Body

Body in Coffee Cupping

Body describes the coffee’s perceived weight, texture, and coating sensation in the mouth. A coffee may feel light, medium, or full-bodied, with textures described as silky, creamy, syrupy, or heavy.

During cupping, body is evaluated alongside aroma, acidity, sweetness, flavor, balance, uniformity, cleanliness, and aftertaste. Its intensity should be recorded separately from any flavor associations. For example, a coffee may have a full, syrupy body together with dark-chocolate notes.

Evaluating Body

• Slurp the coffee so it spreads across the palate.
• Consider its weight and texture rather than flavor alone.
• Compare multiple cups from the same batch for consistency.
• Record both the intensity and the most fitting tactile description.
• Assess whether the body complements the coffee’s acidity, sweetness, and flavor.

A pronounced body is not automatically better than a light one. Quality depends on clarity, consistency, and harmony with the coffee’s overall sensory profile.