What You Need to Know
Involves adding sucrose (10-15% green bean weight) at ~180°C, triggering simultaneous pyrolysis of coffee and sugar caramelization. Forms melanoidins and hydroxymethylfurfural (HMF). Naming derives from Latin 'torrefacere' (to roast) + Spanish suffix for process.
Produces intensely bitter-sweet espresso with viscous body, historically valued for masking poor-quality beans. Key to traditional Spanish café solo. The caramel layer reduces oxidation, originally extending shelf life in pre-refrigeration era.
Key Parameters
Temperature
175°C
150°C - 200°C
Time
15-20 minutes
10 minutes - 30 minutes
Equipment
Drum roasterBatch roasterContinuous roaster
Steps
- 1.
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The Science
Primary Reaction
Maillard reaction