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What it is and what sets it apart: How it feels, not what it tastes like. Distinct from body (weight) and basic tastes. Includes astringency as negative texture.
How it’s perceived or evaluated: Sip and move the liquid. Use pairs: silky vs gritty, juicy vs dry. Validate on a fixed bar recipe.
Flavours, benefits or impact: Pleasant mouthfeel lifts preference even with simple notes. Negative: astringency or “dust”.
Technical notes: Filtration, fines, ratio and process change texture. Channeling worsens espresso mouthfeel.
Common mistakes: Do not call every texture “body”. Do not ignore astringency as an extraction signal.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.