01
Rogers, AR
1,742 mi
1,742 mi
Onyx Coffee Lab
Ethiopia · Colombia · KenyaLab-grade lots, weekly drops, brutal QC. Specialty's most argued-about roaster.
1,950 MASL avg$22 / 250g
Bergamot, white peach, faint jasmine. A clean honey body with a tea-like finish that hangs around the back of the tongue.
— logged 06:51 AM
Pourover is a working brew notebook with a science kit attached. Log every pour by feel or by gram. Let it learn your palate. Get matched with the right beans, week by week.
Drawdown ran 14 seconds short of your typical Yirgacheffe window. TDS came in at 1.41% — a hair below your sweet spot of 1.45–1.55%. We see a soft, sweet, slightly thin cup. Two clicks finer should pull the body up without tipping into the bitter shelf.
Pourover ships beans from roasters who actually publish their farm names, processing methods, and roast dates. Below: the working roster. Hover for elevation, origin, and signature notes — like a roaster atlas pinned inside your notebook cover.
Lab-grade lots, weekly drops, brutal QC. Specialty's most argued-about roaster.
Honey & natural process specialists. Bag art alone deserves a wall.
"Hologram" blend is the cocoa-pecan baseline against which all chocolate is measured.
Light roast pioneers. Bright, clear, almost ascetic. The Stumptown alternative.
Quiet bench-style craft. Andy Sprenger's wins at the Brewers Cup aren't an accident.
Reliable, repeatable, transparent. The roaster most working baristas brew on their day off.
A 20-year city institution that quietly developed one of the country's best espresso programs.
Surf-coast clarity. Their farmlevel.coffee work makes them feel less like a brand and more like a co-op.
Every shipment is packed with the same care a roaster would give a friend. Not a "monthly box". A small parcel of working ingredients.
This month: Sey honey-processed Yirgacheffe. Next month chosen by your taste-wheel, not a marketing calendar.
One brew recipe matched to your grinder and method. V60, Chemex, Aeropress — written like a working note.
Who grew it, who picked it, who fermented it, who roasted it. With a phonetic guide so you say the names right.
A single dial-in suggestion to log in your notebook. We measure it the next morning together.
"Strong peach on the nose. Comes in clean, mid-body, almost like a soft black tea. The finish dries out after about 3 minutes — needs to be drunk warm."
"Bigger body. The honey shows up here — almost like the second steep of a green tea. Slight bitterness at the very end, but it pulls the sweetness with it. Better."
"Cleaner than the V60. Florals lift more. Bergamot becomes obvious. Loses some of the body — but I think this is the right brewer for this lot, if I'm honest."
I have logged on three different apps before this. Pourover is the first one that didn't try to make my morning into a video game. It just helps me brew better. The grind dial actually works.
My V60 brews used to be either weird-thin or weird-bitter. Two clicks finer and a 10-second longer pour — that was all. I've been drinking the same bag for three weeks and it just keeps opening up.
The taste wheel was the moment I subscribed. I could see, in actual data, that I have been hiding from chocolate for two years. The next Counter Culture bag fixed me.
I run a 6-bar espresso shop. We use Pourover to train new staff on pour discipline. The way it logs reversal — when the suggestion makes things worse — has been the single best teaching tool we've found.
I bought a Comandante and immediately got worse at brewing. Pourover got me to where the grinder is fluent in about three weeks. The personal click map is the actual product here.
A friend sent me a bag from Sey via Pourover. I now subscribe and skip about every other month. The pause flow respects you. No "are you sure" guilt-trip emails.
Most "FAQ" pages are sales rebuttals dressed as questions. This is a damage log. Each row below is a real incident, a real complaint, a real correction, or a real scientific clarification. We post the severity, the cause, and the fix.
No. Pourover only stores click numbers, not torque settings or any firmware-level input. We never talk to your grinder. We talk to you, with a number, the way a coach would.
The maximum suggestion we will ever issue is ± 4 clicks from your last logged setting. We refuse to swing wide. You make the move; we read the result.
We promise ≤ 5 days roast-to-ship and 2–4 day transit. If a delay pushes you beyond 10 days off-roast, we send a fresh bag, free, with no return needed. Keep the old one — let it rest, brew it as espresso. It's still excellent.
We post the actual roast batch dates in your account, against the original promise. No edits, no quiet retroactive corrections.
Reverse it. Tap "this made it worse" on the log entry. Pourover stores the reversal with full weight — your personal map updates faster from a bad pour than a good one.
Two-thirds of users hit their best cup of any bag within five brews of using the reversal button. The notebook learns against us, not just with us.
Honestly — almost. You can log brews by feel (more body / thinner / sour / bitter), and Pourover will still build your taste wheel. But the grind dial needs a calibrated grinder to give numeric advice.
If you brew pre-ground, we'll suggest brewer changes instead (cone shape, paper rinse, pour pattern). The notebook still works. Just differently.
No, on both counts. Your brew data is yours. We never sell or rent it. Roasters can see aggregate palate trends (e.g. "this region under-extracts our Yirgacheffe") with no individual identifiers ever attached.
Our roaster matchmaking is paid for by you, not by the roaster. We charge subscriptions. Roasters don't pay to be ranked. We publish that policy at the bottom of every shipment slip.
Never. Cancellation drops you back to the free Notebook tier. All your brews stay. All your taste-wheel history stays. You lose AI suggestions, weekly atlas access, and the bean shipment — that's it.
You can also export everything to CSV or PDF at any time, including a print-ready facsimile of every notebook page. Your work is yours.
Start the notebook for free. Run it for a week. Watch your taste wheel start to shape. When you're ready, ship beans matched to it — from the best roasters in America, roasted on Thursday, in your kitchen by Sunday.