The term “experience” is quite trendy nowadays, as it encompasses a range of 360-degree perceptions that engage all our senses. It is used for drinks, food, personal care, and, of course, for travel. In reality, as we will try to demonstrate, tasting coffee can – or rather, should – be a multi-emotional experience.

When we lift a cup of espresso, our sense of smell is the first to be called into action, followed immediately by our sense of taste. And so far, it may seem simple. However, would you like to amplify the sensations that accompany your morning awakening or your coffee break at work? Then join us on this journey through taste, sight, smell, and touch, as we discover the body, one of the essential yet still lesser-known characteristics of the most beloved beverage in Italy.

Drinking a good coffee is a pleasant ritual that marks the days for many of us. With a little awareness, we can enhance the gift we give to our senses. It’s time to transform a daily action, perhaps a bit taken for granted, into a kaleidoscope of taste. An espresso should not only be observed, smelled, and tasted but also “felt.”

Each cup distinguishes itself from the others through five elements: aroma, intensity, sweetness, roundness, and body. The latter refers to the sense of touch, not because the coffee should be touched with hands. Instead, it is the mucous membranes of the oral cavity that lightly touch, caress, and palpate its most bare essence, providing interesting stimuli to the brain.

Indeed, body refers to the beverage’s physical dimension, its structure, which we perceive in the mouth during and after consuming coffee. Close your eyes: when you sip your espresso and feel it flowing down your throat, activate your taste buds. The connection with the brain is immediate, allowing you to perceive the balance between flavors and the right harmony of bitterness and sweetness. This interaction is also felt on the sides of the tongue, which are more sensitive to a touch of freshness, indicating the level of acidity. Typically, coffees with a high percentage of washed Arabica beans highlight this note. Knowing this helps guide your preferences when choosing among different varieties.

The body of coffee is primarily determined by the presence of oily emulsions. These, along with sugars, contribute to the smoothness felt on the palate. It is also known as texture because it indicates the liquid’s structure and the concentration of substances dissolved in it. Therefore, body relates to density, fat content, and the amount of suspended solid matter in the infusion (also known as viscosity).
In low-quality coffee or over-extracted espresso, one may perceive a tangy taste known as astringency, derived from the Latin word “astringere” (to tighten, bind together). It is the same tactile sensation we experience in our mouths when tasting an unripe fruit. The oral cavity feels attacked and puckers, creating a sense of friction between the tongue and palate. Astringency is caused by the presence of plant-derived compounds (tannins) that activate mucin, a protein present in saliva, leading to a significant decrease in lubrication capacity and the consequent contraction of the superficial layers of the mucosa.
A pronounced astringency in coffee is always an undesirable attribute, characteristic of coffee obtained from immature, low-quality, or unselected beans, as well as those that have not been properly processed or roasted.
However, it’s important to note that mild astringent notes should not be confused with bitterness and acidity!

In a good coffee, the body is perceived beyond the sip: during exhalation, the true aromas of the beverage are experienced. Richness, finesse, and persistence are also considered after swallowing, referring to the aftertaste, which is the flavor that remains following the actual tasting.
Cuppers, professionals in coffee tasting, classify the body of coffee using three adjectives: light or delicate, medium, and full. The latter, as one can imagine, are the roundest ones, meaning they are strong and pleasant on the palate. The mouthfeel is that of a creamy liquid that fills the spaces, thanks to oils and sugars. In short, a density comparable to syrup. Medium and light bodies are synonymous with coffees that, for espresso lovers, may seem more diluted.

The body varies, for example, in the different types of coffee. Arabica contains more oils, more sugars, and less caffeine, resulting in a less structured mouthfeel. On the contrary, Robusta coffee, of origin, has a fuller body, less delicate, and more astringent on the palate.
Sometimes blends are used to enhance the overall combination of the two types. In this case, in order to provide greater body, the grind of Arabica is mixed with excellent washed Robusta, thus avoiding compromising the aromatic base of the former.

Now that you have learned all the secrets about coffee body, all that’s left is to put them into practice, making your moments of relaxation even more unique. Your awareness will also help you choose the type that suits your preferences the most. Tell us which one you prefer!