These are the molecules that help make coffee awesome

Scientists explain, at a molecular level, the magic of coffee.

This is an Inside Science story. Coffee lovers value not only a strong aroma from a good cup of joe, but a sensuous mouthfeel as well. Now scientists have pinpointed molecules that help give coffee a rich texture, new findings that could help people make better java. Coffee's mouthfeel is often attributed to sugars and fats. However, when researchers at Ohio State University investigated previous research on coffee body, they found the data vague and at times contradictory, which led them to attempt to identify the molecules behind coffee's mouthfeel. The scientists had eight experienced tasters skilled in tactile awareness analyze four different coffees that a separate panel of judges licensed by the Specialty Coffee Association had given varying ratings in terms of body. The researchers focused on four tactile attributes: astringency, chalkiness, mouthcoating and thickness.