale to which one can measure how great the advance and improvement the new solution holds over the existing. I personally believe that innovation is based on either observation of what is and what
has been precedence, or through discovery of something completely new. Valuable evolution: when innovation is either a mere observation or a “stumble upon”-discovery, are not most things then evolutionary? Take for instance the story about the Ethiopian shepherd discovering the energizing effect of caffeine on his sheep; even though he stumbled upon this phenomenon he had both the opportunity and ability of turning this into something valuable A revolution, Kaffebrenneriet: This was without doubt a revolution, and it was a revolution with masses of people in it. The commercial success was substantial, but what was it based on? Again, this can be answered by stressing the importance of context and timing. Interestingly, the only aspect of innovation that can be pointed to here is the observation of a market being ready for an already existing product.
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State of the art There are several vendors of coffee equipment, ranging from the low-end, mass produced electronics shopping malls to more specific small scale and high-end boutiques and coffee shops. There is a lot of concepts, products and accessories that don’t make it to Oslo, possibly even to productions at all, and creativity is high within the product sphere. A quick search on coffee reveals loads of creative and aesthetic al objects, either in a conceptual stage or physical products. To understand state of the art and get inspiration for my own concept development, I documented the selection of coffee products (and similar) in two different stores form each end of the exclusivity scale, more specifically Elkjøp and Rafens. My observations is that most product in the more affordable range is mostly dominated by more or less sculptural, plastic junk.
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The exceptions are few, but the Tecniworm Moccamaster stands out as a more industrial looking, better finished product. Though the price rises immediately to a level that matches that of the more exclusive shops. The products in the more expensive range is normally sticking to traditional aesthetics, a more industrial and functional look. There are of course quite a few exceptions to this rule: Alessi, Bodum, Eva Solo an a lot of other brands all make various beautiful, sculptural objects. What really does shine through in almost all of these objects is that materiality and finish is at a high level. Personally I feel that there aren’t many products that play well with the generic objects in the kitchen. There is either something lacking in terms of materiality or something about the form the object has been given. Very rarely do I see both well executed in one product. I would like to give the task of creating “the perfect product” a chance through my project.
Elkjøp A selection of coffee products from the affordable end of the price scale 7
The different concepts The first phase of design phase was all about generating four concepts, two on evolution and two on revolution. From the 4 concepts, one was to be chosen for further development. 1. Evolution on the generic drip coffee maker 2. Evolution on the stove top espresso maker 3. Revolution, espresso maker for “away-from -home� use 4. Revolution, better coffee on flights
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“Forming drip� A concept on the traditional automatic drip coffee maker. Focus should be on materials, form and functionality. What would the natural aesthetic evolution be? 9
“The gun” If you don’t have a stove, you either need an espresso machine or an automatic drip. Unless you want to settle for instant coffee. Why?
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“travelspresso� A good espresso anywhere! Bring hot water and coffee. No need for electricity. Simple system with adjustability 11
“Coffee bag” Better tasting coffee through a principle similar to that of a french press. A big “bag” for better circulation, its even possible to give it a swirl. The string that runs around the edge (sweatshirt hood principle) is to be pulled through the slotted funnel and squeeze out the water 12
Chosen concept The process further on would be based on a combination of two concepts; the gun and the automatic drip. The feedback from the presentation of the concepts was to look at the espresso maker, make it into a semi-portable machine, much in a way like the automatic drip. It ought to fit in an environment where a large coffee machines would be to much and also where there is no stove. Also look into materiality and the aesthetics of traditional kitchen utensils.
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Introducing the Arietta An espresso maker for the office, the studio, the classroom or perhaps the cabin. It is not exactly an espresso machine, because it is much smaller and much simpler, though its not a stove top Bialetti Moka Express copy either. What the Arietta is then is something of a hybrid; it is an advanced and adjustable
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version of the Bialetti with a water boiler of its own. It uses the pressure that builds up in the tank when the water boils to force the water through the ground coffee beans. The user can adjust the flow with an adjustable pressure valve and also the time of extraction with the open/close release button. The typical user would be over average concerned with her coffee drinking habits, both
in terms of quality of the taste and the quality of the equipment. She takes pride in her coffee rituals and likes to communicate to the world that she does. She does not have to be a general snob or particularly rich, but gastronomic and cultural value is highly prioritized. She will probably be anywhere from late teenage to early pensioner. There is as far as I’ve found no current solution on the market. Some espresso makers deliver on some of the aspects, such as size, functional principle, materials or design, but it seems that no producer has though to make one that checks all the boxes above. You might find cheap solutions that fail to produce a decent tasting cup and look terrible, and you might find expensive solutions that make great coffee but they tend to take up a lot of real-estate. What then for the coffee aficionado at her desk in her small office? Aha, a niche in the market that has yet to be filled!
