Coffee Body & Mouthfeel
Explore body, viscosity, astringency, texture and temperature as components of coffee mouthfeel.
Body
Body describes the perceived weight or substance of a beverage in the mouth. It is influenced by concentration, suspended material, oils and other physical properties.
Astringency
Astringency is a drying or puckering sensation rather than a basic taste. It can be associated with phenolic compounds and with extraction or processing conditions.
Texture
Texture can be smooth, creamy, tea-like, syrupy, gritty or otherwise distinctive. Brewing method and filtration strongly influence the physical material present in the cup.
Temperature matters
Perception changes as coffee cools. Aroma release, taste intensity and mouthfeel can all change during a tasting session.
Continue exploring
Green coffee
Follow coffee from plant and cherry through processing, drying, milling and storage.
Green coffee →Coffee chemistry
Explore the compounds and reactions that shape roasted coffee.
Coffee chemistry →Coffee extraction
Connect grind, water, temperature, time, concentration and extraction.
Coffee extraction →Coffee Knowledge presents technical subjects as an educational reference. Terminology, grading systems and production practices can vary by country, producer, equipment and commercial context.