Professional Documents
Culture Documents
T R A I N I N G M A N UA L
Copyright © 2001-2006 by Intelligentsia® Coffee & Tea, Inc. No part of this document may
be reproduced or distributed in any form, by any means, or stored in a database or retrieval
system, without the prior written permission of Intelligentsia Coffee & Tea, Inc.
Welcome to
Intelligentsia Coffee
Intelligentsia® Coffee Roasters was founded in October of 1995 on a simple premise:
Buy and roast the finest coffees available anywhere, and deliver them to our customers
quickly in order to guarantee the ultimate in freshness and cup quality. Although this
might sound simple, very few roasters nationwide take the time and care or have the
knowledge or relationships to make this a reality.
We travel extensively to origin to meet many of the growers from whom we purchase
our coffees. We sample roast and cup hundreds of coffees before selecting the best
from each origin. As a result of our efforts and a fanatical attention to detail, we
have been awarded “Best of Chicago” since 1997 and received both popular and critical
acclaim. Our coffees are offered in some of the world’s finest restaurants as well as in
discriminating upscale markets, coffeehouses and cafés. Our unwavering focus on
quality has permitted us to become an industry leader in Chicago and beyond.
Our commitment to quality extends to the training and education of our customers. We
are focused on giving our customers the tools to both understand our award winning
coffees as well as how to prepare the coffees to taste their very best. From seminars on
roasting and specific origins, to espresso drink training and drip brewing instructions,
Intelligentsia provides everything necessary to ensure the very best in coffee. We
are always ready and willing to answer any questions that our customers may have
regarding our coffee.
Coffee Basics
What is coffee?
Coffea Arabica is a tree that produces cherries as its fruit. The seeds of the cherries are
“raw” green coffee beans. The cherries of the coffee tree are predominantly picked by
hand since one tree, even one branch, contains cherries that ripen at different times.
Processing of the cherries after they are picked can differ from region to region, but the
beans are in the same “raw” green state when they are exported from any region.
THE PACIFIC: Coffees from the Pacific region are typically very full in body and have low
acidity. Some flavor characteristics include subtle herbal or nutty notes. Pacific coffees
are sometimes described as earthy, woody, syrupy, or smoky.
Key Phrases: full body, low acidity
AFRICA/ARABIA: Coffees from Africa and Arabia are generally medium to full-bodied and are
well known for their moderate to high acidity. Coffees from this region may have flavor
characteristics such as berry, citrus, poppy seed, red wine, or lemongrass. Some of the
coffees from this region are described as sweet, winy, floral, or fruity.
Key Phrases: medium to full-body, moderate to high acidity
THE AMERICAS: Coffees from the Americas tend to be very well balanced in the cup. They
are typically medium to full-bodied, and have a pleasing, balanced acidity. Coffees from
this region also have a very clean taste, which reflects the way the coffees are processed.
Some flavor characteristics of coffees from the Americas can include milk chocolate, dark
chocolate, maple, spice, peach, and apricot. Some of the coffees from this region can be
described as sweet, nutty, bright, spicy, or creamy.
Key Phrases: medium to full-bodied, balanced acidity
Roasting
Roasting takes the “raw” green beans and transforms them into the state in which they
can be ground, brewed, and enjoyed. Every roast is tailored to the individual needs of
the coffee that is being roasted, as each coffee is treasured for its own specific traits and
qualities.
The three crucial factors when making great espresso drinks are Extracting Excellent
Shots of Espresso, Steaming a Great Pitcher of Milk, and maintaining extremely clean
equipment. After learning the first two, you will know how to prepare espresso drinks.
The third will ensure that your drinks will always taste excellent. All are equally critical
to the preparation of excellent coffee
Steaming milk, when combined with espresso, enhances the flavor and mouth-feel of
espresso and espresso drinks. Steaming milk properly will result in sweet tasting milk
that has a velvet-like texture. The sweetness is achieved from heat stretching the proteins
and the fats of your milk combined with the introduction of air. The ingredients (milk,
coffee, and added flavors) will always be prepared the same for every drink; it is how
you combine the ingredients that make a latte a latte, a cappuccino a cappuccino, and a
mocha a mocha.
ESPRESSO
of Espresso
When extracting Excellent Shots of Black Cat Espresso, there are three important
indicators to evaluate and study: volume, color, and extraction time. When the volume
for a double shot is just under 2 ounces, the color of the espresso is a rich reddish brown,
and shots pull in 20-25 seconds, you are well on your way to Extracting Excellent Shots
of Espresso.
