Like Michelin stars, for coffee shops
Odo shows which specialty coffee shops meet an objective quality standard. Evaluators visit anonymously, and only the shops that pass appear in the app.
For iPhone and Android · Shops never pay to be listed
Shops never pay. Evaluation, certification and the window sticker are free.
Evaluators visit as regular customers, at least twice, so shops show their normal day. Certified shops are checked again every year.
A shop is listed only when it meets all six criteria of the Standard. Your Odo-Meter ratings are shared opinions and never affect certification.
Every certification, rating and review comes from a person. Odo has no AI features.
In the app
Open Odo and see certified shops nearby, or in the city you're heading to. Then log your visit and rate it.
Open Odo and see the certified shops within 5 miles, sorted by distance. Slide the radius anywhere from 1 to 50 miles.
Heading somewhere? Search a shop, city or state. Part of a name is enough: "okla" finds Oklahoma City.
Address and distance, hours with today in bold, directions in Apple Maps or Google Maps, and the espresso machine and grinder behind the bar.
Log the shops you visit, rate each one on the Odo-Meter and add a short review if you like. Your history keeps them all, newest first.
Find friends by username. Once they approve, you see each other's logs and reviews. Nobody else does.
Every account is private. Your logs are shared only with approved friends, and you can delete your account from inside the app at any time.
The Standard
Every shop on Odo is evaluated anonymously. Evaluators visit as regular customers. Shops don't know they're being evaluated, and they can't pay for certification. It's earned.
Certified 2026Shops are visited more than once before being certified.
Certification is re-evaluated every year.
Certified shops receive a window sticker marked with the year. An out-of-date sticker means the certification has lapsed. Odo is always the source of truth.
The six criteria
Traditional recipes are the foundation of the shops on our list. It is the first thing we look for when we go to a shop. We adhere to the standard that the name denotes the recipe. For example, the word "macchiato" is the Italian word for "stained" or "spotted". Hence, a traditional macchiato is a shot of espresso with a "spot" of steamed milk. It is not a 24oz iced drink drenched in caramel. The main drinks we focus on are cappuccino and smaller. If a shop has all the correct recipes for these small drinks, but they have the option for a small and large latte, they are not immediately disqualified.
We recognize that different shops pull different shots. From traditional, to ristretto, to lungo, to soup, and more. Bottom line: we don't discriminate based off of a shop's recipe.
Below are the traditional recipes.
| Drink | Ratio | Recipe |
|---|---|---|
| Macchiato | ~2:1 | Espresso with 1oz of steamed milk. |
| Cortado | ~1:1 | Espresso with 2oz of steamed milk. |
| Cappuccino | ~1:2 | Espresso with 4oz of steamed milk. |
| Latte | ~1:4-5 | Espresso with 8-10+oz of milk. |
Short answer: Any machine that is not a super-automatic.
Long answer: The definition of Craftsman is "a highly skilled worker who has mastered specialized techniques to create, build, or repair objects by hand, blending deep practical knowledge with meticulous attention to detail." A super-automatic espresso machine where all the person does is press a button and out comes a shot and some hot milk is not a machine of craft, it is efficiency at the cost of quality and craftsmanship. While some automation assists the craftsman, full-automation diminishes the craftsman to a mere button-pusher. A craft machine requires hands-on attention from the shot to the steaming of the milk. It is an extension of the barista's skillset, not a replacement.
If a customer is paying $4-$7+ for a drink at a coffee shop that claims to care about craftsmanship, it is the shop's responsibility to uphold a consistent quality standard for every drink that is handed across the bar. One way this consistency is achieved is with scales. Proper dosing is not just setting a timer on a grinder and hoping it spits out the exact amount of coffee you need. Proper dosing is weighing the grounds to make sure you have the correct foundation for your shot.
In the same way, weighing your shot yield is vital. Harsh channeling happens so often in espresso; yeah, you can set a shot timer, but how can you monitor your output without scales?
You might think milk temperature only affects whether the drink is hot or cold, but it also affects the texture and overall flavor of the drink.
Studies have shown that the literal "sweet spot" for steamed milk is between 139-149°F. Experienced baristas can hit this temp range every time with no issue.
Not all milk textures are equal. This subject determines whether your drink is topped with dry, stale macrofoam or crafted with silky, smooth microfoam. Milk texture affects flavor, appearance, and most importantly, mouthfeel.
Quality milk texture has:
Some might say, "Wait, latte art is a requirement???" and to that we unapologetically say, "Yes... but probably not in the way you're thinking." We're not expecting every barista to be the world champion of latte art or be able to pour any animal a customer asks for (but hey, that'd be sick). Here, like every other criterion, we don't expect perfection, just the pursuit and achievement of excellence. This is not crap coffee; this is craft coffee, where the visual presentation is just as much a part of the experience as the tasting. Latte art also gives the barista a chance to express themselves visually in their craft. It is not an easy skill to learn; it takes hours and gallons to become good at. That's something we want to appreciate and recognize.
A shop must meet all six to be certified.
The Odo-Meter
The Odo-Meter is a 1 to 10 dial drawn like a car speedometer. Drag the needle to your rating and feel a light tick as it passes each number. Go on, try it.
How it works
No paid placement and no sponsored listings. Just the shops that passed.
See the certified shops near you, or search the city you're heading to.
Tap a shop for its address, hours and directions, and the year it was certified.
Log your visit, set the Odo-Meter and share it with the friends you've approved.
Why Odo exists
Think Michelin stars, but for coffee shops: only the shops that pass appear in the app.
A four-star review says little about craft. On a trip to Colorado in 2022, founder Roaren tried shop after shop and found no tool that filtered for quality. Regulars at his Oklahoma City coffee shop said the same, and one told him to build it.
FAQ
Never. Evaluation, certification and the window sticker are free. A place on Odo is earned, never bought.
Evaluators visit anonymously as regular customers, at least twice, so the shop shows its normal day. It's certified only when it meets all six criteria of the Standard, and certified shops are re-evaluated every year.
Certified shops receive a window sticker marked with the year. An out-of-date sticker means the certification has lapsed. Odo is always the source of truth.
No. Certification rests only on the six criteria. Your ratings are shared opinions: they add up to each shop's public average, and that's all.
Only the friends you've approved. Every account is private by default. A shop's Odo-Meter average is public, but individual logs never are.
No. Every certification, rating and review comes from a person. Odo has no AI features.
With Apple, Google or your email address. You can browse certified shops without an account; you only need one to log visits and add friends.
In the app, go to Profile, then Edit Profile, then Delete account. It permanently deletes your account, your profile and photo, and everything you've logged. More on the account deletion page.
Tell us about it on the contact page. Suggestions are welcome, but a shop is only listed after it passes the evaluation.
Download Odo and see the certified shops near you, or wherever you're headed next.