Brewing Better Coffee
Transform your morning cup from bitter or sour into a rich, sweet brew. Learn how to dial in extraction, decode bean labels, and taste like a pro.
Like Duolingo, but for Brewing Better Coffee. Tomo turns the whole topic into a game you play five minutes a day, until it actually sticks.
A short one: 10 levels across 2 sections, about 20 minutes end to end, roughly 4 days at five minutes a day. It moves through Dialing In Your Daily Cup and Choosing Beans and Brew Methods. It starts from scratch.
Free forever · No credit card · iPhone & Android
Key ideas in Brewing Better Coffee
- Bright, sour acids extract almost immediately when water hits coffee grounds
- Pleasant sweetness extracts in the middle of brewing
- Harsh, drying bitterness only washes out at the very end of extraction
- Dark roasts lose moisture and puff up, making them lighter per scoop than dense light roasts
- Volumetric scoops introduce unpredictable brew strength by measuring air pockets rather than actual coffee mass
- Weighing coffee in grams removes batch-to-batch variation
- A 1:16 coffee ratio means using 16 grams of water for every 1 gram of dry coffee grounds
- Multiplying 15 grams of coffee by 16 gives 240 grams (or mL) of water
- Using too much water relative to coffee grounds leaves the cup weak and watery rather than rich and balanced
- Light roasts are hard and dense, needing near-boiling water to pull out desirable sweet flavors
- The order of taste compounds washing out of coffee grounds as water passes through them
- Dark roasts are porous and fragile, so scalding water extracts bitter, ashy flavors prematurely
- Letting boiling kettle water rest slightly protects dark roasts from tasting burnt
- Grinding exposes coffee's delicate aromatic oils to oxygen, causing stale flavors within days
- Pre-ground coffee loses most of its sweet aromatic character long before you finish the bag
- A burr grinder crushes whole beans evenly right before water touches them, preserving fresh aromatics
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 Brewing Better Coffee 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.
At what point during brewing does pleasant sweetness primarily wash out of the coffee grounds?
Get it right to open this lesson and 9 more in the app.
Where Brewing Better Coffee takes you
- 1
Dialing In Your Daily Cup
- Immediate Fixes for Common Coffee Mistakes
- Tasting and Diagnosing What Went Wrong
- 2
Choosing Beans and Brew Methods
- Decoding the Bag at the Grocery Store
- Picking the Right Brew Method
2 sections · 4 units · 10 levels. Built to play, not to enroll.
You pick the voice
Brewing Better Coffee 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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How to Brew Better Coffee
Transform your daily brew from unpredictable to exceptional. Learn to balance sour and bitter notes, dial in water and grind, and decode bean labels like a specialty roaster.
Start Brewing Better Coffee today.
Download Tomo, search Brewing Better Coffee, and play your first lesson in under a minute.