- Bulk Tea
Intelligentsia was born in Chicago in 1995. It was in the neighborhoods of this city that we grew and built coffeebars. Our success, fueled in Chicago, allowed us to reach other great cities as well. We feel indebted to our hometown and it will always be home. We probably won’t build any more shops here, so we wanted to launch this shop by giving something back to the community and the city that believed in us from the start. ... Read more »
Executive Chef and Co-Owner of the Mozza Restaurant Group, Nancy Silverton talks about the immense importance of coffee in a fine dining environment and why she has chosen Intelligentsia as her partner of choice.... Read more »
Miguel and Lee Corrina Cano have a background in product design, strategy and sustainability, and an intense love for all things simple and delicious. After discovering the world of high-quality specialty coffee, it wasn't long before the couple came up with their own plan to fill a niche for accessible, hand-crafted coffees in an authentic, warm-modern environment.... Read more »
After our recent case studies of Gasoline Alley in New York, and Publican Restaurant here in Chicago, we spoke with Luke and Alexis Shaffer, owners of the wonderful 21st Street Coffee and Tea in Pittsburgh Pennsylvania. Luke & Alexis are both engineers by training, and they apply the same exacting standards and attention to detail from that profession to their coffee approach, to the great benefit of the good people of Pittsburgh. Each of their two locations boasts single origin menus and a variety of different brew methods for customers to enjoy.... 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 »
It’s hard to believe it’s been almost 18 years. We wanted to thank you for what has been nothing short of a fantastic ride. After a long stretch we thought we owed you a remodel to bring our original flagship up to date. We hope you’ll love the changes. There will be twice as much seating, sun beaming in, and the coffee you were among the first to discover and share with your friends. - Doug Zell... Read more »
Cleaning batch brewers can be tricky. In six simple steps, learn how to remove the build-up of old coffee oils by using an effective cleaning solution.
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The espresso bar has come a long way since the days of over-sized mugs and comfy couches. Now, the addition of an espresso bar can help create an environment that encourages personal interactions between customers and a baristas.
When designing a coffee shop, one of the most important things to consider is flow. The ways in which customers navigate your shop, order, pay, and collect their drinks can have huge consequences on the success of your business. One of the simplest decisions that can inform your bar layout is the placement of the point of sale.... Read more »
Come inside our Chicago Roasting Works and learn a little bit more about what we do, how we view coffee, and the great people who make it all happen. ... Read more »