Articles About Intelligentsia

August 27, 2013

Day five concludes the 2013 edition of the Extraordinary Coffee Workshop at Hinterland Mill to see cutting edge cutting and pruning techniques on their farm. Geoff Watts gives a talk on Intelligentsia's new cupping form followed by a sensory analysis workshop for growers. Dr. Flavio Borem provides a lecture about how different processing techniques affect quality. CEO and Founder of Intelligentsia, Doug Zell, gives a talk on the state of coffee in the United States, and the day concludes with a round table discussion.

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August 27, 2013

At the end of day three the group travelled to Carmo de Minas where day four begins at CarmoCoffee's dry mill for a tour of the facilities. Intelligentsia's James McLaughlin talks about the 2014 green coffee buying plan and the day finishes with a walk around parts of the farm to see harvesting, farm practices and the cherry delivery at the end of the day.

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August 27, 2013

Day three begins with a talk by Joaquim Brando about the use of technology in coffee processing. Our group travels to the Bourbon Mill where a cupping of various processing techniques takes place.

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August 27, 2013

Day two takes us to Vale de Grama Farm to learn about their farm practices and coffee processing methods. Dr. Laercio Zambolim gives a lecture about his research on leaf rust. A return to the farm offers the opportunity to see the day's cherry harvest delivered and processed.

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August 27, 2013

Attendees of the 2013 ECW arrive in São Paulo, Brazil and are welcomed by a cocktail hour and dinner.

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July 18, 2013

This August, Intelligentsia is bringing the Extraordinary Coffee Workshop back to origin. After Colombia, El Salvador, Los Angeles and Chicago, we are delighted to announce that the fifth ECW is taking place in Brazil!... Read more »

July 9, 2013

Humidity aside, this is a pretty exciting week in our home town of Chicago. With so many of the Intelli family biking to and from work each day, and more than a handful competitive racers on staff, we couldn’t be more pleased to be the title sponsors of this year’s Prairie State Cycling Series.... Read more »

June 21, 2013

I can confidently say that one of the best espressos I have ever had was a shot of last year’s Summer Solstice, and I will never get to have it again. But that’s the point with our seasonal blends. They don’t stay. And no two years are ever the same. To expect differently is to miss the whole reason why they’re great.... Read more »

May 16, 2013

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 »

May 1, 2013

The range of colors that can appear in an espresso are remarkable. Knowing what those colors mean, and how the changes in color manifest in your cup can be a little tricky to understand. To help you with this, our team of wholesale educators sat down to provide a visual guide to the various stages in a shot of espresso. The base of every cappuccino or latte, pulling a great espresso is critical to serving delicious drinks in your bar.... Read more »