Precision Coffee Brewing
Like Duolingo, but for Precision Coffee Brewing. 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 forever · No credit card · iPhone & Android
Key ideas in Precision Coffee Brewing
- Under-extraction tastes sour and thin because acids dissolve first
- The first stage is intensely sour and salty
- Over-extraction tastes bitter and dry because tannins dissolve last
- The middle stage provides sweetness and body
- Balanced extraction tastes sweet and complex
- The final stage is watery and increasingly bitter
- Distinguishing between under-extracted sourness and over-extracted bitterness
- The 'Salami Shot' method for tasting the progression of extraction stages
- Changing two variables at once makes it impossible to identify which one worked
- Bean density varies by roast level, making volume measurements inconsistent
- Adjusting only one parameter allows for a clear cause-and-effect loop
- Mass-based ratios ensure the exact same amount of coffee hits the water every time
- A 1:16 ratio refers to the weight of coffee to the weight of water
- The bloom involves wetting grounds with a small amount of water for 30 seconds
- Isolating variables by changing only one parameter at a time
- Escaping CO2 gas can push water away, leading to uneven extraction
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 Precision Coffee Brewing 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 first few seconds of an espresso pull, what would you most likely experience?
Get it right to open this lesson and 66 more in the app.
Where Precision Coffee Brewing takes you
Move beyond the basics of the morning pot to master the physics of extraction, water chemistry, and the nuanced techniques of world-class pour-overs and espresso.
- 1
The Dial-In Mindset
- Dialing in by Taste
- 2
The Physics of Extraction
- Solubility and the Three Phases
- Agitation and Turbulence
- 3
Immersion Mastery
- The Advanced French Press
- AeroPress Versatility
- 4
Percolation and Pour-Over Craft
- V60 Geometry and Flow
- Flat-Bottom Brewers
- The Chemex and Heavy Filtration
- 5
Pressure and Steam
- Moka Pot Engineering
- Espresso: The Nine Bar Standard
- Espresso Ratios and Yield
- 6
Water Chemistry and Temperature
- Water Composition for Coffee
- Temperature Profiling
- 7
The Science of the Grind
- Particle Size Distribution
- Burr Geometry and Heat
- 8
Advanced Evaluation
- Measuring TDS and Yield
- Sensory Mastery
8 sections · 17 units · 67 levels. Built to play, not to enroll.
You pick the voice
Precision Coffee Brewing 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.
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Start Precision Coffee Brewing today.
Download Tomo, search Precision Coffee Brewing, and play your first lesson in under a minute.