i<3pizza wrote:I haven't enjoyed most of the Intelligentsia coffee I've gotten -- largely from Dollop, The Grind, (the now defunct, RIP) MoJoe's on Roscoe, and U of C 'Plum Cafes.' The coffee has been just as overcooked as Starbucks'. I'm sure Intelligentsia tastes great when brewed right, but I don't feel I've had a good brew of this ever.

Drinking Metropolis and Illy coffees in Chicago, on the other hand, has been more consistently quality in my experience.

Where can I get a cup of Intelligentsia coffee brewed well?

I wonder if you may have gotten Black Cat, their espresso blend, even if you ordered a press/drip coffee. I've seen some places only stock Black Cat and possibly the decaf Cat and use them for both espresso drinks and brewed coffee.

The Intelly stores should have a wider variety of beans to try and the staff can help figuring out which one you might like.

jpreiser wrote:The Intelly stores should have a wider variety of beans to try and the staff can help figuring out which one you might like.

But generally there is only one "coffee of the day" being brewed for drip customers. Sometimes they do grind Black Cat for drip and I'm not a fan.

eatchicago wrote:

jpreiser wrote:The Intelly stores should have a wider variety of beans to try and the staff can help figuring out which one you might like.

But generally there is only one "coffee of the day" being brewed for drip customers. Sometimes they do grind Black Cat for drip and I'm not a fan.

Sorry about that. For some reason, I thought they had more than one choice for drip/presspot. Other places I've been to do that so I didn't check Intelly's online menu to verify.

i<3pizza wrote: Where can I get a cup of Intelligentsia coffee brewed well?

Go to either of the Intelligentsia Cafes in the Loop (or the one in Los Angeles) and order a cup brewed on the Clover machine (essentially a high tech French press). They usually have 5 types of beans available and grind and brew to order. I would have recommended the Zirikana from Rwanda but I think it went off the list last week. I look forward to trying the new Panama beans. Ask for recommendations; most of the people who work there are very knowledgeable. Note that the Broadway store doesn't yet have a Clover. Hope you like it.

And to bring this (sort of) full circle, the last I read was that Starbucks bought the company that makes the Clover.

I can't resist also asking what is with all this new signage in Starbucks declaring: "The best espresso in the Neighbourhood." I've recently seen that at the SB on Division/Dearborn and the one at Clybourne/Division.

Ok, first of all, you're not British or Canadian. Secondly, what are they trying to accomplish with this bush league marketing ploy? It really surprises me since they have generally had incredibly solid, classy marketing and creative direction. Did they get a new marketing/ad agency recently?

Haven't noticed the signs, but don't go in very often. Can't theorize about the anglo orthography, but I assume the content is meant to establish themselves as just another player in the neighbourhood (sic), and to distance themselves from their global-behemoth-driving-out-neighborhood-independents image. Just a guess.

mrbarolo wrote:... I assume the content is meant to establish themselves as just another player in the neighbourhood (sic), and to distance themselves from their global-behemoth-driving-out-neighborhood-independents image. Just a guess.

And it didn't occur to them to spell "neighborhood" the same way as the rest of us in the neighborhood? I real neighbor would know this.

perhaps they intend to be the best espresso in nova scotia?

I had a good brew at Lula Café this weekend!

Can you tell us anything about it?

ExhibitA wrote:I'm all for capatalism, don't get me wrong, and from a strictly business standpoint or model, the Starbucks concept is properly genius. However, they have long ago sacrificed quality for the almighty dollar (on behalf of their shareholders) and for true coffee lovers, specifically lovers of espresso based drinks, this place continues to fall and ultimately fails miserably.

Starbucks closing 600 stores

I find it funny that they're blaming the economy, when the article describes which stores they're closing:

The 500 additional stores set to be closed had been on an internal watch list for some time. They were not profitable, not expected to be profitable in the foreseeable future, and the "vast majority" had been opened near an existing company-operated Starbucks, Bocian said
....But before Tuesday, the company avoided acknowledging that saturation was an issue, and pinned weak financial results and adjustments to new store openings on the economy.
During the call, Bocian said that between 25 and 30 percent of a Starbucks shop's revenue is cannibalized when a new store opens nearby, and that the closures should help return some of that revenue to the remaining stores.

D'OH!

Looks like very few of the first to close are in IL; only one in Elmhurst (and why go to Starbucks when you can get coffee from charming French Nuns in the library anyway?) and one in Country Club Hills. List of stores to close - although this isn't the full 600 - just the first 100 or so that definitely will be closing by '09.

According to their website, however, their "Top Headline" is" "Starbucks Launches Vivanno™ Nourishing Blends" I'm sure that's reassuring to everyone getting their notice this week.

