pstam Senior Member Joined: 27 Jan 2004 Posts: 2,118 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Tue Oct 21, 2008, 5:46am Subject: How do you describe the taste of "Astringent"?
Is it the same for regular coffee, and espresso description?
I need to know how it is described and what to relate with it in Chinese.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
SL28ave Senior Member Joined: 19 Mar 2004 Posts: 796 Location: Rockville, MD Expertise: I live coffee
Grinder: Baratza Virtuoso Drip: Technivorm
Posted Tue Oct 21, 2008, 6:52am Subject: Re: How do you describe the taste of "Astringent"?
Astringent is a tactile feeling in the mouth. It is a sensation like the liquid (wine, coffee, tea, etc) is tightening, drying, and tugging on the tongue and walls of the mouth chamber. So astringency causes a dryness or very tight stickiness in the mouth. Astringency can last for minutes after the liquid is swallowed!
Indian teas like Assam provide a good example of astringency.
ILUVDABEAN Senior Member Joined: 7 Mar 2005 Posts: 494 Location: California Expertise: I love coffee
Espresso: Gaggia Classic Grinder: Gaggia MDF/K-A Pro Series Drip: Capresso MT 500 Roaster: Nesco 1010/Behmor 1600
Posted Tue Oct 21, 2008, 7:14pm Subject: Re: How do you describe the taste of "Astringent"?
SL28ave Said:
Astringent is a tactile feeling in the mouth. It is a sensation like the liquid (wine, coffee, tea, etc) is tightening, drying, and tugging on the tongue and walls of the mouth chamber. So astringency causes a dryness or very tight stickiness in the mouth. Astringency can last for minutes after the liquid is swallowed!
Indian teas like Assam provide a good example of astringency.
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,118 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Wed Oct 22, 2008, 4:26am Subject: Re: How do you describe the taste of "Astringent"?
So, how do you compare it with "acerbity"? Is that similar, or totally different?
I ever used acerbity to describe the taste and mouthfeel of espresso, but people do not recognized it, I think. If I used astringency, it may works better. Is that true?
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
frcn Senior Member Joined: 23 Dec 2001 Posts: 631 Location: Yankee Hill Expertise: I live coffee
Espresso: Vibiemme Domobar Super Grinder: Mazzer Kony, 2Baratzas Vac Pot: Hario, 2 Cory pots, 1 Cory... Drip: Bunn A10 mod for temperature... Roaster: 4Hottops, 1HWP, 1 Gourmet
Posted Wed Oct 22, 2008, 6:31am Subject: Re: How do you describe the taste of "Astringent"?
pstam Said:
So, how do you compare it with "acerbity"? Is that similar, or totally different?
I ever used acerbity to describe the taste and mouthfeel of espresso, but people do not recognized it, I think. If I used astringency, it may works better. Is that true?
Posted Wed Oct 22, 2008, 7:00am Subject: Re: How do you describe the taste of "Astringent"?
SL28ave Said:
Astringent is a tactile feeling in the mouth. It is a sensation like the liquid (wine, coffee, tea, etc) is tightening, drying, and tugging on the tongue and walls of the mouth chamber. So astringency causes a dryness or very tight stickiness in the mouth. Astringency can last for minutes after the liquid is swallowed!
Indian teas like Assam provide a good example of astringency.
An easy way to experience astringency would be to chew on a banana peel-- especially from a less-ripe fruit-- or on an unripe persimmon (the Hachiya type, not the Fuyu type). To me these provide canonical examples of astringency.
SL28ave Senior Member Joined: 19 Mar 2004 Posts: 796 Location: Rockville, MD Expertise: I live coffee
Grinder: Baratza Virtuoso Drip: Technivorm
Posted Wed Oct 22, 2008, 8:48am Subject: Re: How do you describe the taste of "Astringent"?
svyerkgeniiy Said:
An easy way to experience astringency would be to chew on a banana peel-- especially from a less-ripe fruit-- or on an unripe persimmon (the Hachiya type, not the Fuyu type). To me these provide canonical examples of astringency.
ILUVDABEAN Senior Member Joined: 7 Mar 2005 Posts: 494 Location: California Expertise: I love coffee
Espresso: Gaggia Classic Grinder: Gaggia MDF/K-A Pro Series Drip: Capresso MT 500 Roaster: Nesco 1010/Behmor 1600
Posted Wed Oct 22, 2008, 10:13am Subject: Re: How do you describe the taste of "Astringent"?
svyerkgeniiy Said:
An easy way to experience astringency would be to chew on a banana peel-- especially from a less-ripe fruit-- or on an unripe persimmon (the Hachiya type, not the Fuyu type). To me these provide canonical examples of astringency.
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,118 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Thu Oct 23, 2008, 8:28am Subject: Re: How do you describe the taste of "Astringent"?
I still feel that they are similar, or even the same. Astringency is a kind of mouthfeel, not a taste, right? In dictionary, the explanation are different, but I feel the same, as said above. Green fruit, right? At least, some of them.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
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