Dialing In Your Daily Brew
Move beyond following recipes to understanding the variables of extraction. Learn to diagnose flavor imbalances and manipulate grind, temperature, and water to craft your perfect cup.
Like Duolingo, but for Dialing In Your Daily Brew. Tomo turns the whole topic into a game you play five minutes a day, until it actually sticks.
A short one: 11 levels across 2 sections, about 22 minutes end to end, roughly 4 days at five minutes a day. It moves through Mastering Extraction and The Source of Flavor. It assumes you already know the basics.
Free forever · No credit card · iPhone & Android
Key ideas in Dialing In Your Daily Brew
- Acids dissolve first, making under-extracted coffee taste sour
- Over-extraction pulls out heavy polyphenols that cause dryness
- Saltiness is a chemical byproduct of incomplete extraction
- Bitterness increases as water stays in contact with grounds too long
- Under-extracted coffee lacks the sugars that balance acidity
- Astringency is a tactile mouthfeel, not just a flavor
- Identifying under-extraction through sensory cues
- Recognizing the physical sensation of over-extraction
- Sweetness is the result of balancing acidity and bitterness
- Acids and salts extract in the first few seconds
- The window for peak sweetness is very narrow in the brew cycle
- Maximum sweetness occurs just before over-extraction begins
- Understanding the flavor evolution in a Salami Shot
- Finer grounds increase surface area to fix sour under-extraction
- Defining the goal of the 'Sweet Spot'
- Coarser grounds reduce extraction to eliminate bitter notes
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 Daily Brew 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 specific compounds are responsible for that parched, 'sandpaper' feeling after a sip of over-extracted coffee?
Get it right to open this lesson and 10 more in the app.
Where Dialing In Your Daily Brew takes you
- 1
Mastering Extraction
- Rescuing a Bad Cup
- The Variable Hierarchy
- 2
The Source of Flavor
- Decoding the Coffee Bag
- The Invisible Ingredient: Water
2 sections · 4 units · 11 levels. Built to play, not to enroll.
You pick the voice
Dialing In Your Daily Brew 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.
More Food & Drink on Tomo
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Brewing Better Coffee
Stop settling for mediocre mornings. Learn the simple variables that transform your daily cup from a caffeine delivery system into a craft experience.
Dialing In Your Home Brew
Move beyond following recipes and start understanding why your coffee tastes the way it does. Learn to manipulate grind, temperature, and flow to rescue any bean and hit the sweet spot every time.
How Coffee Gets Its Flavor
Transform your daily coffee routine by mastering extraction, tuning your palate, and choosing great beans. Trace how every step from high-altitude farms to your morning grinder shapes what ends up in your mug.
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.
Better Coffee at Home
Transform your everyday morning cup with simple adjustments to water, grind, and brew time. Learn how to diagnose off-flavors and pick beans you will genuinely love.
Start Dialing In Your Daily Brew today.
Download Tomo, search Dialing In Your Daily Brew, and play your first lesson in under a minute.