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
-
Lactic Acid Bacteria in Coffee Fermentation: The Key to Clean, Buttery Acidity
Lactic Acid Bacteria in Coffee Fermentation: The Key to Clean, Buttery Acidity Introduction The pursuit of exceptional cup quality in…
-
The Complete Guide to Coffee Processing Microbiology: Yeast, Bacteria, and Fungi in Flavor Development
The Complete Guide to Coffee Processing Microbiology:Yeast, Bacteria, and Fungi in Flavor Development Introduction For centuries, coffee quality has been…
-
Post-Fermentation Microbial Management: Drying, Storage, and Roasting Considerations
Post-Fermentation Microbial Management: Drying, Storage, and Roasting Considerations Introduction The pursuit of quality and distinctiveness in specialty coffee has elevated…
-
Controlled vs. Wild Fermentation: Precision Processing for Consistent Quality
Introduction The pursuit of quality and consistency represents a fundamental axis of innovation in the specialty coffee industry. As consumer…
-
The Coffee Cherry Microbiome: Mapping Microbial Communities from Farm to Dry Mill
The Coffee Cherry Microbiome: Mapping Microbial Communities from Farm to Dry Mill Introduction Coffee, one of the world’s most valuable…
-
Coffee Fermentation Defects: Identifying and Preventing Microbial Spoilage
Coffee Fermentation Defects: Identifying and Preventing Microbial Spoilage Introduction The pursuit of quality in specialty coffee is a journey that…
-
Lactic Acid Bacteria in Coffee Fermentation: Building Clean Acidity and Sweetness
Lactic Acid Bacteria in Coffee Fermentation: Building Clean Acidity and Sweetness Introduction The pursuit of exceptional cup quality in specialty…
-
The Kalita Wave Brewing Guide: Mastering the Art of Balanced, Sweet Coffee
Unlocking the Kalita Wave’s Potential In the world of manual pour-over, the Kalita Wave stands apart. With its distinctive flat-bottom,…
-
The Kalita Wave Brewing Guide: Mastering Balanced, Consistent Pour-Over Coffee
Why the Kalita Wave Stands Out In the world of manual pour-over, the Kalita Wave offers a distinct approach to…
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