// Academy lesson content. Each slide has:
//   scene: [builderName, props] — rendered by the scene library in academy.js
//   transcript: what the captions show (normal spelling)
//   tts: what the narrator actually says — only present when pronunciation, numbers, or
//        symbols need respelling for speech (Maillard -> "my-YARD", 8:30 -> "eight thirty",
//        °C -> "degrees Celsius"). The captions never show these respellings.
// Audio files are pre-generated to /academy-audio/<slide id>.mp3 by
// scripts/generate-academy-audio.mjs and committed, so the app never needs a TTS key.
// Slide ids are stable — renaming one orphans its committed audio.

export const ACADEMY_TRACKS = [
	{
		key: "roasting",
		name: "Roasting",
		blurb:
			"From one continuous journey to the physics inside the bean — what you'll smell, see, and hear, and how roasts go wrong.",
		lessons: [
			{
				id: "roast-journey",
				title: "The roast, start to finish",
				minutes: 9,
				slides: [
					{
						id: "rj-journey",
						title: "The whole journey, in one bean",
						scene: ["beanJourney", {}],
						transcript:
							"Watch one bean live the whole roast. Heat pours in from below; first the bean sweats its water out, then it turns yellow and browns as aromas build, swelling under internal pressure until it cracks open — and we drop it. Everything in this lesson is just slowing this loop down.",
					},
					{
						id: "gb-seed",
						title: "A seed, not a bean",
						scene: ["beanAnatomy", {}],
						transcript:
							"Coffee isn't a bean at all — it's the seed of a cherry. Under the papery silverskin sits a dense block of cellulose, packed with everything the seed saved up to grow a tree: sugars, acids, proteins, and about eleven percent water.",
					},
					{
						id: "gb-composition",
						title: "What's inside",
						scene: ["composition", {}],
						transcript:
							"Roughly half the seed is cell-wall cellulose — the scaffolding. The rest is the flavor pantry: sucrose, chlorogenic acids, amino acids, lipids, and trapped water. Roasting is just chemistry applied to this pantry, in a particular order.",
						tts: "Roughly half the seed is cell wall cellulose — the scaffolding. The rest is the flavor pantry: sucrose, chloro-JEN-ick acids, amino acids, lipids, and trapped water. Roasting is just chemistry applied to this pantry, in a particular order.",
					},
					{
						id: "rj-charge",
						title: "Charge, and the turning point",
						scene: ["charge", {}],
						transcript:
							"Drop cold beans into a hot drum and the probe plunges — it's reading the beans, not the air. Where the falling line bottoms out and turns is the turning point. How deep and how late it lands is your machine's thermal fingerprint — this app learns it from your logs.",
					},
					{
						id: "rj-drying",
						title: "Drying — boiling water uphill",
						scene: ["steam", {}],
						transcript:
							"For the first minutes the bean mostly sweats. Evaporating water soaks up enormous energy, so temperature climbs stubbornly while the bean fades from green to yellow — grass, then hay, then bread. Drying earns forty-three to fifty-one percent of the whole roast. Rush it, and the surface races ahead of a steamy centre.",
						tts: "For the first minutes the bean mostly sweats. Evaporating water soaks up enormous energy, so temperature climbs stubbornly while the bean fades from green to yellow — grass, then hay, then bread. Drying earns forty three to fifty one percent of the whole roast. Rush it, and the surface races ahead of a steamy centre.",
					},
					{
						id: "rj-maillard",
						title: "Yellow to brown — Maillard",
						scene: ["maillard", {}],
						transcript:
							"Around 150 degrees Celsius, amino acids and sugars begin the Maillard reaction — the chemistry that browns bread and seared steak. Hundreds of aroma compounds appear, steam and carbon dioxide swell the bean, and the silverskin flakes off as chaff. Brisk keeps sparkle; slow builds body and sweetness.",
						tts: "Around one hundred fifty degrees Celsius, amino acids and sugars begin the my-YARD reaction — the chemistry that browns bread and seared steak. Hundreds of aroma compounds appear, steam and carbon dioxide swell the bean, and the silverskin flakes off as chaff. Brisk keeps sparkle; slow builds body and sweetness.",
