Advanced Coffee Extraction
Like Duolingo, but for Advanced Coffee Extraction. Tomo turns the whole topic into a game you play five minutes a day, until it actually sticks.
For the part of you with thirty open tabs that never became anything.
A short one: 12 levels across 2 sections, about 24 minutes end to end, roughly 5 days at five minutes a day. It moves through Precision Dialing and Origin and Physics.
Free forever · No credit card · iPhone & Android
Key ideas in Advanced Coffee Extraction
- Acids and salts dissolve first
- Tannins and polyphenols extract last
- The sweet spot timing
- Temperature and kinetic energy
- Lower temperatures and acids
- Light roasts and porosity
- Mapping specific sensory defects
- Applying temperature adjustments
- Highly soluble acids and salts dominate the first 10-15% of the brew
- Sugars and browning products peak in the middle of the extraction
- Mapping specific sensory defects to their chemical extraction state
- Plant fibers and bitter alkaloids are the final components to dissolve
- Sequencing the chronological evolution of flavor in a single brew cycle
- Extraction yield is fixed once the water leaves the coffee bed
- Applying temperature adjustments to target specific flavor profiles
- Localized turbulence can create 'channels' where water flows faster, leading to uneven extraction
You've tried the other tabs
Thirty open tabs. Four facts you actually kept.
You watched. You nodded. By Sunday it was gone.
One answer, then back to scrolling.
Eight weeks. You meant to finish. You didn't.
Tomo gives Advanced Coffee Extraction the Duolingo treatment: levels, streaks, and quick quizzes that test what you just learned. That game loop is what the tabs above never had, so it's the one you actually finish.
Here's what playing it feels like
A real question from this course. Take your best guess.
Which compounds are responsible for that sandpaper-like 'dry' feeling in an over-extracted cup?
Get it right to open this lesson and 11 more in the app.
Where Advanced Coffee Extraction takes you
Move beyond basic recipes to master the molecular variables of flavor. This course explores water chemistry, advanced fermentation, and the physics of extraction for the seasoned home barista.
- 1
Precision Dialing
- The Extraction Compass
- Water Chemistry for Flavor
- 2
Origin and Physics
- Modern Fermentation Science
- The Physics of the Grind
2 sections · 4 units · 12 levels. Built to play, not to enroll.
You pick the voice
Advanced Coffee Extraction is taught in the The Professor style: clear, structured, thorough. Want a different feel? In the app you can spin up the same topic in any of Tomo's teaching styles. Same facts, totally different vibe.
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Start Advanced Coffee Extraction today.
Download Tomo, search Advanced Coffee Extraction, and play your first lesson in under a minute.