Coffee tactile sensations: astringency - earthy - smoothness
Wrote at 16:17 by Stefano Urso in: Coffee Quality,
The coffee gustative sensations can be divided into:
Astrigency sensation: it’s due to the reduced saliva capacity in mouth lubricating. The degradation of saliva protein, that allow lubrication, are caused by the tannic substances originating from wood
Earthy sensation: it’s caused by reduced saliva lubricating ability too. This sensation is perceived on tongue surface and is usually associated with astringency (and often combined with a strongly bitter taste). This characteristic is also emphasised by small particles that are present into the beverage.
Smoothness sensation: it’s the sensation of “spherical” perceived during coffee drinking. It’s due to the presence of microscopic solid substances into the coffee. This sensation is increased by the increase of sweetness and fats, and it’s decreased by the presence of bitterness and acidity. Into the espresso coffee the smoothness is bond with a good cream and a full coffee body.
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