					},
					{
						id: "rj-crack",
						title: "First crack",
						scene: ["crack", { phase: "during" }],
						transcript:
							"By now each bean is a tiny pressure cooker, several atmospheres of steam pushing outward. Around 196 degrees Celsius the cell walls fail and the bean audibly pops. The crack releases heat — so the gentle heat cut had to happen a minute before, not after. Get ahead of the exotherm; never chase it.",
						tts: "By now each bean is a tiny pressure cooker, several atmospheres of steam pushing outward. Around one hundred ninety six degrees Celsius the cell walls fail and the bean audibly pops. The crack releases heat — so the gentle heat cut had to happen a minute before, not after. Get ahead of the exo-therm; never chase it.",
					},
					{
						id: "rj-development",
						title: "Development — the strongest lever",
						scene: ["dtr", {}],
						transcript:
							"Everything after first crack is development: harsh chlorogenic acids break down, sugars caramelize, body builds. Its share of the roast — the development time ratio — is the strongest single lever on the cup. This worksheet targets twelve to twenty percent: under it reads sharp and grassy, far over it goes flat and roasty.",
						tts: "Everything after first crack is development: harsh chloro-JEN-ick acids break down, sugars caramelize, body builds. Its share of the roast — the development time ratio — is the strongest single lever on the cup. This worksheet targets twelve to twenty percent: under it reads sharp and grassy, far over it goes flat and roasty.",
					},
					{
						id: "rj-drop",
						title: "The drop, and the honest number",
						scene: ["weightLoss", {}],
						transcript:
							"Drop and cool fast — carryover heat keeps roasting for another half minute. Then weigh: weight loss rolls time, temperature, and development into one number a kitchen scale can verify. A light roast loses eleven to thirteen percent.",
					},
					{
						id: "rj-curve",
						title: "Reading the curve",
						scene: ["curve", { shape: "smooth", focus: "all" }],
						transcript:
							"The whole story fits one chart: temperature dips to the turning point, climbs through drying and Maillard, cracks, and lands at the drop. Its slope — the rate of rise — should fall steadily and never stop falling. The temperature says where you are; the slope says where you're headed.",
						tts: "The whole story fits one chart: temperature dips to the turning point, climbs through drying and my-YARD, cracks, and lands at the drop. Its slope — the rate of rise — should fall steadily and never stop falling. The temperature says where you are; the slope says where you're headed.",
					},
					{
						id: "rj-ror",
						title: "Crash, flick, and stall",
						scene: ["ror", { shape: "crash" }],
						transcript:
							"Cut heat too late and the exotherm crashes the rate of rise, then it flicks back up — a crash bakes out sweetness, a flick tastes roasty. Flatten to zero and the bean just sits there, baking. All three are fixed the same way: smaller, earlier moves, upstream of the crack.",
						tts: "Cut heat too late and the exo-therm crashes the rate of rise, then it flicks back up — a crash bakes out sweetness, a flick tastes roasty. Flatten to zero and the bean just sits there, baking. All three are fixed the same way: smaller, earlier moves, upstream of the crack.",
					},
					{
						id: "rj-onechange",
						title: "Taste, then change one thing",
						scene: ["oneChange", {}],
						transcript:
							"Papery and thin? First crack came too fast — add thirty seconds. Savory with the florals gone? Too slow — take thirty off. Sharp acidity? Development plus fifteen. Change exactly one variable per batch, write it down, and let the next roast prove it. That note is what this app carries into your next plan.",
					},
				],
			},
			{
				id: "inside-bean",
				title: "Inside the bean",
				minutes: 8,
				slides: [
					{
						id: "ib-cells",
						title: "A few million tiny boilers",
						scene: ["ibCells", {}],
