Mastering the Fluid Bed: Artisan Roasting
Like Duolingo, but for Mastering the Fluid Bed: Artisan Roasting. 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 Mastering the Fluid Bed: Artisan Roasting
- Beans become lighter and more aerodynamic as they lose moisture
- Tipping occurs when heat is too high at the start of the roast
- Higher fan speeds increase the volume of hot air (convective energy) hitting the bean
- Facing is a sign of excessive surface heat relative to bean movement
- Excessive air on light beans can lead to 'lofting' too high, cooling the bean instead of heating it
- A thermal 'flick' indicates the bean's internal energy is releasing too fast
- How to adjust fan speed as beans lose density during the roast
- Identifying visual and thermal indicators of aggressive heat
- High initial density requires high air pressure to start the 'fluid' bed
- As beans expand and dry, they require less pressure to stay agitated
- Final stages require precise air control to prevent scorching while finishing the core
- The relationship between air velocity and bean density during a roast cycle
- Overfilled chambers create dead spots
- Initial air pressure must overcome static weight
- Static beans undergo conductive heating
- The fluid state fountain motion
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 Mastering the Fluid Bed: Artisan Roasting 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 notice the very tips of your beans are blackened or charred, what likely happened?
Get it right to open this lesson and 25 more in the app.
Where Mastering the Fluid Bed: Artisan Roasting takes you
Unlock the precision of air roasting to achieve unparalleled clarity and sweetness. Move beyond drum roasting habits to master high-velocity heat transfer and the physics of levitation.
- 1
Dialing in Your First Roast
- Managing Convective Heat Transfer
- The Loft-to-Load Ratio
- Navigating the First Crack in Air
- Post-Roast Cooling and Degassing
- 2
Precision Profiling and Control
- PID Tuning for Fluid Beds
- Rate of Rise (RoR) Dynamics
- Exhaust Temperature as a Proxy
- Compensating for Ambient Humidity
- The Maillard Phase Stretch
- Batch Size and Thermal Inertia
- 3
The Science of the Air Stream
- Fluidization Physics and Bean Density
- Chaff Separation and Airflow Resistance
- Molecular Development in Convection
3 sections · 13 units · 26 levels. Built to play, not to enroll.
You pick the voice
Mastering the Fluid Bed: Artisan Roasting 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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