Coffee growers, exporters, roasters, and marketers use specific words to describe the way the attributes of a particular coffee will be experienced by the senses of the coffee drinker.

The terms aroma and taste (or flavor) are pretty straightforward in meaning.

Acidity and body, however, take on a more complex definition.

What is “acidity”?

• In Arabica coffees it is a positive flavor attribute.
• It does not necessarily correlate to the coffee’s actual pH but is the result of the acids present.
• It refers, instead, to the lively, bright, cleansing feel to the tongue and palate.
• Acidity has to do with the attribute that determines a coffee’s intensity.
• It is rated as low, medium, or high.
• A lower acidity equates to a more intense coffee profile. It lingers longer.
• Coffee with a higher acidity is livelier but less intense.
• To a great extent, acidity is to coffee what dryness is to wine.
• Different coffee origins have different acidity.

What is “body”?

• Body has to do with the feel of a coffee’s weight, texture, or density to the mouth and tongue
• It is the “strength” or character.
• It is described as light, medium, or full (heavy)
• A full bodied coffee will feel and taste as if lingering on the tongue and in the mouth after swallowing. A light bodied coffee will not.
• Many coffee “connoisseurs” prefer [Read more →]