10. Place clean shot glass(es) underneath portafilter spout(s), and immediately push
“Start” button.
11. Watch your shots grow! Every shot of espresso should take between 20 and 25
seconds. Ideally they should take about 22 seconds. When you are finished, the
shots should fill the shot glasses.
12. If necessary, push “Stop” button when liquid reaches top of shot glasses.
13. Immediately transfer shots to drink cup. Espresso shots are only good for 10-15
seconds.
Troubleshooting Tips For
ESPRESSO
Achieving and Maintaining
Excellent Shots of Espresso
The Grind:
Usually if shots are extracting outside of the range of acceptability, which is 20-25
seconds, it is because the grind needs to be adjusted. You should expect to have to
adjust the grind periodically, as coffee is sensitive to environmental changes, such as
fluctuations in humidity or temperature. If you check the grind every hour and set it
to extract in 22 seconds, you are less likely to have to adjust the grind when a customer
is waiting.
5. Espresso has sit too long in portafilter and has begun to bake
The following drinks are usually made with a single or double shot of espresso and
served in a small cup (6 oz or smaller).
Espresso
An espresso is finely ground coffee extracted under pressure with an espresso machine.
A finished single shot of espresso should be ¾-1 oz.
1. Rinse the portafilter with water from the nozzle on the espresso machine every
20 minutes. It is important that the water is from the espresso machine because
water from the tap isn’t hot enough. Using water from the group head to clean
the portafilters can lower the boiler temperature, which affects the flavor of the
espresso.
2. Several times a day pop out the filter baskets. Scrub the bottom of the filter
baskets and inside of the portafilter with water and a nylon scrub brush or small
Scotchbrite pad.
3. Before putting the clean portafilter back into the grouphead, backflush with a
blind filter (filter with no holes).
Espresso Macchiato
An espresso macchiato is espresso topped with foam. It probably will not fill the cup
when you are finished.
4. Using a clean latte spoon, gently fold steamed milk into foam to create the texture
of melted ice cream. Scoop about two spoonfuls of foamy milk on top of espresso-
use fewer or more spoonfuls per customer request.
Cortado
A cortado is equal parts espresso and steamed milk and can be served in a glass as small
as 6 oz.
drinks
cup.
Traditional Cappuccino
The Traditional Cappuccino is a smaller drink that more closely resembles a cappuccino
one might find in Europe. The proportions of the Traditional Cappuccino are 1/3 espresso,
1/3 steamed milk, and 1/3 foam, and it is the original espresso drink that the American
style Cappuccino is based on.
2. Steam a Great Pitcher of Cappuccino Style Milk (see instructions). Set aside.
4. Using a clean latte spoon, gently fold steamed milk into foam to create the texture
of melted ice cream.
5. Tilt pitcher over drink cup, then spoon, jiggle, and pour creamy mixture over
espresso shots to fill the drink cup.
Con Panna
A con panna is espresso topped with whipped cream.
Americano
An Americano is espresso with hot water. Many people who drink Americanos like to
add cream and/or sugar so it’s reasonable to leave room at the top of the finished drink.
1. Fill cup about 1½ inches from the top with hot water from the espresso machine
or the hot water spigot on the brewer. Tap water is not hot enough.
There are two main styles of milk steaming. At Intelligentsia we call them the “Latte
Style” and “Cappuccino Style.” In steaming “Latte Style” or “Cappuccino Style,” milk
we are aiming to create the texture of the finished drink in the in the pitcher, i.e.
smooth creamy milk with a small amount of foam or
“Latte Style” and smooth creamy milk with a lot of foam
for “Cappuccino Style.” Steps 1-7 and 9-11 are the same
for both styles of milk steaming; step 8 differentiates
“Latte Style” from “Cappuccino Style.”
milk steaming
it completely submerged until the thermometer
reads 135-140°. Acceptable temperature range for
the finished pitcher of steamed milk is 140-150°.
Remember that the temperature reading on the
thermometer will rise approximately 5-10° after
you have turned the steam wand off.
