Torrefacto

Torrefacto is a way of roasting coffee beans that is popular in Spain , France , Portugal , Costa Rica, and Argentina .

Procedure

Sugar is added to the coffee beans during the roasting process so that the beans caramelize . This reduces the acidity of the coffee and thus also the bitter taste is softened. The torrefacto-roasted beans are mixed with traditionally roasted beans (approx. 20-30% torrefacto beans) before they are ground.

The addition of sugar during the roasting process increases the formation of composites with antioxidant properties.

Individual evidence

^ López-Galilea I, Andueza S, di Leonardo I, Paz de Peña M, Cid C. Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee . In: Food Chemistry , 94; (1): 75-80.

[1] López-Galilea I, Andueza S, di Leonardo I, Paz de Peña M, Cid C. Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee . In: Food Chemistry , 94; (1): 75-80.