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Process - Sketching The process of sketching became divided into three parts: pre, during and after the workshop with Tobias Wandrup, which will be referred to as stage I, II and III. There was quite a lot of catching up to do as my skills had been dormant for some time.
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Sketching I Understanding the needed components
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Sketching I Derivative from “the gun�
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Sketching I Detailing “the gun� 19
Sketching I Early ideas, total shapes 20
Sketching I Thoughts on system and arrangement 21
Sketching I Closer look on hierarchical arrangement 22
Sketching II Explorations, total shape
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Sketching II Exploring total shapes, integrating handle 24
Sketching II Looking at functionality in new shape
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Sketching II Integrated handle 26
Sketching II Integrated handle 27
Sketching II Final four concepts, Wandrup-workshop 28
Sketching II Final four concepts, Wandrup-workshop
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Sketching III Base for building a physical model
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Sketching III Base for building a physical model
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Sketching III A softer, more organic mid band shape 32
Sketching III A conical approach
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Sketching III Handle explorations, orientation and shape 34
Sketching III Handle explorations, orientation and shape 35
Sketching III Closing in on overall shape, handle and base
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Sketching III Last sketches, base for CAD 37
Process - physical tests Parallel to the sketching several physical test models were made. They helped guiding proportions, decisions important to details, the necessity of a handle and the development of the overall shape.
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Process - CAD Because of the nature of the shape the building the digital model became an exercise in revolving. It was evident from the start that the model would have to have a distinct focus on detail, proportions and finish. At the same time modelling was guided largely on the functionality of the product. In trying to keep the overall size at a minimum, everything had to be planned and executed with slim tolerances and margins. The CAD process met its first milestone when the test model arrived from the RP-printer. And it was way too big. Internals were rethought and details were adjusted. In the end the shape found its final form in a one-hand manageable size, without handles or excess fuzz.
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RP - test and final model Assessment of the shape from the first round of rapid prototyping parts made enabled me to carefully finalize the project. Some major decisions, like removing the handle entirely, was made possible by having a precise physical model at hand. Also smaller adjustments to proportions and details were much easier to decide on. In the end, all that was left to do was giving the final model a thorough finishing of with aluminium parts and several layers of gloss paint. The result is a model that represents the product very close to what the appearance will be in a larger scale production.
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EVOLUTION INNOVATION REVOLUTION & PARADIGM SHIFT Peder Torget Teknoform Autumn 08 AHO / IDE
INTRODUCTION
1
MY POINT OF VIEW
1
PEOPLE AT THE CORE
2
BRIEF COFFEE HISTORY
2
HOW WE MAKE COFFEE
3
INNOVATION AND EVOLUTION
4
NORWEGIANS AND THE COFFEE BAR REVOLUTION
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IS IT A PARADIGM SHIFT?
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EXAMPLE OF THE FUTURE
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TO SUM UP
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ENDNOTES / REFERENCE
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INTRODUCTION
already stated fact, words are often used to gain admittance to a social context, in this example sell newspapers to more people. Designers
Terms, expressions and words are often used for more reasons than simply conveying the meaning they contain. Coming from newspapers and publications, ways of wording texts are often chosen because of their connection to current trends, contemporary scientific advances,
themselves seems to disagree with the image the daily press normally portray, it is therefore of great importance that we understand and build our vocabulary to the fullest in order to communicate clearly the true qualities of the work we do.
