 Both ground and brewed torrefacto coffee has higher antioxidant capacity than standard roasts.In addition, the espresso method of extraction yielded higher antioxidant activity than other brewing methods.According to Sagi Cohen, the Torrefacto process allows coffee to be kept fresh for longer; lowers its price, as it is mixed with much cheaper sugar; and imparts it with flavors which he variously describes as "burnt sugar", "diluted asphalt" and "liquefied coal".