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What it is and what sets it apart: Texture, not a basic taste. Distinct from bitterness: you can feel dryness without strong bitter.
How it’s perceived or evaluated: After swallowing, note if the tongue feels puckered. Tune grind, time and distribution; check filter and water.
Flavours, benefits or impact: Negative for preference. In cupping it hurts perceived cleanliness and balance.
Technical notes: Polyphenols and aggressive extraction. Channeling and underdeveloped roast worsen it in espresso.
Common mistakes: Do not confuse with bright acidity. Do not ignore it in bar recipes.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.