Common Flavor and Taste Characteristics--Relationship between Coffee Grain Species and Flavor
Many people blame the astringency of coffee on baristas or bakers, thinking that it is caused by improper extraction or roasting, but in fact there are many reasons for astringency. Let's analyze them one by one!
First of all, the part of raw beans.
The difference of astringency caused by the difference of variety. Robesta beans tend to be more astringent than Arabica beans, because the chlorogenic acid content of Arabica beans is only 5.5%, while that of Robesta beans is 7%. As a result, the content of "dicaffeoylquinic acid" is higher after baking. This is one of the reasons why some international fast food chains tend to be "bitter and astringent"-the heavy use of cheap Robosta beans.
Of course, quality-conscious coffee shops of course use Arabica beans. Arabica beans also have different astringency due to their different growth environment. High-altitude excellent Arabica beans because of the mature period of full fruit and rich in sugar, brewed coffee is often good flavor and round taste without astringency, while low real estate beans tend to have a thin flavor, astringency will also be more prominent because of the overall taste.
No matter what kind of variety or what kind of production conditions, unripe beans are a major culprit causing astringency.
Like many fruits, immature coffee beans contain more chlorogenic acid, so unripe beans are listed as defective. The higher the grade of coffee beans, the less the number of defective beans. In Xiumen coffee, although the raw beans we got are specialty coffee with very low defect rate, we have to hand-select them again before baking to ensure that the taste is pure.
Astringency is an easy word in seal characters, which is composed of four stops. Stop fingers and feet, four feet opposite each other, top together, indicating that none of the feet move.
The original meaning of astringency is not slippery, which extends to the taste that makes the tongue feel numb and not smooth. It also refers to slow speech, difficulty and unsmoothness, and then refers to the heckling of the words, which makes it impossible to read smoothly.
Astringency also wrote "Yan" in ancient times. Xu Shen explained in Shuowen in the Eastern Han Dynasty: if it is not slippery, it will not slip.
Du Fu also wrote in the poem "diseased tangerine" that "it is a pity that it is small and sour as a pear." The ancients' understanding of "astringent" is the same as it is today.
Astringency exists in many foods, needless to say persimmon and cucumber, many immature fruits are inevitably astringent, so there is the word "green and astringent", and astringency is often found in common drinks such as red wine, tea and coffee.
Scientific analysis, astringent taste is different from sweet and sour, it is not a kind of taste, strictly speaking, it should be called "astringent", it is the rough feeling created by polyphenols in food in the mouth. Polyphenols are found in a variety of fruits as well as tea, red wine, chocolate and coffee. Chlorogenic acid, tannic acid and catechin all belong to polyphenols.
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