Notes from the bench
Experiments, materials and measurements from the VIHI lab — 186 published notes and counting.
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 The pursuit of the perfect cup of specialt…
The Impact of Processing on Organic Acids: Citric, Malic, and Acetic Acid Profiles
The Impact of Post-Harvest Processing on Organic Acid Profiles in Coffea arabica : Citric, Malic, and Acetic Acid Dynamics Introdu…
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…
Microbial Succession in Extended Anaerobic Fermentation: A Timeline
Introduction: Why Timeline is the Master Control Variable in Anaerobic Fermentation Anaerobic fermentation, a controlled processin…
Controlled Atmosphere Fermentation: Beyond Anaerobic Sealing - A Technical Guide to Gas Mixtures, Pressure, and Precision Processing
Controlled Atmosphere Fermentation: Beyond Anaerobic Sealing – A Technical Guide to Gas Mixtures, Pressure, and Precision Pr…
The Complete Guide to Coffee Processing Microbiology: From Farm to Fermentation
The Complete Guide to Coffee Processing Microbiology: From Farm to Fermentation 1. Introduction: The Invisible World in Your Coffe…
The Complete Guide to Advanced Coffee Post-Harvest Processing: From Tradition to Precision Fermentation
The Complete Guide to Advanced Coffee Post-Harvest Processing: From Tradition to Precision Fermentation Introduction: Processing a…