Small-batch specialty coffee roasted with astrophysical precision in Fargo, ND. Every bean. Every batch. Every time.
Explore our constellation of single origins, sourced from the most distant reaches of the coffee-growing world.
Our crown jewel. Ethiopia + Colombia + Guatemala — roasted in harmony. Dark chocolate, caramel sweetness, finish like a comet tail. Built for espresso. Born for any method.
Jasmine florals. Bright citrus. White peach sweetness. A washed process that reads like starlight through a canopy — delicate, precise, alive.
Dark chocolate. Molasses. Smoky cedar. Named for the point of no return — once you cross into this roast, nothing else satisfies.
Everything made to order. Every cup sourced from our roastery floor, twelve feet away.
Rich, concentrated shot pulled to 1.5oz. Notes of dark chocolate and citrus peel.
Double espresso diluted with hot water. Clean, bold, and unfussy.
Equal parts espresso, steamed milk, and thick microfoam. Dry or wet — your call.
Double shot, steamed milk, silky microfoam. Simple and exactly right.
Ristretto-based. Less milk, more espresso character. The barista's daily drink.
Equal parts espresso and warm milk. Cut the acidity. Keep the soul.
Espresso marked with a dollop of steamed foam. Stark. Beautiful.
Double ristretto, oat milk, house-made vanilla dark caramel, sea salt. The one everyone reorders.
18-hour steep, Event Horizon dark roast. Smooth, low-acid, dangerously drinkable.
Nitrogen-infused cold brew. Poured from the tap. Cascading foam, silky texture. No ice needed.
Double shot over ice, topped with cold milk. Clean and refreshing.
Double shot, dark caramel syrup, oat milk over ice. House-made caramel — not the sweet stuff.
Ceremonial-grade matcha, oat milk, light honey. For the non-coffee days.
Double shot over ice, cold water. No diluted flavour. Just bold and cold.
Ask the barista what's on today. Ground to order, brewed with precision. The clearest expression of origin.
Brewed fresh every hour. Rotating origin, always single source. Free refill with any food order.
Slow-brewed in the iconic glass vessel. Clean clarity, bright finish. Perfect for sharing.
Pressure-brewed, espresso-adjacent. Dense body, low acidity. A crowd favourite at origin competitions.
Rotating seasonal selection. Earl Grey · Sencha · Chamomile · Ginger Turmeric. Ask what's on today.
Laminated, local bakery. Shatteringly flaky. Best with the flat white.
Made with our spent espresso grounds. Moist, dense, not too sweet. Pairs with the Nitro.
Sourdough, smashed avo, chili flakes, lemon, microgreens. Add a poached egg +$2.
House granola toasted with espresso and coconut oil, Greek yogurt, seasonal fruit, honey drizzle.
Thick brioche, espresso custard soak, dark caramel glaze, powdered sugar. Weekend only.
72% cacao, two shots of espresso baked in, sea salt finish. One is never enough.
The ritual begins in the darkness of the drum. Raw, celestial matter is subjected to precise thermal kinetics. A transformation orchestrated by master craftsmen acting as astrophysicists.
As temperatures rise, the beans undergo the Maillard reaction — a complex chemical ballet that develops rich, complex flavors. The color shifts from pale jade to deep cosmic brown, releasing aromatic compounds that hint at the final brew.
An auditory milestone. At approximately 196°C, the internal pressure fractures the bean's structure. Moisture vaporizes, cellular walls expand, and the essence of the origin is fully unlocked. It sounds like distant applause echoing through a canyon.
Roasted to order. Shipped the same week. Curated with your intergalactic taste preferences.
One 12 oz bag, monthly. Perfect orbit for the casual stargazer.
Two 12 oz bags, weekly rotation. For the dedicated explorer of flavor.
Weekly deliveries, full control, maximum freshness. The ultimate orbit.
All plans: pause, skip, or cancel online anytime. No commitment. Ships roasted-fresh within 48 hrs.
Our café sits inside the roastery floor. You drink your espresso twelve feet from where those beans were roasted. You can hear the drum. That's intentional.
