Notes from the bench
Experiments, materials and measurements from the VIHI lab.
First Crack vs Second Crack: Understanding Roast Milestones
Introduction to Coffee Roasting Milestones and Their Importance Coffee roasting is a non-equilibrium thermochemical process that t…
The Maillard Reaction in Coffee Roasting: Creating Flavor Complexity
Introduction: The Maillard Reaction as Coffee’s Flavor Engine The transformation of green coffee beans into aromatic, flavorful ro…
The Science of Water Chemistry in Coffee Brewing
Introduction: The Overlooked Ingredient – Why Water Chemistry Matters in Coffee In the scientific analysis of coffee brewing, the…
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 sensory and…