How to Brew Better Coffee
Like Duolingo, but for How to Brew Better 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: 10 levels across 2 sections, about 20 minutes end to end, roughly 4 days at five minutes a day. It moves through Dialing in the Brew and Tasting and Choosing Beans. It starts from scratch.
Free forever · No credit card · iPhone & Android
Key ideas in How to Brew Better Coffee
- Bright, sour acids extract almost immediately when water hits coffee
- Pleasant sweet sugars take longer to dissolve and come out in the middle
- Harsh, drying bitter notes only dissolve after extended contact
- Under-extraction means the water pulled out too little flavor from the grounds
- Sour, sharp, grassy flavors indicate the brew stopped before reaching the sweet middle stage
- A sour cup lacks the balancing sweetness needed to smooth out its natural acids
- A dry, sandpaper mouthfeel and persistent bitterness are classic signs of over-extraction
- Brewing too long or too intensely pulls out harsh plant fibers and tannins
- Over-extraction completely masks the pleasant sweetness and natural fruit flavors of the bean
- Finer particles pack closely together, slowing water down and exposing more surface area for extraction
- Coarser coffee particles let water rush through quickly, reducing total extraction
- Grind size is the quickest dial to fix an unbalanced cup
- Letting grounds steep longer allows water time to reach and dissolve the sweet sugars
- Cutting steep or brew time short prevents water from reaching the late-stage bitter compounds
- Time acts as a throttle: more time increases extraction, less time reduces it
- Dark roast beans expand and lose moisture, making them larger and less dense than light roasts
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 How to Brew Better 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.
When does the water in your brew start dissolving the sweet sugars from the coffee grounds?
Get it right to open this lesson and 9 more in the app.
Where How to Brew Better Coffee takes you
Transform your daily brew from unpredictable to exceptional. Learn to balance sour and bitter notes, dial in water and grind, and decode bean labels like a specialty roaster.
- 1
Dialing in the Brew
- Fixing Sour and Bitter: The Extraction Compass
- The Golden Ratios and Water Rules
- 2
Tasting and Choosing Beans
- Tasting Beyond "Strong" and "Weak"
- Decoding the Coffee Bag
2 sections · 4 units · 10 levels. Built to play, not to enroll.
You pick the voice
How to Brew Better 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 How to Brew Better Coffee today.
Download Tomo, search How to Brew Better Coffee, and play your first lesson in under a minute.