Notes from the bench
Experiments, materials and measurements from the VIHI lab — 186 published notes and counting.
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 p…
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, cont…
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…
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…
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 journey of specialty coffee from che…
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…