I’m Not Sure About This

[@m.rye.426]

"Vegetal" and "brothy" is so classy and professional, especially when you and we both know that looks like old mop water.

[@mocha6315]

mop water is still a nice way to describe it. I would say that looks like straight up piss

[@Dr.Duck22]

Is this a DBZ reference or..

[@Ensign_Cthulhu]

@@mocha6315 Speaking as a doctor: if your piss looks like this, you are URGENTLY in need of medical assistance.

[@mocha6315]

@@Ensign_Cthulhu my piss doesn’t look like that. I guess I should have inserted “unhealthy” in that comment indicating I’m aware that piss shouldn’t look like that

[@hispanicchurro8131]

@@Ensign_Cthulhu I’m a doctor get ready for your prostate exam *Snaps gloves

[@zainodat2168]

Coffee roasted this light is very popular among the Bedouin people of the Arabian Peninsula. My dad’s Jordanian, and I’ve had it several times during trips to South, around Petra and Wadi Rum. Among Jordanian Bedouins, it’s typically boiled for long periods with cardamom, ginger, cinnamon, and other warming spices, and consumed in small quantities, unsweetened, somewhat akin to espresso shots. I’ve experimented with it a good bit, and my favorite more Western application of this coffee is in a cardamom and rose latte. It’s also really good in a dirty chai.

[@MissFotini]

This is such awesome information! Thank you for sharing!

[@Takapon218]

Cardamom and rose latte... that sounds more delicious than anything I've EVER experienced before.

[@erihitsuki]

That sounds absolutely amazing! Definitely want to try it

[@aluthenasongsteel]

These all sound AMAZING!! I'll definitely have to try them all

[@KwanLowe]

Thank you for sharing. This is how I've had it. I've never brewed it at home before. I do remember that it had a pretty heavy caffeine kick, even for someone that drinks several cups of espresso every day.

[@mhussain_net]

this kind of coffee is very popular in Arab countries like Saudi Arabia and its Neighbors and is usually served with herbs like cloves but not brewed as espresso instead its usually been boiled in water 😅😅

[@morgandrinkscoffee]

Sounds far tastier than what I managed to brew! Will certainly check it out

[@mhussain_net]

@@morgandrinkscoffee ​ that is how it brewed kzbin.info/www/bejne/rHfXdmpsqKeFpsU, I don't like too many spices or herbs in it but also I would recommend if you eat something sweet with it especially dates, enjoy 😄.

[@davidgalbreath3477]

Yes. I have had this same in Qatar.

[@alpujugo]

I'd like to try that with the coffee my grandpa grows but I have no clue on how to roast it so lightly

[@alexandraengland3274]

Have you tried it brewed Arabic style? They brew this by immersion add spices/sometimes rosewater and serve it with dates. I have heard it called Qahwah or Gahwah.

[@MarsJS]

It is immersion brewing and we do add some spices, different spices (not too many) depending on the country you’re in. But in general they’re similar. This white coffee looks exactly like Gahwah!

[@alexandraengland3274]

@@MarsJS yeah! A Saudi friend who knows I love coffee showed me. The traditional pots are cool looking too.

[@Kuolema1337]

Qahwah or Gahwah depending on the accent/dialect just means coffee in Arabic. But depending on the context it can mean this specific type of coffee.

[@yodellingyak39]

'White coffee' carries a very different connotation here in Malaysia and Singapore. Coffee here is traditionally roasted with margarine and sugar, lending it a darker and more caramelised look. White coffee is roasted with just margarine, leading to a lighter-coloured appearance, hence "white". If you could manage to get your hands on some of these coffees, both the dark and white versions (commonly called Nanyang coffee), I would be interested to hear what you think of them!

