He coffee It is one of the favorite drinks of all people to start the daily routine and there are different tastes. One of them is the roasted coffee and is obtained after putting the grain through a roasting process using sugar. However, this kind of coffee It is prohibited throughout the world, except in Argentina, Uruguay, Paraguay, Spain, Portugal and it is an unhappy curiosity for lovers of this drink.
The roasting technique was implemented in Spain by José Gómez Tejedor in 1887. However, it arrived in Argentina for the first time with the great immigrant merchants from Spain and from that moment on it began to be part of breakfasts or snacks. But due to the harmful effects it has, it was banned in almost the entire world.
Why is it bad to consume roasted coffee?
This kind of coffee would be “bad” because the worst beans are used and it is made when approximately 15% sugar is added to the coffee at the time of roasting. In this type of coffee grains are used low quality -the discard- and the sugar serves to cover all your defects.
He roasted coffee It is made by roasting more slowly and often at higher temperatures than the regular coffee. This can result in darker, oilier coffee beans. During the long roasting process, the coffee’s natural sugars become completely caramelized, which can lead to a more bitter and less acidic flavor than more lightly roasted coffee.
How to identify roasted coffee
To identify if a coffee is roastedyou must see the color of the coffee beans, since this addition in the roasting of the bean turns it into a dark color, which can change from a deep brown to a shiny black already burned. He roasted It is generally used for filter coffees and is usually very economical and productive.
These are the reasons why Argentines drink roasted coffee
According to the beverage specialist, Nacho Cafeteroexplained on his Instagram account that Argentina has “special tolerance to bitter taste. Mate, fernet and even the craze for IPA beers are proof of this.”
“There are countries where bitter is still interpreted as an unpleasant taste. But Argentines, influenced by the gaucho tradition of mate, Spanish roasted coffee and gastronomy with bitter components, inherited from the Italians, embraced poor quality coffee believing that it was the only version. That is to say, our own culture and tolerance to bitter flavors is what did not allow us to demand higher quality coffees, which have very little bitterness. In specialty coffees, the sweet and natural flavor prevails,” concluded the beverage expert.
