Academy v2: one trackable roasting lesson; every scene redesigned to layout discipline
Test and deploy / test-and-deploy (push) Successful in 1m2s
Test and deploy / test-and-deploy (push) Successful in 1m2s
- Roasting is now a single continuous 11-slide lesson ('The roast,
start to finish') merging the six lessons' content; brewing keeps its
four per-family lessons
- Progress tracking: resume-where-you-left-off per lesson, progress bar
and completed badge on the lesson cards (localStorage)
- Every scene rebuilt against a fixed safe area (nothing off-canvas),
with animations that depict the narrated mechanism: contained
thermometer fills, a drawn dip-and-turn for the turning point, chaff
drifting off the swelling Maillard bean, crash/flick/stall on one
annotated RoR chart, per-brewer water/grounds anchored to each
silhouette's actual bowl, gauge needle sweeps instead of spinning
clocks; multiline labels replace out-of-frame text
- 9 new narration clips generated, 23 orphaned ones removed (31 total)
Co-Authored-By: Claude Fable 5 <[email protected]>
This commit is contained in:
Shane Maynard
co-authored by
Claude Fable 5
Claude Fable 5
parent
64c1b3605b
commit
9448712a8a
+39
-177
@@ -6,17 +6,19 @@
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// °C -> "degrees Celsius"). The captions never show these respellings.
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// Audio files are pre-generated to /academy-audio/<slide id>.mp3 by
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// scripts/generate-academy-audio.mjs and committed, so the app never needs a TTS key.
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// Slide ids are stable — renaming one orphans its committed audio.
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export const ACADEMY_TRACKS = [
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{
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key: "roasting",
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name: "Roasting",
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blurb: "Follow a green bean through the fire — what happens, why, and how to steer it.",
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blurb:
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"One continuous journey — a green seed to a finished roast, with the physics at every step.",
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lessons: [
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{
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id: "green-bean",
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title: "The green bean",
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minutes: 3,
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id: "roast-journey",
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title: "The roast, start to finish",
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minutes: 9,
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slides: [
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{
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id: "gb-seed",
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@@ -34,213 +36,73 @@ export const ACADEMY_TRACKS = [
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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.",
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},
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{
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id: "gb-density",
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title: "Density and moisture set the plan",
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scene: ["densityScale", {}],
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transcript:
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"A hard, high-grown bean conducts heat differently than a soft low-grown one, and every extra point of moisture is water you must boil off before browning can start. That's why the planner asks about density, moisture, and altitude — they decide how much energy the roast needs.",
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},
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{
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id: "gb-mission",
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title: "The roaster's job",
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scene: ["stageRow", { stage: 0 }],
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transcript:
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"The whole craft is moving this seed through three transformations — drying, browning, and development — at the right pace for this particular bean. Too fast and the outside outruns the inside. Too slow and the aromatics fade before you ever taste them.",
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},
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],
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},
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{
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id: "drying",
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title: "Drying — the quiet third",
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minutes: 4,
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slides: [
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{
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id: "dry-charge",
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title: "Charge and the turning point",
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id: "rj-charge",
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title: "Charge, and the turning point",
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scene: ["charge", {}],
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transcript:
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"Drop cold beans into a hot drum and the probe plunges — it's reading the beans, not the air. The moment 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.",
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"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.",
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},
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{
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id: "dry-endo",
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title: "Boiling water uphill",
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id: "rj-drying",
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title: "Drying — boiling water uphill",
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scene: ["steam", {}],
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transcript:
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"For the first minutes the bean mostly sweats. Water absorbs enormous energy as it evaporates, so the roast is endothermic — heat goes in, temperature climbs stubbornly. Rushing this phase steams the inside of the bean while the surface races ahead.",
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tts: "For the first minutes the bean mostly sweats. Water absorbs enormous energy as it evaporates, so the roast is endo-THERM-ick — heat goes in, temperature climbs stubbornly. Rushing this phase steams the inside of the bean while the surface races ahead.",
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"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.",
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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.",
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},
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{
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id: "dry-color",
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title: "Green to yellow",
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scene: ["stageRow", { stage: 1 }],
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transcript:
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"As free water leaves, chlorophyll breaks down and the bean shifts from green to pale yellow — the smell moves from grass to hay to bread. Yellow is the checkpoint: in this worksheet it should land at about fifty-six percent of the way to first crack.",
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},
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{
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id: "dry-share",
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title: "How long is right",
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scene: ["phaseBar", { highlight: "drying" }],
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transcript:
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"Across a healthy roast, drying takes roughly forty-three to fifty-one percent of total time. Shorter, and you risk uneven, grassy centers. Much longer, and you've spent aromatics before the browning even begins.",
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},
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],
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},
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{
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id: "maillard",
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title: "Yellow to brown — Maillard",
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minutes: 4,
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slides: [
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{
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id: "mai-reaction",
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title: "The browning reaction",
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id: "rj-maillard",
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title: "Yellow to brown — Maillard",
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scene: ["maillard", {}],
