Something You Need To Know About The Coffee Body

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

Since the body is an element of taste, you can know that there are differences. Imagine how interesting it is when you can feel light, sticky coffee, or full, juicy coffee. The body is not something we taste, but something we feel. However, this can affect the overall flavor of coffee, as it is composed of a combination of many elements, such as taste, aroma, texture, and even sound and vision.

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According to experience, the body is one of the elements sought by coffee drinkers.

A body that is difficult to explain scientifically.

If we want to emphasize the body of the coffee by making it, we need to know how to do it, and that's about extraction. Extraction is the extraction of flavors and aromatic ingredients in contact with water through coffee powder, which is then brewed into a good coffee.

During extraction, the substance is divided into soluble and insoluble. The soluble substance is diluted in water, while the insoluble substance is solid with the oil floating on the liquid surface. These are presumably protein molecules and fibers, and these insoluble substances, especially oils, are things that increase the body.

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There are many factors to explain why some coffee tastes fuller. Some varieties of coffee are more physical in their own right, and some are made full by handling, brewing, or filtering, and the roasting properties create the body.

Let's take a look at these factors, starting with green beans and ending with this cup of coffee.

Some of the coffee varieties themselves are more physical than others, and when the coffee was first made, a piece of Maracaturra coffee from El Socorro, Guatemala, which has a peach flavour and a slightly whisky flavour, caramel texture, and a full, rounded taste when cooled. After the author fell wildly in love with this type of coffee bean.

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On the other hand, I think the Pacamara variety I used to like is very delicious, with rich fruit flavours, mostly fruit-like fruits, and good chocolate flavors. However, it usually has only a moderate body.

And the most admired summer in the coffee industry, famous for its exquisite, tea-like body, which creates a coffee experience very different from MaraCaturra's.

If you get a low-body coffee variety, you have three options: Follow the low-body characteristics of this coffee and try to emphasize its body through handling, roasting, and rinsing. Or by matching the beans to make the coffee's body perform better.

Brewed coffee often presents a more delicate taste: a clear and clean flavor is better than taste. While sun treatment coffee can be expected to be heavier with a rounded taste.

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Honey processing is also linked to the body, and usually the higher the pectin layer on the outer layer of the coffee fruit when processed. Black honey-treated coffee will have a syrup-like taste and sweetness.

Green beans can be strengthened or reduced by roasting, depending on how you want to use the beans. The first thing to do is to clarify that deeper roasting is usually considered higher, but, as Matt Perger says, the color of coffee beans is not necessarily related to roasting. Roasting is a complex process that combines a variety of conditions, allowing good bean roasters to control the temperature and emphasize the flavor characteristics they want through roasting.

Like Sweet Maria's, a green bean dealer controls the timing of a roasting to a blast to emphasize the body they want, and if the process is done correctly, the development of an explosion can increase the body. "This syrup-like palate is related to carbohydrates," the green bean dealer said in a post.

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In addition, if a bean dryer uses the Maynard reaction to produce more caramelized substances, in other words, to improve the body in coffee.

However, if the beans are over-roasted during roasting, this development may stall, leaving the roasted coffee with a flawed taste that produces a flat, monotonous beverage. Everything that happens in the beans during roasting must be balanced to make coffee with good flavor characteristics through roasting.

Since grease brings about the body, the grease you leave behind in the brewing and filtering process can have a significant impact on the body of the brewed coffee, which varies greatly.

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You usually use a scale when you brewing, usually showing two extremes: high body but low dryness, high dryness, and low body. For example, coffee made from a French press can have a high body and low dryness; On the other hand, pour-over coffee generally has a higher degree of dryness. Aeropress is known for the elasticity of boiling changes: you can use it to flush out the body or dry it, depending on your mood.

One of the reasons for the high body of the French press is because of the metal filter. Filter paper adsorbs large amounts of grease in coffee, while metal filters allow grease to filter into the coffee. The Chemex filter is the opposite of a French press, and the flavor of the flushed coffee is clean, perhaps because of its thicker filter paper. If you have both a metal filter and a filter paper on hand, you will have more elasticity to determine the taste of the flushed coffee.

And of course, espresso, which has a higher body, Because the proportion of powdered water cooked is higher than that of other brewing methods, And espresso extracts coffee powder by pressure, This pressure creates Crema, the golden brown substance that floats on the surface. It is a combination of grease and caramelized substances, which are also responsible for the creation of the body.

Located in Central America, Guatemala is the world's sixth largest producer of coffee, which has been the economic lifeline of the country. As a coffee fan, how much do you know about Guatemalan coffee beans?

You can create more or less body by adjusting the brew-to-powder ratio or the force path, but keep an eye out for underexploitation or over-extraction. Over-extracted coffee is empty to drink, as Matt Perger mentioned in Barista Hustle.

Don't ignore that many drinks are mixed with milk, and the type of milk - whole fat, skim, soy milk, or milk all affect the body. Good milk increases the amount of milk and sweetness of the drink.

Good body quality sounds simple, but it's actually complicated, but the charm of boutique coffee is that we can clearly know and control the flavor of the coffee.

So experiment with the information mentioned above, work hard on your body and find out what you like about your coffee flavor.

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