{"id":91066,"date":"2026-06-08T21:25:37","date_gmt":"2026-06-08T19:25:37","guid":{"rendered":"https:\/\/www.coffeesapiens.org\/astringency-vs-bitterness-how-to-tell-them-apart-in-beverage-tasting\/"},"modified":"2026-06-23T18:09:56","modified_gmt":"2026-06-23T16:09:56","slug":"astringency-vs-bitterness-how-to-tell-them-apart-in-beverage-tasting","status":"publish","type":"post","link":"https:\/\/www.coffeesapiens.org\/en\/astringency-vs-bitterness-how-to-tell-them-apart-in-beverage-tasting\/","title":{"rendered":"Astringency vs bitterness: how to tell them apart in beverage tasting"},"content":{"rendered":"

There is a mix-up that constantly comes up when someone starts tasting coffee seriously: confusing astringency with bitterness. Both create an unpleasant sensation when present in excess, and both are reduced by improving extraction, but they are completely different phenomena in their nature, in their causes, and in where and how you perceive them. It took me a while to distinguish them accurately, but once you understand it, your ability to diagnose a problematic coffee and correct it improves enormously. In this article I explain everything you need to know. Let’s begin!<\/p>\n

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