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.
Free during early access · No credit card · iPhone & Android
Key ideas in Dialing In Your Coffee
- Finer particles increase the total surface area available for water to dissolve flavors
- Acids dissolve first, creating a concentrated but sour 'front' to the shot
- A tighter pack of fine grounds creates more resistance, slowing down the water flow
- Sugars and oils follow, providing the body and sweetness of the 'middle'
- Heavier plant fibers and tannins extract last, adding bitterness to the 'tail'
- How grind size simultaneously affects surface area and water contact time
- The sequential order of flavor compounds extracted during a shot
- Crema inflation from CO2
- Isolating variables
- Grind size and resistance
- Yield by weight
- Extraction sequence
- The 1:17 'Golden Ratio' provides a balanced starting point for most palates
- Why weight is a more reliable metric for strength than crema-inflated volume
- Lowering the water ratio increases the concentration of coffee for a heavier mouthfeel
- The importance of isolating variables during the dialing-in process
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 were to taste only the very first few drops of an espresso, what flavor profile would you expect to dominate?
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 variables like a professional barista to find the 'sweet spot' in every bean.
- 1
The Art of the Dial-In
- The Calibration Loop
- Diagnosing Extraction
- Water and Heat Dynamics
- 2
The Science of the Bean
- Roast Chemistry and Terroir
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 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 Your Coffee today.
Download Tomo, search Dialing In Your Coffee, and play your first lesson in under a minute.