What Causes Astringency in Coffee?

One of the most consumed beverages in the world, coffee is loved for its distinct flavor profile and high caffeine level. But occasionally, coffee can taste extremely astringent or bitter, leaving a bad aftertaste in the tongue. The dry, puckering sensation in the mouth brought on by tannins, which are organic substances found in coffee beans, is referred to as astringency. We shall examine the reasons why coffee is astringent in this essay and address pertinent issues. Astringency and excessive extraction

Astringency in coffee is most frequently caused by over extraction. It happens when the flavor of the coffee beans is extracted too fully, leaving behind a bitter and astringent flavor. This can occur for a number of reasons, including using too much coffee, crushing the beans too finely, or brewing the coffee for an excessive amount of time. In espresso-based beverages, when the coffee is brewed quickly and under high pressure, over extraction is more likely. Crema and Excessive Extraction

The foamy layer that appears on top of an espresso shot is known as the crema. The crema of an over-extracted espresso will seem black and thin with big bubbles. This is due to the fact that excessive extraction destroys the oils in the coffee beans, resulting in a thin and less stable crema. Additionally, a dark crema suggests that the coffee beans have had too much flavor removed, producing an extremely harsh and astringent flavor. Caffeine content and excessive extraction

Contrary to popular assumption, properly extracted coffee contains the same amount of caffeine as coffee that has been overextracted. Early in the brewing process, caffeine is extracted, hence overextracted coffee has less caffeine than coffee that has been properly extracted. However, the astringent flavor of over-extracted coffee might make it more difficult to determine the amount of caffeine present because the bitterness can obscure the coffee’s inherent sweetness.

Hot water is poured over ground coffee beans in the popular pour-over method, which then allows the water to flow through a filter and into a cup. If your pour-over coffee tastes bitter, over-extraction may be at blame. Use the right amount of coffee to water, ground the beans to the right size, and pay attention to the brewing time to prevent bitterness.

Yes, coffee can be oversteeped. When coffee is brewed for an excessively long time, oversteeping occurs, producing a harsh and astringent flavor. Follow the appropriate brewing time for your brewing method and alter the amount of coffee or water used to change the strength of the coffee to prevent oversteeping.

In conclusion, excessive extraction, which happens when too much flavor is taken from the coffee beans, is what causes astringency in coffee. As a result, espresso-based beverages may taste bitter and astringent and may have a thin, unstable crema. Incorrect brewing ratios and oversteeping can also make coffee bitter. You may prevent astringency and take pleasure in a cup of coffee that is precisely balanced by paying close attention to the brewing procedure.