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 Future of Coffee Labels: Understanding Processing ‘Recipes’ on Your Bag
Introduction: The Evolution of Coffee Labels from Simple Descriptors to Detailed Processing ‘Recipes’ For decades, the information presented on a…
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Climate-Adaptive Coffee Varietals: The Foundation for Future Processing
Climate-Adaptive Coffee Varietals: The Foundation for Future Processing Introduction: The Synergy Between Resilient Genetics and Advanced Processing The global coffee…
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Yeast Inoculation in Coffee: From Wild Fermentation to Designer Strains
Yeast Inoculation in Coffee: From Wild Fermentation to Designer Strains Introduction: The Microbial Revolution in Coffee Processing Coffee processing, the…
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Controlling Anaerobic Fermentation: pH, Temperature, and Gas Variables
Controlling Anaerobic Fermentation: pH, Temperature, and Gas Variables Introduction to Anaerobic Fermentation as a Controlled Process The application of anaerobic…
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F1 Hybrid Coffee Varieties: Climate Resilience Meets Cup Excellence
Introduction: The Dual Promise of F1 Hybrids – Bridging the Gap Between Agronomy and Specialty Coffee The global coffee sector,…
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How to Brew Precision-Processed Coffees: A Guide for Maximum Expression
How to Brew Precision-Processed Coffees: A Guide for Maximum Expression Introduction: Why Precision-Processed Coffees Require Specialized Brewing Approaches The evolution…
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Enzyme-Assisted Coffee Fermentation: The Science of Ultra-Clean Fruit Notes
Enzyme-Assisted Coffee Fermentation: The Science of Ultra-Clean Fruit Notes Introduction: The Pursuit of Clarity and Precision in Specialty Coffee Processing…
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Carbonic Maceration Coffee Explained: From Beaujolais to Your Cup
Carbonic Maceration Coffee Explained: From Beaujolais to Your Cup Introduction: The Beaujolais Connection – How Winemaking’s Carbonic Maceration Revolutionized Specialty…
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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 transforms the chemical and…
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