- Bulk Tea
The Big Western coffee competitions wrapped up on Friday and we are extremely proud of our Pasadena shift lead, Sarah Anderson, who won first place in the Southwest Brewers Cup as well as Silverlake manager, Eden-Marie Abramowicz, who took second place in the Barista Competition by just two and a half points.... Read more »
Starting the week of September 22, we are launching our line of newly redesigned coffee bags. These new bags are an evolution of our existing bags with some much needed improvements in both look and structure.... Read more »
Last year, Good Beer Hunting and Intelligentsia Coffee launched a collaboration exploring the intersection of coffee and beer making called Uppers & Downers. See the whole story on GBH.com.... Read more »
As many of you know, cupping is a key function of our daily work at Intelligentsia. We use it to decide which coffees to buy, dialing in roasts, quality assurance, blend constitution, and research and development.... Read more »
For the 5th year in a row, we've sent a team of baristas to Miami and set up a full bar at the NADA Art Fair. Art Basel Miami is one of the biggest art shows in the world each year, so big that it has spawned many satellite shows that take place around Miami at the same time. NADA ( New Art Dealers Alliance) is one of the biggest, and showcases the world’s youngest and strongest art galleries dealing with emerging Contemporary Art.... Read more »
This past weekend, the first regional for the US Barista Championship and Brewers Cup took place. Titled the Big Central, the event took place in Minneapolis in a boxing gym called Uppercut Gym. The event represents the regional for a total of sixteen states, split into the North Central and South Central, mean a total of four champions were announced – two for Barista, and two for Brewers.... Read more »
Following on with our series of Case Studies, we sat down with our friends at Morsels in Traverse City, MI. The independent cafe and bakery opened in 2008, and is known for incredible bite sized baked goods and doing a fantastic job with their coffee program. They are currently in the middle of the buildout for their second location.... Read more »
Coffee Beer — it's a way to start your day, and end it, all at the same time. It's uppers and downers in a glass.
Ten years ago or more, the first coffee beers were undoubtedly stouts and porters — beers with a strong roast character and a charred-bean-like bitterness. Adding coffee to a beer like this seemed almost inevitable. Some of the world's greatest beers, like Three Floyds' Dark Lord and Goose Island's Bourbon County Coffee Stout, are know for turning this art into a science.... Read more »
UPDATE: This coffee is now out of stock and will return in the fall of 2014.
The original Sapsucker Espresso Blend—released in December of 2011, was designed around a fully-washed Ethiopia Yirgacheffe. The concept was based on our love of the delicate and complex profile of Ethiopian coffees, and was an attempt to heighten the presence of flavor attributes we loved in an espresso blend, without losing any of the subtly to either roasting approach or extraction parameters.... Read more »
Chicago is home to some of the best restaurants in the World, and lucky for us we get to work with a lot of them. We mentioned a number of these in our recent post about the James Beard nominations, and were delighted when earlier this month Chef Paul Kahan was announced as the shared winner for Outstanding Chef! Paul Kahan is the executive chef for incredible restaurants like Blackbird, Avec, PQM, Big Star and The Publican. Along with his partners Donnie Madia and Eduard Seitan, their One Off Hospitality group has built a reputation for original spaces with incredible food served with minimal fuss. This commitment to quality ingredients extends to their coffee service. We spoke to Chef Paul Kahan about their long relationship with Intelligentsia and what it takes to do restaurant coffee right.... Read more »