Intelligentsia Coffee's buying philosophy is not very complicated. We believe in coffee quality and have made a commitment to our customers to offer only truly dazzling Specialty Coffees that speak for themselves in the cup. We believe that to get such coffees we need to work closely with actual producers, not just importers or exporters, so that we can build great coffees from the very start.

Almost all coffee roasters claim that they "work with farmers" but few can back the promise. Intelligentsia travels to our coffee's source each of the 12 months of the year. We visit farms, roll up our sleeves, and get to it. We take 24-hour redeye flights and 10-hour, high-altitude pick-up rides over serpentine roads. You pick up our coffee and we shake the hand of a farmer in Peru. Or Rwanda. Or Guatemala. And when you see the Intelligentsia Direct Trade logo on our bag, you know how much effort is invested in each bean.

In the broadest terms, these coffees should be understood as a true collaboration, with both sides investing a great deal of time, energy and ideas to produce something great. At the end of this process, the coffee farmer who grows an award-winning cup is an artisan, and should be regarded as such. We believe human effort is the most critical factor in quality coffee and that the growers who do the best work should get the best price and individual recognition.

Espresso - The complex art of expresso. Synesso, a company known for its dedication to making the most thermally stable and durable machines on the market by using the highest grade materials and diligent research was an obvious choice to partner with. Our Cyncra two group was made from scratch to our specifications to ensure the quality of our coffee is preserved in every shot or drink we serve. Hand made in Seattle, Washington.

French press - also known as a press pot, coffee press, coffee plunger or cafetiére, is a simple coffee brewing device, probably invented in France in the 1850s, but first patented by Italian designer Attilio Calimani in 1929. A French press consists of a narrow cylindrical beaker usually made of glass or clear plastic, equipped with a lid and a "plunger", made of metal or plastic, which fits tightly in the cylinder and which has a fine wire or nylon mesh filter. Coffee is brewed by placing the coffee and water together, leaving to brew for a few minutes, then depressing the plunger to trap the coffee grounds at the bottom of the beaker. Because the coffee grounds remain in direct contact with the brewing water and the grounds are filtered from the water via a mesh instead of a paper filter, coffee brewed with the French press captures more of the coffee's flavour and essential oils, which would become trapped in a traditional drip brew machine's paper filters. French pressed coffee is usually stronger and thicker and has more sediment than drip-brewed coffee.

Chemex coffeemaker - created by German inventor Peter Schlumbohm. The Chemex was also one of the few products from any designer or inventor of the time to achieve a truly iconic role in popular culture, becoming part of the permanent collections of art and design museums, including New York's Museum of Modern Art. Clear, pure, flavorful and without bitterness or sediment are descriptives of coffee brewed with the Chemex. We typically brew Chemex in 24oz batches so it is an excellent option to share with a friend.

Vacuum coffee maker - The vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee which is clean, crisp, rich and smooth compared to other brewing methods. This type of coffee maker is also known as vac pot, siphon or syphon coffee maker and was invented by Loeff of Berlin in the 1830s. While vacuum coffee makers generally were excessively complex for everyday use, they were prized for producing a clear brew, and were quite popular until the middle of the twentieth century. The principle of a vacuum coffee maker is to heat water in the lower vessel of the brewer until expansion forces the contents through a narrow tube into an upper vessel containing coffee grounds. When the lower vessel has more or less emptied itself and enough time has elapsed, the heat is removed and the resulting vacuum will draw the brewed coffee through a strainer back into the lower chamber from which it can be decanted. We at Angry Catfish carry on the tradition of the syphon and encourage everyone to try this brewing method at least once.

Pour over method - This method of coffee brewing remains the most widely used method, and provides a simple and efficient way to brew a great cup, without the hassles associated with some other methods of coffee brewing. The essence of our cup by cup brew to order coffee process, the Tru Bru Brew Bar we use allows us to fresh grind each cup of coffee while the customer watches the magic happen. Each coffee is carefully tested to determine what grind and dose will best bring out a particular origin and roast of coffee bean.

• Espresso - Double shot of Intelli Black Cat / 2.50 /
• Macchiato - Double shot "marked" with steamed milk / 2.75 /
• Cappuccino - 6oz. of perfectly blended espresso and milk / 3.25 /
• Latte - Excellent espresso and beautiful creamy milk / 3.25 / 3.50 / 3.75 /
• Mocha - Like a latte, but with the addition of cocoa / 3.75 / 4.00 / 4.25 /
• Americano - Espresso and hot water / 2.75 /
• Coffee - Morning Macro-Brewed house blend ready to roll out the door / 1.25 / 1.75 / 2.25 /
• Brew Bar - Single cup coffee made to order / 2.00 / 2.50 / 3.00 /
• Chemex - One of the most sparkling, refreshing brew methods / 6.00 and up /
• Syphon - Japan's secret brew method yielding amazing cups of coffee / 5.00 and up /
• French Press - The old standard of alt-brew methods, full bodied and flavorful / 5.00 and up /
• Chai Tea - Hot. smooth, and spicy / 3.25 / 3.50 / 3.75 /
• Tea - Premium loose leaf tea available in several varietals / 1.50 / 1.75 / 2.00 /
• Jasmine Green - Traditional blend of Southern China green tea scented with aromatic jasmine blossoms.
• Sencha - Classic bittersweet lightly steamed green tea from Shizouka, Japan, with a grassy aroma and fruity flavor.
• Organic English Breakfast - The slightly spicy malty character of our Organic English Breakfast gives way to sweet dried fruit flavors and delicate notes of spice.
• Organic Earl Grey - Our version of the traditional English favorite features real bergamot oil, matched with a full-bodied Yunnan black tea to produce an intense floral citrus flavor with a smooth, lingering finish.
• Organic Chamomile - Egyptian chamomile blossoms are a great caffeine-free herbal alternative to our teas. The buttery body and apple-like aroma can be enhanced with a touch of honey for a soothing beverage that can be enjoyed throughout the day.
• Organic Peppermint - The most potent and flavorful dried peppermint leaves found anywhere in the world are grown in Washington State. Our peppermint has a bright ethereal menthol flavor that is both stimulating and refreshing.
• Hot Chocolate - Chocolate, rich and delicious / 3.25 / 3.50 / 3.75 /
• Bottled or Canned Beverages - Varying juices, sodas, and such / 1.50 and up /
• Tap Water - Minneapolis' finest / 0 /
• Pastries and Such - A selection from our neighbor's, A Baker's Wife. Prices Vary.