Dialing In Your Coffee
Like Duolingo, but for Dialing In Your 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.
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 Mastering Extraction and The Variables of Quality. It assumes you already know the basics.
Free forever · No credit card · iPhone & Android
Key ideas in Dialing In Your Coffee
- Sourness is a hallmark of under-extraction where water hasn't pulled enough sugars
- A dry, astringent mouthfeel is a physical indicator of over-extraction
- Coarse grinds allow water to pass through too quickly to extract sweetness
- Over-extraction pulls out heavy, bitter polyphenols and tannins
- Increasing water temperature or using a finer grind increases extraction efficiency
- Bitterness and dryness often result from excessive contact time or boiling water
- Identifying the cause and fix for a sour-tasting brew
- Recognizing the sensory markers of over-extraction
- Acids dissolve first in the brewing process
- Sugars and oils follow the acids
- Bitter compounds are the last to dissolve
- Understanding the flavor progression in a Salami Shot
- Extraction refers to the yield of flavor
- Changing multiple variables at once makes it impossible to know which one worked
- Adjusting only the grind size allows you to measure its specific impact on flavor
- Distinguishing between extraction and concentration (strength)
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 Dialing In Your 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.
Why do very coarse grinds often lead to a lack of sweetness in a pour-over?
Get it right to open this lesson and 11 more in the app.
Where Dialing In Your Coffee takes you
Move beyond the recipe and learn to manipulate extraction, water chemistry, and bean processing to craft the perfect cup every morning.
- 1
Mastering Extraction
- Fixing a Bad Brew
- The Mechanics of the Grind
- 2
The Variables of Quality
- Water Chemistry and Heat
- Decoding the Bean's Journey
2 sections · 4 units · 12 levels. Built to play, not to enroll.
You pick the voice
Dialing In Your Coffee 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 Dialing In Your Coffee today.
Download Tomo, search Dialing In Your Coffee, and play your first lesson in under a minute.