Barista: The Art of Extraction
Like Duolingo, but for Barista: The Art of Extraction. 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.
A short one: 12 levels across 2 sections, about 24 minutes end to end, roughly 5 days at five minutes a day. It moves through Dialing In for Flavor and Texture and Precision. It assumes you already know the basics.
Free forever · No credit card · iPhone & Android
Key ideas in Barista: The Art of Extraction
- The 1:15 to 1:17 ratio is a starting baseline for most filter brewing
- Finer particles expose more coffee surface to water for faster extraction
- Decreasing the water-to-coffee ratio increases the concentration and body
- Smaller gaps between coffee particles create more resistance to water flow
- Flavor preference overrides standard recipes once the baseline is established
- Coarser grinds allow water to pass through quickly with less contact time
- Using the Golden Ratio as a starting point rather than a final destination
- Relating grind size to extraction speed and surface area
- Bright, sharp acids extract first in the early stage of the shot
- Using the Golden Ratio as a starting point
- Sweetness and sugars develop in the middle of the extraction
- Under-extracted shots are characterized by sour, salty, or sharp notes
- The flavor progression of espresso yield from start to finish
- Short contact time prevents the water from pulling out sweet sugars
- Relating grind size to extraction speed
- Dose consistency ensures the same amount of coffee is used every time
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 Barista: The Art of Extraction 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.
Why do very tiny, fine coffee particles give up their flavor to the water so quickly?
Get it right to open this lesson and 11 more in the app.
Where Barista: The Art of Extraction takes you
Move beyond basic brewing to master the variables that define a perfect espresso. Learn to manipulate grind, temperature, and milk chemistry to create cafe-quality drinks with precision.
- 1
Dialing In for Flavor
- Dialing In by Taste
- Managing Extraction Variables
- 2
Texture and Precision
- The Physics of Microfoam
- Precision Workflow
2 sections · 4 units · 12 levels. Built to play, not to enroll.
You pick the voice
Barista: The Art of Extraction is taught in the Explain Like I'm 5 style: no big words. promise.. 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 Barista: The Art of Extraction today.
Download Tomo, search Barista: The Art of Extraction, and play your first lesson in under a minute.