Coffee is not only observed, smelled, and tasted, but also "felt." Visual and olfactory analysis spontaneously follows the tactile-taste evaluation. The tactile analysis step is performed practically at the same time, in fact, with the same sips of coffee as the cupping step.
It's "tactile," not because the coffee has to be touched with your hands, but with the mucous membranes of the mouth's oral cavity, which gives us many sensations. Thus, with the first sip, we can examine the tactile balance of the coffee, especially the consistency and structure perceived in the mouth, which determines the so-called "body" of the coffee; our topic today in The Coffee Shop .
What is the "body" of coffee?
The term body describes the physical properties (heaviness or mouthfeel) of the coffee as it sits on the tongue; the coffee's coating on the tongue; and whether it is oily, grainy, watery, or possesses some other characteristic. Assessing body during cupping is an indicator of the dissolved coffee solids (organic acids and oils, proteins, fibers), which increase with altitude and density.
The 3 best full-bodied coffees
While the coffee brewing method will have a greater impact on the body than variations between single origins , part of the cupping review process involves evaluating coffee using a standard roasting and brewing method, with some origins scoring better than others:
If you want a fuller-bodied coffee , stovetop coffee makers are your best option, followed by espresso machines, French presses , and pour-over coffee makers (metal, not paper, filters). Any type of paper filter (in drip coffee makers, some pour-over methods, and K-cup and single-serve brewers) filters out the oils that contribute not only to body but also greatly to flavor.
Since body is a measure of the oils and compounds in coffee, a high-grown or strictly high-grown coffee will typically have a fuller body than one grown at lower altitudes due to better
Discerning the body of a coffee involves identifying its tactile impression, its consistency and weight, as perceived in the mouth on the back of the tongue when you swirl the coffee around in your mouth, and also after swallowing or after spitting the coffee out (if you are at a professional coffee cupping).