crispandgentle Senior Member Joined: 18 Feb 2009 Posts: 4 Location: Bloomington Expertise: Pro Barista
Posted Wed Feb 18, 2009, 1:27pm Subject: White Coffee?
I have just encountered so-called "white coffee." My understanding is that this is a bean that is barely roasted but ground and brewed like normal. The point being caffeine consumption as opposed to taste. What is up with white coffee? Does anyone have a clue?
SJM Senior Member Joined: 17 Nov 2004 Posts: 1,478 Location: CA Expertise: I love coffee
Posted Wed Feb 18, 2009, 2:45pm Subject: Re: White Coffee?
If you are concerned about caffeine, you might do better to buy exactly the beans you want, roast them the way you want, and then "brew" them using the "cold process". Everything I have read indicates that the caffeine is extracted only when brewing is done at high temperatures, so the caffeine isn't extracted by this method.
You can search here and everywhere for the methods. I tried it recently when trying to create a delicious but not caffeinated coffee to use as a base for Irish Coffees in the evening when caffeine would not be a good idea. It was completely acceptable.
Of course if you are really interested in "white coffee"( which sounds really vile to me) then my response is of no use to you.
kschendel Senior Member Joined: 7 Nov 2008 Posts: 256 Location: Pittsburgh Expertise: I love coffee
Grinder: Maestro Roaster: Freshroast
Posted Wed Feb 18, 2009, 2:46pm Subject: Re: White Coffee?
If caffeine is the point, one might as well simply take a caffeine pill and be done with it. Unless the stuff tastes good (and I have a tough time imagining that to be the case), I don't see the point of under-roasted coffee.
crispandgentle Senior Member Joined: 18 Feb 2009 Posts: 4 Location: Bloomington Expertise: Pro Barista
Posted Sun Feb 22, 2009, 12:48am Subject: Re: White Coffee?
Thanks for your comments.
I was coming more from the point of view of, "What the heck is this? It can't possibly be good." As opposed too, "Hey, this looks like a great way to get a ton of caffeine in one go."
So, I ask again... Does anyone know what the heck white coffee is? Who started doing it? Why? What's the point?
Kona_Coffee_Girl Senior Member Joined: 5 Mar 2009 Posts: 8 Location: Kona, Big Island Expertise: Professional
Posted Wed Mar 25, 2009, 4:39pm Subject: Re: White Coffee?
Aloha!
I'm grow my own Kona coffee and I actually prefer to drink the 'white coffee,' or as I like to call it, the blonde roast. The flavor is more full-bodied and rich, with a nutty, toasted flavor (at least IMO), and the caffeine content appears to be increased as well (although to many this might be debatable). But with that said, I do find that I only need to drink 2 large mugs of 'white roast' to keep my caffeine levels up, instead of 4 large mugs of medium or dark roasts.
I sell mainly medium and dark roasts, but I do have a group of customers that prefer the 'white' roasts. Basically what this means is that that coffee is roasted for a shorter period of time, therefore is lighter. I roast 100 pounds at 405 degrees, for about 20 minutes to get the medium, but the 'white' roast gets the same temperature applied, yet will only be roasted for about 15 minutes. The resulting color of the beans is a honey shade, and the brewed coffee is more golden as opposed to brown. The only thing is that you really have to grind the hell out of those lightly roasted beans because they're a lot harder.
I personally love white coffee, and I've have converted an increasing number of my customers to the mysterious 'white coffee' as well.
Posted Thu Mar 26, 2009, 11:28am Subject: Re: White Coffee?
Many years ago there was a discussion of this very thing in these forums. It seems that in some Middle East countries this type of roast is common.
I attempted to do this with my HWP with no mods. I nearly destroyed the *$ barista grinder which I was using at the time. I now have a roaster which I can control so I should be able to hit a desired roast level with more accuracy than way back then. I do fear putting the blond beans into my Rocky.
