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Testimonials: The hot chocolate incident

But what is it really?

But what is it really?

On Thursday, a customer approached the bar after taking a few sips of her latte. She looked a bit concerned.

“I’m sorry,” she said. “But I think I accidentally took someone’s hot chocolate. I mean, it’s delicious and I’ve been enjoying it, but I didn’t want to take someone else’s drink.”

After we checked around, we figured that no one had ordered a hot chocolate, so she did indeed get the skim latte that she had ordered. She thanked us for clearing that up, and then went back to enjoying her drink.

It didn’t dawn on me until later that she must not have ever had one of our lattes before, and that it was so rich, delicious, and sweet just from the milk and espresso that she had figured it possibly was a hot chocolate.

We’ll take that as a compliment.

Spotted: Silver Lake in ‘I Love You Man’

Image courtesy of <a href=I’m notoriously bad for seeing movies I want to see in a timely fashion. Somehow I end up going to the theater to watch the trainwreck that is Post Grad, but I can’t make it to any of the Apatow comedies that are on my list (any obsessive TV fan will understand the strange allure of Rory Gilmore falling in love with Matt Saracen, to the rest of you, that won’t make sense).

So when I finally made it around to watching I Love You, Man, I did a little jump on my couch. Or, well, I didn’t. My wife did, and then I rewound the movie to see it myself: Intelligentsia’s Silver Lake location used as an establishing shot.

That means something! Well, first off, it’s just cool to see your company in a movie. (Prefaced sidenote: A bit jealous that one of the Chicago locations isn’t in a movie, but the last two movies I can remember filmed in Chicago were Public Enemies and The Dark Knight, neither of which had a lot of coffee breaks in them.) It’s also pretty great that it’s used as an establishing shot.

Oh you know what? I think I remember a scene in The Dark Knight now when The Joker stops off for a mocha at the Broadway store. I guess that was pretty cool.

What’s Good?: Cold Brewed Purple Jade Oolong

Our baristas all have a favorite of the moment; What’s Good? hopes to get the word out about what we’re all drinking. This installment comes from Goodrich at the Millenium Park location.

He looks so happy with that cold brewed Purple Jade Oolong!

Goodrich looks so happy with that cold brewed Purple Jade Oolong!

Cold Brewed Purple Jade Oolong

I stopped drinking about five months ago (DON’T JUDGE ME!). So I didn’t think I’d taste hops ever again. Then I cold brewed this tea. Blam! Sweet, honey hops like I had never even tasted in my favorite IPA.

There you have it folks. A ringing endorsement of the Hario Iced Teapot.  If you ever see Goodrich at the Millenium Park store, ask him about cold brewing through one of these babies, and he’ll set you up so you can create the results at home!

Stray Thoughts: Meditations on Coffee Writing

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A distinct pour, concentric, and technical.

Back when I first starting writing about music, I read a biography about Lester Bangs and came up with a quote where he talked about music and writing. I don’t remember it word for word, but the gist of was that there was nothing more exhilarating than staying up all night listening to music and feverishly writing about it.

Well, when I did stay up all night, it was mainly to play videogames or to watch bad TV. But I understood the sentiment. There’s something awfully romantic about scratching away at a typewriter while experiencing something and directly translating those emotions into words as a way of helping others achieve the same experience. Good music writing should be like listening to a guided museum tour through headphones while sitting in your basement: you should know what it’s all about, have a good amount of background information, but a part of you should be just dying to experience it yourself.

I was recently thinking about whether this applied to coffee as well. Did reading coffee writing really help my experience it better? Is this blog worth maintaining?

My thoughts drifted back four years ago when I lived in Lakeview and went to the Broadway store from time to time. My co-worker at the record store I worked at told me I was dumb for always getting a French Roast all the time because there was a whole world of coffee I wasn’t experiencing. He suggested an African coffee. After buying a bag of Sumatra (and a lesson in geography), I came upon a bag of Ethiopia Yergecheffe.

I was sipping at a cup that I had just made from a french press, and I got an extremely distinct flavor coming through. I wasn’t sure what it was, and so I checked the bag: “melon rind finish” was one of the descriptors and it was exactly what I was getting.

And while a simple, descriptive sentence isn’t exactly a three page diagnostic thesis on the coffee, it perfectly described what I had experienced, and put it into words I could not find myself. Maybe there is something to coffee writing.