political movements, or simply their “coolness” factor. Some people might choose to use specific terms to elevate themselves to a higher intellectual status, some to fit into certain social contexts, then again others might just not understand the meaning of the words at all. Almost always there are specific needs that lie behind the emergence of terms
MY POINT OF VIEW This paper will be a discussion around the terms stated in the title, guided by two aspects:
and words, be it to concisely and academically formulate something one
1.) I am an industrial designer (not a scientist, inventor, politician,
has not yet had the right words to describe, or to create poetic and
journalist – to mention a few other possible starting points for the
culturally weighted expressions for use in all from slang in a street setting to an up scale art scene. Words are often used erroneous because the correct meaning of the words is either not thoroughly understood by the protagonist, the meaning has been distorted by developments in the cultural context or perhaps the meaning itself has become obsolete or at least watered down. The terms revolution, innovation, paradigm shift and innovation are often
coming discussion). 2.) My chosen theme to work with for this course, the world of coffee, will be the practical mirror for my theoretical discussion. Through this discussion I seek to build my own knowledge and understanding of these important terms, and in the end be able to transfer this knowledge into the final product of this course – the physical materialization of a concept and a design process.
repeated over and over again in the daily press, almost as often as the word design1 itself. This reveals an interesting phenomenon; our field of work has become a trendy fashion statement. It again relates to the
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PEOPLE AT THE CORE Mankind or people are at the core of all of these terms. There are of course exceptions to this statement, for example could a scientific paradigm relate to science itself, but then again what relevance would science hold if mankind would not benefit from it? Evolution itself is to a certain extent built on mankind’s inherent will to reach higher, be stronger and see longer. As I see it, leaving people out of the equation when talking about these terms in an industrial design context is utterly useless, because the creations we produce would be of no value if nobody uses them.
then combining the coffee powder with water, normally hot, to create a beverage. As the saying goes, Ethiopian shepherds watched their sheep get influenced by caffeine and become more energetic from consuming the wild coffee berries. But the first instances of coffee as a drink stems all the way back to the 11th century, when Arab traders brought coffee back with them from the Ethiopian highlands, cultivated the plant and finally boiled the beans to create a drink. They called it qahwa2 which is a truncation of qahhwat al-bun or wine of the bean3. From here it spread to Indian and European markets. The word Coffee enters the English language in 1598 from the Italian word caffé, through trade between Italy and North Africa, Egypt and the East. In 1645 the first coffee house
Some products and product spheres carry with them so many different
opens in Italy, to be followed by England in 1652, Paris in 1672, New
types of value to their users, that it might actually be hard trying to create
York in 1697 and Berlin in 17214.
a better solution than the ones already on the market. If we look at the world of coffee, one quickly realizes that had it not been for the social aspect, but only a utilitarian aspect (which is quite limited, since coffee equals close to no nutritional value), our lives with coffee would probably have been completely different. It is the importance of these social, cultural and almost ritual aspects of coffee that makes for such a suitable and interesting topic to discuss these terms around.
Coffee as a beverage has through all its lifetime presented the opportunity to socialize and interact. The term “penny universities” was coined in the 18th century, as a description of certain English coffee houses, where intellectual debate was prominent and a cup of coffee cost a penny. Through history it has also attracted religious and even mythical status, the governor of Mecca banned coffee in 15115, saying it lead to unholy activities in the coffee houses. The Pope Clement VIII had
BRIEF COFFEE HISTORY Cultures throughout times has enjoyed the brew coming from extracting the flavors of coffee beans, through roasting them, grinding them and
to baptize the drink in 1594 as a response to his priests saying it was “the devil’s drink”. Even today the drink still holds some mysteries; the effect coffee has on the human body has proven hard to document.
