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Navarra, Spain. Coffee generally has an antioxidant capacity which is ten times higher than other drinks, such as red wine and tea. Numerous studies have shown the specific benefits of torrefacto-roasted coffee, which has higher antioxidant properties than natural roast. This specialized technique adds sugar during the roasting process, increasing the development of compounds with high antioxidant activity. Torrefacto roasts are considered to be one of the best sources for antioxidants in the diet.
Antioxidants help to protect us against free radicals, which are a cause of premature aging and certain diseases. The addition of sugar during the roasting process increases the development of compounds with high antioxidant activity.
The Influence of Torrefacto Roasting on the Principal Components of Coffee and its Antioxidant and Pro-oxidant Capacity. Isabel López Galilea. University of Navarro, Spain: Dissertation. 1998.
Isabel López analyzed eleven varieties of commercial coffee for her study and analyzed the coffee consumption habits of the inhabitants of Navarra. The results from 300 surveys showed that Navarrans consume an average of 125 ml (4.23 oz) of coffee per day, with consumption slightly higher among women. In addition, they primarily consume ground coffee resulting from a mixture of natural roast and torrefacto-roast coffees, and the coffee is generally prepared with Italian or mocha coffee makers, followed by the filter, espresso and pump methods.
After confirming the increased antioxidant capacity of ground coffees roasted using the torrefacto process, she showed how these properties were present in the brewed coffee, which is the typical form of coffee consumption. In regard to the different preparation methods, she discovered that espresso machines produce a drink with the highest antioxidant capacity, more than coffee produced by the Italian, filter and pump methods. These properties may be due to the greater content of ‘brown compounds’ [compuestos pardos] developed during the roasting process, as well as to polyphenic compounds and caffeine.
In addition, she demonstrated that both the compounds contained in coffee as well as its aroma are affected by the type of roast and the system of extraction. Nevertheless, this is a topic that will require further study in order to evaluate results under varying conditions.
In her study, Dr. López identified 34 volatile compounds with high aromatic impact on coffee drinks, and new aromatic compounds were detected, such as octanol, which produces an intense orange aroma.
The Influence of Torrefacto Roasting on the Principal Components of Coffee and its Antioxidant and Pro-oxidant Capacity. Isabel López Galilea. University of Navarro, Spain: Dissertation. 1998.
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As a nation, we cannot permit ourselves to continue down a path of scientific illiteracy where we arbitrarily disregard the results of science and research rather than make anyone feel bad about their mistaken personal beliefs.
According to the dissertation defended by a biologist of the 
After confirming the increased antioxidant capacity of ground coffees roasted using the torrefacto process, she showed how these properties were present in the brewed coffee, which is the typical form of coffee consumption. In regard to the different preparation methods, she discovered that espresso machines produce a drink with the highest antioxidant capacity, more than coffee produced by the Italian, filter and pump methods. These properties may be due to the greater content of ‘brown compounds’ [compuestos pardos] developed during the roasting process, as well as to polyphenic compounds and caffeine. 
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