[tecleandor]

Well, it's a post war reminiscence that thankfully is decreasing and has less presence in the market every day.

It made sense back in the day, in that postwar economy, as the sugar roasting process reduced its price and lengthened its shelf life. Mixing or even substituting in completely with chicory (depending on your wealth, or lack of it) was very common, and some old people still do it nowadays.

But still tastes burnt, so of course people do lots of sugar and milk on their coffee :p.

BTW, it's OK if any of you don't like coffee, or like it sugary, with milk, powdered, or in any coffee based drink that you like. I might be snobby with my coffee, but you can drink wathever do like. And in summer I always fancy a cold coffee with tigernut horchata (popular around Valencia, different from the Mexican one that's made with rice).

[david-gpu]

> I might be snobby with my coffee, but you can drink whatever you like.

Sure, I agree. My disappointment with torrefacto is just a personal opinion.

For example, I think chicory is great, and so is barley (mugicha). I would very much rather drink those instead of torrefacto.

[tecleandor]

Oh, sorry for the misunderstanding, wasn't pointing at you, but just saying it aloud for everyone. Mugicha is great by the way, and now you say it, I forgot that I had some bags! Thanks!