Series · SENTIDO · 05 of 10
Astringency
Some coffees leave your mouth dry and rough, like a persimmon that hasn't finished ripening. It's a tactile sensation, not a taste: coffee can be drying without being bitter.
It happens because chlorogenic acids bind to the proteins in saliva and make them precipitate. Saliva loses lubrication and a residue stays in the mouth.
It comes from the green bean and the roast, and also from extraction. Underextracted coffee comes out drying.