Current Coffee

Current Coffee Update (3/3)

One thing that’s always been important to me with Current is remembering that coffee isn’t just a drink — it’s a global agricultural product grown by real people.
And the coffee industry has a long and complicated history tied to colonialism and exploitation. If we’re serious about participating in it ethically (even imperfectly), we have to think about how the decisions we make here connect to the people growing coffee around the world.

One small example of that:

When you run a farmers market booth, you have to brew coffee in big batches and hope you sell all of it that morning. If you don’t, you’re either trying to move it later, drinking it yourself, giving it away, or disposing of it.

We drink plenty of coffee in our house, so thankfully very little goes to waste — but it still means buying and brewing more coffee than we truly need.

Stepping away from the market this year helps us be a lot more intentional. We can brew specifically for preorders, events, and classes, and make sure we’re really only buying what we know we’ll use.

Coffee will always be about community — the ritual of gathering and sharing space together. That’s something I care deeply about building here in Des Moines.

But it also means respecting the farmers, families, and cooperatives whose work makes that ritual possible in the first place.

More to come soon about classes, pickups, and events.
And as always — thanks for being here. 🌊☕️

Current Coffee Update (2/3)

Even though we’re stepping away from the farmers market this year, there will still be plenty of ways to drink Current this summer.

A few things we’re working on:
☕️Regular preorder pickups (likely every other week)
☕️Private events — parties, showers, graduations, office gatherings, etc.
☕️Coffee classes around Des Moines

The classes are something I’m especially excited about.
Before starting Current, I spent years working in specialty coffee, and one of the things I loved most about that world was how much you can learn about people, places, and culture through coffee.

These classes will be a chance to slow down and geek out a little — tasting coffee together, learning how flavor works, exploring different brewing methods, and doing a few cuppings along the way.

We’ll share registration details for the first class (coming mid-May) very soon.

If you stick around for pt. 3, I talk a little more about why stepping away from the farmers market also connects to the bigger coffee industry and the choices we’re trying to make as a small business.

🚨Current Coffee Update (1/3)

We’ve been a little quiet over here lately, so I wanted to share a few updates about what this season looks like for Current.

The big one: we won’t be at the Beaverdale Farmers Market this year.

That market has been an incredible incubator for this little business. It’s where we met so many of you, where we made friends, and where Current really started to feel like part of the community. I’ll always be grateful for that.
But life looks a little different right now — especially as the parent of twin one-year-olds — and the logistics of hauling a full coffee booth while wrangling two toddlers just isn’t something I can realistically make work this season.

It was a really hard decision. And we’ll definitely miss those Tuesday afternoons with you all.

The good news: Current isn’t going anywhere.
In the next post I’ll share a bit more about what we are doing this summer.

Thanks for continuing to follow along with this little coffee project. It means a lot.