Steamed Milk Style Temperature to Submerge Temperature to Turn Drinks That Use Each Style
Steam Wand Tip Off Steam Wand
Latté, Mocha, Cortado, Café
Latté 75º 135º-140º
au Lait, Hot Chocolate
Cappuccino, Espresso
Cappuccino 100º 135º-140º
Macchiato, Iced Drinks
milk steaming
Notes on Milk Steaming
Not all milk pitchers are created equal! Use a bell-shaped pitcher to create multiple
drinks at once or to create good textured foam for a Cappuccino. Use a straight-sided
pitcher with a spout when steamed milk with little foam is required for one drink at a
time. See pictures below:
• Never, ever, ever re-steam milk! The steaming process stretches and changes
the milk. Adding even a small amount of already-steamed milk to fresh, cold
milk will cause the end result to taste very sour and stale.
• Milk scalds at approximately 160°. Do not serve milk that is hotter than 155°.
• Steam milk before or during the espresso extraction. Steamed milk will keep for
a few minutes- espresso shots only last for a few seconds.
Milk Based Drinks
from the Espresso Bar
DRINKS
Cup Size and Recommended Number of Espresso Shots:
Latte
A latte is espresso and steamed milk topped with a small amount of foam. A finished
latte should fill the cup.
1. Place appropriate cup on the counter near your work area. If necessary, add
flavored syrup to bottom of the cup.
2. Steam a Great Pitcher of Latte Style Milk (see instructions). And set aside.
4. Swirl milk pitcher to keep the milk looking smooth and creamy before pouring.
5. Steadily pour steamed milk into cup in order to ‘lift’ the crema to the top of the
drink.
Latte Macchiato
A latte macchiato is steamed milk topped with foam and marked with espresso. It has
the same content as a latte, but the espresso is added last instead of first. A finished
latte macchiato should fill the cup.
1. Place appropriate cup on the counter near your work area. If necessary, add
flavored syrup to bottom of the cup.
2. Steam a Great Pitcher of Cappuccino Style Milk (see instructions). Set aside.
4. Using a clean latte spoon, gently fold steamed milk into foam to create the texture
of melted ice cream.
5. Tilt pitcher over drink cup, then spoon, jiggle, and pour
creamy mixture over espresso shots to fill the drink cup.
Note: Cappuccinos are the most difficult drinks to make. It takes time and
practice to learn the correct techniques, but it’s worth the effort.
Mocha
A Mocha is a chocolate latte. A finished mocha should fill the cup.
3. Steam a Great Pitcher of Latte Style Milk (see instructions). Set aside.
5. Stir espresso and chocolate syrup together in the bottom of the cup. This is
so the chocolate is melted into the espresso (this is the actual mocha part) and
combines with the milk evenly.
7. If the customer would like whipped cream on top, stop the steamed milk about ½
inch from the top of the cup. Add whipped cream. Leave enough room to put a
lid on so that the whipped cream doesn’t get squished.
8. If the customer would not like whipped cream on top, stop the steamed milk
about ½ inch from the top of the cup and let a little foam fill the rest of the cup.
Café Au Lait
A Café Au Lait is drip coffee combined with steamed milk and topped with foam. It
should fill the entire drink cup.
1. Fill appropriate cup about 2/3 full with drip coffee and place near your work
area.
DRINKS
A Hot Cocoa is chocolate syrup mixed with steamed milk and topped with foam.
5. Using a spoon or small whisk mix the steamed milk and chocolate syrup together,
then continue to fill the cup with steamed milk.
6. If the customer would like whipped cream on top, stop the steamed milk about ½
inch from the top of the cup. Add whipped cream. Leave enough room to put a
lid on so that the whipped cream doesn’t get squished.
7. If the customer would not like whipped cream on top, stop the steamed milk
about ½ inch from the top of the cup and let a little foam fill the rest of the cup.
Iced Drinks
Iced drinks are a great way to enjoy coffee in the summer, and require the same level
of care as traditional hot drinks. For iced drinks use cold milk and a small amount of
foam. Always prepare the cup before pulling your shots. Shots are only good for 10-15
seconds so you never want them to sit for longer than that. Follow the steps outlined in
“Extracting Excellent Shots of Espresso.”
Iced Latte
1. Fill appropriate cup to the top with ice and set next to your work area.
4. Extract the appropriate number of Excellent Shots of Espresso. If you are adding
syrup, pull the shots into a glass or ceramic cup that contains the syrup. If
applicable, stir the shots and syrup together.
5. Pour shots, or shots/syrup combination, and cold milk at the same time to fill the
cup. The finished product should be combined throughout the drink. If necessary,
stir.
