This method became prevalent in Spain, primarily because it helped preserve coffee for longer durations. In the early 20th century, when coffee consumption was not as widespread, the sweet layer allowed for better storage. While Portugal similarly embraced torrefacto, it truly gained notoriety during the \u00a0Spanish Civil War\u00a0.<\/p>\n
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Health Risks Associated with Torrefacto<\/h2>\n
During the Civil War and its aftermath, coffee shortages prompted people to rely more on torrefacto coffee, maximizing its economic efficiency. The loss of quality was overlooked as this method became normalized due to its accessibility. However, this roasting technique may pose health risks due to the presence of \u00a0acrylamide\u00a0\u2014a chemical compound produced during the toasting process. When sugars and amino acids are subjected to high temperatures, acrylamide can form in significant quantities.<\/p>\n
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Research by agencies such as the \u00a0International Agency for Research on Cancer (IARC)\u00a0 and the \u00a0European Food Safety Authority (EFSA)\u00a0 has labeled acrylamide as a “probable human carcinogen.” They suggest that while natural coffee contains roughly \u00a0180 \u03bcg\/kg\u00a0 of acrylamide, torrefact can boast levels soaring to \u00a0800 \u03bcg\/kg\u00a0, well exceeding the European reference limits set for safe consumption.<\/p>\n
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![\"The](\"https:\/\/teknomers.com\/en\/wp-content\/uploads\/2025\/08\/1755392176_745_The-problem-lies-with-tradition-and-acrylamides.jpeg\"\/)
\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\nInterestingly, there are no robust studies correlating acrylamide levels with cancer risk in humans. However, animal studies have indicated potential health risks. Although the European Regulation EU 2017\/2158 mandates producers to minimize acrylamide, torrefacto remains largely absent from markets outside of Spain and Portugal, not because of its toxicity but due to its low quality perception.<\/p>\n
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Comparing Torrefacto to Other Coffee Styles<\/h2>\n
In Italy, for instance, while the coffee might appear equally dark as torrefacto, it does not mean they practice the same roasting technique. The Italian term \u00a0‘Torrefazione’\u00a0 describes roasting without added sugars, focusing more on natural flavors rather than masking them with sweetness.<\/p>\n
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When navigating the supermarket aisles, customers will predominantly find torrefacto coffee mixed with other types. You may see terms like \u00a0100% Arabica\u00a0\u2014indicating the coffee variety\u2014but mixed blends like \u00a050\/50 or 70\/30\u00a0 often contain this signature sweet roast. If you’re purchasing coffee labeled as a “mix,” be cautious, as this may typically be a blend of both torrefacto and natural coffee.<\/p>\n
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![\"Toast](\"https:\/\/teknomers.com\/en\/wp-content\/uploads\/2025\/08\/1755392176_543_The-problem-lies-with-tradition-and-acrylamides.jpeg\"\/)
\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\nThe Cultural Significance of Torrefacto<\/h2>\n
Despite the rise of specialty coffee shops and increased awareness about quality coffee, torrefacto continues to hold a place in Spanish culture. Many people still consume this coffee in caf\u00e9s and bars, often unable to distinguish its unique flavors from their natural counterparts. In my personal experience, while I have not bought torrefacto coffee in years, the ingrained practices and traditions surrounding it remain significant.<\/p>\n
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The sweetness of torrefacto serves as a hallmark of Spanish coffee culture, and while it may hide the genuine flavors of coffee, it is a tradition deeply woven into the fabric of Spain. As with all things, taste is subjective. If torrefacto is what brings joy to your coffee experience, then by all means, indulge.<\/p>\n
Images | Caf\u00e9 la Estrella, Nathan Dumlao, nousnou iwasaki<\/p>\n
In Xataka | Coffee, tea or Coca-Cola: what is the most popular caffeine consumption in the main countries of the world<\/p>\n