Notes from the bench
Experiments, materials and measurements from the VIHI lab — 186 published notes and counting.
Wild vs. Cultured Yeast in Coffee Processing: Terroir Expression vs. Flavor Precision
Wild vs. Cultured Yeast in Coffee Processing: Terroir Expression vs. Flavor Precision Introduction The pursuit of quality and dist…
Lactic Acid Bacteria in Coffee Fermentation: Creating Creamy Body and Clean Acidity
Lactic Acid Bacteria in Coffee Fermentation: Creating Creamy Body and Clean Acidity Introduction Coffee fermentation, once a poorl…
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Mold in Flavor Development
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Mold in Flavor Development Introduction: The Microbial…
Measuring Microbial Activity: pH, Brix, and Microscopy for Coffee Processors
Measuring Microbial Activity: pH, Brix, and Microscopy for Coffee Processors Introduction The journey from coffee cherry to roaste…
Mycotoxin Risks in Coffee Processing: How Proper Drying Controls Mold and Fungal Toxins
Mycotoxin Risks in Coffee Processing: How Proper Drying Controls Mold and Fungal Toxins 1. Introduction Coffee, as one of the worl…
Wild vs. Inoculated Yeast Fermentation: Impact on Flavor Consistency and Innovation
Technical Draft: Phase 1 Research Topic: Wild vs. Inoculated Yeast Fermentation: Impact on Flavor Consistency and Innovation in Sp…
Acetic Acid Bacteria: Managing the Fine Line Between Complexity and Vinegar Defects
Introduction The pursuit of exceptional coffee quality is a continuous dialogue between control and expression. While the focus of…