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  1. #1
    Junior Member
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    Sep 2004
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    13

    How to eliminate the taste of astringency by roasting?

    Our roasted coffee bean has a fairly strong taste of astringency. Please advise the source of astringency? Is it because of the green bean? How to eliminate this unhappy taste by roasting? Thanks a lot.

  2. #2
    Super Moderator
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    Aug 2003
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    Boca Raton
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    astringency...isn't enough...how is it astringent or pudgent? Is it in the finish or body...acidity? Need more info than that
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  3. #3
    Member
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    Jul 2004
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    Qld, Australia
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    85
    This is what separates a master roaster from a master blender.
    Not to seem too negative but I would be surprised if you get an answer through internet corrospondance only.

  4. #4
    Senior Member
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    Feb 2004
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    Kuala Lumpur, Malaysia/Bukit Sentul, West Java
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    On top of that....your email address indicates the company you work for has been in business roasting coffee since 1935!? 70 years of roasting, cupping and blending experience should have the answer to your question!
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

  5. #5
    Junior Member
    Join Date
    Sep 2004
    Posts
    13
    Thank you so much. Just a unsmooth feeling on the tongue that you feel unhappy about. In other words, there's something precipitates on the tongue that forms this feeling.

 

 

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