Dialing In Great Coffee
Like Duolingo, but for Dialing In Great Coffee. 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 In the Cup: Extraction and Palate and Behind the Flavor: Beans, Roast, and Water. It assumes you already know the basics.
Free forever · No credit card · iPhone & Android
Key ideas in Dialing In Great Coffee
- Water washes out bright fruit acids and mineral salts in the opening seconds of a brew.
- Caramelized sugars require sustained heat and contact time to dissolve into the brew.
- Astringent woody plant fibers break down last once the bean's pleasant solids are depleted.
- Sharp sourness and a thin body mean the water drained too quickly to pull out sweet sugars.
- Grinding coffee finer increases ground surface area and slows flow rate to boost extraction.
- Adding more dry coffee dose increases strength but leaves individual grounds under-extracted.
- A lingering dry finish, or astringency, proves water stripped harsh compounds from spent grounds.
- Grinding coarser allows water to pass through the puck faster without washing out bitter fibers.
- Stopping the espresso shot earlier cuts off the harsh, watery tail end of extraction.
- Brew ratio sets coffee strength and texture by fixing the total weight of water to dry grounds.
- Grind size dictates total surface exposure, governing how thoroughly each particle extracts.
- Adjusting ratio and grind simultaneously masks which variable fixed or ruined the cup.
- Channeling forces high-speed water streams through cracks while bypassing dense ground pockets.
- Bypassed dry pockets stay under-extracted and sour, while the eroded channels over-extract bitter.
- Even bed preparation with gentle distribution tools prevents water from finding easy pathways.
- Roasting breaks down almost all simple sugars in green coffee beans.
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 Dialing In Great 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.
What does hot water need in order to pull out the sweet, caramelized sugars from your grounds?
Get it right to open this lesson and 11 more in the app.
Where Dialing In Great Coffee takes you
Step past basic brewing and learn to troubleshoot every cup like a specialty barista. Master extraction variables, train your palate to diagnose off-flavors, and demystify how bean processing and water chemistry shape your cup.
- 1
In the Cup: Extraction and Palate
- Dialing In Extraction by Taste
- Developing a Diagnostic Palate
- 2
Behind the Flavor: Beans, Roast, and Water
- Decoding Bean Processing Methods
- Water Chemistry and Roast Dynamics
2 sections · 4 units · 12 levels. Built to play, not to enroll.
You pick the voice
Dialing In Great Coffee 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 Dialing In Great Coffee today.
Download Tomo, search Dialing In Great Coffee, and play your first lesson in under a minute.