The Art of Espresso and Roasting
Like Duolingo, but for The Art of Espresso and Roasting. 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.
20 levels across 3 sections, about 40 minutes end to end, roughly 8 days at five minutes a day. It moves through Pulling the Perfect Shot, Decoding the Bean, and The Science of Flavor. It starts from scratch.
Free forever · No credit card · iPhone & Android
Key ideas in The Art of Espresso and Roasting
- Espresso is defined by the concentrated, high-pressure brewing process
- Any roast level or bean origin can be used for espresso
- The term 'espresso roast' is just a suggestion for flavor, not a requirement
- Defining espresso
- The standard espresso ratio is roughly 1:2 (grounds to liquid)
- Yield is measured by weight (grams), not volume (ounces)
- Doubling the input weight provides the target output weight
- Applying the 1:2 brewing ratio
- Crema is the creamy foam created by CO2 and pressure
- A healthy layer of crema indicates the beans are fresh
- A balanced espresso extraction typically takes 25–30 seconds
- Shots faster than 20 seconds often taste sour and thin
- Identifying the visual indicators of a successful extraction
- Dosing must happen first to get the right amount of coffee
- Leveling ensures the coffee is distributed evenly before pressure is applied
- Recognizing the ideal time window for a standard 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 The Art of Espresso and Roasting 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.
Which types of coffee beans are you allowed to use when making espresso?
Get it right to open this lesson and 19 more in the app.
Where The Art of Espresso and Roasting takes you
Go from a casual drinker to a home barista by mastering the journey of the bean from the roaster to the espresso machine.
- 1
Pulling the Perfect Shot
- Your First Espresso Shot
- Mastering the Grind
- 2
Decoding the Bean
- Navigating Roast Levels
- Choosing Your Beans
- 3
The Science of Flavor
- What Happens During Roasting
- Dialing In for Quality
- Maintaining Your Equipment
3 sections · 7 units · 20 levels. Built to play, not to enroll.
You pick the voice
The Art of Espresso and Roasting 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 Art of Espresso and Roasting today.
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