The Craft of the Barista
Like Duolingo, but for The Craft of the Barista. 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.
22 levels across 4 sections, about 44 minutes end to end, roughly 9 days at five minutes a day. It moves through Pulling Your First Shot; Building the Cafe Menu; Dialing In and Flavor Control; and Beans, Sourcing, and Bar Workflow. It starts from scratch.
Free forever · No credit card · iPhone & Android
Key ideas in The Craft of the Barista
- A standard double shot uses a 1:2 ratio of dry coffee to liquid espresso
- An 18g dose should yield about 36g of brewed espresso
- Target brew time for a standard extraction is between 25 and 30 seconds
- Crema contains trapped air and foam that bloat the visual volume in a glass
- Fresh coffee beans produce thick, airy crema that gives false volume readings
- A digital scale measures actual liquid mass regardless of foam depth
- Tamping compresses loose grounds to remove air pockets and create an even bed
- Pressurized water naturally seeks the easiest escape path (channeling)
- Tamping creates uniform resistance so water flows through all grounds equally
- An uneven mound tamped down results in dense spots and loose spots in the basket
- Tamping pressure has a natural limit; human force beyond a flat seal doesn't fix a crooked bed
- Evenly spreading dry grounds across the basket prevents bypass channels far better than pressing harder
- The dense, dark base forms at the bottom of the glass
- The lighter caramel body sits in the middle layer
- The golden-hazelnut crema foam rises to form the top cap
- Proteins in milk trap injected air to create foam bubbles
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 the Barista 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.
What is the standard brew ratio for a traditional double espresso shot?
Get it right to open this lesson and 21 more in the app.
Where The Craft of the Barista takes you
Learn to brew cafe-quality espresso, steam silky microfoam, and master classic drink ratios. Build professional coffee bar skills through clear extraction math, step-by-step dialing recipes, and clean bar workflow.
- 1
Pulling Your First Shot
- The Standard Espresso Shot
- 2
Building the Cafe Menu
- Milk Steaming and Microfoam Chemistry
- The Drink Matrix: Ratios and Proportions
- 3
Dialing In and Flavor Control
- Grind Size and Extraction Math
- Dialing In Step-by-Step
- 4
Beans, Sourcing, and Bar Workflow
- Choosing and Handling Coffee Beans
- Station Ergonomics and Speed of Service
4 sections · 7 units · 22 levels. Built to play, not to enroll.
You pick the voice
The Craft of the Barista 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 The Craft of the Barista today.
Download Tomo, search The Craft of the Barista, and play your first lesson in under a minute.