Precision Coffee: Dialing and Roasting
Like Duolingo, but for Precision Coffee: Dialing and 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.
24 levels across 3 sections, about 48 minutes end to end, roughly 10 days at five minutes a day. It moves through Advanced Extraction Dynamics, The Science of the Roast, and Sensory Analysis and Sourcing.
Free forever · No credit card · iPhone & Android
Key ideas in Precision Coffee: Dialing and Roasting
- TDS vs Extraction Yield
- Salami Shot sequence
- Brew ratio and yield
- The pump provides constant pressure, but the flow rate is determined by the permeability of the compressed coffee bed.
- High initial heat facilitates the extraction of delicate, high-volatility floral compounds.
- Distinguishing between beverage strength and the efficiency of the extraction process
- Fines migration and puck degradation during the shot cause the resistance to change dynamically.
- Lowering temperature during the tail end of the shot reduces the extraction of heavy, bitter compounds that dissolve more easily in hot water.
- Identifying the chronological transition of flavor compounds during an espresso extraction
- Grind size and distribution are the primary tools for 'shaping' the flow curve.
- Thermal energy is a selective solvent for different molecular weights in coffee.
- Applying temperature profiling to manipulate specific flavor extractions
- Understanding that the coffee puck, not the machine, is the primary regulator of flow
- Magnesium ions are highly 'sticky' and pull out larger, more complex flavor molecules.
- The coffee puck, not the machine, is the primary regulator of flow
- Calcium is effective at extracting heavier compounds that contribute to body but can be less selective than magnesium.
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: Dialing and 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 were to taste only the first few seconds of an espresso pull, what flavor profile would you expect?
Get it right to open this lesson and 23 more in the app.
Where Precision Coffee: Dialing and Roasting takes you
Master the variables that define specialty coffee. From the thermodynamics of the drum to the fluid dynamics of the puck, this course bridges the gap between enthusiast and professional.
- 1
Advanced Extraction Dynamics
- Manipulating the Extraction Curve
- Puck Physics and Fluid Mechanics
- Dialing for Process and Terroir
- 2
The Science of the Roast
- Mastering the Roast Profile
- Heat Transfer and Bean Development
- Troubleshooting and Consistency
- 3
Sensory Analysis and Sourcing
- Professional Cupping and Evaluation
- Green Coffee and Processing Science
3 sections · 8 units · 24 levels. Built to play, not to enroll.
You pick the voice
Precision Coffee: Dialing and 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.
More Food & Drink on Tomo
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The Science of Specialty Coffee
Move beyond the basics of brewing to master the chemical and physical variables that define world-class coffee. Explore water chemistry, advanced extraction physics, and the complex biology of the coffee bean.
Dialing In Your Daily Brew
Move beyond the basic drip and learn to manipulate the variables that transform a muddy cup into a vibrant, professional-grade extraction.
The Science of Better Coffee
Move beyond the basics of brewing to master the variables that define a perfect cup. Learn to manipulate water chemistry, extraction theory, and sensory analysis like a professional barista.
Sensory Analysis of the Roast
Move beyond basic flavor notes to master the chemical relationship between roasting heat and the sensory experience. Learn to isolate terroir from roast artifacts and calibrate your palate like a professional Q-Grader.
Start Precision Coffee: Dialing and Roasting today.
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