Roasting:Roasting is a heat process that brings out the aroma and flavor of green coffee beans. The roast level determines the color, flavor profile, and overall characteristics of the coffee beans after roasting.
Acidity:Acidity is basically what it sounds like: low-acid coffees are often called "smooth," and high-acid coffees are often called "bright."
Acidity is the primary coffee aroma perceived as a pleasant sharpness toward the front of the mouth, a numbing sensation at the tip of the tongue, or dryness at the back of the palate and or under the sides of the tongue. It expresses or helps define the quality of a coffee.
Acidity is one of the most important coffee characteristics used by coffee professionals to describe a coffee's flavor, along with body, aroma, sweetness, bitterness, and aftertaste. Acidity does not mean sourness, but rather the coffee's liveliness, and is a desired characteristic. It has nothing to do with the coffee's acidity level (pH).
If the coffee you drink flows smoothly in your mouth without leaving much aftertaste or aroma, it has low acidity. If the coffee you drink has a sharp liveliness (not sourness), it means your coffee has a good acidity.
Body:In short, it's the feeling of heaviness and density that coffee leaves in the mouth. You might not easily notice the body of coffee, because it's a weight and a kind of "hardness power" that we can distinguish in the mouth with coffee, especially by pressing the tongue against the palate. You can think of this as an example of the difference between drinking milk and water. Regardless of the flavors, think about the density of the sip and the fullness it leaves in the mouth.