Brewing Temperature

Once the extract is made, all canned, bottled, or prepackaged shelf stable coffees and concentrates must be pasteurized before they are mixed with milks, flavors, and additives. This means that it goes through a first cook of 180’ before it’s mixed with “latte ingredients” and then moved through a second retort or pasteurization process again. By using a unique usage of IP, we were able to forgo the first pasteurization process, allowing the coffee to actually retain the initial flavor extracted. This is an industry first and truly changes the flavor and consistency of the final beverage, allowing for true specialty coffee to express itself in all its diverse flavor profiles.

Mineralized Water

Reverse osmosis water gives you a clean, consistent starting point, but on its own it can leave coffee tasting flat, hollow, or overly sharp because it lacks the minerals that help carry sweetness, structure, and clarity. Remineralization brings that balance back, adding the right amount of calcium and magnesium so extraction happens with more intention and the cup opens up the way it should. In brewed coffee, water is not just a backdrop, it is an ingredient, and when it is built well, you taste more vibrancy, more nuance, and a truer expression of the coffee itself.

Ingredient Preparation

Great brewing starts with thoughtful ingredient preparation. Water quality, fresh coffee, and proper grinding all play a critical role in the final cup, because even the best coffee can fall flat without the right foundation.

Our goal from the beginning was never to create something simply convenient, it was to replicate the quality, craft, and dedication our team has poured into making superior beverages in the cafe and abroad. These beverages are expressions of the most popular drinks we’ve served in our own cafes for nearly two decades, and every detail, from grind size to preparation, matters in bringing that experience to life.

Perfectly Balanced...

Balance is at the heart of every great beverage, and it is something we pursued with intention through five years of ingredient formulation and refinement. Our goal from the beginning was not about creating something convenient, it was about replicating the quality, craft, and dedication our team has put in making superior beverages in the cafe and abroad. These beverages are expressions of the most popular beverages we’ve served in our own cafes for almost two decades. Every ingredient was considered for how it contributes to a cup that feels complete, and structured, as all things should be.

Barista Ratio

The coffee to oat milk ratio is the exact same as in our cafes –1 part espresso extraction to 5.25 parts Oat Milk. This creates both a better textured mouthfeel and flavor balance to express the comfort and complexity of a proper latte.

Proper Degassing

We roast daily at Onyx and therefore have coffees ready to extract at peak freshness. “Peak freshness” refers to roasted coffee and then a timed proper rest for all the carbon dioxide to degass from the bean's pores before extraction begins. This method creates even extraction of organic acids, sugars, and fats into the final coffee.

01 — Sourcing

Our approach to sourcing is built on long-term relationships and a commitment to understanding coffee at every stage of its journey. We work directly with producers and partners across twenty two coffee growing countries, returning year after year to build trust, share information, and invest in quality together. This consistency allows us to source with intention year after year, developing coffees over time rather than chasing them season to season.

These relationships allow us to move beyond transactional buying. Instead of simply selecting coffees at the end of the supply chain, we engage much earlier, during harvest, processing, and preparation, where our feedback can have the greatest impact on quality. Through ongoing communication and shared goals and projects, we’re able to collaborate throughout the process by providing feedback that carries from one harvest into the next. Our sourcing model is built to support both clarity and progression. We value coffees that express a distinct sense of place, but we also actively pursue innovation, working with producers who are experimenting with fermentation, drying techniques, and cultivar selection. This balance allows us to offer coffees that feel both grounded and forward-moving, reflecting the evolving landscape of specialty coffee.

We place a strong emphasis on transparency and structure within the supply chain. Every coffee we purchase is evaluated not only on its sensory attributes, but on how it was produced, how it was priced, and how value is distributed across the chain. By maintaining clear, documented relationships with our partners, we’re able to make purchasing decisions that align quality with sustainability. Our buying decisions are shaped through extensive cupping and data collection at multiple stages. Coffees are evaluated pre-shipment, upon arrival, and throughout their lifecycle to ensure they continue to meet our standards. This layered approach allows us to better understand how a coffee evolves over time and how it will perform in different applications, including ready-to-drink formats.

