Torrefacto

Torrefacto

Espresso-roasted coffee beans

Torrefacto is a method of roasting coffee beans that involves adding sugar during the roasting process. This technique is primarily used in Spain, Portugal, Costa Rica, Argentina, Mexico, and Uruguay. The sugar caramelizes and forms a shiny glaze on the surface of the beans, which is said to enhance the flavor and preserve the coffee.

History

The practice of torrefacto roasting originated in Spain in the early 20th century. It was initially developed as a way to preserve coffee beans during times of scarcity. The sugar coating was believed to help protect the beans from oxidation and extend their shelf life. Over time, torrefacto became a popular method of roasting in several Spanish-speaking countries.

Process

In the torrefacto process, green coffee beans are roasted with a small amount of sugar, typically around 15% to 20% of the weight of the beans. The sugar melts and caramelizes, coating the beans with a dark, glossy layer. This process can result in a more intense and bitter flavor compared to traditional roasting methods.

Flavor Profile

Torrefacto coffee is known for its strong, bold flavor and dark appearance. The caramelization of the sugar can impart a slightly sweet undertone, but the overall taste is often more bitter than non-torrefacto coffee. This style of coffee is commonly used in espresso blends and is favored by those who enjoy a robust cup of coffee.

Criticism

While torrefacto coffee has its enthusiasts, it is also criticized for masking the natural flavors of the coffee beans. The sugar coating can obscure the subtle notes and aromas that are typically appreciated in high-quality coffee. Some coffee purists argue that torrefacto is a way to disguise lower-quality beans.

Related Pages

• Coffee roasting
• Espresso
• Coffee in Spain
• Coffee in Portugal