						transcript:
							"A green bean isn't a sponge — it's a dense, glassy block honeycombed with a few million microscopic cells. Each one is packed with oil, sugar, protein, and water. Roasting is what happens when every one of those cells becomes a tiny boiler.",
					},
					{
						id: "ib-seal",
						title: "The bean seals itself shut",
						scene: ["ibSeal", {}],
						transcript:
							"Cell walls have natural pores that would leak steam harmlessly away. But early in the roast, heat drives the cell's own oil outward, plugging those pores shut. The bean seals itself — and that is why pressure can build at all.",
					},
					{
						id: "ib-glass",
						title: "Glass to rubber, and back",
						scene: ["ibGlass", {}],
						transcript:
							"Within the first minute the warm, moist bean crosses its glass transition — from hard candy to warm caramel. Everything that follows happens in a soft, stretchable material. When the finished bean dries out and cools, it turns glassy again, locking its puffed shape in place forever.",
					},
					{
						id: "ib-front",
						title: "The retreating shoreline",
						scene: ["ibFront", {}],
						transcript:
							"Water doesn't leave the bean evenly — it retreats from the outside in, like a shoreline. Ahead of the front the core stays wet and cool, pinned near boiling. Behind it the dry shell races ahead, browning first. That gap between outside and inside is what the rest of the roast must close.",
					},
					{
						id: "ib-pressure",
						title: "Twice espresso pressure",
						scene: ["ibPressure", {}],
						transcript:
							"As long as liquid water remains, the steam pressure inside each cell is locked to the temperature — around fifteen bar as the bean nears first crack. That's twice what an espresso machine pushes, inside something the size of a pea. No one has measured it directly; the steam tables set the ceiling.",
					},
					{
						id: "ib-crack",
						title: "Why it finally cracks",
						scene: ["ibCrack", {}],
						transcript:
							"First crack is a structural failure: the rubbery, pressurized interior strains against the stiffer shell that dried first, until the shell gives way. It isn't one explosion — it's millions of tiny ones. And listen closely: fewer than one bean in ten actually pops out loud.",
					},
					{
						id: "ib-foam",
						title: "The bean becomes a foam",
						scene: ["ibFoam", {}],
						transcript:
							"By the drop, the bean has swollen by half or more and nearly half its volume is air — it's become a foam. Surprisingly, that expansion is steady across the whole roast, not a single pop at first crack. The crack is the sound of walls failing, not the moment of inflation.",
					},
					{
						id: "ib-mortar",
						title: "Mortar and rebar",
						scene: ["ibMortar", {}],
						transcript:
							"The cell walls are mortar and rebar. Roasting dissolves the soft mortar — the gums and sugars, up to sixty percent of them — which is what lets the bean stretch without falling apart. The cellulose rebar barely reacts. Push on toward very dark, and even the rebar starts to char and snap: that's second crack, a brittle fracture, not a steam pop.",
					},
					{
						id: "ib-co2",
						title: "Coffee is carbonated",
						scene: ["ibCo2", {}],
						transcript:
							"Roasting brews carbon dioxide inside the bean — up to eight liters per kilo, trapped in pores a few nanometers wide. Whole beans need weeks to let it go; grinding rips half of it out in seconds. That gas is the bloom in your pour-over and the crema on your espresso.",
						tts: "Roasting brews carbon dioxide inside the bean — up to eight liters per kilo, trapped in pores a few nano-meters wide. Whole beans need weeks to let it go; grinding rips half of it out in seconds. That gas is the bloom in your pour-over and the crema on your espresso.",
					},
					{
						id: "ib-color",
						title: "Same color, different coffee",
						scene: ["ibColor", {}],
						transcript:
							"Two roasts can land on exactly the same color and still be different coffees — a fast, hot roast ends puffier, lighter, and chemically distinct from a slow one at the same shade. Color tells you where the roast ended. The curve tells you how it got there. Log both.",