At its core, sourcing for us is about constant progress, with perfection as the goal. This is done as a collaboration between producer and roaster, through cycles of feedback and data. Every coffee we bring in is chosen with the end in mind, how it will be roasted, how it will be brewed, and how it will be experienced. For our blends, our sourcing intention becomes even more focused. Even within the specialty coffee sector, blends have long been maligned, where 83 point coffees are positioned as high specialty, but the reality is far from it. We source with the goal of our blends to maintain our high bar of quality, ensuring they are equal to the quality and transparency of our single origin program. This approach does not change in our ready-to-drink format, selecting coffees that maintain clarity, structure, and balance even after dilution and time. Rather than relying on a single coffee, we build blends with purpose, layering components that complement each other to create a profile that is both expressive and consistent.

02 — Roasting

We approach roasting as a series of controlled decisions rather than a fixed formula. Over time, we’ve built a dataset of more than one hundred thousand roasts across our production roasters, giving us a deep understanding of how different coffees respond to heat, airflow, and time. This body of work informs how we approach each new coffee, allowing us to make decisions based not just on theory, but on accumulated experience and measured outcomes.

Using detailed data capture and profile tracking, we monitor how each coffee moves through every stage of the roast. Rate of rise, development time, and end temperature are all considered in relation to the coffee’s physical characteristics and intended use. Rather than relying on static profiles, we use this information to make small, precise adjustments, refining how energy is applied and how the roast progresses. We often make changes of a half a degree on the Fahrenheit scale, and reject roasts that fail on a +/- tolerance of half a degree. This allows us to maintain consistency across batches while still responding to the nuances of each coffee. Even within the same lot, factors like moisture content, density, and age can shift how a coffee behaves. Our approach gives us the flexibility to adapt in real time, while still anchoring each decision in a larger framework built from years of recorded data and sensory feedback. We also incorporate roast color as a key input in our decision-making. Using Agtron measurements, we’re able to quantify roast development and track it across batches with a high level of precision. This gives us a consistent reference point that supports both sensory evaluation and production repeatability. Rather than treating roast color as a target on its own, we use it as a tool to better understand how development is translating in the cup, helping us align flavor, structure, and solubility with our intended profile.

This process is iterative. Coffees are evaluated continuously through cupping, with roast profiles adjusted to bring out balance, sweetness, and clarity. We’re not chasing a singular expression, but rather working to understand the full range of what a coffee can offer, and selecting the profile that best communicates it. Most consumers misattribute the quality to be created within the roasting process, but for us, the roasting process serves to uphold and highlight the upstream work done by coffee farmers and processors, we endeavor only to highlight what is already within the coffee.

Roasting, for us, is where intention meets execution. It’s the point where decisions made at origin begin to take shape in the cup, and where consistency becomes critical. Through a combination of data, sensory evaluation, and ongoing refinement, we aim to deliver coffees that are not only expressive, but reliable, roasted to perform exactly as intended, whether brewed fresh or experienced as a ready-to-drink coffee.

03 — Quality Control

Our approach to quality control is built on consistency, accountability, and continuous feedback. Every coffee we roast is evaluated through a structured sensory process designed to ensure it meets the standards we’ve defined for both quality and intent.

Each batch undergoes a full sensory evaluation using our internal SEF (Simple Evaluation Form), a system we’ve developed to assess flavor, acidity, tactile, and overall expression in a consistent and repeatable way. These evaluations are conducted by our most senior roaster and QC manager, ensuring that every coffee is reviewed with a high level of experience and calibration. This process is not occasional, it is comprehensive and daily. Every production batch is cupped to verify that the roast profile is performing as intended and that the coffee aligns with its desired outcome. When adjustments are needed, they are made immediately, documented, and carried forward into future batches.

