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CQC 4.04 Defining Flavour — Cont.

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Body ‘Body’ refers to the mouthfeel of coffee, which mainly comes from suspended solids (very small cell wall fragments) and coffee oils. Lingle suggests that the two sensations can be partially distinguished by separating ‘texture’ from ‘weight’  — for example, a coffee with a high oil content but a small amount of suspended solids could […]

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