A Return to Coffee Fundamentals: How Current State Coffee Is Building a Roastery Cafe in Kansas
There is something quietly reassuring about a coffee company that chooses to let a building steer its design rather than impose a heavy-handed aesthetic. In downtown Shawnee, Kansas, that is exactly what Current State Coffee Roasting has done with its first ever cafe. Housed in a nearly century-old red-brick building, the roastery cafe opened its doors in mid-2026, bringing a back-to-basics approach to specialty coffee that feels both nostalgic and refreshingly modern.
The story of Current State Coffee is not one of flashy innovation or chasing the latest fermentation fad. Instead, it is a deliberate return to the fundamentals of coffee production and preparation, with a strong emphasis on terroir, traditional processing, and old-school espresso culture. Co-founder and coffee director Nick Robertson, who previously served as green coffee buyer and co-founder of Kansas City's Messenger Coffee, told Daily Coffee News that the goal was to create a space where the building itself dictated the mood. 'We wanted the building to steer the design, because it is a historic building, pushing 100 years old now. Instead of design heavy, we wanted it to just be heavy.'
The Space: A Factory You Are Invited Into
Walking into Current State Coffee Roasting, visitors are greeted by heated concrete floors, high arched ceilings, and industrial rafters that give the space a raw, Unpolished feel. The design is intentionally minimal. A rammed-earth bar with layered colours anchors the space, supporting separate drink-prep stations at either end. Solid walnut cabinetry and oak chairs (made from old church pews) add to the sturdy, grounded aesthetic. A windowed garage-bay door opens onto a front patio furnished with green metal chairs, tables, lawn, and potted plants.
But the real centrepiece is the roaster. An 18-kilogram-capacity US Roaster Corp machine sits front and centre, in full view of guests. This is not just a piece of equipment; it is a statement. 'We wanted it to feel like a factory that you’re invited into to be a part of,' Robertson said. The roaster is operated by Kiersten Rex, also a founding partner and former head roaster for Messenger Coffee. She leads roasting for Current State, using green coffees selected and sample-roasted by Robertson.
The cafe's design philosophy extends well beyond aesthetics. Every element, from the solid walnut cabinetry to the repurposed church pews, speaks to a commitment to longevity and authenticity. It is a space that does not shout for attention but rather invites you to sit, observe, and appreciate the craft of coffee making.
Current State's Coffee Philosophy: Back to Basics
Current State Coffee Roasting launched its first roasted coffees onto the wholesale market in late 2025, with a public brand launch in January 2026. The company was co-founded by Robertson, Seleno Coffee owner Josh Greenlee, and Seleno Coffee co-founder David Weber. From the outset, the team made a conscious decision to avoid the wild, experimental flavours that have become popular in third-wave coffee circles. Instead, they lean into a clean, traditionally processed approach from a focused group of producing countries.
The current lineup includes coffees from Colombia, Guatemala, Ethiopia, and Peru, plus a decaf from Mexico. These beans are sourced through importers including Shared Source, Swift Coffee Sourcing, and Cafe Imports. Robertson explained that the goal is not to tell the entire story of the coffee belt or to chase breakthroughs in post-harvest flavour science. Instead, Current State showcases terroir and processing methods traditionally associated with each origin.
'The concept of the brand is leaning into an early-2000s style cafe. You probably won’t see a lot of funky coffees on the menu,' Robertson said. He drew an analogy to the craft beer world: 'In the same spirit of a high-quality Pilsner brewery, discerning quality in coffee or in a beer is about the fundamentals of processing, and not the imposing of other flavours to make it palatable.'
This philosophy is not just about what goes into the cup; it is about what stays out. By avoiding heavily fermented or infused coffees, Current State aims to let the inherent characteristics of the bean shine through. It is a bet on purity and craftsmanship over novelty. And while some may view this as conservative, it actually requires a deeper level of skill to highlight subtle differences in terroir without the crutch of extreme processing.
