You're Misunderstanding Astringency in Coffee
In this video, Lance Hendrick clears up common misconceptions about astringency in coffee. He distinguishes between the physical sensation of dryness (astringency) and the taste of bitterness. While bitterness is a taste perception, astringency is a physical feeling caused by compounds blocking lubricating saliva in the mouth. The central point of the video is a new scientific thesis by Dr. Brienne Lynn, suggesting that astringency in coffee is not caused by polyphenols (as in wine or tea) but by melanoidins – specifically a very small subgroup of these molecules (fraction 9.6.4). These melanoidins are formed during roasting and contain phenolic compounds that trigger the drying sensation. Key takeaways: Astringency is often confused with bitterness. The higher the extraction, the more astringency can occur, especially with light roasts. Astringency can thus be avoided by reducing extraction. With dark roasts, astringency is less of an issue because the phenolic compounds are broken down during roasting.
