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Coffee in Spain

  • 04-06-2014 2:11pm
    #1
    petethebrick
    Closed Accounts Posts: 1,031 ✭✭✭


    I've visited Spain many times in the past few years and have always thought the coffee was really nice. I brought a packet home recently ( regular brand from supermarket) and was somewhat confused by the ingredients listed on the packet. It stated that it was 50% natural and 50% torrefacto.

    After investigating a bit I found out that 'torrefacto' refers to coffee beans roasted with sugar. It was originally done as a way to preserve coffee but more recently is used to reduce bitterness and because it's cheaper.

    And it turns out that these torrefacto beans are used almost everywhere in Spain. Supermarket brands seem to be 50/50 while in a cafe its around 80/20 natural/torrefacto.

    What is the opinion on this among coffee experts? I'm guessing this mix of beans wouldn't be looked upon too favourably by real coffee connoisseurs??

    Interestingly I thought the coffee was nicer in Portugal when I visited last year and it seems they don't do this there......


Comments

  • #2
    Lucena
    Registered Users, Registered Users 2 Posts: 1,304 ✭✭✭Lucena


    The Wikipedia article on torrefacto states that the method is a cheap way to add weight to the beans, and that the process also increases the bitterness and acidity of the coffee.

    http://en.wikipedia.org/wiki/Torrefacto


  • #3
    sarkozy
    Registered Users, Registered Users 2 Posts: 1,476 ✭✭✭sarkozy


    Didn't know that about Spanish coffee. I've always liked Spanish coffee, though. A nice cortado or carajuillo to start off the day!

    I do remember thinking the coffee in Lisbon was much, much better, though. I'd imagine a lot of that stuff would be Brazilian.

    I wouldn't look on torrefacto as a bad thing. It's just a different way of getting 'something' out of the raw material in the same way you roast beans differently, wash/don't wash, etc. Just a different style.

    Sure weren't espresso machines and cappuccinos etc. invented to make the most out of poor quality coffee from Abyssinia (Ethiopia) back in the day?


  • #4
    petethebrick
    Closed Accounts Posts: 1,031 ✭✭✭petethebrick


    sarkozy wrote: »

    I wouldn't look on torrefacto as a bad thing. It's just a different way of getting 'something' out of the raw material in the same way you roast beans differently, wash/don't wash, etc. Just a different style.

    No I don't look at it as bad thing. It's just another way of doing things as you say. The coffee I brought back is actually delicious!


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