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Though some stimulant effects is agreed upon, there is speculation
equipment/process that puts the ground coffee beans in contact with
around its positive medical effect on certain illnesses. In an interview with
water to extract the flavor from the coffee bean – called either extraction
Forbes Magazine
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Peter R. Martin, a professor of psychiatry and
or brewing. There are several ways of executing this final step in making
following:
a cup of coffee; each produces a slightly different tasting beverage. What
“Predominantly in epidemiologic studies, there have been associations
makes these iterations of the coffee making processes interesting to the
between coffee consumption and lowered rates of certain illnesses, like
discussion of the terms evolution, revolution and paradigm shift is that
suicide, Parkinson's disease, Alzheimer's, Type II diabetes, colon cancer
they have developed throughout the lifespan of coffee existence.
pharmacology
at
Vanderbilt
University
states
the
and heart disease”. He goes on to say: “There's no compelling evidence that shows it's harmful, and everyday there's more evidence that shows coffee is beneficial”. At the same time it is widely agreed upon that
The first crude steps in making a cup of coffee were those of the pioneer Arabs, which simply meant boiling the coffee beans in water. Interestingly enough, this process
ingestion should be held at reasonable level, because of a few health
stuck around up until Melitta Bentz in
concerns, one is the connection made between gastric ulcer, the
1908 became fed up with making
bacteria Helicobacter pylori and the effect coffee has on acidic
coffee from boiling those ground
production in the stomach7.
coffee beans wrapped in a piece of cloth. She then used her ingenuity to
HOW WE MAKE COFFEE
create, and receive a patent for, the As already mentioned there is a lot of processes that have to come
worlds first cone shaped “filter top
together when producing a cup of coffee, all the way from cultivation, to drying, through roasting to finally adding water into the mix. A lot of things have happened to all of the different pieces of this puzzle through
device lined with filter paper”8. This became the point of departure for the automatic drip coffee maker we know today.
times. As a designer I believe in a holistic approach in understanding the entire process, but for the scope of this discussion I feel that it is most
The espresso has in some cultural contexts become the holy grail of
purposeful to discuss the latter stage of this process, to be specific: the
coffee making. This might be attributed to the singleness and purity of this highly concentrated flavor experience. Its status could also be 3
attributed to the fact that it is quite hard to produce a decent tasting cup of espresso. There are several reasons for this, firstly the extraction time is greatly reduced (in comparison to other procedures) to somewhere between 20 and 30 seconds, secondly the total amount of finished beverage in the cup is also greatly reduced, which again concentrates and saturates the flavor. The smaller
margins
raise
the
importance of the quality of the beans (or bean mixture), the quality of the roasting process, the nature of the packing of the ground coffee (called tamping) as well as the temperature and pressure of the water used in the extraction. They are all vital to taste of the final product. This process came to life with the invention of the espresso machine by Luigi
and ground coffee beans that come in contact with water. One process stands out from the ones above; instant coffee. A process invented in 1901 by Satori Kato in Chicago, later refined and commercialized with the introduction of Nestlé’s Nescafé in 1938. What differentiates this process from the others is that the majority of effort to produce the beverage is taken off the consumer’s hands and put into a massproduction environment. Through freeze drying concentrated coffee at the factory, the only thing the consumer is left to do is add a teaspoon of Nescafé (or equivalent) into a cup, add hot water, swirl for a second and then drink. INNOVATION AND EVOLUTION
Bezzera in Italy 1901, and is therefore relatively young. What is true innovation? Is there such a thing? And can we see any Without going into detail other ways of producing coffee, that either was
examples of this in the world of coffee? I have always been a pessimist
widely used at some point or still is popular, includes the vacuum
when it comes to the use of this term. I have tended to look at true
percolator pot, the French press, the stove top espresso maker and the
innovation as a quite limited term which really could not be used for more
automatic drip coffee maker to mention a few. They all represent
than a handful of milestones throughout history, like for instance the
variations of each other and they all have in common the use of roasted
invention of fire, the wheel, penicillin, and perhaps gunpowder. This all
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changed when I learned the Norwegian term innovasjonhøyde, which roughly translates into “height of innovation”. It is used frequently in evaluating entrepreneurial processes and business start-ups as well as a criteria for receiving patents from Patentstyret in Norway. The term implies that there is a scale to which one can measure how great the
NORWEGIANS AND THE COFFEE BAR REVOLUTION Historically the Norwegians have not been very sophisticated in their way of consuming coffee. One might ask what good is there in drinking sour coffee from a kaffi-lars (the popular name for the kettle for boiling a mix of water and some ground coffee)? The answer lies within the culture
advance and improvement the new solution holds over the existing. I
revolving the kaffi-lars.
