Testimonials

“I really like coffee, and I can tell when I have really good coffee or really bad coffee, but that’s as far as my education really went. The crawl was fantastic because I got to taste different brewing and processing methods back-to-back so I could actually tell what the heck the difference is. And the folks at all 3 stops answered all my inane questions cheerfully and the best they could. I’m really excited to get back home and play around with all that learning to figure out how to brew myself the best cups of coffee I’ve ever had.” –Micah S. on Yelp

“Was super excited to discover a coffee crawl group in Chicago! Jen is incredibly sweet, fun, knowledgable and an excellent guide. [...] I think everyone came away armed with knowledge, gusto and turbo caffeine energy. A wonderful way to spend a Saturday morning for coffee newbies, enthusiasts and the curious!” — Whitney R on Yelp

“I would highly recommend the Caffentures experience to a casual coffee drinker like myself or to a more experienced and knowledgeable coffee aficionado. All the coffee professionals combined both basic and more advanced information to ensure everyone was entertained and challenged. They were open for questions and definitely didn’t exude that “I’m too cool for school” vibe I feared I’d encounter.” –Molly Page at “A Foreign Land“

“I usually drink my coffee with what I thought was a conservative amount of cream and enough sugar to counter bitterness. This tour has shown I don’t need to do that; I was just drinking the wrong coffee or it was made the wrong way for my tastes. [...] Caffentures’ tours helped lead me to broaden and deepen my tastes in coffee; I look forward to developing my coffee tastes.” –Paul D. Schreiber at The Local Tourist 

“No two coffees are the same, nor should they be made the same way. Pouring coffee brings out more of the delicate notes in a brighter, fruitier coffee (think Ethiopian) that, unlike a chocolatey-caramel flavored cousin, would get lost in a French press. The result is a cleaner, well-rounded cup. This is what I learned while sipping my way through a “caffeinated adventure” with Caffentures Blue Line Coffee Crawl, organized by Jenn Chen. The tour explains the science behind the bean by giving enthusiasts access to seasoned baristas at three stellar cafes. Participants get to critique samples made by the baristas, who discuss subtle differences between washed and unwashed coffees, the length of your pours, and the different tools you can use to make a damn good cup of coffee.” –Clarisa Ramirez from Gapers Block

“I was very surprised at how much I enjoyed the black coffee, something I’d never voluntarily tried before. If you truly like coffee, you won’t miss the cream and sugar. [...] Tour guide and founder Jenn Chen was more than knowledgeable about the places to see and eat. None of us on the tour knew each other before but it was fairly relaxed and enjoyable, so no need to bring a friend along. One word of advice, make plans for after the crawl. When the crawl ends at 4 p.m., you will feel more than caffeinated enough to fuel several more adventures.” –Taylor Alcantar from DePaulia

“It is with great enthusiasm, and a considerable jolt of energy, that I recommend Caffentures’ Blue Line Coffee Tour to aspiring coffee aficionados everywhere. Jenn has partnered with an impressive array of industry professionals who can convey their knowledge of the craft in simple, passionate ways. It’s a grand way to experience Chicago and will have you savoring one of the city’s emerging niches.” –Tristan J.

“My brain learned a lot on this tour, but so did my tastebuds. I confess that I’m a cream & sugar kind of coffee drinker. When the first barista wanted us to taste the coffee black I thought I was going to be grossed out! But the coffee he brewed didn’t taste like my idea of black coffee. Even without cream and sugar, the freshly brewed coffee was smooth and light and even a little sweet. Not bitter at all! Me? Drinking black coffee? Who knew! By the end of the crawl, I was really tasting a lot of differences in the different (black) coffees, which I never thought I’d be able to do.” –Katerina B.