Body, viscosity, and colloids

What is Body?

• Body refers to the tactile impression of weight and fullness in the mouth.
• It is distinct from flavor—more about texture and viscosity.

Viscosity

• Viscosity = thickness/resistance to flow.
• Higher dissolved solids and suspended compounds increase viscosity.
• Coffees with high viscosity feel creamy or syrupy; low viscosity feels light and tea-like.

Colloids in Coffee

• Colloids are microscopic suspended particles (lipids, proteins, cell fragments).
• They scatter light, adding opacity and texture.
• Key contributors to body and mouthfeel.

Factors Affecting Body

• Origin & Variety: Some coffees (e.g., Sumatran) naturally heavier-bodied.
• Processing:
• Natural and honey-processed coffees → more oils, fuller body.
• Washed coffees → cleaner, lighter body.
• Roast Level: Darker roasts release more oils → heavier body, but risk of ashy finish.
• Brew Method:
• Espresso: Concentrated, syrupy body.
• French Press: Thick, rich due to unfiltered colloids.
• Paper-filtered pour-over: Cleaner, lighter body.

Sensory Descriptors

• Light Body: Tea-like, delicate, clean.
• Medium Body: Smooth, balanced.
• Full Body: Heavy, creamy, syrupy.

Practical Evaluation

• Swirl coffee on the tongue to assess coating.
• Compare paper-filter vs immersion brews for clarity vs thickness.
• Recognize body as complementary to flavor balance, not standalone quality.

Summary

Coffee body comes from viscosity and suspended colloids. Processing, roast, and brewing methods shape whether coffee feels light and clean or heavy and syrupy. Evaluating body helps complete the sensory picture alongside acidity, sweetness, and flavor.

• Tags:
• French Press
• Flavor Balance
• Summary Coffee
• Acidity Sweetness
• Brewing Methods
• Lighter Body
• Darker Roasts
• Dissolved Solids
• Brew Method
• Roast Level
• Paper Filter
• Heavier Body
• Natural Honey
• Factors Affecting
• Washed Coffees
• Medium Body
• Flow Higher
• Fuller Body
• Processed Coffees
• Immersion Brews
• Syrupy Body