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 Maillard Reaction in Coffee Roasting: Creating Flavor Complexity
Introduction: The Maillard Reaction as Coffee’s Flavor Engine The transformation of green coffee beans into aromatic, flavorful roasted beans is…
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The Science of Water Chemistry in Coffee Brewing
Introduction: The Overlooked Ingredient – Why Water Chemistry Matters in Coffee In the scientific analysis of coffee brewing, the primary…
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Grinder Burr Geometry: How Blade Design Shapes Extraction and Flavor
Introduction: The Critical Role of Burr Geometry in Coffee Extraction and Flavor Definition The pursuit of optimal coffee extraction is…
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Micro-Lot Coffee Origins: Terroir, Processing Methods, and Genetic Varietals
Introduction: Defining Micro-Lot Coffee and Its Significance in the Specialty Market Micro-lot coffee represents the pinnacle of traceability and quality…
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The Physics of Espresso Extraction: Pressure, Flow Rate, and Resistance
Introduction: The Espresso Machine as a Hydraulic System The production of espresso is a complex physicochemical process facilitated by a…
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Comparison Between Light and Dark Roast Coffees
Introduction In the world of specialty coffee, the roast level is a fundamental variable that dictates a bean’s entire sensory…
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How to Dial In Espresso for Different Bean Origins
Introduction Dialing in espresso is the precise calibration of extraction variables to achieve a balanced and flavorful shot. While fundamental…
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How to Dial In Espresso for Different Bean Origins
Introduction Dialing in espresso is the precise calibration of multiple variables to achieve an optimal extraction, transforming roasted coffee beans…
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How to Dial In Espresso for Beginners
Introduction Dialing in espresso is the fundamental process of adjusting key variables to extract a balanced and delicious shot from…
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