Iced Cappuccino
1. Fill appropriate cup to the top with ice and set next to your work area.
4. Extract the appropriate number of Excellent Shots of Espresso. If you are adding
syrup, pull the shots into a cup that contains the syrup.
5. Pour shots and cold milk at the same time to fill the cup. The finished product
should be combined throughout the drink. If necessary, stir.
Iced Mocha
1. Fill appropriate cup to the top with ice and set next to your work area.
2. In a small ceramic or glass mug, add the appropriate amount of chocolate syrup.
5. Extract the appropriate number of Excellent Shots of Espresso into the cup ceramic
DRINKS
or glass mug that contains the chocolate syrup. Stir espresso and chocolate
together until they are melted together. This is the actual “mocha” part.
6. Pour mocha mixture and cold milk at the same time to fill the cup. The finished
product should be combined throughout the drink. If necessary, stir.
Iced Americano
1. Fill appropriate cup with ice and place near your work area.
4. Pour the shots into the mixture of ice and water and stir. Add additional ice/water
as necessary, leaving a little room at the top. Americanos typically have 1 extra
shot per size than the iced drinks made with milk (iced latte, iced mocha).
Iced Espresso
1. Fill a small cup with ice and place near your work area.
Machine Maintenance
2. Several times a day pop out the filter baskets. Scrub the bottom of the filter
baskets and inside of the portafilter with water and a nylon scrub brush or small
Scotchbrite pad.
3. Before putting the clean portafilter back into the grouphead, backflush with a
blind filter (filter with no holes).
Backflushing Procedure:
1. Place portafilter with blind filter in grouphead.
2. Press the continuous feed button and let machine run for 10 seconds.
NOTE: When cleaning the filter baskets and portafilter, leave one in the machine at all times.
after putting the clean portafilters back into the machine, allow the portafilters to heat
back up for at least five minutes before using.
Portafilters
1. Dissolve about 1 Tablespoon of Cafiza or other espresso machine cleaner in a
bucket of hot water.
2. Pop the filter baskets out of the portafilters. Soak metal portion of portafilters
and filter baskets in the dissolved espresso cleaner for 10-15 minutes. Scrub
with a nylon brush or small Scotchbrite pad and rinse.
Steam Wands
1. Remove the steam tips and soak in hot water
2. Soak the steam wands in hot water and then wipe down thoroughly. Leave
no milk residue. Note: When soaking the steam wand, do not leave the wand
soaking for more than 10 minutes at a time. Doing so can lead to larger
problems with the boiler in the espresso machine.
CLEANING
3. Use a pipe cleaner or brush to clean inside of the steam wands.
Groupheads
1. Inside the group head, remove the screens (2 per grouphead) and dispersion
plate by removing the screw with the T shaped screwdriver. Soak screens and
dispersion plate in dissolved espresso cleaner. Scrub with a nylon brush or
small Scotchbrite pad and rinse. Note: Do not lose the screws, as you will not
be able to reassemble the machine without them. Also, when re-assembling
the grouphead, stack the smaller screen on the outside of the large screen, and
the larger screen on the outside of the smaller end of the dispersion plate. The
dispersion plate fits into the grouphead, and all three pieces are held in place
with one of the screws.
2. Clean inside each grouphead and gasket with angled nylon grouphead brush.
3. Using the large metal grouphead brush, clean coffee oil and residue from inside
the group head.
4. Have three bar towels at the espresso machine. One should be damp and is for
wiping the steam arm only. Another towel is for wiping the portafilter between
shots, this one should stay dry. The third is to wipe down the espresso machine,
as it gets messy throughout the day. Be sure to keep them separate.
5. If the steam arm is ever clogged use a paper clip to clear the holes.
Espresso Grinder
CLEANING
Maintenance
Opening Daily
1. Confirm that the dosing chamber is empty of all grounds. If it is not, empty it.
2. Grind enough coffee to pull a shot of espresso in each group head. Pull the shot
and adjust the grind if necessary.
Closing Daily
1. Empty the dosing chamber(s) of all ground coffee. A shop-vac works well, or
just do it manually.
2. Use a grinder brush to rid the chamber of any leftover grounds. Wipe down the
outside of the grinder, even the backside, the hopper, and the lids.
Weekly Maintenance
Wipe out the inside of the bean hopper and dosing chamber with a dry paper or
cloth towel to remove accumulated coffee oils.
