| I was at a local roastery today demonstrating my roaster and "White Coffee" was mentioned. I had not heard of it before but is very light roast not even to first crack. It has a new popularity I heard. Does anyone know more about this? Ed B. -- Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| I know my very first roast *ever* just barely got to first crack and I, being paranoid, stopped it right when I heard the outlier snaps. It was a waste of an otherwise perfectly good Yirg. Made me ill drinking it, it was so grassy. If that's "white coffee" I think I'll pass. -- Gary F. On Aug 7, 2008, at 3:53 PM, Edward Bourgeois wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| " [White Coffee] has a new popularity I heard. Does anyone know more about this?" Yes- It will be the result of trying to entice every T, D & Harry to proclaim the excellencies of your coffee roast. Suck up all the real coffee. White Coffee is in your future. The popularity is so new, it's still at the starting line. It doesn't even show up on any drink survey yet. It has Zero Popularity! Cheers, Mabuhay -RayO, aka Opa! It's not real until the Goats Dance... Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Sounds like someone is looking for a new marketing gimmick! I can't imagine anyone enjoying the taste... Alicia On Fri, Aug 8, 2008 at 1:11 AM, wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Uh... Yuck? Is this some sort of conspiracy perpetuated by *$ et al, to help perpetuate the myth that darker=better? On Thu, Aug 7, 2008 at 3:53 PM, Edward Bourgeois wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| On Thu, Aug 7, 2008 at 4:03 PM, Gary Foster wrote: <Snip> Ditto. I ruined some yirg once last year, in my sole (failed) attempt at roasting on the electric stovetop using a cast iron pan. Grassy and sour. I think I forced myself to drink it anyway, but I can't remember - must have erased it from my memory. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Well, OK, in all seriousness, I did a quick google search and found a roaster who produces "white coffee" :http://www.ancoracoffee.com/Store/Product/328/Cafe_Bianco_(White_Coffee).aspxThey say the use a particular robusta, and in all fairness, they make no claims that this is comparable to properly roasted coffee. I think some brave soul on this list (not me) should order some and report back on the experience. :-) On Thu, Aug 7, 2008 at 3:53 PM, Edward Bourgeois wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| I called them to see if they'd sell any of the beans "unground" but they won't... the lady said essentially, we don't sell it that way because "they'd basically break a normal grinder." I asked how they ground them, and she said "we have a really powerful grinder we use just for that." She may be right, but I didn't order any. Part of the interest was that I wanted to see what the beans looked like. Grace and Peace, `itm On 8/8/08, David Martin wrote: <Snip> -- The content of this e-mail may be private or of confidential nature. Do not forward without permission of the original author. -- Rev. Tim TenClay, NATA #253 Dunningville Reformed Church (www.dunningville.org) Blog:http://lexorandi.tenclay.orgHomeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Makes me wonder what the demographic is - who drinks this stuff? I'm thinking its strictly a novelty and they don't get many repeat orders of that variety. Profit margin's probably huge, so if a reasonable proportion of their regular customers try it once, maybe it's worth it, at least from a revenue point of view. On Fri, Aug 8, 2008 at 1:14 PM, Tim TenClay wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| It's pre-first-crack coffee roasted slowly, and they use very low acid coffees usually. I thought they used clean brazil types, washed brazils and such, that taste like next-to-nothing with normal roast treatment. I could be wrong, but that's my guess. There is something to say about the grainy flavors of super light roasts. But it gets old quickly. Tom -- "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://www.sweetmarias.com Thompson Owen george_at_sweetmarias.com Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA phone/fax: 888 876 5917 - tom_at_sweetmarias.com Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Hmm. I'm also remembering an article from a Japanese researcher who found a chemical mostly present in unroasted beans (but also somewhat in lighter roasts) that helped burn or prevent fat. On Fri, Aug 8, 2008 at 4:39 PM, Tom & Maria - Sweet Maria's Coffee < sweetmarias> wrote: <Snip> -- -Kevin /* Never argue