Full list of closing stores

So just out of morbid curiosity, I picked up a sample of Starbucks' new instant coffee Via to try. It's bad, as you might imagine. For me, it had no resemblance to coffee - more like a dank, musty (in a bad way), intense hit of "coffee flavored." Luckily, it had no finish. It just completely vanished after each sip, which in this case was a good thing. I think it might even be worse than Nescafe (which I admit to enjoying in a frappe, a Greek iced coffee drink made with Nescafe that reminds me of my too-few visits back to my village in Greece).

But it left me thinking - why? Why did Starbuck's decide to develop and market an instant coffee? Is there some massive demand for instant coffee that I'm not aware of? Were people clamoring for it? Some higher-end verson of Nescafe or Folger's Instant? And did that many people taste this beverage and think "Hey, this is pretty good!" that they decided it was worth producing and selling? I like good coffee but I hardly have a sophisticated coffee palate and I can't imagine anyone finding this remotely pleasant. I just really don't get this decision or this product. Of course, I haven't researched many reviews so maybe folks are loving it and it's going to be a huge moneymaker for them.

Hellodali wrote:But it left me thinking - why? Why did Starbuck's decide to develop and market an instant coffee?

maybe to provide their version of coffee to their former customers in the many areas where there stores are being shuttered. The one in Ottawa lasted only a little over a year.

I had a pretty different reaction from Hellodali about Via, actually -- I didn't think it was so bad. My expectations were pretty low so it really wouldn't take much to leave me sort-of satisfied. I was also comparing it to the drip coffee provided in my office which... well, the less said the better. Given the choice of a cup of coffee from a Starbucks outlet or a cup from Via? Easy -- fresh-brewed from the outlet. But the choice between Via and the coffee in my office? Easy -- Via, even if it costs $1/cup.

The Economist ran a nice article on Starbucks (subscription required) and they made the following point:

The opportunity may, however, be biggest in other countries: in Britain over 80% of coffee sold is instant, compared with just 10% in America.

Granted, I don't know why they're rolling out the stuff here in Chicago, but still, there's one idea for you.

I was disappointed with Via. Not that I had high expectations, but I was led to believe it didn't taste like instant coffee. It has the same weird, dry finish that instant coffee has, with all the bitterness. It has a marginally better aroma, but once that cup hits your mouth, it's obvious it's instant. I wanted to like it, because I am lazy and I do drink a fair sure of instant coffee (iced). Sometime I just want a quick caffeine hit and not bother with the French press. But I find it no better than my standard Nescafe.

Starbucks claims that Via tastes like their regular brewed coffee. Considering how much they over-roast their beans in their standard coffee, I'd think if it really tasted like Nescafe, that would be a good thing (ignoring the price point).

Interesting... I just got a free sample in the mail today... the wife will be eager to try I'm sure...

A lot of my colleagues have entertained the idea of downing 'em like pixie sticks... for the immediate caffeine hit while on call... hm...

Jay K wrote:A lot of my colleagues have entertained the idea of downing 'em like pixie sticks... for the immediate caffeine hit while on call... hm...

I would think that the concentrate might do a number on your digestion. Dilute! Dilute!

We recently dropped our Starbucks line of coffee and cream liquer after three years of multimillion dollar losses

Why did Starbuck's decide to develop and market an instant coffee? Is there some massive demand for instant coffee that I'm not aware of? Were people clamoring for it?

made me think of the coffee "finca"(farm) tour we had in Boquete,Panama-where the wonderful guide at Ruiz Coffee mention the Spanish slang for Nescafe- comes out as- "No-es-Cafe".....
and went on to further explain how the "floaters",
those Coffee beans considered 2nd string,
were shipped off in bulk to processors like Folgers, Nescafe, etc for their coffee as well as Instant Coffees.

BTW- that grade- was A LOT CHEAPER for export, than their other Arabicas.
Could THAT be the reason for the introduction of an Instant Starbucks Coffee?

makes ya go-
hmmmmmmmmmmmmm!!!

Why did Starbuck's decide to develop and market an instant coffee? Is there some massive demand for instant coffee that I'm not aware of? Were people clamoring for it?

made me think of the coffee "finca"(farm) tour we had in Boquete,Panama-where the wonderful guide at Ruiz Coffee mention the Spanish slang for Nescafe- comes out as- "No-es-Cafe".....

and went on to further explain how the "floaters",
those Coffee beans considered 2nd string,
were shipped off in bulk to processors like Folgers, Nescafe, etc for their coffee as well as Instant Coffees.

BTW- that grade- was A LOT CHEAPER for export, than their other Arabicas.
Could THAT be the reason for the introduction of an Instant Starbucks Coffee?

makes ya go-
hmmmmmmmmmmmmm!!!