Which of the following contributes most to coffee's body?

The body of coffee refers to the weight or thickness of the brew on the palate, which is a key characteristic that influences the overall flavor experience. Each of the factors listed plays a role in determining a coffee's body.

The type of coffee bean used is fundamental because different beans have varying levels of oils, sugars, and other compounds that affect texture and mouthfeel. For instance, Arabica beans tend to produce a lighter body compared to Robusta beans, which can contribute a more robust and heavier body due to their higher oil content.

Brewing time impacts extraction, meaning that a longer brewing time can lead to a fuller body as more compounds are drawn from the coffee grounds. This extraction process helps liberate oils and soluble solids that add to the coffee's weight and richness.

Water temperature also contributes significantly. Hotter water can extract more oils and soluble flavors from the coffee, enhancing the body. Conversely, if the water is too cool, the extraction may be insufficient, resulting in a lighter body.

Therefore, considering that all these factors contribute significantly to the body's characteristics in coffee, selecting the option that includes all of them as contributing elements is the most comprehensive and accurate choice.