What contributes to the fullness and body of espresso?

The fullness and body of espresso are greatly influenced by the presence of suspended particles, which is captured by the term "suspension." In the context of espresso brewing, suspension refers to the fine coffee particles and oils that are extracted during the brewing process. When coffee is brewed, these tiny particles remain suspended in the liquid, contributing to a richer and more textured mouthfeel that characterizes a well-made espresso.

In addition to enhancing the body, suspended particles also interact with taste receptors, which helps to deliver the complex flavors that espresso is known for. Therefore, the quality and extraction of the coffee grounds play a pivotal role in achieving the desired body, as a higher particulate matter in the suspension results in a more robust and full-bodied coffee experience.

The other options, while relevant to different aspects of espresso, do not directly contribute to the fullness and body in the same way that suspension does. Crema, for example, adds a creamy layer on top of the espresso and impacts the perceived aroma and texture, but it's the suspended particles that truly define the espresso's body. Emulsion refers to the blending of oils and water, impacting flavor and texture but not necessarily used when considering the physical body of the espresso. Extraction pertains to the overall process of pulling