What do we understand by roasted coffee?
Start the day with an exquisite cup of coffee. Drinking it in the office or while chatting with friends is one of life's pleasures. However, there are certain aspects that every “coffee lover” should know. For example, everything related to roasting: What does it mean? What is the difference between natural, blend and roasted? And most importantly, why roasted coffee Is he loved and despised at the same time? There are many questions that Incapto Coffee, will help you answer and you will be able to explain like the good connoisseur that you are.
Now, roasting is the starting point of a 100-point cup. This procedure begins with natural roasting, on which it will depend on the roaster to get the best out of each variety of beans. But doubt consumes us when we arrive at the supermarket. We ran into him natural, blend and roasted, that in the opinion of several experts, the latter should cease to exist.
Torrefaction was necessary at a certain time, specifically in the 19th century. In Spain, the majority thinks that we are experts when it comes to coffee. But when push comes to shove, when regular drinkers of this drink take a brief questionnaire about it, the answers end up being incorrect. But if we look at the data, our country occupies the last position as a coffee consumer. In fact, it is one of the few places where roasted coffee is still sold.
Perhaps right now you are wondering what is roasted coffee? This is the name given to those grains that, during the roasting process, have sugar added. Resulting in a sticky and shiny layer that completely covers the grain. In this article, Incapto Coffee, It will give you all the tools to differentiate each of these types of roasts. This is how to avoid consuming roasted coffee during these times.
Origin of roasted coffee
As we have pointed out above, it is one of the worst coffees in the world, according to great specialists. Everything indicates that its origin is in South America, specifically in the mining areas of Cuba. Where it was believed to add sugar to coffee beans. They considered that it would last longer, thanks to the caramelized layer that formed, avoiding oxidation and the loss of its organoleptic properties.
In case you didn't know, the businessman and inventor José Gómez Tejedor was the one who was in charge of industrializing the process of roasting in Spain. This through the company Cafés La Estrella, with which he obtained a patent for 20 years. A novelty that arrived before the Civil War, but even today they continue to market this product.
The postwar period brought a lot of poverty to Spain. A bitter situation that motivated the popularity of roasted coffee. Well, fewer natural grains were used and they compensated with sugar, because it was much cheaper. Impressively, roasting can contain up to 15% sugar. For example, if we put a glass with 100 grams of Arabica coffee, in one Robusta and another with roasted coffee. You will notice that if you use the latter you will not have the same amount as with the rest.
Is roasted coffee beneficial?
Not at all, apart from having a terrible flavor and damaging the quality of the natural grain. It can be harmful to health, especially for diabetic people.
That theory of adding sugar to coffee beans for their preservation is no longer necessary. Thanks to technology, packaging has advanced significantly. In fact, there are some bags that prevent coffee oxidation. After including one-way valves, which allow the roasting gas to escape, at the same time preventing air from entering.
For this reason, Incapto Coffee, does not stop recommending to its clientele to buy coffees with a recent roasting date. This will help it stay in excellent condition for several weeks, inside the unopened bag.
If it's so bad, why is it still being marketed?
Although at the time it was the ideal product, since the other roasting, conservation and marketing processes were rudimentary. Roasted coffee continues to be manufactured especially in countries like Brazil and Portugal. Because it turns out to be cheaper, according to data revealed by the IECafe Foundation.
The variety they use for roasting production is poor quality Robusta beans. Possibly from old crops, not very digestible and in most cases, they turn out to be more economical unlike Arabicas. Surprisingly, there are people who prefer that characteristic flavor of roasted coffee, which is black and bitter.
Roasting in Europe
Spain occupies the list of consumers of low quality coffee. Culturally, we accustomed our palates to the strong taste of black coffee with burnt sugar around it.
Many of these coffee growers may decide to offer this product. but Incapto Coffee, does not stop investing in raw materials of excellence. In order for our clientele to enjoy an exquisite cup either alone or in the company of their loved ones.
In several countries of the European Union, the sale of roasted coffee is no longer legal. But why does Spain continue its commercialization? It is a question that lovers of this delicious drink continue to ask ourselves.
How do I know if my favorite coffee shop sells Torrefacto coffee?
We know that it is one of your great concerns. Not only because it is a low-quality drink, but because by consuming it we would be putting our health at risk. But as specialists in the matter, we will give you some tricks to identify it.
One of the most obvious signs is that the cup has excess cream and the drink is very dark. While, if they opt for natural beans, specifically Arabica. The professional behind the bar in addition to knowing how to adjust the mill. It will give you an exquisite coffee with a magnificent hazelnut-colored cream.
It's just a myth, when they tell us that coffee should have three fingers of dark cream. Once you add the two packets of sugar, this doesn't go away. Fake! So much cream activates our alarm signals, since we would be facing roasted coffee. The cream only maintains the aromas of the coffee below, one capita is more than enough.
You can also look at the beans that are in the cafeteria's mill. If some coffee beans shine brighter than others, that means it has a percentage of roasting.
What is the difference between natural, blended and roasted coffee?
Coffee is not only a dark and bitter drink. A widespread idea that remains more relevant than ever. What is certain is that a factor as important as knowing how to differentiate between natural, blended or roasted roasting will make us better consumers. At the same time, they would not put our body at risk.
That said, below we will share those relevant characteristics that make them completely different products.
Naturally roasted coffee
It is capable of providing a cup full of nuances. At the same time, it allows us to delight in each of its organoleptic properties, without these being disguised by strange flavors.
Another reason why Incapto Coffee, recommends consuming natural roasting because They do not have extra ingredients. We can even consume it without sugar or milk.
roasted coffee
It is not as bitter as lemon. But, could leave your throat burning if you decide to drink it without at least having added about two tablespoons of sugar. It is for this reason that almost no one can stand its taste.
During the roasting process, the sugar caramelizes and subsequently burns, creating a shell that surrounds the entire grain. This helps to prevent the grain from getting damaged too quickly. But the result of this will be a cup with a burnt taste.
However, we cannot put all the blame on the roasting. Even if it is naturally roasted and has been poorly treated. Defective beans or the coffee maker is simply not used correctly, the result will be fatal.
blend coffee
You've probably heard blended coffee called, and varieties and different types of preparation come to mind. But what you don't know is that it is a combination of natural and roasted. As if that were not enough, they have come to consider it much more dangerous than roasted coffee itself. Unfortunately, in Spain, it is one of the market favorites.
Depending on the area, we can find a variety of percentages, ranging from 80% natural and 20% roasted or 50% of each.
Experts believe that even blended and roasted coffee should not be found in supermarkets. Because they do not provide the same level of quality as a cup made with a natural one.
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