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Espresso Enthusiasts
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Good that there’s people who want to test EVERYTHING, so I don’t have to. Thank you.
Interesting experiment though.
My brother was exactly the same type. He didn’t drink a lot of espresso but he LOVED the science around it. All to my advantage of course.
Can’t say it sounds like 'white beans' are something that would interest me. But thanks for the resume of this.
I prefer them in different variations of brown. But good heavens, there’s such big differences within these kinds of variations of beans, so I am good with that.
As I now are testing out a lot of new or beans I haven’t had for awhile, I’ve started a coffee beans journal, to take notes of what is to my liking etc.
Heading out to the kitchen and making myself a wonderful espresso with not so white beans now.
Interestingly enough, the pictures @yaxomoxay posted of the "white coffee" just looks like unroasted coffee beans to me. I've been to a coffee farm/roaster in Hawaii before and, if I remember correctly, I think all coffee is really light colored before the roasting process. The longer the roast, the darker (and more oily) the beans become. After the drying the process (before the roasting), the beans get even lighter -- like the color of peanuts. So, the pictures of the "peanut colored" grinded beans just looks like unroasted coffee to me and I, like you, am not sure I would love the taste of unroasted coffee. But I remain curious.
Well, that’s basically what white coffee is. I think that it’s roasted at about half the temperature for half the time required to do a light roast.
And I would be further curious as to whether - - with white coffee there is any marked difference between "naturally" processed and "washed" process coffees in terms of taste, mouthfeel, sensation, and so on.
I'd like it on record that I asked nothing of you. Please and thank you.
I have roasted a lot of beans myself, @Madhatter32
Most un-roasted beans / raw beans are light green and greyish with some variations from what I’ve seen.
Those beans you can store a very long time before you roast them. They still taste excellent after been raw beans a few years. I know I've stored them and even forgotten a bag of raw-beans and they taste as new when you've roasted them. Green beans are like sleepers you wake up in the heat.
The white beans @yaxomoxay tested you can see as the first stage of roasting.
Interesting. So coffee made with aged un-roasted beans tastes good?
Yup, after you've roasted them to your liking, as in above chart.
Never tried to make coffee/espresso with green beans without giving them a nice roast, but you’re welcome to try it. Pls don’t use any expensive grinders in your test. 😉
This is what I am curious about -- the "white coffee" taste prepared with a pour over or drip technique. So, basically, the taste of unroasted coffee from what I can understand.
No, without having tried the 'white beans' and espresso/coffee from them, I just assume its very light roast makes a lot of difference to fully un-roasted beans, as it cracks the bean just enough to be something different from raw green beans.
But raw green coffee beans have some health benefit, I recall I bought some supplement powder from it a long time ago, but can’t say it did much else than the caffeine kick. I just tested shortly.
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Yes, I am curious about this, too.
That has been my understanding, also.
Perhaps @yaxomoxay can offer some enlightenment.
Is "white" roasted coffee really exceptionally lightly roasted (as in, barely roasted) coffee, or is it something else?
I don't doubt the health benefit, but would wonder about the taste, and whether this could offer one the enjoyment one can derive from what we consider to be genuine, real, proper, coffee?But raw green coffee beans have some health benefit, I recall I bought some supplement powder from it a long time ago, but can’t say it did much else than the caffeine kick. I just tested shortly.
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Green coffee bean extract is a weight loss supplement that may have mild to moderate protective effects. Learn more about green coffee beans.draxe.com
That’s exactly what it is. Also the roasting temperature is much lower.
I plan on trying the pour over method for the white coffee this weekend. My biggest challenge is finding the correct dosage as I can’t base it on regularly roasted coffee.
Ah, okay, thanks.
That makes sense.
Hence, the pale - almost peanut - colour of the beans in your posts (and in the post submitted by @Lioness~).
Will be fascinated to see how this works when prepared with the filter/pourover method.
after reading a bit about White Coffee on the internet, I've realized that you might indeed mutate into an abysmal alien form** if you try making it with the pour-over method.
Various websites suggest the need for "pressure" in brewing white coffee. Several even suggested throwing out the first shot from your espresso machine and then pulling a second shot through the same grounds in order to get an acceptable brew. They also say you could destroy your grinder if you try grinding white coffee beans at home.......an industrial strength grinder is needed, so they say.
**mutating into an abysmal alien form could have a positive side benefit.....think of how many followers you'd attract on TikTok!!!!
I would disagree that it needs pressure if the water can spend enough time in company of the grounded beans. However, I don’t see how pour over/drip could taste better than the espresso version as the grassy taste was quite strong already. I will still try it, in the name of science and since I now understands that none of you care about my mental and physical health and are willing to put me at risk in the name of an experiment.
I’d rather collapse into a void black hole of nothingness than become popular on TikTok!
Another question re "white" coffee, but a more general one:
Is there a difference in how the "white" coffee tastes - or is perceived by the palate - when beans from different regions (i.e. Central America vs East Africa for example) are used?
Or, - and I suspoose that this may be getting a bit esoteric - is there a difference between how one tastes "white" coffee that has been processed by ''natural means or has been 'washed'?
I daresay that these are questions for the future.
Is there a difference in how the "white" coffee tastes - or is perceived by the palate - when beans from different regions (i.e. Central America vs East Africa for example) are used?
Or, - and I suspoose that this may be getting a bit esoteric - is there a difference between how one tastes "white" coffee that has been processed by ''natural means or has been 'washed'?
I daresay that these are questions for the future.
I can’t say it for sure, but my guess is that taste would greatly differ as you’d get more of the actual bean’s natural flavor rather than a burned up version. I would also venture to say that not all types could be drinkable as white coffee. Of course, I am just speculating.
Okay, that makes sense.
And again, that strikes me as probably pretty accurate.
Have you come to any conclusion on the dosage?
Your very interesting previous report didn't say anything about using a different amount of grounds for an espresso, so perhaps the "usual" amount of grounds for a pour-over is worth a try?
One thing I read about white coffee is that it was frequently served spiced with Hawaij, a blend of spices unfamiliar to me, but consisting of common spices.......so you might consider spicing your brew in addition to some hot milk