And with the same Reason, when we are told, that torrify'd Sulphur makes bodies Black, I desire to be told also, why Torrefaction makes Sulphur it self Black?
"Experiments and Considerations Touching Colours (1664)"
Robert Boyle
It is not invariable and a matter of course, but varies in proportion to the aroma of the bean and the degree of Torrefaction.
"The Physiology of Taste"
Brillat Savarin
It is especially good when the pheasant begins to be decomposed- an aroma and exciting oil is then produced, like coffee, only produced by Torrefaction.
"The Physiology of Taste"
Brillat Savarin