Coffee: The Art of the Dial-In
Like Duolingo, but for Coffee: The Art of the Dial-In. 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 Sculpting the Extraction and The Variables of the Bean. It assumes you already know the basics.
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Key ideas in Coffee: The Art of the Dial-In
- Acids are the most soluble compounds and dissolve into the water first
- Tannins are heavy molecules that extract last and cause astringency
- Under-extraction leaves the cup tasting sour or salty without sweetness
- Over-extraction is characterized by a lingering dry mouthfeel and bitterness
- Identifying under-extraction by its specific flavor profile
- Recognizing the physical sensation of over-extracted tannins
- Sugar extraction peaks just before the bitter compounds take over the cup
- Smaller particles increase surface area and slow down the water flow
- The sweet spot represents the maximum balance of sugars and pleasant acids
- Coarser grinds reduce surface area to prevent over-extraction in long brews
- Applying grind size adjustments to fix flow and flavor issues
- Higher temperatures increase the energy available to dissolve compounds faster
- Hotter water can pull out bitter compounds that cooler water might leave behind
- Understanding the role of water temperature in chemical extraction
- Paper filters absorb diterpenes and oils that can mask subtle aromatics
- Removing oils results in a 'clean' cup with high flavor definition
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: The Art of the Dial-In 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 the heaviest and typically the last to be extracted during brewing?
Get it right to open this lesson and 11 more in the app.
Where Coffee: The Art of the Dial-In takes you
Move beyond following recipes to understanding the variables of extraction. Learn to diagnose your brew and manipulate flavor like a professional barista.
- 1
Sculpting the Extraction
- The Dial-In: Balancing Flavor
- Texture and the Role of Filtration
- 2
The Variables of the Bean
- Processing Methods and Profiles
- Density, Roast, and Heat
2 sections · 4 units · 12 levels. Built to play, not to enroll.
You pick the voice
Coffee: The Art of the Dial-In 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 Coffee: The Art of the Dial-In today.
Download Tomo, search Coffee: The Art of the Dial-In, and play your first lesson in under a minute.