"The name 'Arrowroot' serves as a reminder that details matter in everything we do. Arrowroot Coffee Co. started from my own personal journey discovering food allergies as an adult. Arrowroot is a common ingredient in gluten-free baking, and originally, the business involved roasting coffee and baking allergen-friendly treats. As the business grew, so did my interest in specialty coffee roasting, and that side of the business took off."
"We love the difference in flavor fluid bed roasting gives as well as the sustainability of being fully electric. Having a fully electric roaster has allowed us to roast on renewable energy by purchasing solar from our local utility company."
"Simplicity, transparency and comfort guide the lounge-style cafe, where specialty coffee meets careful consideration of dietary needs and taste preferences. Oat milk is the default option, chosen in part because it avoids dairy, soy, gluten, nuts and other major food allergens."
Arrowroot Coffee Co. launched its first brick-and-mortar cafe in downtown Springfield, Illinois, emphasizing simplicity, transparency, and comfort. The cafe specializes in specialty coffee paired with allergen-conscious food options, using oat milk as the default to avoid dairy, soy, gluten, nuts, and other major allergens. Dairy-free cream cheeses and freshly made allergen-friendly baked goods reflect the company's origins as a baking-focused business founded in 2019. Founder Jacob Dinardo roasts clean, washed process coffees and experimental co-ferments on-site using a fully electric 10-kilo Typhoon roaster powered by renewable solar energy, allowing customers to customize their beverages based on personal preferences and dietary needs.
Read at Daily Coffee News by Roast Magazine
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