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 Kalita Wave Brewing Guide: Mastering the Art of Balanced, Sweet Coffee
Unlocking the Kalita Wave: Your Path to Exceptional Coffee The Kalita Wave isn’t just another pour-over device; it’s a precision…
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The Kalita Wave Brewing Guide: Mastering Consistent, Balanced Pour-Over Coffee
In the world of manual coffee brewing, the Kalita Wave has earned a devoted following for its ability to produce…
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The Complete Guide to Coffee Processing Microbiology: How Microbes Shape Your Cup
The Complete Guide to Coffee Processing Microbiology:How Microbes Shape Your Cup Introduction: The Unseen World in Your Coffee For centuries,…
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Monitoring Microbial Health: pH, Brix, and Temperature Logs for Consistent Fermentation
Monitoring Microbial Health: pH, Brix, and Temperature Logs for Consistent Fermentation in Specialty Coffee Processing Introduction The pursuit of quality…
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How Farm Soil and Compost Practices Cultivate a Unique Microbial Terroir
How Farm Soil and Compost Practices Cultivate a Unique Microbial Terroir: Introduction and Theoretical Background 1. Introduction The concept of…
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The Risk-Reward of Acetic Acid Bacteria in Coffee Fermentation
The Risk-Reward of Acetic Acid Bacteria in Coffee Fermentation: Phase 1 – Introduction & Theoretical Background 1. Introduction The pursuit…
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Lactic Acid Bacteria (LAB) in Coffee: Beyond Acidity to Creamy Body and Umami
Lactic Acid Bacteria (LAB) in Coffee: Beyond Acidity to Creamy Body and Umami Introduction The pursuit of quality and complexity…
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Saccharomyces vs. Non-Saccharomyces Yeasts in Coffee Fermentation: Roles and Flavor Impacts
Saccharomyces vs. Non-Saccharomyces Yeasts in Coffee Fermentation: Roles and Flavor Impacts Phase 1: Introduction and Theoretical Background Introduction Coffee fermentation,…
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The Microbial Terroir of Coffee: How Native Microbes Shape Processing & Flavor
The Microbial Terroir of Coffee: How Native Microbes Shape Processing & Flavor Introduction The concept of terroir—the unique combination of…
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