Over time, this has resulted in a dataset of hundreds of thousands of sensory evaluations, creating a feedback loop that informs both roasting and sourcing decisions. We’re able to track how coffees evolve, how profiles perform across different conditions, and how small changes in development impact the final cup. This continuity allows us to move with precision rather than relying on isolated observations. Coffees are also assessed for stability, integration, and how they present over time. This ensures that what is experienced in the final product reflects the same level of clarity and balance we aim for across every format.

Quality control, for us, is not a final checkpoint where quality is assumed, it’s an integrated system that touches every part of what we do. It connects sourcing, roasting, and production through a continuous loop of measurement, evaluation, and refinement. Every variable is tracked, every decision is verified, and every coffee is held to the same standard, regardless of scale or application.

This level of rigor allows us to operate differently. While quality control is often treated as a periodic check, ours is comprehensive, every batch, every time, evaluated against a growing body of data and experience. With hundreds of thousands of sensory evaluations recorded and maintained over time, we’re not relying on isolated impressions. We’re building a system that learns, calibrates, and improves with each coffee we produce. That consistency is what makes this possible at scale. We don’t assume quality. Every coffee is viewed through a lens of skepticism, measured, evaluated, and refined until it performs exactly as intended.

04 — Transparency

Transparency is how we earn trust. It’s the decision to publish what we pay, to share what we’re learning, to show our work rather than simply telling a story about it. Transparency is about refusing obscurity, and it’s an act of respect toward producers and customers alike, because it treats people as capable of understanding the real picture.

05 — Hospitality

Hospitality is how we translate craft into welcome. Hospitality is the tone of a room, the patience in an explanation, the confidence of a well-made drink, the feeling that you are not an interruption—you are the point. We believe hospitality should be thoughtful without being performative, elevated without being exclusive. It’s also how we take care of the people doing the work, because the guest experience will never outgrow the internal culture that supports it.

Nutrition Facts

Serving Size 1 can (330 mL / 11 fl oz.)

INGREDIENTS: Flavor Profile: Monarch Coffee Blend, Water, Oat Milk (Whole Oat Flour, Sunflower Oil), Organic Coconut Sap, Natural Cinnamon Extract | Texture Profile: 1% Acacia, Natural Flavors, Potassium Citrate, Dipotassium Phosphate, Gellan Gum.

Nutrition Facts

Serving Size 1 can (330 mL / 11 fl oz.)

INGREDIENTS: Flavor Profile: Black Tea, Water, Oat Milk (Whole Oat Flour, Sunflower Oil), Organic Coconut Sap | Texture Profile: 1% Acacia, Natural Flavors, Potassium Citrate, Dipotassium Phosphate, Gellan Gum

Nutrition Facts

Serving Size 1 can (330 mL / 11 fl oz.)

INGREDIENTS: Flavor Profile: Monarch Coffee Blend, Water, Oat Milk (Whole Oat Flour, Sunflower Oil), Organic Coconut Sap, Cocoa Powder, Sea Salt | Texture Profile: 1% Acacia, Natural Flavors, Potassium Citrate, Dipotassium Phosphate, Gellan Gum

Nutrition Facts

Serving Size 1 can (330 mL / 11 fl oz.)

INGREDIENTS: Flavor Profile: Monarch Coffee Blend, Water, Organic Coconut Sap, Oat Milk (Whole Oat Flour, Sunflower Oil). | Texture Profile: 1% Acacia, Natural Flavor, Potassium Citrate, Dipotassium Phosphate, Gellan Gum.

Nutrition Facts

Serving Size 1 can (330 mL / 11 fl oz.)

INGREDIENTS: Flavor Profile: Water, Oat Milk (Whole Oat Flour, Sunflower Oil), Organic Coconut Sap, Premium Kagoshima Matcha | Texture Profile: 2% Acacia, Natural Flavors, Potassium Citrate, Dipotassium Phosphate, Gellan Gum