Precision Espresso and Fluid Art
Like Duolingo, but for Precision Espresso and Fluid Art. 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: 8 levels across 2 sections, about 16 minutes end to end, roughly 3 days at five minutes a day. It moves through The Science of the Shot and The Art of Fluid Dynamics.
Free forever · No credit card · iPhone & Android
Key ideas in Precision Espresso and Fluid Art
- Highly soluble acids and salts extract first
- Light roasts require higher ratios
- Sugars and complex carbohydrates extract in the middle
- Dark roasts require shorter ratios
- Heavy plant fibers and tannins extract last
- Increasing yield dilutes body but increases extraction
- The chronological progression of flavor profiles during a single espresso extraction
- Applying yield-to-dose ratios based on roast degree to balance acidity and body
- High pressure (9 bars) can cause 'fines migration' that clogs the puck during fast flows
- Magnesium ions are smaller and more effective at pulling out oxygen-rich flavor compounds
- Lower pressure reduces the risk of channeling when using high-flow, coarse-grind recipes
- Calcium bonds well to heavy oils and proteins, affecting texture
- Understanding the mechanics of a Turbo Shot for high-extraction efficiency
- RDT reduces static electricity to prevent 'clumping' during the grind
- WDT breaks up density gradients within the basket to ensure even water resistance
- The specific roles of Magnesium and Calcium in espresso flavor extraction
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 Precision Espresso and Fluid Art 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 brewing a dense, light-roasted coffee, why might you aim for a long 1:3 yield-to-dose ratio?
Get it right to open this lesson and 7 more in the app.
Where Precision Espresso and Fluid Art takes you
Move beyond the basic 1:2 ratio. Master the fluid dynamics of competition-grade latte art and the chemistry of high-extraction espresso recipes.
- 1
The Science of the Shot
- Dialing for Complexity
- 2
The Art of Fluid Dynamics
- Microfoam Chemistry and Texture
- Master-Level Pouring Mechanics
2 sections · 3 units · 8 levels. Built to play, not to enroll.
You pick the voice
Precision Espresso and Fluid Art 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.
More Food & Drink on Tomo
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The Home Barista's Craft
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Espresso: Dialing in the Perfect Shot
Move beyond the basic 'push-button' espresso and learn to manipulate variables like a professional barista. Master the physics of the puck, the chemistry of water, and the sensory skills required to diagnose any shot.
Espresso Barista Techniques
Move beyond basic brewing and master the precision required for professional-grade espresso. Learn to dial in complex roasts, steam perfect microfoam for every drink size, and manage a high-speed bar workflow.
Barista: The Art of Extraction
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.
Start Precision Espresso and Fluid Art today.
Download Tomo, search Precision Espresso and Fluid Art, and play your first lesson in under a minute.