The Craft of the Modern Barista
Like Duolingo, but for The Craft of the Modern 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.
Free during early access · No credit card · iPhone & Android
Key ideas in The Craft of the Modern Barista
- Acids dissolve first in the water
- Sourness causes a sharp, mouth-watering sting
- Sugars and oils follow the initial acids
- Bitterness causes a dry, sandpaper-like texture
- Bitter plant fibers extract last
- The order in which flavor compounds are extracted during a shot
- Distinguishing the physical sensation of under-extraction vs over-extraction
- Extra water eventually pulls out harsh tannins
- Sweetness peaks and then declines as bitterness takes over
- Sour and watery flavors mean the water moved too fast to pull out sweetness
- A finer grind creates more resistance to slow down the water flow
- Smaller particles pack together tightly to block water
- Larger particles leave big gaps for water to rush through
- The relationship between particle size and water behavior
- Coarser grounds speed up the flow of water
- How to fix a sour and thin espresso shot
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 Modern 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.
If your espresso has a sharp, mouth-watering sting, what flavor is dominating the shot?
Get it right to open this lesson and 25 more in the app.
Where The Craft of the Modern Barista takes you
Move beyond the basics of pushing buttons and learn to manipulate flavor like a pro. Master the variables of extraction and the physics of milk to create the perfect cafe experience.
- 1
Dialing In for Flavor
- The Sweet Spot: Balancing Sour and Bitter
- Grind Size and Flow Rate Dynamics
- Temperature's Impact on Coffee Sugars
- Using a Scale for Shot Consistency
- 2
Advanced Milk and Texture
- The Science of Microfoam Stability
- Temperature Control for Natural Sweetness
- Pouring Techniques for High-Contrast Art
- Alternative Milks: Stretching and Steaming
- The Physics of the Layered Heart
- Speed and Workflow Behind the Bar
- 3
The Science of the Bean
- How Roast Levels Change Solubility
- Water Chemistry and Mineral Extraction
- Degassing: Why Freshness Needs a Rest
3 sections · 13 units · 26 levels. Built to play, not to enroll.
You pick the voice
The Craft of the Modern Barista 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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Start The Craft of the Modern Barista today.
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