Notes from the bench
Experiments, materials and measurements from the VIHI lab — 186 published notes and counting.
Lactic Acid Bacteria (LAB) in Coffee: Beyond Yogurt, Building Creamy Body and Malic Acid Conversion
Lactic Acid Bacteria (LAB) in Coffee: Beyond Yogurt, Building Creamy Body and Malic Acid Conversion Introduction The pursuit of qu…
Saccharomyces vs. Pichia: The Yeast Rivalry in Your Coffee Fermentation Tank
Saccharomyces vs. Pichia: The Yeast Rivalry in Your Coffee Fermentation Tank Introduction The pursuit of quality and distinctivene…
The Microbial Terroir of Coffee: How Native Microbes Shape Processing and Flavor
The Microbial Terroir of Coffee: How Native Microbes Shape Processing and Flavor Introduction For centuries, the concept of terroi…
Post-Harvest Processing for Low-Acidity Coffee: Methods for a Smoother Cup
Post-Harvest Processing for Low-Acidity Coffee: Methods for a Smoother Cup Introduction Acidity is a fundamental and prized attrib…
The Impact of Processing on Organic Acids: Citric, Malic, and Acetic Acid Profiles
The Impact of Post-Harvest Processing on Key Organic Acid Profiles in Coffea arabica : Citric, Malic, and Acetic Acids Introductio…
Mapping Microbial Metabolites to Flavor Notes: A Guide to Fermentation Flavors
Mapping Microbial Metabolites to Flavor Notes: A Guide to Fermentation Flavors in Specialty Coffee Introduction The pursuit of fla…
Drying Innovations: Solar Tent Dryers, Raised Beds, and Mechanical Dryers for Processed Coffee
Introduction: The Critical Final Lock – Why Drying is the Make-or-Break Phase After Fermentation Post-harvest coffee process…