					},
				],
			},
			{
				id: "senses",
				title: "Roasting by the senses",
				minutes: 8,
				slides: [
					{
						id: "sn-instruments",
						title: "Your best instruments",
						scene: ["snInstruments", {}],
						transcript:
							"The same first crack can read three-ninety on one machine and four-ten on another — probes measure their own placement as much as the bean. Your nose, eyes, and ears are the instruments that transfer between machines. This lesson trains them.",
						tts: "The same first crack can read three ninety on one machine and four ten on another — probes measure their own placement as much as the bean. Your nose, eyes, and ears are the instruments that transfer between machines. This lesson trains them.",
					},
					{
						id: "sn-grass",
						title: "Grass, then wet hay",
						scene: ["snGrass", {}],
						transcript:
							"For the first minutes the trier smells like a lawn, then a barn: cut grass, wet hay, damp grain. The air above the beans is steam, not smoke — humid and heavy. Nothing is being created yet; the bean is only letting go of water.",
					},
					{
						id: "sn-hinge",
						title: "The hinge: hay becomes bread",
						scene: ["snHinge", {}],
						transcript:
							"Somewhere around three-thirty on the probe, in the space of ten seconds, hay becomes baking biscuits. That scent change is the end of drying — the water is out and browning can begin. Green coffee colors vary too much to trust your eyes here; experienced roasters call this moment by nose.",
						tts: "Somewhere around three thirty on the probe, in the space of ten seconds, hay becomes baking biscuits. That scent change is the end of drying — the water is out and browning can begin. Green coffee colors vary too much to trust your eyes here; experienced roasters call this moment by nose.",
					},
					{
						id: "sn-toast",
						title: "The bakery run",
						scene: ["snToast", {}],
						transcript:
							"Browning smells arrive in order: toasted grain, then nuts, then caramel as sugars begin to melt near three-seventy. Notice the texture of the smell too — the humid, steamy edge disappears, leaving dry bakery air. Sweetness is being built right now, and your nose can follow it.",
						tts: "Browning smells arrive in order: toasted grain, then nuts, then caramel as sugars begin to melt near three seventy. Notice the texture of the smell too — the humid, steamy edge disappears, leaving dry bakery air. Sweetness is being built right now, and your nose can follow it.",
					},
					{
						id: "sn-sight",
						title: "What the trier shows",
						scene: ["snSight", {}],
						transcript:
							"Watch the trier: yellow, then a marbled tan, then brown — with the center crease still clamped shut. Uneven, mottled color at light roast is normal, not a defect. Real expansion and the big chaff release only come when first crack throws the crease open.",
					},
					{
						id: "sn-firstcrack",
						title: "First crack: popcorn",
						scene: ["snFirstcrack", {}],
						transcript:
							"First crack sounds like popcorn: loud, low, well-separated pops. Ignore the first stray tick — that's one broken bean, not the batch. Call it when three to five pops land in quick succession. And remember the strange truth: fewer than one bean in ten ever pops out loud.",
					},
					{
						id: "sn-secondcrack",
						title: "Second crack: rice krispies",
						scene: ["snSecondcrack", {}],
						transcript:
							"Second crack is a different instrument: a fast, shallow crackle like rice krispies in milk, higher-pitched and quieter per snap but five times as frequent. The water is long gone — this is a brittle, carbonizing structure fracturing under gas pressure, and oils are being pushed to the surface.",
					},
					{
						id: "sn-arcs",
						title: "The four flavor arcs",
						scene: ["snArcs", {}],
						transcript:
							"Four arcs tell the flavor story. Acidity is only ever destroyed — the longer you roast, the less survives. Sweetness is a hill that peaks shortly after first crack. Body builds, then hollows out again in dark territory — dark roasts are thinner, not bolder. And bitterness waits, then climbs fast.",
