The body of coffee

The body of coffee is actually what we usually call alcohol, 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 and low alcohol is similar to the difference between cream-whole milk-skim milk-water, which is the consistency of coffee on the tongue. Generally speaking, the alcohol degree has a great relationship with the variety of coffee beans, roasting degree, freshness and the material of filtering powder during extraction. In terms of varieties, the alcohol content of Rochester beans is generally higher than that of Arabica beans; in terms of baking degree, the alcohol content of medium and deep baking is higher, and too shallow or too deep baking will reduce the alcohol content; in terms of freshness, the alcohol content of beans after moderate cultivation is the highest, and the alcohol content of beans that are too fresh and aged will decrease; in terms of filtration, metals can retain alcohol content better, filter paper is second, and filter cloth is the worst. Coffee is not the higher the alcohol, the better, but the appropriate alcohol is necessary, otherwise the whole cup of coffee will appear clear, not full.