醇厚度 Body
醇厚度 Body「一款飲品的重量感或者味蕾感受到的豐滿感」–《專業咖啡師手冊》中對Body的定義。烘焙中， 梅納反應 的最終產物「 類黑素 ( Mailanoid )」的多寡、為咖啡帶來Body的強弱，但類黑素愈多、淺焙咖啡的花香、果香等芳香物質就相對少了。
“The weight of a drink or the fullness of the taste buds” – the definition of Body in the “Professional Barista Handbook.” In roasting, the amount of the final product of the Maillard reaction, “Mailanoid,” brings the strength of the body to the coffee. However, the more melanoid, the less aromatic substances such as floral and fruity aromas in light roasted coffee.
生豆中，來自咖啡櫻桃的果膠愈多，咖啡中能品嚐到的Body更醇厚，所以基本上來說，蜜處理會比水洗豆有較厚實的Body。
In green beans, the more pectin from coffee cherries, the more mellow the body can be tasted in the coffee, so basically, honey processed beans will have a thicker body than washed beans.
還有許多影響Body的因素，像是豆種、沖煮方式等，以上只是簡列二種比較好理解的相對概念與大家分享。
There are also many factors that affect the body, such as bean species, brewing methods, etc. The above are just two relatively well-understood concepts to share with you.
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