with an idiot. They drag you down to their level and beat you with experience. */ Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Yes and it reminds me of walking around all day with a straw taste in my mouth. It does get old very quick. Doug Tom & Maria - Sweet Maria's Coffee wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| There is a small commercial roaster near here that produces (roasts) for a local coffee bar what they call white bean. I just hired a fellow who only drinks it. He can't stand the taste of coffee as we know it. He likes his four shot mocha drink. He believes that the caffeine content is much higher. I tend to doubt that. He likes the grainy taste. In this town of 3800 he is the second person I have heard mention this. I could see this being a fad among those who don't like the taste of coffee in general. JoeR On Fri, Aug 8, 2008 at 10:28 PM, Doug Boutell wrote: <Snip> -- Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| If you really don't like coffee from normal sources, I have seen stuff processed in a different way. I just hope the cat wasn't sick. Niagara Falls couldn't even wash that stuff enough for me. Our rabbits made similar stuff and didn't even have to start out with any coffee beans... Cheers, Mabuhay -RayO, aka Opa! Got Grinder? Parade Rest! On Sat, Aug 9, 2008 at 12:25 AM, Joseph Robertson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| http://tinyurl.com/38vxjl:P Lynne (IMNSO) Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Ha Dean De Crisce Sent from a Treo phone. |
| Look at all the people in the USA that was convinced that coffee out of a can was better... |
| I guess it's a niche, small but there. I just heard another person from our local fair walking by saying I bet they have white bean coffee. Blew me away to hear that from the side walk. By the way the espresso drive thru they were referring to does not serve this under roasted bean/coffee drink but the coffee shop down the street does. Small town of 3K. Go fiqure. Odd. I wonder if you find it in the larger cites? JoeR On Fri, Aug 8, 2008 at 10:19 AM, Alicia Frangos wrote: <Snip> -- Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Joe Are you going to give it a try at the shop you mentioned? Ed B. On Thu, Aug 14, 2008 at 12:31 AM, Joseph Robertson wrote: <Snip> -- Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| I hate to waste top shelf Organic/Freetrade beans. Such a small market and all.... I might play with it because the shop down the street sells it. JoeR On Wed, Aug 13, 2008 at 9:49 PM, Edward Bourgeois wrote: <Snip> -- Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| I meant just trying a cup at the shop that is serving it now. As Tom mentioned, it would be a very bland and super low acid bean that would work best. A very fast grown and early harvest Brazilian from soils weak in available minerals and vitamins. That way only the coffee grain characteristics would come out. And as I think Tom implied the shelf life would be very short. I've thought of trying coffee beans, finely ground, as a baking additive at varying roast stages pre and post first crack. Again I think a bland bean would work best especially in a pre first c. Ed On Thu, Aug 14, 2008 at 9:58 AM, Joseph Robertson wrote: <Snip> -- Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Ed, What kind of baking would you be trying this with? JoeR On Thu, Aug 14, 2008 at 8:37 AM, Edward Bourgeois wrote: <Snip> -- Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Have to jump in here with my 2 cents (or, with inflation, may that my $1.25..ha) I love using finely ground homeroast in biscotti. For those, I like a strong (esp. chocolatey type of bean). Sometimes combine it with chocolate chips, and or anise flavoring. mmm... Lynne Joseph Robertson wrote: <Snip> -- http://threedogswriting.blogspot.com/http://thisisntparis.wordpress.com/ Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Not sure, but am always interested in different uses of agricultural commodities. Have been looking into Torrefacto coffee for the same reason. Ed On Sun, Aug 17, 2008 at 10:44 PM, Joseph Robertson wrote: <Snip> -- Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Don't know if any one has ever replaced water with dark roast coffee when= cooking a pot roast..boy is it good! Also, I use coffee as an ingredien= t in my rubs for steaks, fish, etc. ----- Original Message ---- From: Lynne To: homeroast Sent: Monday, August 18, 2008 4:52:04 AM Subject: Re: [Homeroast] White Coffee? Super light roasted Have to jump in here with my 2 cents (or, with inflation, may that my $1.25..ha) I love using finely ground homeroast in biscotti. For those, I like a strong (esp. chocolatey type of bean). Sometimes combine it with chocolate chips, and or anise flavoring. mmm... Lynne Joseph Robertson wrote: <Snip> -- =http://threedogswriting.blogspot.com/http://thisisntparis.wordpress.com/ Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 = Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| Heard about it for rubs for steak - never heard of using it for fish - or pot roast. I will def. give a pot roast a try in the fall. Sounds strange, but what the heck... Lynne On Mon, Aug 18, 2008 at 9:25 AM, Raymond Hays wrote: <Snip> -- http://threedogswriting.blogspot.com/http://thisisntparis.wordpress.com/ Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Thanks Lynne, I have a long way to go on the culinary side of Roasting, baking, cooking in general. JoeR On Mon, Aug 18, 2008 at 4:52 AM, Lynne wrote: <Snip> -- Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Joe - Ah - but what a fun journey! Lynne On Thu, Aug 21, 2008 at 10:51 AM, Joseph Robertson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| I first heard of it at Fort Lewis the coffee shop on base was touting it as double caffeine, I took one whiff of the pre-ground stuff and said no thanks smells like very stale peanuts.... Dennis Joseph Robertson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Dennis, Now that I have my shop open I get inquirys every few days as to "do we offer it here" I try and educate the folks from my view, my view being it is a far cry from coffee I know. As to a higher caffeine content? As far as I'm concerned, it is a myth. If someboby can show me some #'s or research I'm open to it. In fact I want to be able to tell my customers if it is true or not. Can you roast the caffeine out of beans? Is there more caffeine in lighter roasts? What do you say Alchemist John? Any one have the science on this? JoeR On Sat, Oct 4, 2008 at 12:59 PM, Dennis wrote: <Snip> -- Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| from my experence if you pul a roast at the start of first it will be lighter very hard to grind and taste like (excuse the sailor mouth) Crap! I have tried most everything inn my roasts from before first all the way to charbucks and beyond just trying to learn (ask Java Jerry what I showed up with on his doorstep with as my first roast..LOL Spanish+++) I haven't found anyhting to support a loss of caffeine at varying roast levels any body got that info? Dennis AKA FC1 (SW/AW) DENNIS TRUE DELTA COMPANY 9.0 JTF - GTMO APO AE 0936 Joseph Robertson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| There is a place in the U District in Seattle, WA that is the only place I've visited that sells it, both in drinks and pre-ground. No luck replicating the unique and pleasant taste in a Moka pot or french press. Malcolm Dennis wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| So the conventional wisdom is that caffeine is "baked" off during roasting, so the darker the roast, the more caffeine lost (I believe through sublimation?). I have seen that in multiple places. However, I have also seen the claim that most caffeine is not lost during roasting. Let me say that again. That, yes, some caffeine is lost, but not a significant amount compared to what remains. So if you have the same amount (mass) of the same bean, you have more caffeine in the darker roast (because you have more beans). But then you can ask if it is higher by volume (how do you measure your coffee, with a scale or a scoop?). If the coffee expands past point X, do you have more or less caffeine by volume in a darker roast vs. a lighter roast? This is interesting considering that it seems that roast profiles might affect volume significantly... So... do lighter roasts have more caffeine? Yes. A lot more? Not that I can find... a few mg here or there. I don't know the numbers on white coffee. What affects caffeine more than anything? I would say concentration. Double the amount of beans and you'll double the amount of caffeine! Unless... AND, doesn't your caffeine concentration vary based on origin? How bout varietal? Definitely species... Oh yeah, I'm not a math guy or a science guy, just a hobbyist, so feel free to point out multiple errors. I love to learn! bill in wyo Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Just saw this on a roast magazine back issue:http://www.roastmagazine.com/backissues/janfeb2005/caffeinecontrol.htmlBeyond selection of the green beans, the roaster is commonly thought to control one more variable in the final caffeine content of