What is the Coffee Descriptor "Body"?
"Body" describes the physical feel or texture of coffee in the mouth, ranging from light and tea-like to heavy and creamy. Body can range from light and tea-like, to silky and juicy, to heavy and creamy. It’s both the “weight” on your tongue and the texture that lingers as you drink. Importantly, body is one of the most debated attributes in coffee sensory analysis, and even experienced professionals sometimes struggle to define exactly what it is. It’s not about flavour, but mouthfeel. The weight or thickness of the liquid. Factors influencing body include processing method, roast level, and brew method.
What influences descriptors like "Body"?
There are several factors that shape how a coffee tastes. The processing method: Natural and honey-processed coffees often have a fuller, fruitier body, while washed coffees can feel cleaner and lighter. Also, the roast level: Darker roasts tend to develop heavier, rounder body, while lighter roasts highlight clarity and a more delicate texture.
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Why coffee descriptors are important matters
Coffee descriptors are important because they give a clear, shared language to describe flavor, aroma, and texture,helping roasters, buyers, and producers communicate quality and make informed choices.
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Where Nordic Approach fits in
At Nordic Approach, we seek green coffees with distinctive and well-balanced characteristics, whether bright and vibrant, sweet and complex, or rich and layered.
Learn more about assessing coffee through Specialty Coffee Sampling