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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Origami Dripper vs V-Fold Guide
Explore origami vs vfold ultimate guide with clearer structure, comparison sections, FAQ links, and product guidance from VIHI Design.
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Kalita Wave vs V60 Comparison Guide
Explore kalita wave vs v60 comparison with clearer structure, comparison sections, FAQ links, and product guidance from VIHI Design.
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Kalita Wave 155 Complete Guide
Explore kalita wave 155 complete guide with clearer structure, comparison sections, FAQ links, and product guidance from VIHI Design.
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Kalita Coffee Dripper Guide: Wave 155, 185, Filters and Recipes
Complete Kalita guide covering Kalita Wave 155 and 185, flat-bottom brewing, filters, grind size, recipes, troubleshooting, and Kalita Wave vs…
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V-Fold 155: The Ultimate Precision Filter Paper Former for Kalita Wave
Table of Contents What Is V-Fold? Why Wave Papers Need Reshaping The 38.3° Precision Geometry Extraction Improvements How to Use…
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V-Fold 155: The Definitive Kalita Wave Filter Former (Why 38.3°?)
V-Fold 155: The Definitive Kalita Wave Filter Former (Why 38.3°?) Contents What Is V-Fold 155? Why 38.3° Matters The Stacking…
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