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Espresso Enthusiasts
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Monday morning home-made latte using my favourite beans from local roaster, Havana Coffeeworks.
Nice way to set up the week.
Nice way to set up the week.
Surprisingly, I am enjoying an unexpected mug of tea.
Is a new thread called Tea Enthusiasts imminent?
If there is, I shall espouse the virtues of drinking Rooibos and all of its variants.
I finally obtained and tried white coffee. For those who do not know, white coffee is a variety of coffee beans that is very lightly roasted at low temperature. My quick review.
Unboxing. Opening the package was a surprise as I was quickly overwhelmed by a sweet aroma. For a moment I thought that what they sent me was grounded peanuts as it definitely didn’t smell like coffee.
Look. I was a bit puzzled. After all, I am used to black or brown coffee grounds. White coffee looks more on the beige spectrum than white.
Grinding. Whatever you do, if you purchase white coffee do NOT grind it yourself unless you have a professional, industrial grinder. I purchased medium ground coffee and even then it felt much harder than regular coffee.
Brewing. My understanding is that the two common brewing methods are espresso and pour over. I tried espresso only.
The Coffee. I am surprised by the results. First of all, the peanuts aroma was almost completely lost. As for the flavor, the situation is a bit more complex. As a straight espresso, it tasted like a strong grassy tea. If you look at it, it looks like chicken stock. There is no coffee flavor at all, it feels like a different drink. Once mixed with frothed milk (or even cold milk) the game changed completely, and in my opinion white coffee shined. The cappuccino/latte aftertaste was somewhat impeccable, and for some reason I could feel the “peanut” flavor more than in the straight espresso version. I’ve read that caffeine content is 3x than regular coffee so I didn’t drink much of it.
Verdict. I don’t think I will make it as espresso anymore. I might play a bit with the doses, but that’s it. As a cappuccino/latte? Yes, I’ll make it again. Now, will I buy it again? Yes and no. White coffee in my opinion is that strange variation that is enjoyed once every couple of years, just to give a jolt to the coffee habit with something different.
Some more info on the package. In line with my character and tradition I purchased this from a group of Benedictine monks as it seems that monks can output great quality products (Liqueurs, beer, coffee etc):
Unboxing. Opening the package was a surprise as I was quickly overwhelmed by a sweet aroma. For a moment I thought that what they sent me was grounded peanuts as it definitely didn’t smell like coffee.
Look. I was a bit puzzled. After all, I am used to black or brown coffee grounds. White coffee looks more on the beige spectrum than white.
Grinding. Whatever you do, if you purchase white coffee do NOT grind it yourself unless you have a professional, industrial grinder. I purchased medium ground coffee and even then it felt much harder than regular coffee.
Brewing. My understanding is that the two common brewing methods are espresso and pour over. I tried espresso only.
The Coffee. I am surprised by the results. First of all, the peanuts aroma was almost completely lost. As for the flavor, the situation is a bit more complex. As a straight espresso, it tasted like a strong grassy tea. If you look at it, it looks like chicken stock. There is no coffee flavor at all, it feels like a different drink. Once mixed with frothed milk (or even cold milk) the game changed completely, and in my opinion white coffee shined. The cappuccino/latte aftertaste was somewhat impeccable, and for some reason I could feel the “peanut” flavor more than in the straight espresso version. I’ve read that caffeine content is 3x than regular coffee so I didn’t drink much of it.
Verdict. I don’t think I will make it as espresso anymore. I might play a bit with the doses, but that’s it. As a cappuccino/latte? Yes, I’ll make it again. Now, will I buy it again? Yes and no. White coffee in my opinion is that strange variation that is enjoyed once every couple of years, just to give a jolt to the coffee habit with something different.
Some more info on the package. In line with my character and tradition I purchased this from a group of Benedictine monks as it seems that monks can output great quality products (Liqueurs, beer, coffee etc):
An excellent, interesting and informative review.
Thank you for sharing this.
I love the idea of purchasing such a product from Benedictine monks.
By the way, Liqueurs, Beer, and Coffee are not the only think such monks produce as terrific products where the idea of quality is prioritised.
They can also produce some superb cheese: Recently, I was able to try some Chimay cheese (yes, from the Trappist monks that brew Chimay beer). It was superlative, and I would love to see if my cheesemonger can source some more of it.
Yes. I am slowly moving towards more expensive, quality stuff and it seems that monasteries (of any kind and spirituality) can give us a glimpse of the true meaning of the word Quality.
Chimay cheese? Wow, didn’t even think of it. I immediately googled it; it seems that it might be available in select stores in my area so I will definitely check it. Heck, I didn’t even think of “monastic” cheese.
To be honest, I hadn't either, until a round - a wheel - of Chimay cheese turned up in my cheesemonger's a few months ago.
Upon enquiry, it transpired that this hailed from the Trappist monastery that brews the beer of the same name.
Not surprisingly, the cheese (produced to accompany the beer, and consumed by the monks themselves), is excellent; it is a semi-soft, washed rind, style cheese, but I loved it.
The problem is that many customers in the cheese shop are conservative (in their culinary tastes, - their cheese preferences - I do not refer to their politics), and prefer to buy the same stuff, stuff that they know and are familiar with, all of the time. Hence, not many others decided to investigate this stunning cheese, and, as an unfortunate consequence, there wasn't much demand for it.
Despite my entreaties for the cheese shop to stock it - and they have tried - they have explained to me that, firstly, there isn't an awful lot of demand for it from their customers, and secondly, it is produced in such limited quantities that it can be difficult enough to obtain.
Anyway, I loved it. And I keep prompting them, more in hope than in expectation, to try to stock it again.
Now, - following my description, and memories, of the lovely restaurant that closed down - to retrieve and dust off - and - of greatest importance - to use again, - my exquisite Ancap espresso cups, and Ancap coffee cups (they came complete with gorgeous and perfectly matching saucers) when preparing coffee.
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Excellent review. Very instructive and interesting. I knew the Benedictine monks could chant really well, but was not aware of their coffee prowess. I'd give it a try.
Very interesting and thanks for the report.
if you're equipped for making pour-over, I'm sure some of us would be interested in it how you like it (or not) when made by pour-over
Indeed. I would love to get a pour-over review as well, as this is my preferred preparation technique.
You people are so demanding!! 😝
Will try it this weekend and report back.
If I am poisoned to death, or if I mutate into an abysmal alien form, I shall be on all of yours conscience.
I'll take that risk. Thanks.
As @adrianlondon says, that is a risk that we shall have to take in the interests of exploration and discovery of different forms of coffee, and different forms of how best to serve (and prepare) coffee.
if you mutate into an abysmal alien form......well, there often seem to be a few of those posting here so we'll still expect a report
And, moreover, this will serve as a hazard warning sign - based on empirical research, rigorous experiment and closely observed evidence - to those of us who frequent this coffee/espresso enthusiasts thread that white coffee ought to be perhaps best given a very wide berth should we encounter this beverage in the future, irrespective of whether it chooses to appear in a monk's habit, or not.
Hold on, is this thread part, if not the backbone, of a global caffeinated conspiracy?
Tu quoque, Scepticalscribe! You’re willing to sacrifice me for science!