the beans: the roast level. Popular lore has always been that the darker the roast level, the lower the caffeine content. This is not really the case, as caffeine changes very little during the roasting process. Caffeine has a very stable crystalline structure with a boiling point above 600 degrees Fahrenheit, far above roasting temperatures, which rarely exceed 470 degrees Fahrenheit. This means there is very little change to the caffeine during the roasting process. The minimal amount of caffeine lost during roasting is attributable to sublimation, which is the transition of a substance directly from its solid state to its gaseous state, as commonly occurs with dry ice. Caffeine undergoes this transition at around 350 degrees Fahrenheit. Since coffee is roasted at temperatures above 350 degrees, a minimal amount of the caffeine is lost this way during the roasting process. Although minimal caffeine is driven off or destroyed in the roasting process, the bean undergoes major changes during roasting. This can confuse the situation because the caffeine content per weight and per volume changes—not because the caffeine changes, but because the size and the weight of the bean changes. Ironically, because the bean loses weight (mostly water) during roasting, the caffeine content by weight increases, but because the bean increases in size during the roasting, the caffeine content by volume decreases. It is fortunate that there are no requirements to label caffeine content on packages of roasted beans. So many variables contribute to the caffeine content of a single origin at a defined roast level that it is nearly impossible to predict the content without decaffeinating the bean and measuring the amount extracted. Now take differing cultivars from multiple farms and multiple countries, throw in a little robusta for an espresso blend, and you might need to put on another pot of coffee and call an organic chemist. Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| Probably the reason they advertise higher caffeine is that they use a much lower grown, bland, low acid coffee to cut the edge tastes and that would have more caffeine. Possibly a Robusta too. farm On Sat, Oct 4, 2008 at 7:37 PM, Bill wrote: <Snip> le <Snip> far <Snip> ble <Snip> ne <Snip> is <Snip> ne <Snip> se <Snip> nt <Snip> ee.com <Snip> ee.com/gallery/main.php?g2_itemId=7820 <Snip> -- = Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| Wow, Ed, the way you sell it, I gotta get me some! But yeah, that's a good question... is it really higher caffeine or just touted as such? dunno... bill On Sat, Oct 4, 2008 at 9:56 PM, Edward Bourgeois wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| If it's a low grown Robusta it could have 2-3 times the caffeine compared to many of the high growns we're used to getting from SM. Ed B. On Sat, Oct 4, 2008 at 11:59 PM, Bill wrote: <Snip> -- Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Edward, Have you really seen any advertising for white bean? If you have and you know who "they" are, would you share it with the list. I have only heard ill informed folks passing rumors of said higher caffeine. We have one very small batch roaster a couple of miles from here who sells to a local coffee shop. If I get the time I will ask her if she is roasting Robusta or Arabica. You have me very curious now. I would like to score some high quality Robusta for Espresso blending. Quite costly for the good stuff just like Speciality grade Arabica. JoeR On Sat, Oct 4, 2008 at 8:56 PM, Edward Bourgeois wro= te: <Snip> he <Snip> s, <Snip> ee.com <Snip> ee.com <Snip> -- = Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| Thanks Bill for the link and incite. I love the science of the black gold we call coffee. JoeR On Sat, Oct 4, 2008 at 4:37 PM, Bill wrote: <Snip> le <Snip> ne <Snip> is <Snip> ne <Snip> se <Snip> nt <Snip> ee.com <Snip> -- = Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| JoeR I just did a quick google and found this example and they do use a blend of Robustas and say it is higher caffeine.http://www.ancoracoffee.com/Store/Product/328/Cafe_Bianco_(White_Coffee).as=px On Sun, Oct 5, 2008 at 1:41 AM, Joseph Robertson wro= te: <Snip> ry <Snip> ee <Snip> ite <Snip> rote: <Snip> the <Snip> ne <Snip> t, <Snip> t. <Snip> ts <Snip> ee <Snip> he <Snip> es, <Snip> ne <Snip> fee.com <Snip> fee.com <Snip> ee.com <Snip> ee.com/gallery/main.php?g2_itemId=7820 <Snip> -- = Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| ps I disagree with them that the extra caffeine comes from the extra light roast. It's from the type of beans used. On Sun, Oct 