- Bulk Tea
"Epe", as he is known to his friends talks to us about why he attends Intelligentsia's Extraordinary Coffee Workshop each and every year.... 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 »
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 »
As Spring attempts to establish a hold - we're starting to seeing warmer weather in our home city of Chicago. Yes it snowed during the week, and yes you still need to wear a coat outside, but it still got us thinking about summer and things you drink and serve to help temper the heat. Few things do this better than iced tea. With a ingredient cost of $0.06 per 16oz cup, iced tea presents a remarkable simple and delicious addition to your menu at a great margin. We made a short video outlining the steps to brewing iced tea on your Fetco.
... Read more »
Last summer we saw countless stories about iced coffee in the press. Most of these focused on the various ways of doing it at home, but regardless, the popularity of this drink is only on the up. We use the cold brewed method in our stores, which yields a very dense, decadent brew. But for those who but for those of you who have Fetco's, we made a short video showing you the steps.... Read more »
Tips on how to execute the purest method of brewing, the Pourover, from our Wholesale Educator, Jesse Raub.... Read more »
Learn about how Direct Trade encourages transparency and incentivizes quality from Intelligentsia's own, Geoff Watts.... Read more »
Get a glimpse into how Chris Kornman, a member of our roasting and QC team, ensures Black Cat quality every Friday.
... Read more »
Check out our new video that features Intelligentsia’s founder, Doug Zell, discussing effective merchandising strategies that can grow your business.
... 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 »