The coffee that Spain adores and Europe rejects: the bitter truth of torrefacto
The Caribbean origin and its arrival in Spain
In Spain, few customs are as deeply rooted as ordering a coffee in a bar. However, what seems like a daily gesture hides a peculiarity that is strange in Europe: the prevalence of “torrefacto” coffee. This method, which consists of adding sugar during roasting, became established in our country out of necessity and tradition. Today, although it remains the “traditional coffee,” it is under scientific scrutiny due to its potential risks.
War, scarcity, and tradition
The true rise of torrefacto coffee came during the war. The need to preserve coffee and stretch it during times of scarcity made it the norm. Even when the economy improved and it was no longer essential, the custom was so ingrained that it remained in the market and in hospitality. As a result, torrefacto coffee became the quintessential “Spanish coffee.”
Acrylamides: the dark side of roasting
The problem with torrefacto coffee goes beyond its intense and bitter taste. During roasting with sugar, acrylamide is formed, a substance classified by the EFSA and IARC as a probable carcinogen. While natural coffee may have around 180 μg/kg, torrefacto coffee reaches 800 μg/kg, dangerously close to the recommended limits in Europe.