The Lab: Syphoning the Finca Matalapa

Best fwends!

Best fwends!

One of the things I love about working here is the constant experimentation. When I first started, Charles ran Juliet and Curtis and I through a quick training of all the different brewing methods we had.  He said two things about the syphon pot that I consistently remember: the first being that syphon coffee has a distinct rhythm to it, and that it tends to bring out a lot of sweetness in washed Central or South American coffees in which it isn’t immediately apparent.

The rhythm was very apparent. On the first sip, after the coffee cooled a bit, you could feel it rolling on your tongue. The body almost pulsed in perfect time with the acidity. But as to whether or not Charles was blowing smoke up my behind about the sweetness, well, I wasn’t sure.

When we first got the Los Inmortales, El Salvador Finca Matalapa in, the first time I tried it was as a single origin espresso macchiato. Rachel, who was on bar, warned me that to her it was very savory and almost tasted like marinara sauce. As a macchiato, it was a bit like a spaghetti dinner. On the cupping table, the Matalapa had tones of fresh hay, herbs, and a bit of an earthy, full body.

So when Goodrich wanted to try the Matalapa five different ways (Cafe Solo, syphon pot, Chemex, cupped, and, uh, Aeropress) in our “lab” (see: Pedway storefront), we were knocked on our bottoms (the same bottoms up which Charles had apparently not blown smoke). On the syphon, the Matalapa was like drinking a dark, rich cup of honey. The syphon pot had brought out the sweetness in a washed Central or South American coffee that wasn’t before apparent.

It was quite the revelation, and since then, it’s given me a flavor profile to shoot for when dialing in the Matalapa on the Clover.

As for the Aeropress, well, neither Goodrich nor I really knew how to use it. But in our defense, it’s made by a frisbee company and we lost the directions a long time ago.

Midsummer Fiesta at Fulton Roasting Works

The lucky Pinata

The lucky Pinata

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Mid-Summer Cookie Champ!

File Photo

File Photo

Congrats to Adam Gaspar of the Broadway Intelligentsia for taking the gold in the Mid Summer Cookie Championship. This contest worked a little differently than the last one, no bracket system, the pours were judged and given a score from 1-10 by three judges. Oh, and not only did the three Chicago retail locations compete, but some roasting works people as well as some visitors from out in LA! Adam defeated the infamous Mike Phillips with a triple rosetta for the win. Look for the next contest (tentatively titled the Fall Cookie Competition) at the Broadway store!

Also, tonight is the night of the big midwest latte art throwdown, Milwuakee vs. Chi-City! Latte pours can be seen here and the Ustream can be found here. Support your local baristas!

Because We Love Coffee, Tattoos, and Bikes More Than You.

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Normally I spend my much deserved day off drinking PBR, eating cake, and smack talking. But this Saturday was the Latte Art competition, so I bagged some booze and biked up to the Works. Now, I’ve long since retired my tamping skills, ’cause I’m in the Tea dept now, but a few friends were competing, and like any true friend, I needed to heckle/cheer them through there slightly jitters and nervous game faces. The Training Lab was a clusterfist of hipster coffee geekism, random aficionados from different shops meeted and greeted all breathing the draft-less humid air that is Chicago summer. Pit stained and drinking beer, there was a commonality; the love of coffee preparation and aesthetics, the ability to decipher flavor complexities through fancy jargon, and the excitement within to throw down espresso style. Latte art! What?! And we all had tattoos.

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In typical fashion, a slightly belligerent Mike Phillips herded the lemmings, random strays, and coffee orphans through the battle terms. Five bucks a head, winner takes all. La Marzocco triple basket double boiler with bottomless portafilters was about to be manhandled by a plethora of baristas. Contestants names would be pulled randomly, you could jiggle your wrist any way you pleased, but you only got one shot at it and one pour. Your creation, would be thrown into the limbo of flickr, awaiting judgment giveth by Marcus Boni, Liz Clayton and someone else I can’t remember. The holiness of your Latte soul would be condemned on a 1 to 10 scale, based on balance of symmetry, color infusion, and overall beauty. The results would then be available as instant as the internet can blink. First up, effin g-$ from mill park, and we cheer. We herded around him, breathing down his back like a micro managers on vendettas; taking pictures, whispering sweet nothings; which prolly didn’t aid in his smoothness, but was totally necessary nonetheless. Similar story for every contestant.