[@LuckyDragon289]

Was going to comment on this, precisely! The first time I heard of "white coffee" was when I had it in Malaysia & Singapore (e.g., Old Town), and I was surprised to see in other parts of the world it referred to barely-roasted beans. In North American markets, it's hard to find "pure" Ipoh white coffee, as it's usually sold as instant "3-in-1" packs with lots of sugar and creamer. I brought home with me from Malaysia just the ground coffee in large tea bags (couldn't find whole beans). When brewed black, it has an almost syrupy texture thanks to the roasting process. It's also a very dark roast with strong smokey notes, kind of like Vietnamese coffee. I could never have it as a "daily driver", but it makes for a nice occasional dessert coffee when cut with condensed milk, or accompanying kaya toast, of course!

[@daviding78]

In Singapore and Msia, the kopi culture uses generally robusta instead of Arabica beans. I tried robusta roasted lighter and it tasted horrible. Like porridge...

[@1Thunderfire]

I'm looking at going to Singapore in a couple of years time. I'll need to try the coffee it seems! :)

[@JcLai-y3i]

​@@1Thunderfire it in packaging taste 😂😂 when you taste in Singapore and not very close with the original ipoh white coffee.

[@darkfirezgaming]

My first and only real interaction with white coffee was in 2000. I ordered a 32oz six-shot white espresso orange mocha. I thought it was delicious, but the aftereffects of the seriously increased caffeine had my body screaming in pain from all the tightness in my muscles, as well as having a raging headache, for almost a full day. Caffeine overdoses suck... LOL

[@KylaFuller]

6 shots? I think it deserves a redo.

[@LIL-MAN_theOG]

well damn chief....the key word is SIX SHOTS

[@TheBadgerOfAwesome]

my face when I saw SIX SHOTS

[@lukeaustinnn]

six shots😵

[@skeetsmcgrew3282]

Have you just in general considered switching to decaf?😂 That would be too much caffeine for most people even if it was a dark roast

[@james.randorff]

The question on my mind: Since lighter roast coffees tend to benefit from higher temperature water when brewing, what would white coffee taste like if brewed immersion-style in a pressure cooker (like an Instant Pot), which allows you to bring water to a temperature above boiling?

[@morgandrinkscoffee]

I might make a Short doing this in the near future, I’m also very curious

[@turritowrap6679]

How would one do that? I'm new to coffee but I have an instant pot and I'm curious

[@user-ds4gp8dr2q]

look into arabic coffee making process.

[@james.randorff]

@@turritowrap6679 My thought would be similar to a French Press method. - Coffee grounds and freshly boiled water inside Instant Pot, 16:1 ratio by weight - Stir - Secure Instant Pot lid - Set to high pressure cook for 4 minutes - Quick release - Open lid after quick release is complete, then pour off liquid through cheese cloth or very fine metal filter

[@james.randorff]

@@morgandrinkscoffee I hope it happens and, if so, I look forward to watching it. Excellent video, as always!

[@liketheysay]

I’ve never brewed white coffee before, but my go-to order at my local coffee shop is the iced Palomino! Essentially, it’s just a white coffee latte. It is indeed *very* nutty. Personally it kind of just tastes like a vanilla latte with almond milk, but like, HEAVY on the almond. My partner thinks it’s icky but I like it, haha 🤷🏻‍♀️

[@crabcakes7784]

That reminds me of the coffee that we have here in the UAE (and other Arab countries). We usually add some spices to this coffee and it’s called Gahwa (Arabic coffee) the color of the Gahwa depends on the roast and the spices you add to it. It’s very fragrant and it’s usually paired with something sweet like dates. There’s a whole etiquette when it comes to serving Arabic coffee, and I think you’d enjoy reading about it. 😊

[@mfydragon]

Hmm, maybe can try brew the white coffee using immersion methods, with french press, aeropress or even hario switch using longer duration to get more of the flavor out ? Since to my understanding the lighter roasts are even harder to extract, it's interesting to see how the taste goes when it's approaching 'over-extraction'. Will it still be bitter ? How about using cold brew method ? 🤔

[@slvrbach]

I had this same thought.. Why not throw it into a French press with a high temperature water and then run it through a paper filter before drinking it. Extract as much out of the beans as you possibly can.

