Fine Coffee: a detailed discussion on the body of Fine Coffee

The body of coffee is actually what we usually call mellow, taste and concentration, so the body is not a taste or color or smell, but a feeling, which makes the taste of the body very difficult. Generally speaking, the difference between high alcohol and low alcohol is similar to the difference between cream-whole milk-skim milk-clear water, the feeling of the stickiness of coffee liquid on the tongue. Generally speaking, the degree of alcohol has a lot to do with the variety, baking degree, freshness of coffee beans and the material used to filter powder residue during extraction. In terms of variety, the alcoholicity of beans of Robeste is generally higher than that of Arabica; in terms of baking degree, the alcoholicity of medium and deep baking is higher, and too shallow or too deep baking will reduce it; in terms of freshness, the alcoholicity of moderately raised beans is the highest, and that of both fresh and aged beans will decrease; in terms of filtration, metal can retain the alcohol better, followed by filter paper, and filter cloth is the worst. Coffee is not the higher the mellow, the better, but the proper mellowness is necessary, otherwise the whole cup of coffee will appear widowed and not full.