The Spanish love their coffee and it is as much a part of everyday life as tapas or wine. A normal day for any typical Spaniard will always begin with a coffee served with hot milk. Similarly the day ends after the evening meal with a strong espresso style coffee served in a tiny glass or cup with lots of sugar. Throughout the day more cups will be consumed served in a variety of different ways in a range of different sized glasses or cups. Few countries can equal the variety and quality of the Spanish coffee and the secret to this is primarily in the bean. Spanish coffee is roasted and blended in a unique way resulting in a robust, smooth, full bodied cup every time. Excellent quality raw beans are always used and the two main blends produced are natural and mezcla, the latter being the hallmark of Spanish coff Zakk Wylde guitars ee. Mezcla blends are a result of the ?torrefacto? process which means that a small proportion of the raw beans, usually about 20% – 30% are ?sugar sprayed? with a fine mist of sugar before roasting. The glazed beans are then added to the other beans and slowly roasted where the sugar is burnt off leaving a dark roasted bean with a hint of caramel to create a deep rich coffee without any hint of bitterness. The beans are then used whole, or ground exceptionally fine as is always the case with Spanish ground coffees. Once the beans are roasted and ground there are a variety of different blends to choose from for use in the home ranging from 20/80% torrefacto / natural blends, to 50/50% and 100% blends, each with their own unique taste. The roasting of the beans and the blending is only just the beginning however.