Caffetannic acid

a variety of tannin obtained from coffee berries, regarded as a glucoside.

See also: Caffetannic

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
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It passes the water over coffee grinds again and again, and allows the coffee to boil, releasing caffetannic acid, which gives coffee a bitter taste.