Intelligentsia Coffee! Oh yeah!
I’m super excited to write about this!
Since 2009 I have looked up to these guys before I had my own café.
I love watching their youtube videos and reading about them, and it has been my life goal to visit them.
They are nothing short of role models to me, and I’m over the moon to have made it here to see them in action.
So, lets start with a short history of Intelligentsia;
Back in 1995, Doug Zell and Emily Mange opened their first little café and coffee roastery on Broadway avenue, north side of Chicago.
Considered as one of the first speciality coffee roasters in the country, Intelligentsia has now evolved from being a little coffee shop in north side of Chicago to a nationwide company with strongholds in Chicago, Los Angeles and New York.
Further more, Intelligentsia is an advocate for Direct Trade, so much so that they’ve trademarked the term ‘Intelligentsia Direct Trade’ to promote its direct business relationships with coffee growers.
This ethical-trade practice removes the third-party body which require growers to be part of a cooperative, and instead allows a direct line of contact to the farmers and promotes the prioritization of quality; research, social issues, and environmental concerns rather than financial and bureaucratic motivators.
Intelligentsia goes as far as embedding a buying team at source, 365 days – all year round.
To simply quote directly from Intelligentsia:
‘We also want the growers we work with to prosper so we guarantee a price that is paid directly to them, which is set far above international fair trade standards. By combining focused attention at source with cup-quality price incentives, we continuously expand economic opportunity and culinary possibility.’
Aside from having stores in 3 different states, Intelligentsia also supplies wholesale to various Chicago-area cafés and restaurants, as well as other locations across the US and Canada.
You can also buy their coffee beans (and related products) through their comprehensive online store and have it mailed to you across state or internationally.
Yes, I love these guys.
Now, lets talk about the coffee bars I visited – first and foremost;
Intelligentsia Coffee – Millennium Park coffee bar
53 East Randolph St. Chicago, Illinois 60601
phone: 312.920.9332
http://www.intelligentsiacoffee.com/location/millennium-park-coffeebar
‘In April of 2006, Intelligentsia Coffee opened its third Chicago location at 53 and 55 East Randolph, between Michigan and Wabash Avenues. The post-industrial décor of this coffeebar is designed to echo the art and structure of nearby Millennium Park.’
Naturally, this was the first Intelligentsia café I visited.From getting a glimpse of lake Michigan at Buckingham fountain, and strolling north through Grant park after visiting the art institute of Chicago, you’ll soon find yourself transitioning through Millennium park to stumble upon the Bean; and as you return to Michigan avenue to where the park ends, turning down Randolph street you’ll soon find this coffee bar conveniently located almost at the corner of Wabash avenue.
Through the post-industrial designed all-glass revolving door, you’ll be greeted first hand by the aroma of freshly brewed coffee while the rows of V60 Hario Pour-Over stations grabs your attention as you acquaint yourself with this lovely space.
To my surprise, the Synesso Espresso machine was actually located all the way towards the back, which goes against all business models for designing cafés in Australia, but here it made total sense because Americans generally love their coffee black, so it’s only right that they feature the Pour-Over station before the espresso machine to arriving clientele.
Quick fact: Talking about drip coffee – as known as ‘cup of Joe’ or ‘cup of Java’ or even ‘Jamoke’ predates 1930 and has ingrained itself in the American culture ever since. Despite popular belief, I do agree that Americans perfected this technique of brewing coffee.
It might not be to our Australian tastes as we prefer our coffee to be pressure brewed as supposed to gravity brewed, but you can’t deny the fact that the Australian style black coffee is more of an acquired taste (bold, bitter and strong) as supposed to the American style black coffee which is much more palatable; sweet, smooth, boasting a well rounded taste.
I, for one, am glad that Australia is slowly moving into enjoying black coffees via apparatuses like the Hario V60, Chemex, Siphon, Vietnamese drip, Aeropress etc. rather than being stuck with the laziness of throwing a shot of espresso over hot water and calling it a ‘Long Black’. yuk.
Back to Intelligentsia and black coffee;
Every care has been taken when you watch the Barista brew each cup through the V60 dripper.
The grind settings are carefully attended to at every chance, the water boiler is kept consistently at 200 degrees Fahrenheit (94 degrees Celsius) and the volume scales are always tarred at every process interval and sighted with every milliliter of hot water poured.
There are not shortcuts taken here.
Watching these guys brew on the V60 Pour-Overs was like watching an artist paint. You can literally see their entire attention being zoomed into one focal point with every little step meticulously executed. Once the brewing process is completed, it is then served in a 6oz cup on a tray next to a glass vessel holding an extra 4oz of extracted coffee.