personally believe that innovation is based on either observation of what
When seated around a
is and what has been precedence, or through discovery of something
bonfire
completely new. Then what about evolution? When innovation is either a
of you, then trying to
instance the story about the Ethiopian shepherd discovering the
pour without getting too
energizing effect of caffeine on his sheep; even though he stumbled upon
natural and evolutionary step that would have come sooner or later. This
scenic
kettle simmering in front
then evolutionary? Again, the answer must be both yes and no. Take for
into something valuable. On the other hand one can argue that this is a
a
nature setting with the
mere observation or a “stumble upon”-discovery, are not most things
this phenomenon he had both the opportunity and ability of turning this
in
much of the grounds into your cup, it all fits perfectly with the image of Norwegians as a people of nature with their own unique culture of making do with what they have.
brings forth another important aspect to take into consideration, timing and context. Our story of coffee would have been quite different had it
Then in 1994 something happened, Kaffebrenneriet put up their first
not been for the Arab traders that understood the coffee berries potential
coffee bar at Bislet, Oslo. Overnight more exotic ways of having your
and experimented with the making of a beverage from them. So then, to
caffeine fix was available to the masses. I remember going there as a 14
which one of these two parties can we attribute innovation, and to which
year old boy, not even liking coffee, but I was completely wooed by this
can we attribute evolution? I dare say that there is a certain height of
continental coffee culture. Kaffebrenneriet themselves expanded heavily
innovation within both steps, whereas evolution clearly lies in taking the
over the years, and still continues to do so, but at the same time they
existing coffee beans and evolving them, as a product, into a beverage.
opened up the door for a new culture to gain foothold in the old-
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fashioned domain of the kaffi-lars. Today we see people enjoying their
performers in a scientific area. I would argue that the context does not
small espressos everywhere: on the bus, in the classroom and even
necessarily have to be scientific. The context will arguably always include
around the bonfire.
humans, since intelligence is required to understand a common
This is without doubt a revolution, and it is a revolution with masses of people in it. The commercial success was substantial, but what was it based on? Again, this can be answered by underlining the importance of context and timing. The product certainly was not new, most Norwegians had knowledge about other ways of brewing coffee. Some ways had actually managed to find a way into our everyday lives, like for example instant coffee. What triggered this revolution was the impeccable timing the founders of Kaffebrenneriet had when deciding to establish their chain of coffee bars. The context was a young, urban generation, hungry for trends and fashion coming from larger metropolitan centers around the world. When also adding great taste into the mix it is easy to understand how this revolution came about. Interestingly, the only aspect of innovation that can be pointed to here is the observation of a market being ready for an already existing product. IS IT A PARADIGM SHIFT?
fundamental view. This fundamental view might also be nothing more than a general understanding of how stuff work at a very basic level. This again makes it possible to discuss this term in relation to the world of coffee. I can imagine being served a fresh cup of coffee, after having used coffee berries for nothing more than chewing; this must have been an experience so different that it shifts the entire understanding and the paradigm of how to consume coffee. One could also argue that the solutions that made simplified coffee making at home available to the masses, changed the way we live with coffee, like for example the automatic drip coffee maker and instant coffee. The easy access to a cup of coffee and the availability of these products made for a shift of paradigm to the drinkers of coffee around the world. None of these events has happened overnight, but in hindsight we can look upon them with confirmation and clearly see the effect they have had on the paradigms of the world of coffee. Then what about the Norwegian coffee bar revolution, you might ask?
One can hardly discuss the word paradigm without relating it to who or
Even though it represented a quite substantial change in habits over a
what it might be a paradigm to. The definition of the word paradigm
relatively short period of time, I feel hard pressed to call this a paradigm
found in Norsk Fremmedordbok (Norwegian dictionary of foreign words)
shift. The reason is that it probably did not change our understanding of
can be translated into: a shared fundamental view amongst the
the way we consume coffee in any considerable way, and it did not add
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any factors that were not already there from before. Indeed, it was a small revolution with quite a lot of real people involved, but there is not much height of innovation present, there is little or no evolution going on and finally, it did probably not contain enough fundamental change to be called a paradigm shift either. EXAMPLE OF THE FUTURE One of the most interesting things on what has happened over the recent 20 years or so is the geographical expansion of the tradition of single serve coffee. It originated with the Italian espresso makers’ ability to produce only a very small amount of beverage, best suited for one, or maybe two cups of coffee. With the ever-growing number of coffee bars
standard that has been long lost in a huge commercial machinery of
and the rising interest in high quality coffee beverages a small company
streamlined logistics and mass production. It remains to see if the fairly
from Seattle has created a highly advanced, programmable machine for
innovative, high tech venture into future of coffee making can create a
making a single serve regular cup of brewed coffee, called the Clover .
