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Category: Chemistry

Posted on November 12, 2019November 13, 2019

What is Astringency ?

In this post I describe what causes astringency, and talk about ideas how we could potentially measure it or remove it post brewing.

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My friend @apaxos is doing a coffee giveaway in collaboration with @kaffebox, have a look at his latest post to participate ! #coffee #coffeegeeks
Alright, today I realized that all links in my bio mysteriously stopped working only when clicked from here right after I added a link to another social media site that competes with Mr. Robotface. And it mysteriously started working again once I removed it. As I am not exactly happy about this, I propose that we play a little game. The prize of this game will be more regular posts from me, because I will now randomly hold on from posting a fraction of my content here, and only post it on the destination this game will lead you to. To win this game, you just need to figure out this simple charade: My first half is the same as a small box with moving images in it. My second half is the same as the website you are currently on. If you go one alphabet letter further for each character in the complete answer, you get this word: Ufmfhsbn. PLEASE do not post the answer in the comments. It is a word that got other content creators’s IG posts hidden for a couple days. Once you solved it, just go to my blog and click on the answer in the website’s header menu. I will be waiting for you there. Let’s see if this gets past Mr. Robotface’s triggers :) #coffeeadastra
Heart, you’ve blown my mind once again. This Kenyan Spikes AB is so well roasted that the origin characteristics come out incredibly vibrant and juicy, in a balanced sweet and fruity cup. This coffee is almost creamy in texture and reminds me of very sweet raspberry candies. I never like to go as precise as “raspberry candy” in my description but this really lacks any hint of sourness or astringency that one would find even in a fresh raspberry. This is liquid gold. I brewed it with my usual V60 recipe (link in bio), 3:28 drawdown, 1:17 ratio, 321g beverage and 1.51% TDS for an average extraction yield of 22.0%. If Trump can only remove these stupid tariffs on roasted coffee (which Trudeau mirrored) you’ll find a very regular client in me. I know the photo background is depressing, but the weather is even more depressing today 😅 #coffeeadastra #coffee #pourover #coffeegeeks
I just publicly released my blog post about the hardness of green coffee (link in bio) ! This is a small experiment where I used a Shore D durometer to show that different varietals and origins of green coffees can be distinguished with a durometer much better than with the typical methods used to measure their mass density. A big thanks to Andy Kires at @canadianroastingsociety for providing the green coffee ! My next upcoming blog post is also already available on Patreon (link also in bio). In it, I detail my latest attempts to get a more steady kettle flow for pour overs using the Mandritech Hand Drip Valve and a custom flow restrictor from Asia. I ended up succeeding, but it was not without hurdles ! #coffeeadastra #coffee #pourover #coffeescience #coffeegeeks #coffeeroasting #greencoffee #greencoffeebean
The orbital shaker experiment has started ! 😁 It seems quite promising, I made one pretty good brew with it, and another one where I left the bed slanted. If I can get this right every time, then that’s one less source of noise that can affect my investigations of how various variables affect the quality of brewed coffee ! #coffeegeeks #coffeescience #coffeeadastra
I just publicly released my blog post about astringency (link in bio) ! It includes a description of what it feels like, the underlying chemistry and what can cause it when we brew coffee. I'm hoping that improving our understanding of astringency will help us avoid it. The next blog post is already available on Patreon (link in bio), where I show the results of a short experiment about the surface hardness of six different green coffees and how they differ more than their mass densities. Maybe the hardness of green coffee could help roasters predict how expensive batches of coffee will behave during roasting ! #coffee #coffeescience #coffeeadastra #coffeegeeks #coffeeroasting #greencoffee
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Website logo by Daniel Demay

All the better-looking photos on this website are by Noé Aubin-Cadot

Most Amazon links on this website are "affiliate", which means I get a small commission if you buy through them, at no cost to you.

Resources

  • Grind Size Application
  • Current V60 Recipe
  • A V60 Pour Over Video
  • Current Siphon Recipe
  • Flavor Wheels
  • Brew Water Crafter Tool
  • Water Recipes Spreadsheet
  • Bottled Water Spreadsheet
  • Coffee Filters Analysis
  • Cupping Statistics Widget
  • Extraction yield equations
  • Coffee control chart (percolation)
  • Coffee control chart (immersion)
  • Coffee Glossary by Mitch Hale
  • Specialty Coffee Association Standards
  • Barista Hustle
  • Scott Rao’s Blog
  • Mitch Hale’s blog
  • David Seng’s Water Crafter
  • RSS - Posts

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 272 other followers

Blog Stats

  • 150,904 hits

Category Cloud

Announcements Blind Tasting Brew Methods Brew Temperature Chemistry Coffee Filters Coffee Grinders Coffee Processing Coffee Varietals Collaborative Posts Cupping Data Analysis Espresso Experiments Extraction Maths Particle Size Distribution Perception of Taste Physics Recipes Siphon Brews Storage and Maintenance Tasting Notes Tools V60 Brews Water for Coffee
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