Torrefacto Method – Learn about an oldschool method

Roasting style with a long tradition

Torrefacto is a way to roast coffee beans. Originally developed in Spain, France and Portugal to make coffee last longer and preserve flavor. Unsurprisingly, the roast method has spread worldwide and is still found in countries such as the Dominican Republic, Costa Rica, Argentina or Malaysia.

• During so-called Spanish roasting, a maximum of 15% sugar is added to the raw (usually Arabica) coffee beans during roasting. It caramelizes then at 200 ° C.
• So not only the acidity of the coffee, but also the bitter taste is reduced.
• Since the coffee would clump in a normal roaster, there are roasters that are designed for this particular roasting method, like the Probat CN.
• The caramelized beans are almost black and shiny compared to naturally roasted beans.
• Due to the icing, the beans can be much darker roasted and just last longer, even without today’s airtight packaging.
• According to recent studies, the type of roasting even releases more antioxidants.
• The Torrefacto coffee is prepared purely in some countries.
• In Spain and other countries it is mixed to 20-50 % with conventional roasted coffee (natural tueste).
• The coffee mix is called mezcla.
• A classic mezcla 80/20 consists of 80% tueste natural and 20% café torrefacto.
• If you open a Mezcla coffee bag, you can smell a fine caramel and malt scent.
• The coffee tastes soft and creamy.

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Torrefacto Coffee

At the roaster around the corner you certainly can not buy Mezcla. Caramelized coffee beans are certainly a mortal sin for the Third Waver. If it’s common in so many countries, I think it’s definitely worth a test. So I was on my way to find Mezcla. If you have a Mediterranean market nearby: Torrado and Torrefatto means translated just like Torrefacto toasted. So that’s not what you’re looking for. Torrefacto coffee is usually labeled with Cafe Mezcla, Café y Ázacur and the mix of natural and sugar-toasted coffee.

• Cafe Jurado 80/20*
• Tirma Torrefacto*
• Reke Café 80/20*
• Oquendo – 70/30*
• Marcilla*
• Saimaza*

Preparation

In Spain, Mezcla is also often prepared as Azucar Espresso or Café Azúcar. For home, the Bialetti is ideal. This espresso is the perfect basis for cappuccino or cafe latte, because the flavors of the coffee are shown to their advantage.

For coffee machines Mezcla is only partially suitable because the sugar could stick the filigree grinder. But you only have to worry about blends above 50% Torrefacto coffee. In that case you can also take a mortar. With professional mills there are no issues at all.

And for all people counting calories – yes, of course, the coffee has a little more calories, as part of the beans are roasted with sugar. In a mixture, the calorie content does not increase exorbitantly. So enjoy your Mezcla.

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