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
-
V Fold 155 Yellow FAQ
Answer v fold 155 yellow clearly with a concise FAQ structure, technical context, and next-step guidance from VIHI Design.
-
Preventing Mold and Mycotoxin Contamination in Coffee Processing
Introduction The journey of coffee from cherry to cup is a complex biochemical process where quality and safety are inextricably…
-
Wild vs. Cultured Yeast in Coffee Processing: Terroir Expression vs. Flavor Precision
Wild vs. Cultured Yeast in Coffee Processing: Terroir Expression vs. Flavor Precision Introduction The pursuit of quality and distinctiveness in…
-
Lactic Acid Bacteria in Coffee Fermentation: Creating Creamy Body and Clean Acidity
Lactic Acid Bacteria in Coffee Fermentation: Creating Creamy Body and Clean Acidity Introduction Coffee fermentation, once a poorly understood step…
-
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Mold in Flavor Development
The Complete Guide to Coffee Processing Microbiology:Yeast, Bacteria, and Mold in Flavor Development Introduction: The Microbial Terroir of Coffee For…
-
Measuring Microbial Activity: pH, Brix, and Microscopy for Coffee Processors
Measuring Microbial Activity: pH, Brix, and Microscopy for Coffee Processors Introduction The journey from coffee cherry to roasted bean is…
-
Mycotoxin Risks in Coffee Processing: How Proper Drying Controls Mold and Fungal Toxins
Mycotoxin Risks in Coffee Processing: How Proper Drying Controls Mold and Fungal Toxins 1. Introduction Coffee, as one of the…
-
Wild vs. Inoculated Yeast Fermentation: Impact on Flavor Consistency and Innovation
Technical Draft: Phase 1 Research Topic: Wild vs. Inoculated Yeast Fermentation: Impact on Flavor Consistency and Innovation in Specialty Coffee…
-
Acetic Acid Bacteria: Managing the Fine Line Between Complexity and Vinegar Defects
Introduction The pursuit of exceptional coffee quality is a continuous dialogue between control and expression. While the focus of post-harvest…
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