Why do some coffees taste darker and more bitter than others? Torrefacto coffee has a lot to do with that. While it's consumed less and less nowadays, it still sparks curiosity. What is it, why was it created, and how is it different from specialty coffee?
What is torrefacto coffee?
Torrefacto coffee is made by adding sugar during the roasting process. The sugar caramelizes from the heat and coats the coffee beans, resulting in a darker, shinier appearance and a very different flavor compared to natural coffee.
This method was widespread in Spain throughout the 20th century, especially during times of scarcity. It was also commonly used with robusta beans, enhancing burnt, rubbery, and intensely bitter notes. The main goal was to extend shelf life and produce a stronger-tasting coffee. But not all that glitters is gold.
Pros and cons of torrefacto coffee
Intensified flavor and aroma
Because of the added sugar, the flavor becomes more bitter and the aroma more burnt. Some people enjoy that intensity—either by preference or habit—but it actually masks the coffee’s natural sensory characteristics.
Impact on antioxidants
Some claim that torrefacto coffee contains more antioxidants. However, the truth is the process may destroy valuable compounds found in the original bean. Most importantly, the flavor is drastically altered.
How torrefacto is used in blends
Some traditional cafés or older espresso machines still use blends with a small amount of torrefacto coffee (usually 20–30%), sometimes also mixed with robusta. The aim is to produce a thicker crema and a much stronger taste.
At Ineffable Coffee, we don’t use torrefacto coffee—ever. All our coffees are specialty-grade, 100% Arabica, 0% Robusta, and completely natural—no added sugar, no shortcuts, and nothing that compromises the purity of the bean.
Tips for torrefacto drinkers
If you're used to drinking torrefacto coffee, try switching gradually to natural coffee. Choose a bean with body and intense flavor—like those in our collection. You'll experience more real taste and less artificial bitterness.
Coffee should taste like coffee. And when the bean is good, it doesn’t need disguises.
