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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
Subjectenergy
What Jonathan Gagné actually said
- Jonathan Gagné 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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Added to korrents 20 Sept 2026 · How quotes work · Something wrong? Tell us
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