As the weather turns, we’re excited to offer an exciting lineup of events this month to ring in spring, help you defrost, and treat yourself after braving yet another Chicago winter.

Read what’s brewing this month.

There’s something about recipes that feel like an inheritance of sorts. They aren’t just instructions, but tiny windows into how someone lived. My grandma’s recipes were mostly simple, but thoughtful and always meant to be shared. When I began working on the recipe for the Carrot Cake Latte for our Libertyville Café seasonal menu, I kept coming back to that same idea: creating something simple, thoughtful, and worth passing around. 

I think somewhere along the way, everything just… expanded. Sizes got bigger, menus got longer, prices got higher, and the ever-so-innocent cappuccino got swept up in it all. It adapted. It stretched. It lost a bit of its sense of self.  Now it shows up rebranded, reinterpreted, and occasionally followed by the one silly question that keeps me up at night. “Hot or iced?”

Spring is finally here, and so is our long-awaited seasonal lineup. With a mix of café exclusives and returning favorites like the Ube Latte, Main Squeeze, and Dirty Horchata, there’s something for everyone to enjoy this season.

Our behind the design series is a closer look at design elements that make up Tala. From packaging to merchandise to party themes, explore the who, when, why and how to the what you know and love.

We hosted our second-ever latte art competition at our Highwood café, and it was an absolutely awesome night. On February 28th, folks from all over Chicagoland, and even some out-of-staters, joined the Tala crew in throwing down behind the bar. Contenders showed up, showed out, and showed us their best pours.

“Frunchroom” is a Chicago-style slang word for the front room or the formal, rarely used sitting room that you usually find at the front of the house. When pronounced, it sounds more as if the speaker is saying “French room” quickly due to the thick Chicago accent that started this casual usage of the term.

March always feels like the deep breath before the exhale. The light lingers a little longer, the air softens (just slightly), and we start emerging from full-on winter mode. After months of bundling up and keeping cozy, it finally feels like we’re stepping out of hibernation — and we’re celebrating the best way we know how: with coffee, community, and a lineup of events at Tala.

Read what’s brewing this month.

Finca La Primavera is managed by Orlando Osorio, a second-generation coffee producer who grew up working alongside his parents in Huila. In 2015, he took a decisive step, purchasing his own 12-hectare farm at 1,800 meters above sea level to build something independently. Today, Orlando cultivates Colombia, Cenicafé, and F6 varieties across roughly 9,000 trees.