If you don't know your way around Chicago it can be a little difficult to spot. It's not like a store front with a giant sign or anything. It's a big warehouse right on the corner. The thing that gives the building away to me are the exhaust pipes and afterburners on the roof.
"Too strong" or "too quiet" is a very general and personal thing. What exactly are you expecting to cut through the milk/flavor?
If you are hoping for that carbony, pungent flavor that 'Bux beans posses to come through it won't happen because Intelli doesn't destroy their beans with over-roasting. The coffee can definitely cut through milk, though. If it didn't, it wouldn't be their flagship blend.
Thanks guys. I'll be interested to see what the wife thinks when I switch on her.
I didn't mean to imply elitism (though, as I re-read it, that's certainly how it comes off). I also really, usually, prefer straight coffee and espresso but also occasionally like a "milkshake," too.
Daniel, you suggested that Black Cat was "slightly more acidic." It is certainly sweeter than what I was using so now I wonder how sweet straight espresso can get. Any suggestions for roasters or, by chance, a place to try in St Louis? (My nearest shop has never impressed me, there must be better around here.)
Here's a link...
Yeah, I second going for some Kaldi's if you're in the St Louis area. One of their peeps was a finalist for this years USBC. Not too bad for the Midwest.
Yeah speaking of the midwest, how did Mike Phillips do in the USBC, I forget... :0)
Lorenzo Perkins said:Yeah, I second going for some Kaldi's if you're in the St Louis area. One of their peeps was a finalist for this years USBC. Not too bad for the Midwest.