Dialing In Your Coffee
Like Duolingo, but for Dialing In Your 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 Mastering the Extraction Loop and The Origin of Flavor. It assumes you already know the basics.
Free forever · No credit card · iPhone & Android
Key ideas in Dialing In Your Coffee
- Darker roasts are physically larger and less dense than light roasts
- Lower ratios like 1:15 result in a higher concentration of coffee solids
- A scoop of light roast contains significantly more mass than a scoop of dark roast
- Higher ratios like 1:17 dilute the brew for a cleaner flavor profile
- Weight provides a consistent count of coffee solubles regardless of bean size
- The 1:15 to 1:17 range balances extraction yield with pleasant strength
- Why weighing coffee is superior to using scoops
- Applying the golden ratio to achieve specific brew strengths
- Light roasts are less porous and more resistant to giving up their flavors
- Increased water volume provides more solvent to dissolve tight cell structures
- Dark roasts are highly soluble and require less water to reach full extraction
- Fresh coffee traps carbon dioxide that physically repels water during brewing
- Gas bubbles create 'dry pockets' if not allowed to escape early
- The bloom ensures even saturation by removing the gas barrier
- Adjusting water volume based on roast degree
- The functional purpose of the bloom phase
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 Your 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.
If you want a cup with a higher concentration of coffee solids, which brew ratio should you choose?
Get it right to open this lesson and 11 more in the app.
Where Dialing In Your Coffee takes you
Move beyond the recipe and learn to manipulate the variables of extraction to brew a professional-grade cup at home.
- 1
Mastering the Extraction Loop
- The Golden Ratio and Precision
- Diagnosing Flavor by Taste
- Water and Heat as Solvents
- 2
The Origin of Flavor
- Decoding the Coffee Label
2 sections · 4 units · 12 levels. Built to play, not to enroll.
You pick the voice
Dialing In Your 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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Move beyond the recipe and learn to manipulate extraction, water chemistry, and bean processing to craft the perfect cup every morning.
Start Dialing In Your Coffee today.
Download Tomo, search Dialing In Your Coffee, and play your first lesson in under a minute.