Body is one of ten attributes defined by the Specialty Coffee Association (SCA) that contributes to the overall quality rating of coffee, and, consequently, to the value ascribed to coffee beans. The SCA describes coffee body as the ‘tactile feeling’ of the liquid in the mouth. In a new study, a team of researchers at the Ohio State University investigated compounds that impact tactile sensations of drip brewed coffee. Linne et al. report several...