Do not use soap or espresso cleanser.
Brewing Intelligentsia
Drip Coffee in a
brewing
FETCO 2051 or 2052 Brewer
Brewing Instructions:
1. To heat the shuttle before brewing the first batch of coffee, place the shuttle
under the empty brew basket, press the full batch button, and allow one cycle
of hot water fill the air pot. Remember to empty the shuttle before brewing the
first batch of coffee.
2. To brew, weigh out 9.6 ounces of coffee ground for a Full Batch, or 6.1 ounces of
coffee ground for a Half Batch on a digital scale. Note: Half and Full batches
of coffee have different grind settings.
3. Place ground coffee into a 15 x 5 filter (this is the size that was included with
your machine).
4. Place filter into stainless steel brew basket. Make sure filter sides are flush
against the side of the brew basket. Also make sure your ground coffee is level
so your extraction is even.
5. Press the Full Batch or Half Batch button until the Stop sign appears to brew one
cycle. The entire Full Batch cycle takes approximately 7-10 minutes. The entire
Half Batch cycle takes approximately 4-6 minutes.
6. Flip the handle on top of the shuttle up and screw down the red piece so the
shuttle is completely shut. Use the spout at the bottom to pour coffee.
7. This shuttle of coffee will keep for 2 hours. You may find it helpful to set a timer
to remind yourself to brew a new batch, if necessary. After 2 hours it must be
thrown out or chilled for iced coffee.
8. Throw away the used filter right away. Check to see that there are no dry spots.
Rinse the stainless steel brew basket and wipe with a dry paper towel.
Additional Notes:
The machine will not let you brew if the water temperature is not hot enough.
Rinse airpots between brews. Be sure there are no loose grounds in the bottom.
FETCO 2051 or 2052
CLEANING
Brewer Maintenance
Maintaining clean and sanitary equipment is an essential part of serving excellent coffee.
Coffee does not contain any fat, but it does contain oil, and therefore leaves traces of oil
on anything it touches. In time, the oil will turn rancid when allowed to accumulate,
negatively affecting the cup quality. Regular and thorough cleaning of your equipment
is an easy way to ensure your equipment is working properly and that you are always
serving the best cup possible.
Weekly Cleaning
1. Unscrew wing nut from spray head area and remove dispersion plate. Wipe off
dispersion plate with a dry paper towel, and check that all holes are clear. If
holes are clogged, use a round toothpick or paperclip to clear them.
2. Wipe spray head area clean with a dry paper towel. Wipe down machine.
3. Use espresso cleanser to wash the brew baskets and wire inserts. Rinse, scrub,
and wipe down brew baskets and wire inserts. Make sure you have no coffee
buildup.
Admiral Byrd ’ s Freeze
misc.
Concentrate Preparation
For one gallon (five gallons) of concentrate, combine the
following:
Drink Preparation
1. Fill the appropriate cup to the top with ice.
4. Before blending, add two whole coffee beans (this adds great texture), and, if
necessary, add any additional flavor to the blender:
6. The Admiral Byrd’s Freeze can be garnished with whipped cream and/or a
chocolate syrup drizzle.
Monin Syrup
misc.
Monin syrups are made from pure cane sugar and natural flavors. Monin pumps
included with your Monin syrups dispense ¼ ounce per pump. Below is a table of the
drinks that contain Monin syrups as an ingredient and Intelligentsia’s recommended
amounts for each size.
misc.
Omanhene Cocoa Powder comes from Ghana, contains no preservatives, and has a taste
that complements that of coffee. Below is a table of the drinks that contain Omanhene
Cocoa Syrup as an ingredient and Intelligentsia’s recommended amounts for each
size. There are two measurements, one in ounces (weight) and one in Tablespoons.
The preparation of Omanhene Cocoa Syrup is very simple; just dissolve the cocoa
powder with hot water from the coffee brewer. Below is a chart that gives recipes
for various amounts of Omanhene Cocoa Syrup. Note: Because the Omanhene Cocoa
Powder does not contain any preservatives, once prepared, the Omanhene Cocoa Syrup
has a shelf life of just 2 days.
What is tea?
