You're Misunderstanding Astringency in Coffee

Head to https://squarespace.com/lancehedrick to save 10% off your first purchase of a website or domain using code LANCEHEDRICK I really hope this video was interesting to you all! It has been a lot of reading, researching, etc, to figure all this out. I was really particularly stoked to find the paper from Dr. Brianne Linne a year ago, which fueled the majority of the video in combination with Dr. Smrke's 2 part IG post on the topic. Below, you can find the papers referenced. Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency: https://pubs.rsc.org/en/content/artic... Tannins in wet-processed coffee beans and coffee pulp: https://www.sciencedirect.com/science... Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee: https://www.sciencedirect.com/science... LINKS __________________ Join my Patreon community at:   / lancehedrick   Find me on IG at:   / lancehedrick   Find me on Facebook at:   / lancehedrickcoffee   My storefront: https://www.amazon.com/shop/lancehedrick Shop ID: https://amzn.to/48CcpTj My SECOND Channel: Lance Hedrick Unfiltered @LanceHedrickUnfiltered #coffeescience