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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The Impact of Processing on Organic Acids: Citric, Malic, and Acetic Acid Profiles
The Impact of Post-Harvest Processing on Organic Acid Profiles in Coffea arabica: Citric, Malic, and Acetic Acid Dynamics 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…
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Microbial Succession in Extended Anaerobic Fermentation: A Timeline
Introduction: Why Timeline is the Master Control Variable in Anaerobic Fermentation Anaerobic fermentation, a controlled processing method in specialty coffee,…
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Controlled Atmosphere Fermentation: Beyond Anaerobic Sealing – A Technical Guide to Gas Mixtures, Pressure, and Precision Processing
Controlled Atmosphere Fermentation: Beyond Anaerobic Sealing – A Technical Guide to Gas Mixtures, Pressure, and Precision Processing 1. Introduction: The…
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The Complete Guide to Coffee Processing Microbiology: From Farm to Fermentation
The Complete Guide to Coffee Processing Microbiology: From Farm to Fermentation 1. Introduction: The Invisible World in Your Coffee Cup…
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The Complete Guide to Advanced Coffee Post-Harvest Processing: From Tradition to Precision Fermentation
The Complete Guide to Advanced Coffee Post-Harvest Processing: From Tradition to Precision Fermentation Introduction: Processing as Coffee’s Third Variable –…
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Coffee Drying Methods: Patios, Raised Beds, and Mechanical Dryers Compared – The Definitive Guide to Flavor Preservation
Coffee Drying Methods: Patios, Raised Beds, and Mechanical Dryers Compared – The Definitive Guide to Flavor Preservation Executive Summary &…
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The Complete Guide to Coffee Post-Harvest Processing: From Cherry to Green Bean
Introduction: Why Processing is the Second Most Important Factor in Coffee Flavor (After Genetics & Terroir) The organoleptic profile of…
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Coffee Mucilage Fermentation: The Microbial Transformation That Builds Flavor
Introduction: The Hidden World in Your Coffee Cherry – Why Mucilage Matters Coffee quality is a function of genetics, environment,…
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