How Do Emphasize The Body Of Coffee?

Let's start with the basics: the body is the structure and texture of the coffee, which is defined in The Professional Barista's Handbook as "the weight or fullness of the drink felt in the mouth".

Since the body is the element of taste, you can see that there are differences. It is interesting to imagine that you can feel light but sticky coffee or a full but juicy one. The body is not something we taste, it's something we feel. However, this can affect the overall flavour of the coffee, as flavour is a combination of many elements - taste, aroma, texture, even sound, and vision.

From experience, the body is one of the elements that coffee lovers are looking for.

Do you know the aroma of coffee? Do you know what coffee aroma is and the differences from taste?

If we want to emphasize the body of coffee through brewing, we need to know how to do it, and that brings us to extraction. Extraction is the process of extracting the flavour and aroma from the coffee powder through contact with water to make an excellent tasting coffee.

The soluble substances are diluted in the water, while the insoluble substances are solids and oils that float on the surface of the liquid. These are probably the protein molecules and fibers, while the insoluble substances, especially the oils, are the things that add to the body.

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There are many factors that may explain why some coffees taste fuller. Some coffee varieties are inherently fuller, others are fuller because of the way they are processed, brewed, or filtered, and roasting characteristics can also create the body.

Let's look at these factors, starting with the green beans and working our way up to the final cup.

When I first started making coffee, I brewed a Maracaturra from El Socorro in Guatemala, which had a peachy flavour, a slight whisky flavour when cooled, a caramel texture, and a round, full-bodied mouthfeel. The author has since fallen madly in love with this type of coffee bean.

On the other hand, I found the Pacamara variety, which I used to like, very good, with a rich, fruity, mostly nutty fruit flavour and a good chocolate flavour. However, it usually has only a medium body.

How much do you know about Nicaraguan coffee? Nicaraguan coffee is complex and diverse, with pleasant fruity aromas and pure acidity.

Then there's the most revered of all coffee varieties, Cuisinart, which is famous for its delicate, tea-like body, and this creates a very different coffee experience to MaraCaturra.

If you get a low-bodied variety, you have three options: follow the low-bodied character of this coffee and try to emphasize its body through processing, roasting, and brewing, or blend the beans to achieve a better body.

Washed coffees often have a more delicate taste: the clarity and cleanliness of the flavour are better than the taste. Sun-treated coffees can be expected to be thicker and rounder.

Honey processing is also associated with the body, and generally speaking, the more pectin is retained in the outer layer of the fruit during processing, the higher the body will be. Dark honeyed coffees have a syrupy taste and sweetness.

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Green beans can be roasted to enhance or reduce their body, depending on how you want to bring out the body of the bean. Firstly, to clarify one thing, a darker roast is often considered to have more body, however, as Matt Perger says, the colour of the bean is not necessarily related to the roast level. Roasting is a complex combination of conditions and good roasters can control the temperature and emphasize the flavour profile they want through roasting.

For example, the green bean vendor Sweet Maria's will control the timing of the roast to the first burst to emphasize the body they want, and if the process is done correctly, the development at the first burst can add body. The green bean vendor says in a post, "The syrupy texture has to do with carbohydrates and the development at the first burst increases the strength of the body.

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In addition, if the roaster uses the Menard reaction, more caramelized substances are produced, in other words, the body in the coffee is increased.

However, if the beans are over-roasted during roasting, this development can stagnate, leaving the roasted coffee with a roasted, flawed flavour, resulting in a bland and monotonous beverage. It is important to balance everything that happens in the beans during roasting in order to produce a coffee with a good flavour profile through roasting.

Since it is the body that is brought out by the oils, the oils you leave behind in the brewing and filtering process can have a big impact on the body of the coffee that comes out, and these brewing methods vary greatly.

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Hand-brewing is usually done using a scale, and there are usually two extremes: high body but low cleanliness, and high cleanliness and low body. French presses, for example, produce coffee with a high body and low cleanliness; hand-brewed coffee, on the other hand, is generally cleaner. The Eroica is known for the flexibility of its brewing variations: you can use it to produce body or cleanliness, depending on your mood.

One of the reasons for the high body of the French press is the metal filter. In contrast to the French press, the Chemex filter cup produces a clean, flavourful coffee, probably because of its thicker filter paper. If you have both a metal filter and filter paper on hand, you have more flexibility in determining the taste of your coffee.

Of course, there is also espresso, which has a higher body because it is brewed with a higher ratio of powder to water than other brewing methods, and because espresso extracts the substance of the coffee powder through pressure, which creates Crema, the golden-brown substance that floats on the surface, which is a combination of oils and caramelized substances, and which is responsible for the body.

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You can create more or less body by adjusting the brewing powder to water ratio or pressure, but watch out for under- or over-extraction - over-extracted coffee tastes hollow, as Matt Perger mentioned in Barista Hustle.

Don't overlook the fact that many drinks are blended with milk and the type of milk - whole, skim, soya, or cow's milk - can affect the body. Good milk adds creaminess and sweetness to the drink.

Good body quality sounds simple but is actually quite complex, but the beauty of fine coffee is that we can know and control the flavour.

So experiment with the information mentioned above, put some effort into your body and find out what you like about your coffee.

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