					},
					{
						id: "sn-droplevels",
						title: "What each drop tastes like",
						scene: ["snDroplevels", {}],
						transcript:
							"Drop at City and the cup is bright, juicy, and delicate. City-plus is the balance point most home roasters chase. Full City turns bittersweet and chocolatey; a touch further suits espresso. Past that, roast character eclipses the origin — and by French the cup is thinner, smoky, and mostly about the roast itself.",
					},
					{
						id: "sn-smoke",
						title: "Steam becomes smoke",
						scene: ["snSmoke", {}],
						transcript:
							"The entire roast, told by your nose: steam slowly becomes smoke. A last wave of deep, sweet 'pre-smoke' aroma means real smoke is thirty seconds away. Heavy smoke means stop — the sweetness is already gone. And if tomorrow's grounds smell sharp and acrid, your charge was too hot today.",
					},
				],
			},
			{
				id: "gone-wrong",
				title: "When roasts go wrong",
				minutes: 9,
				slides: [
					{
						id: "ww-good",
						title: "What good looks like",
						scene: ["wwGood", {}],
						transcript:
							"Before the failure gallery, the target: a rate of rise that falls smoothly from turning point to drop, beans even in color with the inside matching the outside, weight loss on target — and a cup whose sweetness survives as it cools. Every defect that follows breaks one of these.",
					},
					{
						id: "ww-underdev",
						title: "Underdeveloped",
						scene: ["wwUnderdev", {}],
						transcript:
							"Snap a bean in half: a dark surface fading to a pale center means the heat never reached the core. The cup is grassy, sharp, and papery, sour and bitter at once with no sweetness between. Don't just roast darker — that burns the outside while the inside stays raw. Deliver energy earlier, or give development fifteen to thirty more seconds.",
					},
					{
						id: "ww-baked",
						title: "Baked — the invisible defect",
						scene: ["wwBaked", {}],
						transcript:
							"Stall the roast and it bakes: flat, bready, cardboard, no sweetness. The chemistry kept running at low energy — it spent the bean's sugars without making the sweet, aromatic compounds you were roasting for. Baked coffee looks perfectly normal; the tell is a cup that tastes okay hot and empty once it cools.",
					},
					{
						id: "ww-crashflick",
						title: "Crash and flick",
						scene: ["wwCrashflick", {}],
						transcript:
							"At first crack the beans dump steam and the rate of rise wants to dive; cut heat too late and it crashes, then chase it with gas and it flicks back up. The crash tastes baked, the flick tastes roasty — even at a light color. Both are fixed upstream: smaller, earlier moves, about forty-five seconds before the crack, and never panic-feed a crash.",
					},
					{
						id: "ww-scorch",
						title: "Scorching, tipping, facing",
						scene: ["wwScorch", {}],
						transcript:
							"Burn specks before the beans even tan, blackened tips, or charred faces late in the roast — three appearances of one mistake: metal or air hotter than the bean could absorb. All of them taste burnt and ashy over a hollow cup. Drop the charge ten degrees, load the drum properly, keep the beans tumbling.",
					},
					{
						id: "ww-fast",
						title: "Too fast — the gradient roast",
						scene: ["wwFast", {}],
						transcript:
							"Coffee conducts heat poorly — the inside needs time. Rush the roast and you don't get an average, you get a gradient: char over raw. The tell is a cup that tastes burnt and grassy at the same time, and no drop temperature can fix it. Slow the early roast and stretch the path to first crack.",
					},
					{
						id: "ww-quakers",
						title: "Quakers — the beans that can't brown",
						scene: ["wwQuakers", {}],
						transcript:
							"A few beans stay pale while the batch browns — quakers, seeds picked unripe, that never stored the sugars browning feeds on. Same drum, same heat, no color: proof that roast color is chemistry, not temperature. They taste like paper and peanut shells. You can't roast them out — pick them out of the cooling tray.",
