Glossary entry (derived from question below)
French term or phrase:
torréfaction poussée
English translation:
dark roasted
Added to glossary by
Philippa Smith
May 18, 2018 06:47
5 yrs ago
1 viewer *
French term
France
torréfaction poussée
French to English
Other
Food & Drink
Torréfié en France, les cafés Segafredo sont connus pour offrir des "tasses à l'italienne" avec des expressi à la torréfaction poussée.
A website selling all manner of things coffee and tea-related. Am unsure of this term, can anyone help?
Many thanks
Alison
A website selling all manner of things coffee and tea-related. Am unsure of this term, can anyone help?
Many thanks
Alison
Proposed translations
(English)
| 3 +6 | dark roasted |
Philippa Smith
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| 3 | espresso roast |
mrrafe
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Change log
May 19, 2018 13:00: Philippa Smith Created KOG entry
Proposed translations
+6
23 mins
Philippa Smith
Native in English
Works in field
29 years turning out perfect English
Native in: English (Variant: British) 
Works in: French to English, Spanish to English
Related KudoZ points
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16
Selected
dark roasted
This looks like what you'd use.
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Note added at 1 hr (2018-05-18 08:14:52 GMT)
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Thanks to mrrafe's answer I did some more research, and "dark roast espresso" seems more common.
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Note added at 1 hr (2018-05-18 08:14:52 GMT)
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Thanks to mrrafe's answer I did some more research, and "dark roast espresso" seems more common.
Peer comment(s):
| agree |
Charles Davis
: I think so too. I was about to weigh in, misled by the Spanish meaning of "torrefacción", which means double-roasting (more like incinerating) the beans with added sugar: horrible IMO. A tip: look for "tueste natural" if you want it to taste of coffee :-)
40 mins
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Thanks Charles! Not a coffee drinker so I won't fall into that trap. ;-)
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| agree |
Tony M
1 hr
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Ta Tony!
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| agree |
mrrafe
: per other discussions
1 hr
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Many thanks!
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| agree |
Mark Nathan
1 hr
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Thanks Mark!
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| agree |
B D Finch
1 hr
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Thanks Barbara!
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| agree |
Chakib Roula
5 hrs
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Thanks Chakib!
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4 KudoZ points awarded for this answer.
Comment: "many thanks :)"
48 mins
espresso roast
Although a dark roast may be said to result from "pushing" the heat or duration of roasting to an extreme, and France does tend to push the roasting to extreme darkness for espresso. However, "push" also is the defining characteristic of the brewing method for espresso rather than the roasting method. US Eng. uses the It. term espresso, while I think Fr. uses "expresso," but in either case the sense is that the water is pressure driven. https://en.wikipedia.org/wiki/Espresso
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Note added at 50 mins (2018-05-18 07:38:03 GMT)
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Please delete "although," sorry
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Note added at 1 hr (2018-05-18 08:21:30 GMT)
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Charles, yes thank you. In fact the espresso torrefaction tends more toward the horrible in France; more diversity of roasts elsewhere. Thus poussee more likely denotes roast in France than elsewhere. Anyway your ComptoirsRichard link seems to settle it.
I used to live upstairs from a roasting shop and all methods were nasty. Still, would rather smell them than drink them.
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Note added at 50 mins (2018-05-18 07:38:03 GMT)
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Please delete "although," sorry
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Note added at 1 hr (2018-05-18 08:21:30 GMT)
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Charles, yes thank you. In fact the espresso torrefaction tends more toward the horrible in France; more diversity of roasts elsewhere. Thus poussee more likely denotes roast in France than elsewhere. Anyway your ComptoirsRichard link seems to settle it.
I used to live upstairs from a roasting shop and all methods were nasty. Still, would rather smell them than drink them.
Peer comment(s):
| neutral |
Charles Davis
: True, though here I think it does refer to the degree of roasting ("brune", "très corsé"): https://www.comptoirsrichard.fr/conseil-torrefaction-cafe . Lighter roasts, moyenne or moyennement poussée, might also be described as "espresso roast"?
21 mins
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| neutral |
Tony M
: As Charles says, this is nothing about water pressure, it is specifically about how long the coffee beans are roasted for; and it isn't (necessarily) only used for espresso.
38 mins
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Discussion
"Espresso is both a coffee beverage and a brewing method. It is not a specific bean, bean blend, or roast level. Any bean or roasting level can be used to produce authentic espresso. For example, in southern Italy, a darker roast is generally preferred. Farther north, the trend moves toward slightly lighter roasts, while outside Italy, a wide range is popular"
Which to me says that espresso can be made with dark-roasted beans or light-roasted beans, and that the "torréfaction poussée" here is referring to the roasting of the beans not the water-pressure method of producing espresso coffee. See also:
"Le café utilisé par les Italiens pour préparer les espresso est torréfié plus foncé pour un goût plus robuste,..."
http://www.panoramitalia.com/fr/food-wine/article/l-art-de-l...
and
https://cooking.stackexchange.com/questions/24176/why-are-da...