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The compounds responsible for astringency in coffee require very high water temperatures to dissolve efficiently.
Drawn from what Jonathan Gagné said
What Jonathan Gagné actually said
Word for word, with the source under each one. They did not write this page.
Astrophysicist and coffee researcher
The case of astringent compounds is particularly interesting, because they require a very high temperature to be dissolved efficiently in water.
Where this was said
↗The Mechanism Behind Astringency in Coffeecoffeeadastra.com
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