THE
ARCHITECTURE
OF FLAVOR.
OF FLAVOR.
Systematic extraction protocols. Precision roasting metrics. Absolute structural integrity in every pour. Fargo, ND.
02 // MENU_MATRIX
Extraction
Catalogue
All espresso drinks use our house Meridian Blend. Pour overs rotated daily from single origins. Ground to order.
Espresso
Pure extraction. 1.5oz shot, 9-bar pressure, 28-second pull. Notes: dark chocolate, citrus peel, walnut.
Americano
Double shot, hot water addition post-extraction. Preserves crema layer. Clean and structurally sound.
Cappuccino
1:1:1 ratio. Espresso, steamed milk, dense microfoam. 6oz vessel. Precision geometry.
Latte
Double ristretto, steamed whole milk, thin microfoam cap. Silky and balanced. The daily driver.
Flat White
Ristretto base, micro-textured oat milk. Higher coffee-to-milk ratio. The barista's drink of choice.
Monolith Special
Double ristretto, oat milk, house dark caramel, sea salt, single drop of vanilla. The one everyone reorders.
Cortado
Equal-ratio espresso and warm milk. Acidity cut, soul intact. 4oz. No frills.
Macchiato
Espresso marked with foam dollop. 2oz. Stark. Minimal. Correct.
Cold Brew
18-hour ambient steep, coarse grind, filtered cold. Zero heat applied. Smooth, low-acid, high clarity.
Nitro Cold Brew
Nitrogen-pressurized, poured from tap. Cascading foam, velvet texture. No ice required. 12oz only.
Iced Americano
Double shot over cubed ice, cold filtered water. No diluted flavour protocol. Bold, cold, direct.
Iced Latte
Double shot over ice, cold milk addition. Layered pour for visual separation. Clean and refreshing.
Iced Caramel Latte
Double shot, house dark caramel syrup, oat milk, ice. House caramel only — not the sweet stuff.
Iced Matcha
Ceremonial-grade matcha, oat milk, light honey, ice. For the non-coffee days. No syrup added.
Single Origin
Pour Over
Ask the barista what's on the grinder today. Hario V60. Ground to order. Brewed with precision timer. Rotating origin daily.
Batch Brew
Brewed fresh every hour. Single origin, always. Free refill with any food order. No blends, ever.
Chemex
(Serves 2)
Slow-brewed in the iconic glass vessel. Bonded paper filter. Clean clarity, bright finish. 20oz total.
Aeropress
Pressure-assisted brew. Dense body, low acidity, espresso-adjacent. 8oz. Competition favourite at origin events.
Loose Leaf Tea
Rotating seasonal selection. Ask the barista. Current: Earl Grey · Sencha · Chamomile · Ginger Turmeric. Brewed to correct temperature per varietal.
Butter Croissant
Laminated, sourced from local bakery. Shatteringly flaky exterior. Pairs with flat white. Served warm.
Coffee Banana Bread
Baked daily using spent espresso grounds. Dense, moist, not too sweet. Pairs with Nitro Cold Brew protocol.
Avocado Toast
Sourdough, smashed avocado, chili flakes, lemon, microgreens. Poached egg add-on: +$2. No substitutions.
Granola Bowl
House granola, toasted with espresso + coconut oil. Greek yogurt base, seasonal fruit, honey drizzle.
Espresso French Toast
Thick brioche, espresso custard soak, dark caramel glaze, powdered sugar. Weekend service only. Sell-out risk: high.
Dark Choc Cookie
72% cacao, two shots of espresso in the dough, sea salt finish. One is never structurally sufficient.
03 // ORIGIN_DATA
Current
Batch Origins
-
ORIGIN_01
ETHIOPIA · YIRGACHEFFE 1,900–2,100M · WASHED
-
ORIGIN_02
COLOMBIA · HUILA 1,750M · NATURAL
-
ORIGIN_03
GUATEMALA · ANTIGUA 1,500M · HONEY
- ELEVATION_AVG 1,717 MASL
Altitude and soil composition dictate cellular matrix density. Every origin sourced through direct-trade relationships.
LGT
Development time ratio constrained to 14.2% — preserves maximum enzymatic clarity.
g/L
High structural density requiring aggressive initial thermal input phase.
04 // ROAST_TELEMETRY
Thermal Delta
RATE_OF_RISE // RoR_LOG
PEAK_MOMENTUM_REACHED
BIO-METRIC_SIGNATURE
- Acidity PH 4.8 // HIGH
- Body TEA-LIKE // LIGHT
- Moisture 10.5% // STABLE
- Sweetness CARAMEL // MED
terminal Molecular Profiling Log
05 // BEAN_SHOP
Retail Batch
Orders
Yirgacheffe
ETHIOPIA · 1,900M · WASHEDJasmine florals. Citrus. White peach. The clearest origin expression we carry.
Huila Dark
COLOMBIA · 1,750M · NATURALBrown sugar. Dark cherry. Milk chocolate. Exceptional as espresso or drip.
Antigua Dark
GUATEMALA · 1,500M · HONEYSmoky chocolate. Molasses. Cedar. Our boldest structural expression.
06 // LOCATION_DATA
Visit the
Roastery
Our café operates inside the roastery floor. Drink your espresso twelve feet from the drum. You can hear it. That's deliberate.
-
ADDRESS
412 Broadway N
Fargo, ND 58102 - HOURS_MON-FRI 07:00 – 18:00
- HOURS_SAT 08:00 – 17:00
- HOURS_SUN 09:00 – 15:00
- COMMS_LINE (701) 555-0198
