Defined as the perception of heaviness and viscosity in the mouth, body is affected by the amount of solids found in the coffee liquor, other emulsified constituents like oils, and certain chemical effects in the mouth. Cuppers often evaluate body by moving the tongue against the palate, applying pressure to the liquid against the surfaces […]
Articles Tagged: Mouthfeel
The Basics of Coffee Sensory
There are more than 400 organic and inorganic chemical compounds present in coffee, and not one can be regarded as the principle flavoring agent. This makes coffee rather intriguing and complex. Interestingly, many of the chemical components, when separated and concentrated, have highly objectionable flavors. Many of the natural components of coffee’s flavor are unstable […]
Understanding Mouthfeel
Mouthfeel is the tactile sense that is derived from physical sensations in the mouth during and after ingestion. These sensations are created by density, viscosity, surface tension and other physical and chemical properties of what is being ingested. The mouth features a network of free nerve endings, which respond to touch and light pressure, as […]
Mouthfeel Terms
Body The physical properties of the beverage that result in the tactile sensations perceived on the tongue and skin in the mouth during and after ingestion. Buttery A mouthfeel sensation denoting a relatively high level of oily material suspended in the brew. Most often a characteristic of coffees brewed under pressure such as espresso, resulting […]