The body of an espresso shot is characterized by which attribute?

The body of an espresso shot primarily refers to its thickness or texture. When evaluating a shot of espresso, the body contributes to the overall mouthfeel and richness of the drink. A well-extracted espresso has a creamy and viscous quality that can be perceived as substantial on the palate. This physical characteristic stems from the emulsion of oils and fine coffee particles created during the brewing process.

While sweetness, temperature, and color are indeed important attributes of espresso, they do not define the body. Sweetness can enhance the overall flavor profile, temperature affects how we perceive taste, and color gives visual cues about extraction but does not relate directly to the thickness or mouthfeel that makes up the essence of the body's characteristic in an espresso shot. Thus, thickness is the defining attribute when discussing the body of espresso.