Coffee Tasting Vocabulary: Body |
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Tasting Vocabulary: Body

Body or mouthfeel is the sense of heaviness, tactile richness, or thickness when you swish the coffee around your mouth. It also describes texture: oily, buttery, thin, etc. To cite a wine analogy again, cabernets and certain other red wines are heavier in body than most white wines. In this case wine and coffee tasters use the same term for a similar phenomenon. All of the sample coffees I recommend should have relatively substantial body -- either the Costa Rica or the Sumatra will be the heaviest and the Kenya -- usually a medium-bodied coffee -- the lightest. In terms of texture or mouthfeel the Sumatra may display the most interest -- perhaps an oily or gritty sensation. But avoid inventing something you fail to taste. None of these coffees will be thin-bodied or anemic.

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Tasting Vocabulary:  Acidity  |  | Aroma  | Finish  | Flavor  | Tasting Origin  | Espresso Terms  | Taints, Defects, and Characteristics  | Specific Flavor Taints/Characteristics

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Adapted from Coffee: A Guide to Buying, Brewing & Enjoying; Espresso: Ultimate Coffee; and Home Coffee Roasting: Romance & Revival. St. Martin's Press.
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