My questions would be:
What sort of grinder do you use to grind these beans?
What would be the minimum final bean temperature which would yield beans which are grinder safe?
Thanks,
Phil
Kona_Coffee_Girl Said:
Aloha!
I'm grow my own Kona coffee and I actually prefer to drink the 'white coffee,' or as I like to call it, the blonde roast. The flavor is more full-bodied and rich, with a nutty, toasted flavor (at least IMO), and the caffeine content appears to be increased as well (although to many this might be debatable). But with that said, I do find that I only need to drink 2 large mugs of 'white roast' to keep my caffeine levels up, instead of 4 large mugs of medium or dark roasts.
I sell mainly medium and dark roasts, but I do have a group of customers that prefer the 'white' roasts. Basically what this means is that that coffee is roasted for a shorter period of time, therefore is lighter. I roast 100 pounds at 405 degrees, for about 20 minutes to get the medium, but the 'white' roast gets the same temperature applied, yet will only be roasted for about 15 minutes. The resulting color of the beans is a honey shade, and the brewed coffee is more golden as opposed to brown. The only thing is that you really have to grind the hell out of those lightly roasted beans because they're a lot harder.
I personally love white coffee, and I've have converted an increasing number of my customers to the mysterious 'white coffee' as well.
crispandgentle Senior Member Joined: 18 Feb 2009 Posts: 4 Location: Bloomington Expertise: Pro Barista
Posted Thu Mar 26, 2009, 6:40pm Subject: Re: White Coffee?
First, thanks for your replies. The new cafe I just started at serves white coffee that comes pre-ground (the only bean that comes this way) from our roaster, Ancora. I would bet that if we could find someone who works for them, they could answer a few grinding questions...
Posted Thu Mar 26, 2009, 10:19pm Subject: Re: White Coffee?
Hi Lauren.
I did a Google search for the roaster which you mentioned. I just got a new computer and am getting used to it. I could not seem to copy the url.
At any rate the stuff is lightly roasted Robusta. They only sell it ground for espresso because they claim it is so hard it will surely break your home grinder.
It is hard for me to imagine it being any good but I am willing to try. After all I have eaten alligator, rattlesnake, and tried the bird - poo coffee. You don't know untill you try.
Phil
i
crispandgentle Said:
First, thanks for your replies. The new cafe I just started at serves white coffee that comes pre-ground (the only bean that comes this way) from our roaster, Ancora. I would bet that if we could find someone who works for them, they could answer a few grinding questions...
Posted Thu Mar 26, 2009, 10:33pm Subject: Re: White Coffee?
Hi Lauren.
I did a Google search for the roaster which you mentioned. I just got a new computer and am getting used to it. I could not seem to copy the url.
At any rate the stuff is lightly roasted Robusta. They only sell it ground for espresso because they claim it is so hard it will surely break your home grinder.
It is hard for me to imagine it being any good but I am willing to try. After all I have eaten alligator, rattlesnake, and tried the bird - poo coffee. You don't know untill you try.
Phil
PS: Here is a link to their site: www.ancoracoffee.com I can't seem to copy the link to the product so just search their coffees.
I am somewhat inspired to to experiment with this again. I am afraid to put this stuff into my Rocky, but I think I still have an old Braun KMM30 laying around. I also have a Melitta pseudo-burr POC at my daughter's house. If I smoke one of those it will be no great loss.
Phil
PJK Said:
Many years ago there was a discussion of this very thing in these forums. It seems that in some Middle East countries this type of roast is common.
I attempted to do this with my HWP with no mods. I nearly destroyed the *$ barista grinder which I was using at the time. I now have a roaster which I can control so I should be able to hit a desired roast level with more accuracy than way back then. I do fear putting the blond beans into my Rocky.
My questions would be:
What sort of grinder do you use to grind these beans?
What would be the minimum final bean temperature which would yield beans which are grinder safe?
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