Very interesting subject. My first thought after watching this was that it seems mouthfeel is heavily influenced by (almost dependent on) brew method/technique, while the other two components, although also dependent on the brew, might be more defined by the bean and roast. Then again, some beans might lend to certain mouthfeel (e.g. robusta in espresso), so not sure about my initial thought. Much more to learn 😁. Also, we tend to think of coffee taste in terms of acidity/bitterness and overall balance. Mouthfeel seems one of those things we take for granted. I'd imagine just like there's so much we can do to dial-in for that balanced extraction, there's probably untapped potential in dialing-in mouthfeel.
Totally agree that the brewing method and bean selection has a big influence on the mouthfeel, just comparing espresso to filter coffee and it's like night and day! I also love a solid Kenyan bean for it's juicy body! With that said, I do think that even within a brewing method, there are ways of manipulating the brewing recipe and variables to change mouthfeel qualities! Indeed, mouthfeel is many times like a secondary or even tertiary experience when sipping coffee. They do live somewhat in the same space as in acidity and bitterness have qualities that are under the mouthfeel umbrella, but exploring mouthfeel beyond those two aspects is rarely done.
I find it difficult to break down coffee tasting into its individual components. To compensate, I just taste everything together. Do I like it or not? I would say that, of all the different things, mouthfeel might be the most important. It has a lot to do with how the other elements comingle. I hope that makes some kind of sense, ha. Excellent video on mouthfeel and it really helps understanding it. Thanks.
I was totally that person before too, taking it all in as a broad stroke instead of trying to narrow down why I like something. I really believe that it is a skill you can develop over time as one learns about both the good and bad brews that one tastes! Cheers :D
@@brewinghabits You are absolutely correct and I'm getting much better at tasting. Since watching your videos, I've improved that aspect immeasurably, but have a way to go yet, ha.
Very interesting subject. My first thought after watching this was that it seems mouthfeel is heavily influenced by (almost dependent on) brew method/technique, while the other two components, although also dependent on the brew, might be more defined by the bean and roast. Then again, some beans might lend to certain mouthfeel (e.g. robusta in espresso), so not sure about my initial thought. Much more to learn 😁.
Also, we tend to think of coffee taste in terms of acidity/bitterness and overall balance. Mouthfeel seems one of those things we take for granted. I'd imagine just like there's so much we can do to dial-in for that balanced extraction, there's probably untapped potential in dialing-in mouthfeel.
Totally agree that the brewing method and bean selection has a big influence on the mouthfeel, just comparing espresso to filter coffee and it's like night and day! I also love a solid Kenyan bean for it's juicy body! With that said, I do think that even within a brewing method, there are ways of manipulating the brewing recipe and variables to change mouthfeel qualities!
Indeed, mouthfeel is many times like a secondary or even tertiary experience when sipping coffee. They do live somewhat in the same space as in acidity and bitterness have qualities that are under the mouthfeel umbrella, but exploring mouthfeel beyond those two aspects is rarely done.
I find it difficult to break down coffee tasting into its individual components. To compensate, I just taste everything together. Do I like it or not? I would say that, of all the different things, mouthfeel might be the most important. It has a lot to do with how the other elements comingle. I hope that makes some kind of sense, ha. Excellent video on mouthfeel and it really helps understanding it. Thanks.
I was totally that person before too, taking it all in as a broad stroke instead of trying to narrow down why I like something. I really believe that it is a skill you can develop over time as one learns about both the good and bad brews that one tastes! Cheers :D
@@brewinghabits You are absolutely correct and I'm getting much better at tasting. Since watching your videos, I've improved that aspect immeasurably, but have a way to go yet, ha.