Notes from the bench
Experiments, materials and measurements from the VIHI lab — 186 published notes and counting.
Grinder Burr Geometry: How Blade Design Shapes Extraction and Flavor
Introduction: The Critical Role of Burr Geometry in Coffee Extraction and Flavor Definition The pursuit of optimal coffee extracti…
Micro-Lot Coffee Origins: Terroir, Processing Methods, and Genetic Varietals
Introduction: Defining Micro-Lot Coffee and Its Significance in the Specialty Market Micro-lot coffee represents the pinnacle of t…
The Physics of Espresso Extraction: Pressure, Flow Rate, and Resistance
Introduction: The Espresso Machine as a Hydraulic System The production of espresso is a complex physicochemical process facilitat…
Comparison Between Light and Dark Roast Coffees
Introduction In the world of specialty coffee, the roast level is a fundamental variable that dictates a bean’s entire senso…
How to Dial In Espresso for Different Bean Origins
Introduction Dialing in espresso is the precise calibration of extraction variables to achieve a balanced and flavorful shot. Whil…
How to Dial In Espresso for Different Bean Origins
Introduction Dialing in espresso is the precise calibration of multiple variables to achieve an optimal extraction, transforming r…
How to Dial In Espresso for Beginners
Introduction Dialing in espresso is the fundamental process of adjusting key variables to extract a balanced and delicious shot fr…