Kyle Glanville of Intelligentsia on Espresso

Recently we’ve been talking about replacing the temperature probe on the roaster. The discussion came up about probe placement, and where would be best. Our UG-15 is something of a difficult roaster in this respect, because the fins on the drum pass very close to the front wall meaning you can’t get a probe very [...] […]

I’m a little conflicted when it comes to the idea of tradition. I firmly believe that an understanding of the past, especially its mistakes, is crucial to understanding the present and composing a reasonable guess at the future. A lot of coffee’s past is covered with the blanket of tradition, but I think we often [...] […]

I am sure many people have seen this but in case I thought I’d repost it. Outstanding work! More info here. […]

Bottom Line: Great espresso, easy to use, looks great, saves big money on daily runs through the drive thru.Read review... […]

Bottom Line: *Not* recommended for espresso. Good starter grinder after I modified it, but wore out quickly. Get a better starter grinder if you can at all afford it.Read review... […]

Bottom Line: A long lasting grinder for espresso lovers not affraid of screw drivers.Read review... […]

These photos were shot during Tom’s most recent trip to Costa Rica in January 2010 – a mid-harvest visit to see the coffees we now are selling. It took a while to get them posted to the new image gallery.  I know,  I know,  Tom has taken more trips since this one,  namely two trips [...] […]

Today we see the return of a number of favorite coffees: the Tanzania Mbinga Ruvuma Flatbean is a classic Tanzania, with acidity more muted than a Kenya, but with intense and rather creamy body. The Sumatra Blue Batak Tarbarita is a bit brighter and more lively than most Sumatras, but with the thick body, molasses [...] […]

Who would have imagined five years ago that a coffee wonk who announced proudly “I make coffee in a French Press!” (or perhaps even more so, a “Cafetiere” or “Melior”) would be so unfashionable these days. With SF coffeehouses all switching en masse from French Press brewing to pour-over techniques, who would think the met […]