What characteristic do some drinkers equate with *better* flavor in unfiltered coffee methods?

The heavier mouthfeel and richer perceived body carried by the oils.

The perception of flavor is deeply subjective, particularly concerning texture. Unfiltered brewing methods, such as using a French press with its metal mesh or the pressurized spray of an espresso machine, allow the coffee's natural oils and fine particles to remain suspended in the final liquid. Many coffee drinkers interpret this presence of oils and sediment as contributing positively to the drinking experience, equating this texture with richness and perceived flavor intensity. They often feel that these oils are essential carriers of the coffee's true taste profile, leading them to subjectively judge the resulting heavier mouthfeel and more viscous body as superior to the lighter, cleaner profile provided by paper filtration.