Coffee Body: Influencing Factors and Comparative Analysis

Contents:
1. What Is Coffee Body?
2. Factors Affecting Coffee Body
3. Body vs. Concentration (TDS)

The "body" of coffee refers to its texture and weight in the mouth. When we drink coffee, body affects our taste experience. It determines whether a coffee feels "light like tea" or "rich like cream." In coffee cupping, body is a key factor in evaluating quality. This article explores the main factors influencing coffee body and how different beans compare under the same brewing conditions.

What Is Coffee Body?

Coffee body describes the tactile sensation of the liquid in the mouth and is different from total dissolved solids (TDS). Even if two cups of coffee have the same concentration, their body may differ significantly. For example, French press coffee has more suspended particles and oils, resulting in a heavier body compared to pour-over coffee filtered through paper. Even among pour-over coffees, different bean varieties and processing methods can produce varying body levels under the same brewing conditions.

When professional coffee cupping is conducted with standardized roast levels, grind sizes, water temperatures, and extraction methods, the differences in body come solely from the beans themselves. Some beans naturally have a heavier body, while others are lighter. So, what factors influence coffee body?

Factors Affecting Coffee Body

1. Coffee Variety (Varietal)

Different coffee varieties have distinct cellular structures, sugar content, oil levels, and protein composition, all of which affect body:

• Bourbon: Typically fuller-bodied and smoother than Geisha.
• Geisha: Known for its clean and bright flavors, with a lighter, more delicate body.
• SL28 & SL34 (Kenyan varieties): Often exhibit a "juicy" body—smooth but not heavy.
• Robusta: Higher protein and fiber content give it a mellow, almost syrupy body compared to Arabica.

2. Growing Environment (Terroir & Climate)

Environmental factors such as altitude, climate, and soil nutrients influence bean structure and soluble content, affecting body:

• High altitude (>1,500m): Slower growth leads to denser beans with richer flavor structures and a fuller body.
• Low altitude (<1,000m): Faster growth results in looser bean structures, leading to a lighter body because of less soluble content.
• Volcanic soil (e.g., Ethiopia, Costa Rica): Mineral-rich soils contribute to more soluble compounds, enhancing body.

3. Processing Method

Coffee processing method affects the amount of soluble material in beans, impacting body:

• Natural process: Retains more sugars and pectin, creating a heavier, syrupy body.
• Washed process: Removes pulp and mucilage, resulting in a cleaner taste and lighter body.
• Honey process: Intermediate between natural and washed; depending on mucilage retention, the body may feel rounder or stickier.

For example, washed Ethiopian coffee often has a light, tea-like body, while natural Brazilian coffee tends to be richer and smoother.

4. Soluble Compounds in Coffee Beans

The body of coffee mainly comes from soluble substances such as oils, proteins, polysaccharides, and fibers. The amount of these components affects the mouthfeel of the coffee:

• Beans with high lipid content: These result in a thicker, heavier body after extraction, such as Brazilian and Sumatran beans.
• Beans rich in soluble fiber and polysaccharides: These may produce a smoother, more "juicy" body after extraction, such as Kenyan beans.

This is why, even though all are Arabica beans, coffee from different origins and varieties can still exhibit distinct body characteristics.

Body vs. Concentration (TDS)

While TDS affects perceived strength, it doesn’t directly determine body. Increasing TDS (e.g., adjusting coffee-water ratio, grind size, or extraction time) can make coffee taste stronger, but without enough oils and gelatinous compounds, it may feel "intense" rather than "thick." For example, skim milk and whole milk can have the same concentration, but whole milk has a fuller body due to its fat content.

During cupping, we cannot alter a coffee bean's natural body by simply increasing concentration. Instead, we should understand its inherent characteristics by comparing the body of different beans.

When all brewing variables are kept consistent, the differences in body come from the beans themselves. This is closely related to factors such as variety, terroir, processing method, and soluble compounds within the beans. In cupping, body serves as a key indicator for identifying a coffee’s unique traits. Even under identical extraction conditions, beans from different origins, varieties, and processing methods can exhibit distinct body characteristics.

By understanding body, we can delve deeper into coffee’s complexity and discover the beans that best match our personal taste preferences.

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