					},
					{
						id: "ww-uneven",
						title: "The uneven batch",
						scene: ["wwUneven", {}],
						transcript:
							"An uneven batch is a message — read the pattern. A couple of pale outliers are quakers: the green's fault. A continuous spread of shades means the beans lived different roasts: mixed moisture or density, an overloaded drum, or too little airflow. Size the batch to the machine and buy well-sorted green.",
					},
					{
						id: "ww-airflow",
						title: "Air is a heat control",
						scene: ["wwAirflow", {}],
						transcript:
							"Around seventy percent of a drum roaster's heat arrives by air, so the fan is a heat control, not an exhaust switch. Starve it and smoke settles back onto the beans — ashy cups and a chaff fire waiting. Overdo it and you strip aromatics and stall the roast. Run it low through drying, medium through browning, high from just before crack to drop.",
					},
					{
						id: "ww-diagnose",
						title: "Taste backwards, fix forwards",
						scene: ["wwDiagnose", {}],
						transcript:
							"Let the cup diagnose the roast. Sour and thin asks for more development. Flat cardboard means you stalled — carry momentum through first crack. Smoky but dull points at a crash and flick, or starved airflow. Then the discipline: one change per batch, written down — and before you blame the roast, make sure it isn't just the brew.",
					},
				],
			},
		],
	},
	{
		key: "brewing",
		name: "Brewing",
		blurb: "Extraction physics first, then the technique for every brewer you own.",
		lessons: [
			{
				id: "extraction",
				title: "Extraction — the physics of a cup",
				minutes: 5,
				slides: [
					{
						id: "ex-dissolve",
						title: "Coffee is a solution",
						scene: ["dissolve", {}],
						transcript:
							"Brewing is controlled dissolving. Hot water pulls soluble material out of ground coffee in a fixed order: bright fruit acids leave first, then sweet caramels and sugars, and finally the heavy bitter compounds. Every brew method is just a different way of deciding when to stop.",
					},
					{
						id: "ex-yield",
						title: "Strength and extraction",
						scene: ["yieldMap", {}],
						transcript:
							"Two numbers describe any cup. Strength is how much dissolved coffee is in the water. Extraction is how much of the grounds you dissolved — sweetness peaks around eighteen to twenty-two percent. Under-extracted is sour and thin; over-extracted is bitter and drying.",
					},
					{
						id: "ex-grind",
						title: "Grind is surface area",
						scene: ["grind", {}],
						transcript:
							"Grinding finer doesn't make coffee stronger by magic — it exposes more surface, so water extracts faster. Finer also slows the water down through the bed. Grind size is therefore your master dial: it moves extraction and contact time at once.",
					},
					{
						id: "ex-temp-time",
						title: "Temperature, time, ratio",
						scene: ["tempTime", {}],
						transcript:
							"Hotter water extracts faster — 90 to 96 degrees Celsius suits most light roasts. Time decides how far along the dissolving order you travel. And the brew ratio — one part coffee to fifteen to seventeen parts water for filter — sets the canvas everything lands on.",
						tts: "Hotter water extracts faster — ninety to ninety six degrees Celsius suits most light roasts. Time decides how far along the dissolving order you travel. And the brew ratio — one part coffee to fifteen to seventeen parts water for filter — sets the canvas everything lands on.",
					},
					{
						id: "ex-taste",
						title: "Taste, then move one dial",
						scene: ["tasteDial", {}],
						transcript:
							"Sour, sharp, salty? Extract more: grind finer, brew hotter, or longer. Bitter, drying, hollow? Extract less: coarser, cooler, shorter. Log every brew with its recipe and rating — the same one-change discipline as roasting.",
					},
				],
			},
			{
				id: "immersion",
				title: "Immersion — steep and separate",
				minutes: 5,
				slides: [
					{
						id: "im-principle",
						title: "The principle",
						scene: ["brewAnim", { method: "french-press", mode: "steep" }],
						transcript:
