Torrefacto

by **kingseven** » Tue Jul 20, 2004 2:39 pm

Can anyone tell me what this term means?

by **phil** » Tue Jul 20, 2004 3:08 pm

Spanish - roasting practice - add sugar to the greens late in the roasting process. Torrefacto beans are added to a blend with ordinary roasted. Not sure what it's supposed to taste like though - being Spanish it'll be mega dark I should think. I would guess it adds caramel flavours.

by **kingseven** » Tue Jul 20, 2004 3:44 pm

I got send a study today by CoSIC about the changes in percieved flavour, and part of the study involved torrefacto robusta.

Now I understand a bit more. Its a bit scientific but I am wading through.....

by **mattmills** » Tue Jul 20, 2004 4:19 pm

This practice is also used in Argentina, but the reasoning behind it is to marsk the off flavours in the beans. They have traditionally used low qualities of coffee, and so the sugar helps to hide these.

by **Steve** » Tue Jul 20, 2004 7:52 pm

its something that was done in the early years in the US I belive, once again to hide cheap coffee. Doenst sound very pleasent to me but hey they were enjoying chicory so any thing would be better.

by **alans** » Tue Jul 20, 2004 10:56 pm

Still common in Vietnam as well, beans coated with sugar and butter.

by **MKSwing** » Wed Jul 21, 2004 2:04 pm

alans wrote:Still common in Vietnam as well, beans coated with sugar and butter.

It is used in Italy too.

by **Joey** » Thu Jul 22, 2004 6:30 pm

I heard there was a time when beans where covered with shellac for a shinier look - to blanket the bad roast of the coffee....to make it look more like a fresh high quality product...

Torrefacto

Torrefacto

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