Body
When we talk about the body in the context of coffee beans, we're talking about the viscosity of the coffee or espresso. The fats dissolved in the water have a decisive influence on this. Depending on the viscosity, the coffee will be perceived as full-bodied or less full-bodied. Simply put, this is like the difference between semi-skimmed milk and whole milk.
acid
Caffeic acid is a secondary plant compound found in all coffee. During the roasting process, this acid is gradually broken down. Roasting time and temperature have a significant impact on this process and, among other things, influence the aroma of a coffee. As a rule of thumb, the darker a bean is roasted, the less acid remains in it.
The word "fruity" is often used as a synonym. A coffee with a higher acid content then tastes "fruitier" than a dark roasted coffee. These nuances can be truly exciting and give a bean a completely different aroma.
aroma
Speaking of aroma: This refers to the holistic perception of taste and, in our opinion, especially smell. How often do we rave about the wonderful aroma of coffee when the beans have just been freshly ground and the scent (the incomparable aroma) fills our noses?
