Notes from the bench
Experiments, materials and measurements from the VIHI lab.
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 processing is…
Thermal Shock and Multi-Stage Thermal Processing in Coffee: A Scientific Guide to Temperature-Controlled Fermentation
1. Introduction: The Thermal Revolution in Coffee Processing – From Accidental Defect to Precision Tool Traditional coffee process…
The Role of Specific Microbes in Coffee Fermentation: Bacteria vs. Yeast vs. Fungi
1. Introduction: The Invisible Workforce – Defining Microbial Fermentation in Coffee Coffee fermentation is a critical, controlled…
Green Coffee Preparation: Hulling, Sorting, Grading, and Storage Before Export - The Definitive Technical Guide
Introduction: The Critical Bridge from Farm to Roaster – Why Post-Harvest Preparation Determines Final Quality and Value The journ…
Coffee Processing Water Management: Conservation, Treatment, and Environmental Impact - The Complete Guide
1. Introduction: The Global Water Crisis in Your Coffee Cup The global coffee industry is a significant yet often overlooked contr…