torréfaction poussée

08:13 May 18, 2018 

I was interested to see your answer so looked up the link. The "espresso roast" paragraph says:
"Espresso is both a coffee beverage and a brewing method. It is not a specific bean, bean blend, or roast level. Any bean or roasting level can be used to produce authentic espresso. For example, in southern Italy, a darker roast is generally preferred. Farther north, the trend moves toward slightly lighter roasts, while outside Italy, a wide range is popular"
Which to me says that espresso can be made with dark-roasted beans or light-roasted beans, and that the "torréfaction poussée" here is referring to the roasting of the beans not the water-pressure method of producing espresso coffee. See also:
"Le café utilisé par les Italiens pour préparer les espresso est torréfié plus foncé pour un goût plus robuste,..."
http://www.panoramitalia.com/fr/food-wine/article/l-art-de-l...
and
https://cooking.stackexchange.com/questions/24176/why-are-da...