Uploaded May 2026 | Updated September 2026, 2 weeks ago

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I really hope this video was interesting to you all! It has been a lot of reading, researching, etc, to figure all this out. I was really particularly stoked to find the paper from Dr. Brianne Linne a year ago, which fueled the majority of the video in combination with Dr. Smrke's 2 part IG post on the topic.
Below, you can find the papers referenced.

Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency:
pubs.rsc.org/en/content/articlelanding/2025/fo/d4fo04934a

Tannins in wet-processed coffee beans and coffee pulp:
sciencedirect.com/science/article/abs/pii/030881469190102T

Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee:
sciencedirect.com/science/article/abs/pii/S0308814610014159?via%3Dihub

LINKS
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