A major component in the flavor profile of a coffee, it is a tactile sensation in the mouth used in cupping. quite literally can refer to how a coffee feels in the mouth or its apparent texture. In cupping mouthfeel is scored at light City roast level but mouthfeel can be directly affected in other ways by roast level as well, brew strength, and proper resting of the coffee after roasting. That is, Espresso and Dark Roast coffees have noticeably different mouthfeel than the same coffees at lighter levels. Body is synonymous with mouthfeel, but the latter implies a wider range of possible qualities, whereas body traditionally implies viscosity only. Mouthfeel is perceived by the trigemenal receptors, nerve fibers that surround taste buds.
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