Astringent. A secondary coffee taste sensation related to sharp.

Characterized by a
predominately puckering, salty sensation on the anterior sides of the tongue when the brew is
first sipped. Caused by acids increasing the perceived saltiness during modulation of the
predominately salty taste sensation. Typified by an unwashed Indonesian Robusta coffee

Webster Able to draw together the soft organic tissues, e.g., styptic lotions or puckery fruits;
-Suggestive of an astringent effect upon tissue. Lingle A secondary coffee taste sensation
related to sharp; -Characterized by a predominantly puckering, salty sensation on the anterior
sides of the tongue when the brew is first sipped; -Caused by the acids increasing the
perceived saltiness during the modulation of the predominantly salty taste sensation;
-Typified by an unwashed Indonesian Robusta coffee. Nestle Acids have the property of
causing astringency; -In regards to coffee, astringency is identified with undesirable acidity.
Sivetz A flavor that causes puckering and a bitter taste impression. Pangborn Quality
perceived through the complex of sensations caused by shrinking, drawing, or puckering of
the skin surfaces of the oral cavity; -Dry feeling in the mouth. ICO This attribute is
characteristic of an aftertaste sensation consistent with a dry feeling in the mouth, undesirable
in coffee.