Todd and Diana spent nine months interviewing, researching, and sampling 14 different coffee roasters. Out of all of them, they chose Onyx, a United States Roasting champion based in Arkansas, to be their primary roaster. They were attracted to Onyx’s culture and quality. They traveled to meet owners Jon and Andrea Allen who proved they perform at the highest caliber and source only the finest coffee beans. Onyx coffee bags will also be for sale at Undercurrent. Undercurrent brews it exceptionally. They also have tea crafted by SPIRIT Tea and cold brew from Pure Intentions.
The Educational Coffee Training Lab
In the back of Undercurrent, you’ll find a rare 200 square foot classroom with state-of-the-art coffee equipment. People from all over the country will be coming to get their SCA Barista and Brewing certifications at this location. Look forward to cheaper public classes in the next few months. Every month the shop will have a guest roaster, and several have offered to teach classes. Diana says, “Specialty coffee is so young, and that means that the people working right now are the same people who will make the big inventions that will change the face of the industry. The lab will be a place to discover, tinker, and get weird.” They’ll show you the difference between specialty and commodity. Diana adds, “coffee can be just as interesting as a beer made by Legion or just as intricate and delicate as a fine wine.” These classes will be where people will learn the complex process, ask questions, and share ideas.
Vegan and Gluten-Free Food
Chef Dwayne Howard, previously Chef at Leroy Fox, curated a healthy, made-from-scratch menu of healthy foods from Chevre and Strawberry Toast to Blueberry Chia Pudding to Bacon Bomblette (the only meat option). The ingredients are sourced from local farms and businesses such as the Goat Lady Dairy, Bush-N-Vine, and Duke’s Bread. Breakfast and lunch will be served from 7 a.m. to 3 p.m. They also serve delicious homemade pastries. Erin kindly split one of their savory scones with me while we chatted about our weekend plans. When I came back for a second visit I had to try the sweet cinnamon banana jam scone. I am declaring them as the best scones I’ve ever had. Undercurrent’s food menu is just as mindful as the coffee and should not be overlooked.