All tea comes from one of three varieties of the evergreen plant Thea sinensis. The
differences among white, green, oolong, and black teas are the result of each type’s
unique processing techniques. Herbal “teas” are not tea because they are not from the
plant Thea sinensis, but are typically from other plant sources. They are commonly
referred to as “teas” because they are prepared similarly to tea.
tea
treating, and drying. Oolong and black teas are also allowed to ferment or oxidize,
giving them their distinguishing colors and flavors.
White teas
Unopened buds as well as the leaves are picked and processed for white teas. After
processing these unopened buds are silvery white, the characteristic that gives white
tea its name. Authentic white tea is only produced in the Fujian Province of China,
but variations are also produced in other regions in India, China and Sri Lanka. White
teas have light fresh flavors and lingering bittersweet finishes. The processing of
white tea is very straightforward: the leaves are simply picked, steamed, and dried.
Green teas
Often called “unfermented” or “non-fermented” tea, green tea is generally grown in
China and Japan. Brewed, green tea is light green in color and has sweet savory
flavor. Green teas are first steamed or fired in woks to prevent oxidation (oxidation is
a chemical process that turns leaves brown), then they are rolled to lock in flavor, and
finally the tea is either fired a second time and dried, or simply dried immediately.
Oolong teas
Oolong teas are referred to as “semi-fermented” because the leaves are allowed to
partially oxidize before they are fired. Produced in China and Taiwan, various oolongs
have different flavors depending on the level of oxidation before firing and the length of
their firing time; these variations in processing result in some oolongs having strong
floral notes and other oolongs that have sweet roasted flavors.
Black teas
Called “red tea” in China, black tea is the most common type of tea; it is produced
almost everywhere tea is grown. In contrast to green and oolong teas, black tea is
“fully fermented,” meaning it is allowed to fully oxidize before it is fired. And like
coffee or wine, the flavor of a black tea depends on where it was grown.
Pu-erh teas
Pu-erh tea can be produced from white, green, oolong, or black tea. After processing,
the chosen tea is fermented with a bacterium for years or even decades. Produced
exclusively in China, pu-erh teas have a rich earthy flavor and deep full body.
Herbal teas
Called “teas” because they are prepared and consumed like tea, herbal “teas” are not
actually tea because they are not derived from the Thea sinensis plant. Instead, most
herbal “teas” are dried herbs and flowers; common varieties include: peppermint,
chamomile, rosehips, and rooibus.
Tea Infusion Guide
tea
Equipment:
• Intelligentsia loose leaf tea
• Measuring spoon or gram scale
• Beehouse teapot or to-go cup
• Beehouse teapot mesh filter or paper tea filter
• Hot (175°-212°) water
tea
Tea Type Amount of Loose Tea Steeping Temperature
Time (˚F)
12 oz. to go 16 oz. to go 20 oz. to go
or Beehouse
Teapot
Black 3 g, 2t 4 g, 2 T 5 g, 1 T 3 - 4 minutes 200-212
Green* 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 3 minutes 175-180
1st and 2nd Flush 3 g, 2t 4 g, 2 t 5 g, 1 T 3 minutes 175-180
Darjeeling
Oolong 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 4 minutes 200-212
White* 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 3 - 4 minutes 175-180
Pu-Erh 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 5 - 6 minutes 200-212
Herbal 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 5 minutes 200-212
• Keep teas inside airtight containers in a cool dry place away from strong odors
and direct sunlight
• Intelligentsia recommends packing 6-8 tea filters of each type of tea in advance
for maximum efficiency
• Use bottled or filtered water, never distilled water, and tap water only as last
option
• For stronger flavor use more tea, not longer infusion time
• Loose leaf tea has a shelf life up to one year if stored properly
• For locations selling Intelligentsia teas: advise customers that individual brewing
instructions are on the back of each package.
WA N T G R E AT COFFEE
IN YOUR AREA?
BRAD FORD
DISTRIBUTOR FOR CANADA INTELLIGENTSIA
COFFEE & TEABFORD@INTELLIGENTSIACOFFEE.COM
STEVE MIERISCH
T{604}630.2435 TF{866}323.6975 F{604}630.2466 C{604}319.3065
EAST COAST SALES INTELLIGENTSIA
1399 WEST 7TH AVENUE VANCOUVER, BC V6H 1B8
COFFEE & TEA SMIERISCH@INTELLIGENTSIACOFFEE.COM
F{312}563.0464 C{646}713.5925
1850 WEST FULTON STREET, CHICAGO ILLINOIS 60612 USA ATLANTA, GEORGIA USA
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