Torrefacto

Torrefacto Coffee

Espresso-roasted coffee beans

Torrefacto coffee is a method of roasting coffee beans that involves adding sugar during the roasting process. This technique is primarily used in Spain, Portugal, and some Latin American countries. The process results in a distinct flavor profile and a glossy appearance of the coffee beans.

History

The torrefacto method originated in Spain in the early 20th century. It was developed as a way to preserve coffee beans and enhance their flavor. By adding sugar during roasting, a caramelized coating forms on the beans, which helps to protect them from oxidation and extends their shelf life.

Roasting Process

In the torrefacto process, green coffee beans are roasted with a small amount of sugar, typically around 15-20% of the weight of the beans. The sugar melts and caramelizes, coating the beans with a shiny, dark layer. This coating gives torrefacto coffee its characteristic appearance and contributes to its unique taste.

Flavor Profile

Torrefacto coffee is known for its intense, bold flavor with a slightly sweet undertone. The caramelization of the sugar during roasting imparts a distinct bitterness and a fuller body compared to other roasting methods. This makes torrefacto coffee particularly popular for making espresso and other strong coffee drinks.

Cultural Significance

Torrefacto coffee holds a special place in the coffee culture of Spain and Portugal. It is often blended with natural roasted coffee beans to balance the flavor and reduce the bitterness. This blend is commonly referred to as "mezcla" in Spanish-speaking countries.

Preparation

Torrefacto coffee can be prepared using various brewing methods, including espresso machines, French press, and drip coffee makers. The choice of brewing method can influence the final taste and strength of the coffee.

Related Pages

• Coffee roasting
• Espresso
• Coffee culture
• Spanish cuisine