Annie Miler of Clementine Bakery in Los Angeles sits down with Intelligentsia to talk about how fresh ingredients and knowledge in preparation are keys to success at Clementine.... 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 Read more »

This Monday, we are introducing a new offering to our lineup – Frequency Blend. This is a brewed coffee blend, designed to offer a flavor profile that sits between between the darker roast of our El Diablo, and the brightness and snap of our House Blend.... 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 »

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 »

This past Monday night, we hosted a Q&A with James McLaughlin from Intelligentsia and the producers from Finca Takesi at our Broadway coffeebar.... Read more »

On Monday, March 10, Intelligentsia Broadway will host an evening with Mariana Iturralde Costa and Juvenal Quijhua Ari from Finca Takesi in Bolivia. At 2450m, Takesi is considered one of the highest coffee farms in the world, presenting unprecedented challenges and remarkable quality. ... Read more »

We've been fortunate to have worked with Steven and Ground Support for almost five years now. They have successfully combined great coffee and great food in a coffee shop setting, which is hard to do. There's no question they have an unwavering commitment to being great at what they do. We're very proud to call Ground Support a partner. ... Read more »

3 Days in Paris is a small, local crepe shop that specializes in making hand-held, street style, sweet and savory crepes.  The journey began in 2008 when I went on a tour of Europe with my family and spent 3 days in Paris. While there we all enjoyed eating crepes on the go while touring the sights. Once back home, I craved those same crepes and began the process of learning to make them in my kitchen.... Read more »

Last night, Geoff Watts and Sam Sabori attended the award ceremony of the 2014 Good Food Awards, held in San Francisco. This was Intelligentsia’s second consecutive year being nominated in the prestigious competition, and we are delighted to announce that our Kurimi, Ethiopia was a winner! ... Read more »