Coffee Research Lab
Independent Studies on Extraction Science & Brewing Consistency
The Vihi Coffee Research Lab operates independently to explore the physics, chemistry, and geometry behind manual brewing. Led by a Royal College of Art PhD graduate, our team combines industrial design expertise with rigorous scientific methodology to solve real brewing consistency problems.
Unlike marketing-driven “research,” our studies are data-first. We publish our methodologies, share raw data when possible, and welcome peer review from the coffee community.
Research Focus Areas
Filter Geometry
How paper structure affects flow dynamics and extraction uniformity
Extraction Science
TDS, EY%, and flavor compound analysis across brewing variables
Brewer Comparison
Side-by-side testing of flat-bottom vs cone drippers
Consistency Metrics
Identifying and controlling variables for repeatable results
Latest Research Articles
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Wild Fermentation vs. Commercial Yeast: The Terroir Debate in Modern Coffee Processing
Wild Fermentation vs. Commercial Yeast: The Terroir Debate in Modern Coffee Processing Introduction The pursuit of sensory distinction and quality…
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Can You Map a Farm’s Microbial Fingerprint? The Science Behind Microbial Terroir Analysis
Introduction: Beyond Altitude and Variety For decades, the specialty coffee industry has relied on a well-established lexicon to describe and…
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The Risk of Acetobacter: How to Prevent Vinegary Defects in Coffee Fermentation
The Risk of Acetobacter: How to Prevent Vinegary Defects in Coffee Fermentation Introduction The pursuit of sensory excellence in specialty…
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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 quality…
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Saccharomyces vs. Pichia: The Yeast Rivalry in Your Coffee Fermentation Tank
Saccharomyces vs. Pichia: The Yeast Rivalry in Your Coffee Fermentation Tank Introduction The pursuit of quality and distinctiveness in specialty…
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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 terroir—the unique combination…
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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 Acidity is a fundamental and prized attribute in specialty…
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The Impact of Processing on Organic Acids: Citric, Malic, and Acetic Acid Profiles
The Impact of Post-Harvest Processing on Key Organic Acid Profiles in Coffea arabica: Citric, Malic, and Acetic Acids Introduction The…
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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 flavor in…
Research Methodology
Every experiment in our lab follows rigorous protocols to ensure reproducibility and accuracy:
- Controlled Variables: Temperature, grind size, and water chemistry are standardized using laboratory-grade equipment
- Measurement Tools: VST Coffee Refractometer for TDS, precision scales (0.01g), and FLIR thermal imaging
- Statistical Rigor: Minimum n=12 samples per condition, with outlier detection and confidence intervals
- Blind Protocols: Taste evaluations use double-blind methodology to eliminate bias
- Open Data: Raw data and methodologies available for peer review upon request