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Torrefacto is a coffee to which, during the process of it toasts, it adds sugar to him in amounts that normally do not surpass 15% in weight. To the temperature that is the big drum of toasts, approx 200º C., the carameliza sugar and forms a film burned around the coffee.
Torrefacto is a coffee to which, during the process of it toasts, it adds sugar to him in amounts that normally do not surpass 15% in weight. To the temperature that is the big drum of toasts, approx 200º C., the carameliza sugar and forms a film burned around the coffee.
One tells that this operation was invented to protect essential oils of the coffee and that the enranciamiento was slower. The fact is that it has been as custom and at the moment practices in almost all Spain. Outside our country, this practices almost is not known, excepting Argentina, Mexico and something in Portugal. The result is that this operation does not contribute to flavor or aroma to the coffee, on the contrary, masks many of the qualities of the good coffees. Like contribution, torrefacto supposes plus a darker color in cup, impression to be loaded and bitterness in the flavor more.
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