Undercurrent Coffee opens in Plaza Midwood soon with breakfast, lunch, an educational lab and more

Coffee lovers (and breakfast and lunch lovers) will have one more Plaza Midwood destination at the end of May or early June, when Undercurrent Coffee opens at 2012 Commonwealth Ave. Owner Todd Huber’s goal is to give guests a sense of belonging when they step inside.

“My interest in coffee began as a teenager; beyond the drink I enjoyed, I felt a sense of belonging in the cafes I frequented and explored,” said Huber in a press release, adding that he wants to recreate that vibe in this new space.

The decor, coordinated by creative director Erin Huber, will highlight cool tones, natural light and community seating. Her direction is inspired by the colors of, and feelings evoked by, a true current. The layout will feature a large coffee bar and a mix of 42 plush chairs and couches.

While the doors aren’t open yet, the second week of barista training for the new establishment has begun.

As director of operations, Diana Mnatsakanyan-Sapp, whom we know as co-creator of the POUR coffee festival in South End, is the goddess of the beverage menu. Expect house-made syrups and sauces, products by a variety of local and regional coffee partners, and roasts primarily by the award-winning Onyx Coffee Lab. Other coffee options will feature roasts by Verve Coffee Roasters, Equator Coffee and Tea, and Ritual Coffee Roasters, plus cold brew on tap from Pure Intentions Coffee.

Loose leaf teas and tisanes from SPIRIT Tea in Chicago will also be available.

The food menu will be heavy on seasonal and local ingredients, with a veggie-forward, made-from-scratch approach. Bites will include breakfast bowls, toasts, salads and pastries, with ingredients from Homeland Creamery, Anson Mills, Goad Lady Dairy and more. Both breakfast and lunch will be served.

But here’s the unusual part: UC Training Lab, a 200-square-foot classroom, will dominate the back of the building with state-of-the-art coffee equipment. The lab, which has Specialty Coffee Association (SCA) campus accreditation, will roll out various public coffee education classes and SCA Barista and Brewing certification courses.

“Specialty coffee is a growing, rapidly-changing industry,” said Mnatsakanyan-Sapp in a press release. “Our goal behind the UC Lab is to bridge the gap between professional knowledge and consumer understanding, and to empower people with education, whether that looks like understanding complex coffee taxonomy and extraction science, or simply knowing how to brew a good cup of coffee at home.”


Monday through Thursday, 7 a.m. to 5 p.m.
Friday, 7 a.m. to 7 p.m.
Saturday, 8 a.m. to 7 p.m.
Sunday, 8 a.m. to 4 p.m.

For updates, follow Undercurrent Coffee on Facebook and on Instagram.

Photos: Elli McGuire Photography


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