A compound found in coffee that is a complex of caffeine bound with tannins, contributing to coffee's taste and color.
Portmanteau combining 'caffe' (Italian for coffee) and 'tannin,' created to describe this specific chemical complex unique to coffee composition.
Caffetannin is why cold-brewed coffee tastes smoother than hot-brewed coffee—hot water extracts more tannins, creating a harsher taste, while cold water leaves them behind!
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