							"Immersion is the simplest physics in coffee: all the water meets all the grounds for the whole brew. Extraction is even and forgiving because nothing channels — time and temperature do all the work. The trade: less clarity, more body.",
					},
					{
						id: "im-frenchpress",
						title: "French press",
						scene: ["brewAnim", { method: "french-press", mode: "plunge" }],
						transcript:
							"Coarse grind, one to fifteen, four minutes. Then the trick most people miss: don't plunge hard — break the crust, skim the foam, and press just below the surface. Pouring gently keeps the fines in the pot instead of your cup.",
						tts: "Coarse grind, one to fifteen, four minutes. Then the trick most people miss: don't plunge hard — break the crust, skim the foam, and press just below the surface. Pouring gently keeps the fines in the pot, instead of your cup.",
					},
					{
						id: "im-aeropress",
						title: "AeroPress",
						scene: ["brewAnim", { method: "aeropress", mode: "press" }],
						transcript:
							"An immersion brew finished under gentle pressure. Medium-fine grind, one to twelve, ninety seconds of steep, thirty seconds of press. The pressure pushes water through the bed at the end, so you get immersion's evenness with a cleaner, fuller finish.",
						tts: "An air-o-press brew is an immersion finished under gentle pressure. Medium fine grind, one to twelve, ninety seconds of steep, thirty seconds of press. The pressure pushes water through the bed at the end, so you get immersion's evenness with a cleaner, fuller finish.",
					},
					{
						id: "im-switch",
						title: "Clever & Hario Switch — hybrids",
						scene: ["brewAnim", { method: "hario-switch", mode: "valve" }],
						transcript:
							"A valve under a cone gives you both worlds: steep like an immersion, then flip the switch and drain through the filter like a pour-over. Steep two minutes closed, open, and let it draw down — even extraction plus paper-filter clarity.",
						tts: "A valve under a cone gives you both worlds: steep like an immersion, then flip the switch and drain through the filter like a pour over. Steep two minutes closed, open, and let it draw down — even extraction plus paper filter clarity.",
					},
					{
						id: "im-coldcup",
						title: "Cold brew & the cupping bowl",
						scene: ["brewAnim", { method: "cold-brew", mode: "steep" }],
						transcript:
							"Cold water extracts slowly, so cold brew trades heat for time: coarse grind, one to eight, twelve to eighteen hours, then filter. And the cupping bowl is immersion stripped bare — just grounds, water, and a spoon. It's how this app's cupping scores are meant to be tasted.",
					},
				],
			},
			{
				id: "percolation",
				title: "Percolation — water passing through",
				minutes: 5,
				slides: [
					{
						id: "pc-principle",
						title: "The principle",
						scene: ["brewAnim", { method: "v60", mode: "pour" }],
						transcript:
							"In percolation, fresh water continuously passes through a bed of grounds — always hungry, always extracting. That makes it efficient and brilliantly clear, but unforgiving: wherever water finds an easy path, it channels, over-extracting one spot and ignoring the rest.",
					},
					{
						id: "pc-bloom",
						title: "The bloom",
						scene: ["bloom", {}],
						transcript:
							"Fresh coffee is full of trapped carbon dioxide, and gas pushes water away from the grounds. So we bloom: wet the bed with twice its weight in water, watch it bubble and swell, and wait thirty to forty-five seconds. Skipping the bloom is brewing on top of a gas bubble.",
						tts: "Fresh coffee is full of trapped carbon dioxide, and gas pushes water away from the grounds. So we bloom: wet the bed with twice its weight in water, watch it bubble and swell, and wait thirty to forty five seconds. Skipping the bloom is brewing on top of a gas bubble.",
					},
					{
						id: "pc-v60",
						title: "V60 — the cone",
						scene: ["brewAnim", { method: "v60", mode: "spiral" }],
						transcript:
							"Medium-fine grind, one to sixteen, finished around three minutes. Pour in slow spirals from the center out, keeping the bed level — the cone's single hole means your pour rate controls the flow. Gentle pulses beat one big flood.",