Espresso Programme: Old School Meets New School
Current State's house espresso programme is a deliberate nod to Italian tradition. The team uses rich, low-acid triple-basket shots as the base for classic drinks. The primary espresso machine is a three-group La Marzocco Linea Classic, paired with a La Marzocco Swan grinder. This setup is far from flashy; it is respected workhorse equipment that has been a staple in speciality coffee for years.
At the other end of the bar, a single-group La Marzocco GS3 and Bee House drippers handle single-origin espresso and manual pourover brews. Robertson said this side of the bar showcases the company's 'more progressive American coffee perspective.' This duality creates an interesting dynamic: one end rooted in Italian tradition, the other embracing the American speciality coffee movement. It is a smart way to cater to different customer expectations while keeping the core philosophy intact.
The choice to use triple baskets (which hold a larger dose of coffee) is significant. It produces a more concentrated, syrupy shot that stands up well to milk in lattes and cappuccinos. But for purists who want to taste the bean's origin characteristics, the single-origin side offers a lighter, more delicate experience through the GS3 and pour-over methods. This flexibility demonstrates a nuanced understanding of how different brewing methods can highlight different aspects of the same coffee.
Community and Culture: The Next Step
For Robertson and his team, the opening of the cafe is just the beginning. 'Though the vision is simple, we’ve got a long way to go before we’re perfect, so the next step is just trying to achieve perfection,' he said. The focus now is on filling the space, understanding what the Shawnee community wants, and continuously improving the quality and service.
Cultivating a culture of appreciation remains an ongoing project. Current State is not interested in expanding rapidly or flooding the market with multiple locations. Instead, the company intends to stay present and keep improving, one cup at a time. 'We definitely want to just fill in the space that we have and figure out what Shawnee wants the most. The Current State brand is about being present, being in your current state, paying attention to coffee.'
This approach stands in stark contrast to the rapid expansion strategies seen in many coffee chains. By staying local and focusing on depth over breadth, Current State is banking on the idea that a deeply rooted, quality-first cafe can build a loyal customer base that will sustain the business for years to come. It is a patient, almost artisanal approach to retail, reminiscent of the slow food movement but applied to coffee.
Why It Matters
The opening of Current State Coffee Roasting's first cafe might seem like a small event in the grand scheme of the speciality coffee industry. But it represents something significant. In an era where coffee shops are increasingly pushing experimental flavours, flashy equipment, and Instagram-friendly aesthetics, Current State's deliberate return to basics is a powerful counterpoint.
This cafe is not just about coffee; it is about pushing back against the commodification of the speciality coffee experience. By emphasising traditional processing, classic espresso preparation, and a design that honours the building's history, the company is making a statement: quality does not need to be complicated. It does not require a menu full of bizarre fermentation methods or a wall of gleaming gadgets. Sometimes, it simply requires a deep respect for the bean, the process, and the people involved.
From a business perspective, Current State's model offers valuable lessons for other roasters and cafe owners. By focusing on a narrow, high-quality product range and a single, well-designed location, the company minimises operational complexity and maximises consistency. This is an approach that can be replicated in other markets, especially in smaller cities where customers may be overwhelmed by the sheer variety of options found in major metropolitan areas.
Moreover, the company's sourcing strategy, which relies on a handful of trusted importers rather than direct trade relationships with dozens of farms, streamlines the supply chain without sacrificing quality. It is a pragmatic choice that allows Robertson to focus on roasting and cafe operations rather than extensive travel and relationship management.
For the speciality coffee industry at large, Current State Coffee Roasting serves as a reminder that there is still room for simplicity, tradition, and patience. Not every cafe needs to be the next trendsetter. Some can simply be a place where quality coffee is made well, surrounded by a community that appreciates it. In a world obsessed with the next big thing, that is a refreshing and welcome alternative.
The cafe is located at 11217 Johnson Drive in Shawnee, Kansas. For anyone visiting the Kansas City area, a stop at Current State offers a chance to experience what happens when a coffee company focuses on being present and paying attention to the details that matter.