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transcript:
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"Around 150 degrees Celsius, amino acids and reducing sugars begin the Maillard reaction — the same chemistry that browns bread crusts and seared steak. Hundreds of new aroma compounds appear: malt, toast, nuts, caramel precursors.",
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tts: "Around one hundred fifty degrees Celsius, amino acids and reducing sugars begin the my-YARD reaction — the same chemistry that browns bread crusts and seared steak. Hundreds of new aroma compounds appear: malt, toast, nuts, caramel precursors.",
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"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.",
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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.",
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},
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{
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id: "mai-expand",
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title: "The bean swells",
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scene: ["expand", {}],
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transcript:
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"Steam and carbon dioxide build inside the sealed cellulose structure. The bean swells, its surface smooths, and the silverskin — the chaff — flakes away. Airflow matters here: chaff must leave the drum, not burn in it.",
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tts: "Steam and carbon dioxide build inside the sealed cellulose structure. The bean swells, its surface smooths, and the silverskin — the chaff — flakes away. Airflow matters here: chaff must leave the drum, not burn in it.",
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},
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{
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id: "mai-pace",
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title: "Pace is flavor",
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scene: ["phaseBar", { highlight: "maillard" }],
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transcript:
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"Maillard time is a flavor dial. A brisk pace keeps sparkle and clarity; a longer, gentler pace builds body and sweetness at some cost of brightness. The worksheet gives this phase about a third of the roast — and your cultivar's timing anchor decides the rest.",
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tts: "My-YARD time is a flavor dial. A brisk pace keeps sparkle and clarity; a longer, gentler pace builds body and sweetness at some cost of brightness. The worksheet gives this phase about a third of the roast — and your cultivar's timing anchor decides the rest.",
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},
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{
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id: "mai-momentum",
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title: "Carry momentum, don't chase it",
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scene: ["curve", { shape: "smooth", focus: "maillard" }],
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transcript:
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"Through this phase your rate of rise should glide gently downward. The heat you'll need at first crack must be applied a minute early — the drum answers slowly. Get ahead of the exotherm; never chase it.",
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tts: "Through this phase your rate of rise should glide gently downward. The heat you'll need at first crack must be applied a minute early — the drum answers slowly. Get ahead of the exo-therm; never chase it.",
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},
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],
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},
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{
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id: "first-crack",
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title: "First crack & development",
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minutes: 5,
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slides: [
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{
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id: "fc-pressure",
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title: "A pressure vessel fails",
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scene: ["crack", { phase: "before" }],
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transcript:
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"By now the inside of each bean is a tiny pressure cooker — steam and carbon dioxide pushing outward at several atmospheres. Around 196 degrees Celsius the cell walls give way, and the bean audibly cracks open like popcorn.",
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tts: "By now the inside of each bean is a tiny pressure cooker — steam and carbon dioxide pushing outward at several atmospheres. Around one hundred ninety six degrees Celsius the cell walls give way, and the bean audibly cracks open, like popcorn.",
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},
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{
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id: "fc-exotherm",
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title: "The bean fights back",
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id: "rj-crack",
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title: "First crack",
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scene: ["crack", { phase: "during" }],
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transcript:
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"First crack releases energy — the roast turns briefly exothermic and your rate of rise wants to spike, then crash. This is where most roasts are won or lost: the heat cut had to happen before the crack, and it must be gentle.",
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tts: "First crack releases energy — the roast turns briefly exo-THERM-ick and your rate of rise wants to spike, then crash. This is where most roasts are won or lost: the heat cut had to happen before the crack, and it must be gentle.",
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"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.",
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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.",
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},
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{
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id: "fc-dtr",
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title: "Development time ratio",
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id: "rj-development",
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title: "Development — the strongest lever",
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scene: ["dtr", {}],
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transcript:
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"Everything after first crack is development. Its share of the total roast — the development time ratio — is the strongest single lever on the cup: this worksheet targets twelve to twenty percent. Under twelve reads sharp and grassy; far over twenty goes flat and roasty.",
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tts: "Everything after first crack is development. Its share of the total roast — the development time ratio — is the strongest single lever on the cup: this worksheet targets twelve to twenty percent. Under twelve reads sharp and grassy; far over twenty goes flat and roasty.",
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"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.",
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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.",
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},
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{
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id: "fc-chemistry",
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title: "What development does",
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scene: ["stageRow", { stage: 3 }],
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transcript:
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"In these final minutes, harsh chlorogenic acids break down, sugars caramelize, and body builds. Each cultivar has a sweet spot — a Gesha wants a fast light touch, a Bourbon rewards patience. That's exactly what the cultivar table encodes.",
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tts: "In these final minutes, harsh chloro-JEN-ick acids break down, sugars caramelize, and body builds. Each cultivar has a sweet spot — a GAY-sha wants a fast light touch, a bor-BONN rewards patience. That's exactly what the cultivar table encodes.",
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},
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{
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id: "fc-drop",
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id: "rj-drop",
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title: "The drop, and the honest number",
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scene: ["weightLoss", {}],
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transcript:
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"Drop the beans and cooling must be fast — carryover heat keeps roasting for another half minute. Then weigh them: weight loss rolls time, temperature, and development into one number a kitchen scale can verify. Light roasts lose eleven to thirteen percent.",
