Articles

September 27, 2013

Chicago is our home town. Our six, soon to be seven, Chicago coffeebars are dotted around the city's great neighborhoods, with each designed to be the local option whether it's Logan Square, the Loop or Lakeview.

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Retail
September 9, 2013

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 »

August 29, 2013

As of Friday, August 30, 2013. All Intelligentsia locations in Chicago, Los Angeles, and New York will offer a 15% discount on drinks purchased when you come into the shop identifiable as a cyclist.... Read more »

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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August 16, 2013

This past weekend we added a new drink to the Intelligentsia menu, milkshakes! The Black Cat Shake is a 16oz drink with two full shots of Black Cat Classic and ten and half ounces of Jeni's sweet cream flavored ice cream. The result is a decadent but balanced shake that lets the slight bitterness of espresso come through, but isn't overwhelmed by sweetness.... Read more »

Retail
August 13, 2013

"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 »