Notes from the bench
Experiments, materials and measurements from the VIHI lab.

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 most val…
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…

The Kalita Wave Brewing Guide: Mastering the Art of Balanced, Sweet Coffee
Unlocking the Kalita Wave’s Potential In the world of manual pour-over, the Kalita Wave stands apart. With its distinctive flat-bo…

The Kalita Wave Brewing Guide: Mastering Balanced, Consistent Pour-Over Coffee
Why the Kalita Wave Stands Out In the world of manual pour-over, the Kalita Wave offers a distinct approach to extraction. Unlike…

The Kalita Wave Brewing Guide: Mastering the Art of Balanced, Sweet Coffee
Unlocking the Kalita Wave: Your Path to Exceptional Coffee The Kalita Wave isn’t just another pour-over device; it’s a precision i…

The Kalita Wave Brewing Guide: Mastering Consistent, Balanced Pour-Over Coffee
In the world of manual coffee brewing, the Kalita Wave has earned a devoted following for its ability to produce exceptionally cle…