						tts: "For the V sixty: medium fine grind, one to sixteen, finished around three minutes. Pour in slow spirals from the center out, keeping the bed level — the cone's single hole means your pour rate controls the flow. Gentle pulses beat one big flood.",
					},
					{
						id: "pc-flat",
						title: "Chemex & flat bottoms",
						scene: ["brewAnim", { method: "chemex", mode: "pour" }],
						transcript:
							"The Chemex's thick paper filters for the cleanest cup on this page — grind slightly coarser to keep it flowing. Flat-bottom brewers like the Kalita Wave spread water across an even bed, more forgiving of pour technique at a small cost in brightness.",
						tts: "The KEM-ex's thick paper filters for the cleanest cup on this page — grind slightly coarser to keep it flowing. Flat bottom brewers like the ka-LEE-ta Wave spread water across an even bed, more forgiving of pour technique at a small cost in brightness.",
					},
					{
						id: "pc-batch",
						title: "Auto drip & the stovetop percolator",
						scene: ["brewAnim", { method: "batch", mode: "drip" }],
						transcript:
							"A good batch brewer is just a robot doing percolation with perfect consistency — give it the same grind and ratio you'd use on a flat bottom. The classic stovetop percolator recycles brewed coffee back over the grounds; charming, but it over-extracts by design. Keep it short.",
					},
				],
			},
			{
				id: "espresso",
				title: "Espresso & pressure",
				minutes: 5,
				slides: [
					{
						id: "es-principle",
						title: "Nine bars through a puck",
						scene: ["brewAnim", { method: "espresso", mode: "pressure" }],
						transcript:
							"Espresso forces water at nine atmospheres through a compressed puck of finely ground coffee — a thirty-times concentrated brew in thirty seconds. At that intensity every variable is magnified, which is why espresso rewards obsessive consistency.",
					},
					{
						id: "es-puck",
						title: "The puck is everything",
						scene: ["tamp", {}],
						transcript:
							"Pressurized water exploits any weakness: a crack, a loose corner, an uneven density. Dose to the tenth of a gram, distribute the grounds evenly, tamp level. Puck preparation isn't ritual — it's channel prevention.",
					},
					{
						id: "es-shot",
						title: "Reading the shot",
						scene: ["shot", {}],
						transcript:
							"Start from a one-to-two ratio: eighteen grams in, thirty-six out, in twenty-five to thirty-two seconds. The stream should start as slow dark drips and flow like warm honey. Blonde and gushing means under-extracted; choked drips mean grind coarser.",
						tts: "Start from a one to two ratio: eighteen grams in, thirty six out, in twenty five to thirty two seconds. The stream should start as slow dark drips and flow like warm honey. Blonde and gushing means under-extracted; choked drips mean grind coarser.",
					},
					{
						id: "es-dial",
						title: "Dialing in",
						scene: ["tasteDial", {}],
						transcript:
							"Keep dose and ratio fixed; move only the grind. Sour and fast — finer. Bitter and slow — coarser. One change per shot, logged. When the grind is right, then and only then adjust ratio for body, or temperature for brightness.",
					},
					{
						id: "es-moka",
						title: "The moka pot",
						scene: ["brewAnim", { method: "moka", mode: "flame" }],
						transcript:
							"The moka pot is pressure brewing at one and a half bars: boiler steam pushes hot water up through the grounds. Fill the boiler with pre-heated water, use a medium-fine grind, never tamp, and pull it off the heat when the flow gurgles — the last steam-driven pulse scalds.",
						tts: "The MOH-kah pot is pressure brewing at one and a half bars: boiler steam pushes hot water up through the grounds. Fill the boiler with pre-heated water, use a medium fine grind, never tamp, and pull it off the heat when the flow gurgles — the last steam-driven pulse scalds.",
					},
				],
			},
		],
	},
];

export const ACADEMY_SLIDE_COUNT = ACADEMY_TRACKS.reduce(
	(sum, track) => sum + track.lessons.reduce((s, l) => s + l.slides.length, 0),
	0,
);
