Body is a fairly elusive concept. In particular, some think of it in terms of
mouthfeel, a quality rating, others in terms of
weight, a quantity rating. For instance, how does a light, but buttery Huehuetenango compare to a heavy, but greasy Javanese Robusta? Most would say the Huehue has better mouthfeel, and the Java has heavier body.
Prep method is a big factor for qualitative mouthfeel. For instance, a frothy, 100% crema normale espresso has better mouthfeel than a thick, oily ristretto with almost no crema, but less body; similarly for a filtered drip coffee compared to an overly gritty French press.
If you consider just the coffee and just its quantitative weight, you get a good idea of the physical determinants of body from Katzeff's
Cuppers Manifesto:
7. BODY
The cupping method concludes by evaluating the fluid to determine its
mouth feel. In this process the tongue slides gently across the roof of the
mouth, eliciting a tactile sensation. The oiliness, or slipperiness, of the sensation
measures the fat content of the brew, while the sensation's "heft,"
thickness and viscosity, measures the fiber and protein content. Combined,
the two sensations constitute the brew's body.
However, the SCAA is moving towards a more qualitative score for body, in which case all bets are off for finding the physical counterparts to it.
by seedlings on Thu Oct 21, 2010 1:29 pm 
