Notes from the bench
Experiments, materials and measurements from the VIHI lab — 186 published notes and counting.
Lactic Acid Bacteria in Coffee Fermentation: The Key to Clean, Buttery Acidity
Lactic Acid Bacteria in Coffee Fermentation: The Key to Clean, Buttery Acidity Introduction The pursuit of exceptional cup quality…
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Fungi in Flavor Development
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Fungi in Flavor Development Introduction For centuries,…
Post-Fermentation Microbial Management: Drying, Storage, and Roasting Considerations
Post-Fermentation Microbial Management: Drying, Storage, and Roasting Considerations Introduction The pursuit of quality and disti…
Controlled vs. Wild Fermentation: Precision Processing for Consistent Quality
Introduction The pursuit of quality and consistency represents a fundamental axis of innovation in the specialty coffee industry.…
The Coffee Cherry Microbiome: Mapping Microbial Communities from Farm to Dry Mill
The Coffee Cherry Microbiome: Mapping Microbial Communities from Farm to Dry Mill Introduction Coffee, one of the world’s mo…
Coffee Fermentation Defects: Identifying and Preventing Microbial Spoilage
Coffee Fermentation Defects: Identifying and Preventing Microbial Spoilage Introduction The pursuit of quality in specialty coffee…
Lactic Acid Bacteria in Coffee Fermentation: Building Clean Acidity and Sweetness
Lactic Acid Bacteria in Coffee Fermentation: Building Clean Acidity and Sweetness Introduction The pursuit of exceptional cup qual…