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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Drying Innovations: Solar Tent Dryers, Raised Beds, and Mechanical Dryers for Processed Coffee
Introduction: The Critical Final Lock – Why Drying is the Make-or-Break Phase After Fermentation Post-harvest coffee processing is a sequential…
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Thermal Shock and Multi-Stage Thermal Processing in Coffee: A Scientific Guide to Temperature-Controlled Fermentation
1. Introduction: The Thermal Revolution in Coffee Processing – From Accidental Defect to Precision Tool Traditional coffee processing—washed, natural, honey—relies…
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The Role of Specific Microbes in Coffee Fermentation: Bacteria vs. Yeast vs. Fungi
1. Introduction: The Invisible Workforce – Defining Microbial Fermentation in Coffee Coffee fermentation is a critical, controlled post-harvest process initiated…
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Green Coffee Preparation: Hulling, Sorting, Grading, and Storage Before Export – The Definitive Technical Guide
Introduction: The Critical Bridge from Farm to Roaster – Why Post-Harvest Preparation Determines Final Quality and Value The journey of…
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Coffee Processing Water Management: Conservation, Treatment, and Environmental Impact – The Complete Guide
1. Introduction: The Global Water Crisis in Your Coffee Cup The global coffee industry is a significant yet often overlooked…
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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 journey of specialty coffee from cherry to…
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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…
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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 The pursuit of the perfect cup of specialty coffee…
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