Post By DesigningByCoffee
Is a full-bodied bean something that tastes full and thick in the mouth?
What beans in the Bean bay would give that "thick" feel?
Sometimes it is the beans (Brazil for example are normally quite smooth and thick at all roast levels, while centrals tend to be thinner and more acidic) but sometimes it can also be roast depth - the current Limmu is quite thin lightly roasted but gets thicker as you head into second crack.
If you want a super gloop from the current beanbay try the India Monsoon gently roasted just into second crack - it ends looking like a pavlova in the cup!
Thank you for the info
Originally Posted by DesigningByCoffee