Coffee: Science and Origin
Like Duolingo, but for Coffee: Science and Origin. 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 The Physics of Extraction, The Evolution of the Cup, and Terroir and Genetic Lineage.
Free forever · No credit card · iPhone & Android
Key ideas in Coffee: Science and Origin
- Fines and path length
- Uniform grinds and contact time
- Surface area vs particle core
- Grind size distribution and extraction
- Roast and porosity
- Light roast extraction targets
- Dark roast solubility ceiling
- Roast profile and solubility
- Water follows the path of least resistance in the puck
- TDS measures concentration, not specific flavor quality
- Grind size distribution and extraction rate
- Puck compression limits
- High TDS can mask low extraction efficiency
- Identifying the true causes of channeling
- Solubility of different roast profiles
- The impact of CO2 degassing on the extraction sequence
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 Coffee: Science and Origin 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.
If you switch to a high-end grinder that produces a very uniform particle size with fewer fines, what adjustment is usually needed?
Get it right to open this lesson and 23 more in the app.
Where Coffee: Science and Origin takes you
Master the molecular physics of extraction, the genetic lineage of the Arabica bean, and the historical evolution of global brewing traditions.
- 1
The Physics of Extraction
- Precision Extraction Dynamics
- Water Chemistry and Solvent Power
- Thermal Profiling and Stability
- 2
The Evolution of the Cup
- The Genealogy of Espresso Drinks
- Global Brewing Rituals
- 3
Terroir and Genetic Lineage
- The Genetic Map of Arabica
- Terroir and Metabolic Stress
- Advanced Processing and Fermentation
3 sections · 8 units · 24 levels. Built to play, not to enroll.
You pick the voice
Coffee: Science and Origin 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.
More Food & Drink on Tomo
The Science of Coffee Extraction
Move beyond the recipe and master the chemical variables that dictate flavor. This course explores how mineral ions, thermal stability, and solubility curves transform a standard brew into a world-class cup.
The Science of Specialty Coffee
Move beyond the basics of brewing to master the chemical and physical variables that define world-class coffee. Explore water chemistry, advanced extraction physics, and the complex biology of the coffee bean.
The Craft of Better Coffee
Move beyond the morning caffeine hit to understand the variables that define a perfect cup. Learn to manipulate extraction, analyze flavor profiles, and source beans like a professional.
The Science and Craft of Coffee
Go beyond the basics of brewing to master the thermodynamics of roasting, the chemistry of extraction, and the complex microbiology of post-harvest processing.
The Craft of Better Coffee
Move beyond the morning caffeine hit and learn to manipulate extraction, water chemistry, and bean genetics to brew the perfect cup.
Dialing In Your Coffee
Move beyond the recipe and learn to manipulate variables like a professional barista to find the 'sweet spot' in every bean.
Start Coffee: Science and Origin today.
Download Tomo, search Coffee: Science and Origin, and play your first lesson in under a minute.