[Homeroast] sugar (cane) roasted coffee?

Joseph Robertson theotherjo at gmail.com
Sat Mar 27 12:46:20 CDT 2010


I kind of figured the sugar was not part of it to improve it. Sugar makes
the world go around but no thanks in my roasting drum.
I do understand why they do and I just might roast it that way as well in a
pan if I lived in a country that shipped out all of the good stuff.
Nice find Greg,
Joe



On Sat, Mar 27, 2010 at 9:02 AM, Edward Bourgeois <edbourgeois at gmail.com>wrote:

> It's called Torrefacto coffee. Fine sugar is stirred in at the end of
> the roast which is usually done in an open pan. The locals get the
> lesser quality coffee as the best gets shipped. The sugar will masked
> the imperfections of the coffee.
>
> On Sat, Mar 27, 2010 at 11:37 AM, Greg's Gmail Address <olawai at gmail.com>
> wrote:
> > A friend just returned from Honduras, where he hiked up to a remote
> mountain
> > village and shared coffee with some locals.  He said it tasted very sweet
> > and creamy though he saw no addition of anything...  so he asked how it
> was
> > made.  The locals claimed to have lightly roasted the coffee with cane
> sugar
> > (and then maybe add more at the end).  Does anyone know more about this?
>  I
> > searched a bit online but could not find anything.
> >
> > Greg in Sacramento
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>
>
> --
> Ed Bourgeois aka farmroast
> Amherst MA.
> http://coffee-roasting.blogspot.com/
>
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