5, 2008 at 2:00 AM, Edward Bourgeois wr= ote: <Snip> aspx <Snip> rote: <Snip> ery <Snip> fee <Snip> uite <Snip> wrote: <Snip> ml <Snip> to <Snip> the <Snip> ine <Snip> it, <Snip> it. <Snip> its <Snip> fee <Snip> ng <Snip> the <Snip> ses, <Snip> ine <Snip> so <Snip> ffee.com <Snip> ffee.com <Snip> fee.com <Snip> fee.com/gallery/main.php?g2_itemId=7820 <Snip> -- = Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| Edward, Thank you for your search. I had no idea the rumor had any base in fact. I mean the advertising going with it. I knew the caffeine difference with Robusta in fact I often wondered if part of the move to Arabica was the fact that in the longevity curve or the time caffeine buzz stays with you is much longer than with Arabica. I did read this research in Roast magazine or another pro publication. I'd like to think the move to Arabica producing plants and farms has to do with the huge taste differance. Although it does take a lot more Arabica coffee to keep or maintain the buzz or caffine level in the human system. At least acording to the study I saw. I can't drink it except in small doses. Ahh, now I know why my mom was so tidy and kept the house so nice when I was a kid. The old Robusta Folgers....:^) JoeR On Sat, Oct 4, 2008 at 11:03 PM, Edward Bourgeois wr= ote: <Snip> aspx <Snip> s: <Snip> ht <Snip> ly <Snip> nd <Snip> an <Snip> ee.com <Snip> ee.com <Snip> ee.com <Snip> ee.com <Snip> -- = Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| There was a discussion awhile ago on the list about caffeine content relative to roast level. Alchemist John posted the following: "And here I am. I did do a rough study some time ago. I will try and choose my words carefully here. What I found was the water extractable caffeine plotted on a mg/kg basis (non-corrected 'wet' weight of roasted beans) vs roast time was semi-gaussian (the level rose then fell) with an apex somewhere around Full City. I did not correct or even take into account the density change. I weighted out ground coffee, "french pressed" it, then micro-extracted the caffeine from the water (coffee) with MeCL2, and analyzed via GC/MS. ... What Brian was alluding to about the caffeine was a hypothesis on my part only. The caffeine was quite low for "under roasted" beans and roughly corresponded to how hard/difficult they were to grind. I don't have much belief that caffeine is actually created during the roasting process, so the only other explanation I see is that it is simply not available for extraction by being bound up in the (hard) cell matrix. It might be fun to do a more rigorous study at some point and include a normalization from green been weight and compare available, water extractable caffeine vs total caffeine (extracted with solvent and a sonic cell disrupter)." Best, Kris McN On Sun, Oct 5, 2008 at 6:24 AM, Joseph Robertson wrot= e: <Snip> aspx <Snip> %29.aspx <Snip> ne <Snip> g. <Snip> a <Snip> st <Snip> an <Snip> and <Snip> ne <Snip> ee.com <Snip> ee.com <Snip> ee.com <Snip> ee.com <Snip> ee.com <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
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| Malcolm, Have you tried white coffee? It sounds like it from your post... So any review? Do you like it? What's it like? I wasn't interested but now I am. Oh, and do you get a caffeine speed from it? Robusta, yes? bill On Sat, Oct 4, 2008 at 2:57 PM, Malcolm Staudinger |
| A really earthy flavor, maybe a bit of grassy flavor as well. No acidity at all, very little body. Undrinkable straight due to bitterness. All of the drinks at the Sureshot are served with dairy and some sort of flavor shot as well. Matches really well with cinnamon and nutmeg. Ground, it smells a lot like peanuts with a weird smell on top, sort of spicy chili pepper like, but this doesn't come through in the brew at all. Honestly, mixed in the drinks they way they do it you don't get much flavor coming through at all, it's all dominated by the other stuff. I still have some of it, I'm sure it's bad by now, been in the freezer for 1+ years:http://flickr.com/photos/vertigoacid/2918802299/http://flickr.com/photos/vertigoacid/2918801819/ Caffeine-wise, I'm the wrong person to ask, as I don't really get much of a caffeine effect even from energy drinks. I like white coffee but not as a competitor to the real stuff at all. It's completely different Malcolm Bill wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Malcolm, Crazy! Thanks for the photos. Wouldn't have guessed it. That's pretty pale coffee! Thanks for the report, too. bill On Mon, Oct 6, 2008 at 1:08 PM, Malcolm Staudinger |