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Now, I had a nice list going of the competitors and their respective shop, but its irrelevant now, seeing as I only really cared when my friends went up. Somewhere out there, in the internet awesomeness, exists a list of everyone who tried, prolly flickr. What I do recall is the nervous excitement of every participant, and somewhat disbelief in themselves, but ef that, everyone bucked up their skills and gave it what they had, some where intoxicated and others are lame. Definitely a lot of giggles, whiskey, and lamentations over smoke breaks. Outbursts of cheers echoed through the warehouse as each participant’s minion rooted them on. It’s great being surrounded by others like you, not having to explain what you “do” and why it matters, just good o’le nerdy pretentious fun. It goes without saying that some pours where rad and others god awful, but it was all in good humor, I think.

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So who won? Well, my friends were kicked off the top ten, so I dunno, thank the High Life tall boys for my incompetence, ’cause, dude, I had a weekened night to fullfill, priorities first. Whatevs, it was prolly Stephen Morissey. Alas, if you want to call me out on inaccuracies, and prove my inability to function, then just do it, I can count on Todd Burbo for that. Because Adam asked me to write this and he knows how much I love dirty talking. So “hump the air, and call it a day.” Goodrich.

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All photos from Sarah T at  http://www.weeimagery.blogspot.com

Head over there to see the rest of the photos from the contest!

Tea!

Last week I had the distinct pleasure of attending a tea tasting at the Roasting Works with Intelligentsia’s very own Doug Palas, tea buyer extraordinaire. On the table were our new white teas, Moonlight White, Osthmanthus Silver Needles, and Snow Sprout, as well as our new Oolong, Purple Jade Oolong; all of which are now available by the bag and by the pot at our retail stores.

Your humble author seated at the cupping table.

Your humble author seated at the cupping table.

Your humble author seated at the cupping table.

Breaking open some buds.

The setups.

The setups.

More setups.

More setups.

The main man, Doug.

The main man, Doug.

Check out Doug’s descriptions of all our teas over here and come on in to any of our retail stores to try them out!

“Because cookies are good with milk…”

The poster designed by Andy Wickstrom

The poster designed by Andy Wickstrom

Well, that was fun. For those of you who didn’t stop by the closed Broadway on Thursday, or talked to one of the many baristas working so hard on their craft all last week, or you know, read an earlier blog post, Thursday marked the date of the Inaugural Cookie Championship: a company wide latte art throwdown . As I documented earlier, we were all striving for the gold, bettering our skills in hopes of bringing home the glory and super secret prize.  And what a prize it turned out to be: a custom-made Espresso Parts tamper, with a wood handle engraved with the Black Cat Project logo and “Inaugural Cookie Championship” engraved on the tamp.  Sweet.

Stephen holding the prize of the night, the custom tamper

Stephen holding the prize of the night, the custom tamper

After closing down Broadway early, a good number of the baristas made the long trek to the Loop to visit our southern siblings at the Millennium Park store. A crowd had already gathered, with coworkers from Monads, production and our hosts of Mil Park. Competitors placed their names in a bean hopper before munching on some pizza and drinking some beers, generously provided by Intelli.  After some rousing speeches from Stephen Morrissey and Geoff Watts, the names of the competitors were placed into a bracket, randomly, for the one shot, one pour competition. What this means is that each person got one attempt, pull a shot, pour some art. No practice, no do-overs. Tough stuff.

Gordon squaring off against Matt Riddle

Gordon squaring off against Matt Riddle

Without hesitation, the competition got underway. Each competitor poured, then placed their drink on the counter, where the incomparable Matt Riddle had rigged up a camera and projector, so that all the spectators could see the beautiful drink five feet high on the wall behind. The drink was then judged on a number of criteria by three judges: Geoff Watts, Doug Palas , and Jay Cunningham, with the big cheese Doug Zell taking over during the second round.  The brackets progressed quickly, and soon, after much yelling, cheering, eating, judging and spilling, the contest was decided.

The winning shot

The winning shot

Amy Lawlor of Millennium Park beat out our own Adam Gaspar to take home the prize. I like to think that we are all winners here though, after all, we got to leave work early to go and have an amazing time doing what we love so much. That’s a pretty great prize just for competing.

Link to the full Intelligentsia Flickr set.