Advanced Espresso Extraction
Like Duolingo, but for Advanced Espresso 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.
24 levels across 3 sections, about 48 minutes end to end, roughly 10 days at five minutes a day. It moves through Precision Mechanics, Sensory Analysis and Calibration, and The Physics of the Shot.
Free forever · No credit card · iPhone & Android
Key ideas in Advanced Espresso Extraction
- Static electricity causes ground coffee to cling to the grinder's internal chute and burrs
- A microscopic amount of moisture (RDT) neutralizes static charges to ensure 1:1 input-to-output retention
- High-extraction baskets have higher flow rates that aggressively exploit any density inconsistencies
- WDT breaks up clumps and homogenizes the coffee bed to prevent micro-channeling in high-flow environments
- The practical benefit of RDT in maintaining dose consistency
- The necessity of WDT when using high-flow precision baskets
- Water follows the path of least resistance, which is created by a slanted or 'canted' puck surface
- Once the air is compressed out of the puck, additional tamping pressure does not further increase resistance, whereas a level surface is critical for uniform flow
- Visible 'spurters' indicate high-velocity water breaking through weak points in the puck
- Prioritizing bed levelness over raw tamping force
- The visual symmetry of the cone formation reflects the uniformity of the internal puck density
- Puck screens act as a secondary dispersion block
- The metal mass of the screen provides thermal stability
- Using a bottomless portafilter to diagnose specific puck prep failures
- Screens keep the group head cleaner
- The dual thermal and hydraulic benefits of using a puck screen
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 Espresso 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.
What is the primary goal of using the Ross Droplet Technique (RDT) before grinding?
Get it right to open this lesson and 23 more in the app.
Where Advanced Espresso Extraction takes you
Move beyond the basic double shot. Master the variables of flow, pressure, and chemistry to achieve professional-grade extraction and flavor clarity.
- 1
Precision Mechanics
- Advanced Puck Preparation
- Flow Control and Pressure Profiling
- Thermal Management and Stability
- 2
Sensory Analysis and Calibration
- Dialing in by Flavor Profile
- Measuring Success with Refractometry
- 3
The Physics of the Shot
- Water Chemistry for Extraction
- Basket Geometry and Precision Filters
- Roast Science and Degassing
3 sections · 8 units · 24 levels. Built to play, not to enroll.
You pick the voice
Advanced Espresso Extraction is taught in the The Bestie style: your friend who just gets it. 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 Espresso Extraction today.
Download Tomo, search Advanced Espresso Extraction, and play your first lesson in under a minute.