Adam's White Dream

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 I made this blend for a very good customer and friend.  He wanted to try White Coffee and said he would gladly be my test case.  Honestly I thought it was going to be a looser, however I have revised my thinking after cupping it and I am sipping a cup right now as I type.  The first thing I do when I open my Roastery is turn on my Espresso machine.  I have now made the White Coffee the first shot I pull when I get to work.  It finished almost looking like a cup of tea but that is where the similarity ends (see below for tasting notes/aroma). This blend is only available ground for Espresso.  It could also be good in a French Press which will allow it the time needed to develop the taste.  The beans will be too hard to grind on any household grinder.  

Simply put, White Coffee is not truly white.  It is coffee that has been roasted at a low temperature and never turns to the familiar brown color.  Coffee is normally roasted to high temperatures and depending on the bean, the finish temp can be between 410 to 460 degrees.  At around 325 degrees a rather complex process called the Maillard reaction begins and this is where the complex tastes of coffee are brought out and developed by the roaster.

Coffee and chemistry

The Maillard reaction is a chemical reaction between amino acids and reducing sugars; pretty much all the cooked foods with the distinctive brownish tint is a result of this reaction – this includes steaks, different types of breads, caramelized sugar, and of course, coffee. The reaction is named after French chemist Louis-Camille Maillard, who first described it in 1912. The reaction occurs from approximately 140 to 165 °C (284 to 329 °F). Starches break down into simple sugars, which turn brown and change their flavor. In an alkaline environment, the reaction is more accentuated – which explains why the taste is more intense in salty pretzels. Wikipedia does a really good job of explaining how this works:

“The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry.”


The bottom line is that beyond the science that this is one damn good cup of espresso.  It should also be understood that it is higher in caffeine since it is roasted so lightly and it is never burnt off.  There are allegedly many added health benefits connected to this coffee however I will reserve comment since I am not familiar with any of the documented studies.  I will spend more time looking into the claims and update this when I know more.


ROAST  Light

BASE : Nutty

AROMA :  floral, rich and nutty



BODY buttery, nutty

FLAVOR : spice, nutty