[@tsotate]

Immersion methods are also much more tolerant of irregular grind size, so I'd definitely go with an immersion for something pre-ground like this.

[@KonradKadubowskiWagner]

Yes! I immediately thought of aeropress, since it is very forgiving when it comes to the grind size and has a paper filter, so maybe the brew won't be as cloudy as espresso shot.

[@coffeewithalexander]

Cold brew. It allows for a much longer extraction time, without all the drawbacks of over-extraction with heat.

[@zacmonroe1211]

I’ve only had white coffee once, in an iced latte made with coconut milk and white espresso. After drinking it, I didn’t think there was any coffee in it until the caffeine kicked in. Such a weird but lovely experience

[@KarissaGraymoon]

I sent some of this to my sister when she was a barista a year or so ago. She couldn't stand it, but she was drinking it like she would normally roasted coffee. This is definitely not something you drink like normal coffee or tea in my experience. It is amazing in those weird, overly sweetened, flavored drinks as a way to add a huge amount of caffeine without altering the flavor. For example: my favorite drink with this is a banana bread flavored thing. It lends it's nuttiness to the banana bread flavors from banana, cinnamon and brown sugar syrups. I always ask for oatmilk, which brings that breadiness out more too. It may be from the coffee bean, but it is definitely a different kind of drink from coffee. P.S. I get mine from Dillano's coffee roasters when I get it to brew in my Moka pot at home. It's the best I've encountered so far.

[@staceyduncan7490]

You absolutely described white coffee flavor! You also described how it should be adided to a sweater drink. In my case, I add it to Sugar Free Oregon Chai and add some milk or cream. The flavor of this coffee is subltle. It is not meant to be served in shots. I prepare 8-10 white coffee shots and put them in a glass canning container. I work at the local ER and mix the shots with Sugar Free Chai tea all day long. It's a necessary part of my 10 hour shifts! ❤

[@faroukology]

I would recommend that you try preparing the very light roasts as arabic coffee… it is a brew that’s 2 days long…and has many other spices added to it like cardamom i would really advise you tackling this type of brew because it is a really tasty and oriental brew

[@glytchmeister9856]

Post-extraction/brewing, do the used grounds still smell like peanuts? If so, it might be a situation where the more volatile grassy compounds can be pre-extracted and poured out, and then use the same grounds with a more intense or extractive process - hotter water, or longer immersion, etc, to draw out the more stable compounds.

[@paritybit7830]

Wouldn't that decaffeinate it? I'm not exactly clear on all the details of Swiss Water Process, but from what I do know it works on the principle that the caffeine will dissolve into cold water before any of the more flavorful compounds found in coffee.

[@antonymitchell3385]

That's fairly common in beer brewing, hops are brewed longer have less flavour contribution, as the aromatic compounds (i.e. grass in this case) are boiled off.

[@staceyduncan7490]

Oregon coffee baby here! I am trying to find a less expensive White Coffee Espresso because I can't afford Dutch Bros daily. I am hooked on the white coffee. I think it smell "nutty" too. I currently mix my white Espresso with Sugar Free Chai. It makes it a sweet, sublime, highly-caffinated drink. I can add milk, flavored syrups and/or flavored creamer too.

[@brandibucko]

I bought my first package of white coffee this week because I’m moving back home to a place with no Dutch Bros. I’ll have to figure something out, because it’s my favoritttte. It’s so creamy and has such a nice, nutty flavor

[@trindawg]

I also think it depends on what type of white coffee. I currently work at Dutch Bros and I prefer white coffee over regular. To me white coffee is less bitter and you can taste the nuttiness better. We do get our white coffee pre-ground I do believe it dispenses 14 g we gave it a good tamp and then it we say it should pull for about 7 to 15 seconds we do double shots but I think it's a lot less bitter than regular coffee as I said before and we do shooters which would just be rebel or coffee and when it's coffee shots I prefer the white over the regular. But this is all just preference. you have been a barista a lot longer than I have so you probably know more about what you're talking about and I have some pretty wacked up taste buds too!

