Aroma also plays a part but is included in the Flavor experience. Acidity, when applied to coffee, should not be confused with the traditional cooking concept of pH level as in lemon juice or vinegar, but rather a vibrant burst of flavor you experience with your first taste. Do not confuse Acidity in coffee with bitterness. BODY - Body is the experience of weight, the way the coffee feels on the tongue. This can vary from light through medium bodied, to full bodied or syrupy.
Body varies with the region of origin.
For example, Latin American coffees tend to be light and medium bodied while Indonesian and African coffees tend to be full bodied. Brewing variations also influence the body. French Press plungers and espresso machines produce a heavier body than drip brewers where oils are removed by paper filters. The term is generally used to express intensity and to identify specific tastes of characteristics. As in wine tasting, you should begin by cupping the lighter bodied coffees first, moving up to the more full bodied coffee.