Torréfaction vente café thé et chocolats à Fontenay-le-Comte


What is torrefaction ? Torrefaction consist of roasting the grains to release the flavours of coffee; this is an extremely delicate process, a very particular know(how sometimes specific to a master craftman roaster. During torrefaction and according to its duration, the grain passes gradually from green to black, according to the desired degree of cooking. The control of this process by a master-roaster is essential because without it, it can sublimate or reduce the quality of coffee. A slightly cooked coffee will be acid; too cooked, will be bitter. The clearer the torrefaction, the more the coffee is acid and light, it develops rich aromas. The more it is sustained, the more the coffee is black, strong, caramelized and will gain in bitterness. Here are the principal nuances. Light : Blonde or New England (torrefaction mainly used in Scandinavien countries) Average : Amber or American (best method of torrefying, it release all the flavours and generates only a light bitterness) Fairly thorough : Monk's robe or Light French (the most usual process to torrfy mixtures in France) Thorough : Brown or French (or Italian sttle torrefaction giving a very strong, an ideal coffee to prepare powerful ristrettos) Very thorough : Very brown or Dark French (rarely seen because it removes the majotity of aromas. Generaly used with butter or sugar to preserve two components: a caramel aroma and a strong bitterness. The difference between the blonde and the black are practically as important as the ones that exists between raw and cooked food. In Northern Europe (Sweden, Finland, Norway), we like it light and slightly torrefied. Germans, Belgians or Austrians appreciate it a little more strong with a little bitterness. In South Europe (Italy, Spain, Portugal) we drink it very torrefied, blackest possible. In France the tastes are influenced by the frontier countries even if in general it's the average to fairy thorough torrefaction wich dominates.