Coffee journal
sweetness · acidity · bitterness · body · balance · aftertaste
Open the appTasting journals
A tasting journal for every pour
Free add-ons for coffee, matcha, tea, wine, whisky and beer. Each one becomes its own journal: a shelf for what you own, tastings with notes and a rating, and a flavour profile tuned to that drink.
Free for everyone · Works next to your food map
Tap a drink to see it logged
Six journals, each in its own language
Nobody scores wine on bitterness or whisky on tannin, so every journal rates its drink on six axes that fit it.
Matcha journal
sweetness · umami · bitterness · body · aroma · aftertaste
Tea journal
sweetness · astringency · body · aroma · umami · finish
Wine journal
sweetness · acidity · tannin · body · fruit · oak
Whisky journal
sweetness · smoke · fruit · spice · oak · finish
Beer journal
sweetness · bitterness · body · hops · malt · finish
All six journals are free. Later, Crumble Plus adds a label scan: snap a bag, tin or bottle and the AI fills in the maker, origin and style.
Six axes per drink because enthusiasts don't score wine on "bitterness" or whisky on "tannin"; each journal speaks its drink's language. New to drink journaling? Start with our guides on tracking specialty coffee and tracking matcha.
Learn the craft, too
Every journal has a Learn button with short notes on brewing, grades, regions and labels, plus free hands-on lessons in 3D.
Coffee
How to froth milk
Purge the wand, set the tip just under the surface of cold milk and let air in until the jug feels warm. Then sink the tip about 1 cm so the milk spins, and stop at 55–65 °C.
Steaming, step by step →How to pour latte art
Pour high and thin so the milk sinks under the crema, then bring the spout close to the surface to draw. Start with a heart, then a tulip, a rosetta and a swan.
Practice without wasting milk →Matcha
How to make matcha
Sift about 2 g of matcha into a bowl, add 70 ml of water at 70–80 °C and whisk briskly in a W, not a circle, until fine foam covers the top.
How to make a matcha latte
Whisk the matcha with a splash of 70–80 °C water first so there are no lumps. Pour it over ice and cold milk, or top it with steamed milk for a hot one.
Beer
How to pour a beer
Tilt a cold-rinsed glass to 45° and pour down the side until it is half full. Then straighten it and finish in the middle for about 2.5 cm of head.
The 45° pour →How to brew beer
Mash the grain in hot water, boil the wort with hops, cool it and let yeast ferment it for one to two weeks. Then it goes into bottles.
Pour, sip, write it down.
Turn on a journal in the app and log your first tasting.
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