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 Diagnosing and Balancing the Cup and Precision Pouring and Water Dynamics. It assumes you already know the basics.
Free forever · No credit card · iPhone & Android
Key ideas in Dialing In Your Coffee
- Organic acids and salts dissolve first, yielding a sharp, puckering cup.
- Under-extraction lacks the balancing sweetness needed to soften bright acids.
- A salty or tart finish points to cutting the brew short before sugars extract.
- Over-extraction pulls out harsh polyphenols that cause mouth-drying astringency.
- Woody plant cellulose dissolves late, leaving a hollow and bitter aftertaste.
- A lingering bitter finish that sticks to the tongue signals excessive contact time.
- Bright organic acids and salty notes dissolve immediately in the first cup.
- Rich sugars and sweet solubles dissolve next during the middle phase.
- Astringent polyphenols and bitter plant fibers extract last in the final cup.
- Sweetness peaks when complex carbohydrates dissolve to coat the palate.
- Clean acidity integrates with dissolved sugars to balance brightness and body.
- The ideal extraction window sits between sharp sourness and drying bitterness.
- Changing one variable at a time is required to isolate what caused a flaw.
- Shifting grind size and water heat together confounds extraction diagnosis.
- Adjusting grind alone reveals if particle surface area was driving over-extraction.
- Finer coffee grounds expose more bean surface area to water.
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.
Why does an under-extracted coffee taste so harshly sour and puckering?
Get it right to open this lesson and 11 more in the app.
Where Dialing In Your Coffee takes you
Move beyond basic recipes by learning to taste extraction flaws and adjust your variables with intention. Master the mechanics of grind size, pour dynamics, and water to brew consistently delicious cups.
- 1
Diagnosing and Balancing the Cup
- Tasting Extraction Flaws
- Controlling the Core Extraction Levers
- 2
Precision Pouring and Water Dynamics
- Mastering Pour Mechanics and Bed Dynamics
- Managing Water Chemistry and Bean Density
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.
More Food & Drink on Tomo
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Move beyond the recipe and learn to 'dial in' your coffee by mastering extraction theory, water chemistry, and the mechanics of the brew bed.
Dialing In Great Coffee
Move beyond basic brew recipes to control the mechanics that determine coffee flavor. Learn to diagnose extraction flaws by taste, balance water chemistry, and read bean processing to brew with intention.
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.
Dialing In Your Coffee
Move beyond basic brewing by learning how to diagnose extraction, adjust variables intentionally, and unlock the distinct flavor profiles hidden in specialty beans.
Dialing In Great Coffee
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.
Brewing Specialty Coffee
Learn to taste, dial in, and brew specialty coffee like a seasoned barista. Master the levers of extraction, diagnose flavor flaws, and understand what makes specialty beans unique.
Start Dialing In Your Coffee today.
Download Tomo, search Dialing In Your Coffee, and play your first lesson in under a minute.