small revolution for a huge chain like Starbucks, or if the value of this
The Clover is a quite costly machine, and at 11000$ it was intended for
evolutionary step is lost when the enthusiastic baristas of the small
use in select independent and idealistic coffee shops. What the Clover
coffee shops are out of the picture.
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does is combine the finest machinery for creating a single cup of brewed coffee with programmable electronics that control everything from water
TO SUM UP
temperature to the amount of vacuum applied in the brewing process.
There are always several factors to consider when discussing these term
The giant American coffee chain Starbucks has just bought the company
in relation to industrial design. The people, time, the different natures of
behind Clover, and the machine will be installed in their cafĂŠs around the
products are all part of deciding upon how we use the actual terms. In
world. Starbucks is hoping to raise the quality of their coffee back to a
general one can say that evolution stands on the shoulders of its
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precedence, revolution might speed up time and actually jump a few evolutionary steps but not necessarily, the paradigms of a specific field relates to a common understanding of things and is all about the people it involves. I find that it is hard to find the “right” answer to all the facets of these terms, and in the end, there probably is no way of defining clearly without setting a context and a perimeter. From time to time a designer might be presented with ideas with that have a substantial height of innovation, with the potential of leading to a revolution and perhaps also a paradigm shift in the long run, but it can be hard to tell in advance. Success is always hard to predict. To mankind’s inherent will to reach higher, be stronger and see longer, I feel that we in today’s world of powerful market forces, can add a lot of commercial slogans to this list, such as: the newest, the fastest, the most expensive and so on. Both mankind and the market itself will continue to be the driving forces in the rush to evolve and revolutionize the world around us. Whether it is built on premises that allows for healthy growth for our planet, or in fact the grim sounding possibility of the opposite, mankind will always have the need for social interaction and cultural qualities which certainly makes for a good outlook for continuous developments in the world of coffee.
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ENDNOTES / REFERENCE
1 Google.com. search words: <design site:dagbladet.no>. (retrieved 21st Sept. 2008) http://www.google.no/search?hl=no&q=design+site%3Adagbladet.no&btnG=Googles%C3%B8k&meta= 2 Merriam-Webster Online Dictionary. Word entry: Coffee. (retrieved 21st Sept. 2008) http://www.merriam-webster.com/dictionary/coffee 3 Wikipedia. History of coffee. (retrieved 21st Sept. 2008) http://en.wikipedia.org/wiki/History_of_coffee 4 New Paritisan. "Suave Molecules of Mocha" -- Coffee, Chemistry, and Civilization. (retrieved 21st Sept. 2008) http://www.newpartisan.com/home/suave-molecules-of-mocha-coffee-chemistry-andcivilization.html 5 Melitta. Coffee Academe - History of coffee. (retrieved 21st Sept. 2008) http://www.melitta.com/historyofcoffee,166.html 6 Forbes Magazine. Your Health: Coffee Perks. (retrieved 21st Sept. 2008) http://www.forbes.com/health/2005/10/11/coffee-health-benefits-cx_sy_1012feat_ls.html 7 The New York Times. Health Guide: Gastric Ulcer. (retrieved 21st Sept. 2008) http://health.nytimes.com/health/guides/disease/gastric-ulcer/lifestyle-changes.html 8 Melitta. About Mellitta. (retrieved 21st Sept. 2008) http://www.melitta.com/melittahistory,159.html 9 Wired Magazine. The Coffee Fix. (retrieved 21st Sept. 2008) http://www.wired.com/gadgets/miscellaneous/magazine/16-08/mf_clover?currentPage=3
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Peder Torget (+47) 918 54 202 peder@torgetdesign.com www.torgetdesign.com