.. Why? my calculated guess would be because it’s the proper ratio for brewing about 16grams of coffee, which is the optimum amount for a V60 dripper.
With a selection of seasonal and single estate beans to choose from, this is heaven for black coffee drinkers.
The espresso machine was no different;
The only sizes offered here are 8oz and 16oz to reflect the proper ratios between shot and milk; In which case is roughly a 30ml/1oz espresso shot for every 240ml/8oz of milk when describing a single shot café latte.
Variations may include a double ristretto shot which means up to 44ml/1.5oz of espresso, or a double shot which is no more than 60ml/2oz of espresso, all within no more than 30 seconds from a group handle holding a 21g basket,…Generally speaking.
Now let’s talk about the store in general;
It’s self-serve, which seems to be a thing here in America for cafés that exclusively sells coffee, and the tables are free-seating.
Orders are taken from the end of the shop and are picked up at the front, which could become a bit challenging when people are lining up to receive their coffee as people are coming in and out through the revolving door.
Seats are scarce and tables are more so. Therefore, if you want to camp out with your laptop then it’s probably best to get in during non-peak times and be ready to give up space for others when it gets busy.
Behind the counter; Baristas, each with their own roles ensure that quality and control comes first. Every coffee dosed and extracted is timed and weighted to ensure that the perfect shot is achieved. Every Café Latte served is finished off with latte art (even in take away orders) Not to mention the frothing jugs that are rinsed off after each froth cycle.
There was no compromise.
Everything here is well orchestrated, and I thoroughly enjoyed spectating their workflow.
When it comes to describing my Café Latte, the milk was frothed creamy enough to cool the espresso shot down but still retained enough weight to cut through the espresso, producing a perfect emulsion between the two substances which allows the milk to rest at its most sweetest point and the espresso shot to shine through with its complex flavors.
In other words, just the way it should be.
The only complaint I might have is that Americans serve Café Lattes in a mug rather than a glass, and that bugs me a little bit. (Australia has now caught on to this fashion.. Unfortunately)
You can also grab a few items on the way out such as home brewing equipment, printed mugs, travel mugs, fashion accessories, and of course, coffee beans.
Final thoughts;
If you’re on the go and want a quick visit, this is the place to be.
It’s bustling, it’s passionate and it’s communal.
It’s the epitome of a coffee bar.
Now, if you want somewhere more laid back, authentic and cosy, check out:
Intelligentsia Coffee
Monadnock
Monadnock Building
53 West Jackson Blvd.Chicago, Illinois 60604
312.253.0594
Monadnock Building
53 West Jackson Blvd.Chicago, Illinois 60604
312.253.0594
'Styled to resemble an Italian espresso bar, this store features original tile floors, marble-topped tables and classic bar stylings. For those of you more familiar with our other coffeebars, this one is a bit more of a classic as compared to our Broadway or Millennium Park locations.'
Easily reached via the Blue line on the 'L' train, Intelligentsia Coffee's Monadnock is a must go to place when in search for somewhere to escape the elements with the perfect cup of coffee whilst in the heart of downtown Chicago.
Everything you'd expect from Intelligentsia is here; add marble counter/table tops, with art deco style interiors and house it within the famous Monadnock building (which was built in 1891), and you have yourself one absolutely gorgeous hideaway.
Again, this design goes against the rule book for designing cafés in Australia, with the location of the counter all the way at the back end of the shop, but they seem to wear it well here.
The counter, which is offset but parallel to the frontage of the shop doesn't allow too much room, so the production line is split into two sides; left for drip/hand brewed coffee and right for espresso based coffees, with the orders taken in the middle.
To maximise seating, against the wall-counter seating outlines the space, with a couple of rows of round marble tables occupying the middle of the floor, allowing for both private and communal seating arrangements.
Here, I had a beautifully-made Café Latte, and my friend, James had a wonderful cup of warm cider.
Everything was perfect as you'd expect from Intelligentsia. This was also my first time trying out warm cider, and it was amazing.
... and how can you not love that 1900's Chicago vibe?
In conclusion;
If you ever want to experience coffee at its finest, Intelligentsia the pinnacle of top tier,
and if it's anywhere you'd want to visit them, it's right here in Chicago,
where it all started for Intelligentsia.
Intelligentsia also conducts public tours of their roasting works at 1850 West Fulton Street in Chicago. Conducted on the second Friday of every month, this tour goes for about an hour or so and costs $30. However, you get to drink all the coffees you can, and also walk away with a 12oz bag of freshly roasted coffee beans which I think is a spectacular deal.
Spaces are limited so be sure to reserve a spot beforehand via their website: http://www.intelligentsiacoffee.com/content/public-tours
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