[@Lewdster96]

I recently had Dutch Bros white coffee on a vacation to the PNW. Oooh buddy I'm missing it now that I'm back on the east coast.

[@rigellake6670]

I’m a barista, at the stand I work at we sell white coffee and I almost exclusively drink it as opposed to regular roasted espresso. The way I learned how to pull a white coffee shot is this- fill the portafilter basket about halfway and tap the side to flatten the grounds (NO tamping). Than, pull for 10 seconds and discard that liquid. After the initial pull, 4 shots of full strength white coffee can be extracted before the puck should be discarded and new grounds are used. Correctly pulled white coffee shots should be nutty and mild, and most of the grassy flavor should not be there. White coffee is perfect for making lattes with fruit flavors because the flavor of the coffee will not overpower more vibrant flavors like traditional espresso often does.

[@kid21artea12]

Thanks for this comment. We just ordered some white coffee for our espresso machine and the directions mention discarding the first shot. We were confused as I haven't seen this instruction anywhere else. Thank you!

[@mshrg]

We use similar roasting levels for Arabic coffee, but rarely do we ever drink it without adding some spices, or else it would taste like aquafaba (chickpea water), cardamom at least, perhaps some saffron too, every region/house has its own spice mix and ratios, but cardamom seems to be the most common one, we also almost always use robusta btw, extremely lightly roasted robusta, so imagine the caffeine content..

[@Reverend_Salem]

ill take 6 shots. and still take a nap

[@mshrg]

@@Reverend_Salem Hold your horses 😂 but if you insist, you’ll find it surprisingly easy if you pair it with some dates, some sweeter varieties of dates, in fact we have a type of dates here in the Arabian Peninsula called “sukkari” which literally translates to “sugary”.

[@MCDreng]

@@Reverend_Salem ADHD? high five for coffee being self medication!

[@Reverend_Salem]

@@MCDreng yep

[@4.0.4]

"Broth" and "pickle juice" are very generous ways to describe these. My wife called them "mud water" and "piss".

[@staceyduncan7490]

You absolutely described white coffee flavor! You also described how it should be adided to a sweater drink. In my case, I add it to Sugar Free Oregon Chai and add some milk or cream. The flavor of this coffee is subltle. It is not meant to be served in shots. I prepare 8-10 white coffee shots and put them in a glass canning container. I work at the local ER and mix the shots with Sugar Free Chai tea all day long. It's a necessary part of my 10 hour shifts! ❤

[@gypsybelle4757]

I didn’t know this coffee existed until you introduced it to us! One of my favorite thing about your channel is my inner coffee nerd is always learning. 🤓☕️Thank you!

[@mixmastakooz]

I roasted my beans "white" one time, ground them, and drank it...got really sick (not medical emergency sick, but felt like crap) because it was SOOOO astringent. I heard you should slowly bake it for an extended period of time. Haven't tried that yet, but I'm still slightly curious.

[@paulv4727]

Hi Morgan, I just noticed a new coffee from Equator Coffees that is regenerative organic certified. It would be cool to see a video about how this farming process differs from usual methods. Especially considering the risks of climate change on the industry as a whole.

[@asyuki193]

I am all in for new coffee beans but this actually made me go, nope, not gonna happen. I know how a green coffee bean tastes like as well as grassy cup of coffee so white coffee is such a hard pass for me. But as always, thanks for the wonderful insight Morgan :)

[@workaholica]

The pour over reminds me of absinthe, at least as far as color and preparation go. Maybe it makes the perfect cold brew?

[@SchoolhouseTechno]

I only really like white coffee in lattes. I love the significantly different flavor.

