You added to Cart
 
SUBTOTAL
GO TO CART

BACK
Un minuto
TheCoffeeBook

B for Body

Published on 12 July 17

The tactile perception of coffee allows us to evaluate the body of the extract, its level of viscosity, softness (the silky feeling given by the presence of oils and sugars) and its temperature.

Here are some other articles that might interest you...

MAGAZINE
P for Processing

TheCoffeeBook

FIND OUT MORE
MAGAZINE
C for Crema

FIND OUT MORE
MAGAZINE
T for Taste

FIND OUT MORE
MAGAZINE
B for Bitter

FIND OUT MORE
MAGAZINE
B for Blend

TheCoffeeBook

FIND OUT MORE
MAGAZINE
C for Coffee

TheCoffeeBook

FIND OUT MORE
MAGAZINE
E for Espresso

TheCoffeeBook

FIND OUT MORE
MAGAZINE
R for Roasting

TheCoffeeBook

FIND OUT MORE
MAGAZINE
R for Robusta

TheCoffeeBook

FIND OUT MORE
MAGAZINE
G for Grinding

TheCoffeeBook

FIND OUT MORE