Mouthfeel
also: texture, body
The tactile sensation of coffee in your mouth: its weight, texture, and whether it feels smooth or drying.
Mouthfeel is how a coffee feels physically in your mouth, separate from how it tastes or smells. It covers weight (light and tea-like versus heavy and syrupy), texture (silky, creamy, gritty), and finishing sensations like a smooth coat or a drying pucker. It overlaps heavily with body, though mouthfeel is the broader term: body is mostly about weight, while mouthfeel also captures texture and drying.
Why it matters: mouthfeel shapes your impression of a cup before you even name a flavor. A round, smooth feel reads as rich and satisfying; a thin or rough one can make even a tasty coffee feel cheap.
Where it comes from: dissolved solids plus suspended oils and fines build weight and texture. Filter choice matters a lot, paper strips oils for a cleaner feel while metal lets them through. When something goes wrong, mouthfeel can turn to astringency, a dry, harsh sensation that drags down balance.