The Craft of Better Coffee
Like Duolingo, but for The Craft of 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.
21 levels across 3 sections, about 42 minutes end to end, roughly 8 days at five minutes a day. It moves through Dialing in the Brew, Developing the Palate, and Sourcing and Science. It assumes you already know the basics.
Free forever · No credit card · iPhone & Android
Key ideas in The Craft of Better Coffee
- Roasting causes beans to lose mass and expand in size
- The 1:17 ratio represents 1 part coffee to 17 parts water
- Volume-based scoops vary wildly based on roast level and bean size
- Standard specialty brewing targets 60 grams of coffee per liter of water
- Mass remains the only constant variable for calculating extraction
- 20 grams of coffee for 340g of water hits the 1:17 sweet spot
- Why volumetric measurements fail
- Applying the golden ratio
- Lower water ratios (1:13) create a more concentrated, viscous cup
- Higher water ratios (1:18) dilute the body to reveal delicate flavor notes
- Why volumetric measurements fail to provide consistency compared to weight
- Mouthfeel and flavor separation exist on opposite ends of the ratio scale
- Bypass water dilutes concentration without over-extracting the grounds
- Applying the standard golden ratio to a specific water volume
- Adding water after brewing is a standard technique for Americanos and high-strength extractions
- Bypassing allows you to adjust strength independently of the brewing process
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 The Craft of 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 a barista mentions a 1:17 brewing ratio, what are they actually measuring?
Get it right to open this lesson and 20 more in the app.
Where The Craft of Better Coffee takes you
Move beyond the morning jolt and learn to manipulate extraction, water chemistry, and bean processing to brew the perfect cup every time.
- 1
Dialing in the Brew
- The Golden Ratio and Precision
- Grinding for Clarity
- Managing Heat and Turbulence
- 2
Developing the Palate
- Troubleshooting Extraction
- The Sensory Lexicon
- 3
Sourcing and Science
- Decoding the Bean
- The Chemistry of the Cup
3 sections · 7 units · 21 levels. Built to play, not to enroll.
You pick the voice
The Craft of 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.
More Food & Drink on Tomo
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Precision Coffee Brewing
Move beyond the recipe and learn to 'dial in' your coffee by mastering extraction theory, water chemistry, and the mechanics of the brew bed.
Crafting Better Coffee
Move beyond the basics of brewing to master extraction, water chemistry, and the sensory science of the perfect cup.
The Craft of Better Coffee
Move beyond the morning caffeine hit and learn to manipulate extraction, water chemistry, and bean genetics to brew the perfect cup.
Better Coffee at Home
Stop settling for mediocre mornings. Learn the variables that transform a bitter cup into a balanced, cafe-quality experience using the gear you already own.
The Better Morning Cup
Stop settling for bitter brown water. Learn the simple, high-impact adjustments to your daily routine that turn a standard kitchen brew into a cafe-quality experience.
Start The Craft of Better Coffee today.
Download Tomo, search The Craft of Better Coffee, and play your first lesson in under a minute.