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"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.",
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},
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],
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},
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{
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id: "curve",
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title: "Reading the curve",
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minutes: 4,
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slides: [
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{
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id: "cv-anatomy",
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title: "Three lines, one story",
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id: "rj-curve",
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title: "Reading the curve",
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scene: ["curve", { shape: "smooth", focus: "all" }],
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transcript:
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"A roast log shows bean temperature climbing through its phases, and its slope — the rate of rise. The temperature says where you are; the rate of rise says where you're going. Artisan logs both, and this app reads them from your alog files.",
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tts: "A roast log shows bean temperature climbing through its phases, and its slope — the rate of rise. The temperature says where you are; the rate of rise says where you're going. Artisan logs both, and this app reads them from your A-log files.",
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"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.",
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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.",
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},
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{
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id: "cv-decline",
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title: "The ideal: a smooth decline",
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scene: ["ror", { shape: "smooth" }],
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transcript:
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"After the turning point, a healthy rate of rise falls steadily and never stops falling — fast through drying, gentler through Maillard, gentle but positive through development. Every big correction you make shows up as a wave two minutes later.",
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tts: "After the turning point, a healthy rate of rise falls steadily and never stops falling — fast through drying, gentler through my-YARD, gentle but positive through development. Every big correction you make shows up as a wave two minutes later.",
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},
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{
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id: "cv-crash",
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title: "Crash and flick",
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id: "rj-ror",
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title: "Crash, flick, and stall",
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scene: ["ror", { shape: "crash" }],
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transcript:
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"Cut heat too late and the exotherm crashes your rate of rise — then, overcorrected, it flicks back up. A crash bakes out sweetness; a flick tastes roasty. The fix is never at the crack: it's smaller, earlier moves upstream.",
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tts: "Cut heat too late and the exo-therm crashes your rate of rise — then, overcorrected, it flicks back up. A crash bakes out sweetness; a flick tastes roasty. The fix is never at the crack: it's smaller, earlier moves upstream.",
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"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.",
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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.",
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},
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{
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id: "cv-stall",
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title: "The stall — a flat line bakes",
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scene: ["ror", { shape: "stall" }],
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transcript:
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"If the rate of rise flattens to zero mid-roast, the bean sits at temperature without progressing — baking. The cup goes flat, papery, and sweetless, and no amount of development rescues it. This is why the machine report watches your typical rate of rise per phase.",
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},
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],
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},
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{
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id: "defects",
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title: "Defects → one change",
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minutes: 4,
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slides: [
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{
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id: "df-fast",
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title: "Too fast",
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scene: ["symptom", { kind: "fast" }],
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transcript:
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"Papery, thin, starchy, hollow — the signature of reaching first crack too fast for the cultivar. The structure ruptured before the inside was ready. The single change: move first crack thirty seconds later.",
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},
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{
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id: "df-slow",
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title: "Too slow",
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scene: ["symptom", { kind: "slow" }],
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transcript:
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"Savory, muddled, caramel-dominant with the florals gone — you took too long. Delicate aromatics are volatile; they were spent before the drop. Move first crack thirty seconds earlier. One famous exception: Castillo and its hybrid cousins lose herbaceousness by going slower.",
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tts: "Savory, muddled, caramel-dominant with the florals gone — you took too long. Delicate aromatics are volatile; they were spent before the drop. Move first crack thirty seconds earlier. One famous exception: cass-TEE-yo and its hybrid cousins lose herbaceousness by going slower.",
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},
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{
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id: "df-surface",
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title: "Tipping and scorching",
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scene: ["symptom", { kind: "surface" }],
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transcript:
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"Dark spots at the bean's ends mean the inlet air was too hot; flat burnt patches mean the drum surface was, or the batch was too big to keep moving. Lower the charge, raise the airflow, shrink the batch — surface defects are machine settings, not timing.",
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},
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{
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id: "df-onechange",
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title: "One change per batch",
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id: "rj-onechange",
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title: "Taste, then change one thing",
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scene: ["oneChange", {}],
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transcript:
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"Move two variables and there are four explanations for what the cup does; move three and there are eight. Change exactly one thing, write it down, and let the next roast prove or disprove it. That note is what this app's refine handoff carries into your next plan.",
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"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.",
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},
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],
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},
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@@ -259,7 +121,7 @@ export const ACADEMY_TRACKS = [
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{
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id: "ex-dissolve",
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title: "Coffee is a solution",
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scene: ["dissolve", { stage: "all" }],
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scene: ["dissolve", {}],
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transcript:
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"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.",
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},
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