[@something2424]

My first exposure to white coffee was around 2015 as well, but it was in the small town of Decorah, Iowa. I wasn't so much a coffee nerd back then, but I specifically remember ordering a specific drink on the menue and having the barista describe to me that the beans are "white" and will have a different profile. It was my first exposure to the coffee world, as before this I just thought that coffee was coffee.

[@ikazuchioni]

It's literally 3:40 AM here, who needs sleep when I can watch Morgan's latest upload?

[@morgandrinkscoffee]

Oh gosh, I appreciate it but also get some sleep X)

[@internednegatip]

same 😌✨🙏

[@ikazuchioni]

@@morgandrinkscoffee OMG, a reply from you?! Thanks, imma try to go back to sleep, I just wanted to finish the video. White coffee is totally new to me. We don't have that here.

[@Jeremyisthings]

Also love @MorganDrinksCoffee ‘s use of the most millennial emoji; x) forever relatable

[@dillyjoeroasting2306]

I would try a French press but not a coarse grind. I would also go towards a 10 minute brew time, taking the press down slow afterwards. Then I would taste it directly after brewing then 5 minutes later, then another few minutes later. This is assuming you have left the coffee at the bottom of the press as it will continue to brew weather it is completely strained or not.

[@dillyjoeroasting2306]

I will add the option of percolator even though I would absolutely never use one for normally roasted coffee, but I have a feeling it might achieve an interesting result.

[@MWSJoey]

Would have been interesting to see you use a pressurized basket with the white coffee and see how that affects the extraction.

[@aterack833]

I can’t help but wonder if temperature plays a large factor on the brew? Since it isn’t heated much when roasting maybe it needs reduced or low brewing temperatures, like a cold brew or cold press. Other plant based temperature sensitive items that need heat but are destroyed with high temperatures also exist out there.

[@tinibini46]

I love white coffee!! I’ve been drinking it since 2015 (not introduced to me by Dutch bros though) and I’m constantly shocked that it’s not more trendy among people who don’t necessarily like the taste of coffee but want the caffeination without having to drink a sugary energy drink!

[@juanitablea3460]

I’m a co-owner of a local shop in Colorado Springs, where we serve white espresso. (White coffee) Humble Coffee (with Humble Bee Roastery) As some have said in your comments we always recommend it in a latte. Though some few with the acquired pallet seem to enjoy the “tea vibe” they get from having it in an americano. Ours is roasted, maybe a bit longer. The grind is a darker beige for sure. But it still has that peanut butter smell. AND it keeps the smooth nutty flavor after it’s been extracted. It looks a bit different than what you sampled in this video and does pair well with a lot of flavors. Especially fruity or floral. I don’t think it needs to be overlay sweetened to be enjoyed either. I’d love to see you give white espresso another try, but from other samples and brands! I think you’d be surprised. It took us a long time to get ours right. And our first attempts resulted in that grassy flavor you mentioned before. But we’ve gotten a roast that doesn’t have that grassy taste and is pretty awesome! Sorry to ramble. I get excited. It’s still not a widely known thing ( I don’t think, ) but it’s very popular in Colorado Springs. At least half of the drinks that go out our drive thru window have it. And we like to believe we don’t over sweeten our coffee. Like that stuff to shine. ;) Looking forward to your next venture.

[@shteevie]

The Sureshot Cafe in Seattle had been doing white coffee lattes since at least 2004, maybe even earlier. They focused on high-octane milk drinks with candy flavors targeted at late-night cram session college students from the adjacent UW campus. Looks like they didn't make it past 2019, but I wouldn't be surprised to see the sweet study-juice continuing to be proffered on the Ave somewhere.

[@okeating3663]

I'm not good at detecting flavor notes, however I've tried so many coffee's some so bitter it just wasn't me. Smooth and rich is what I normally like. Today I gravitate toward at least 3 brands of coffee and now only make cold brew. I use cloth bags for brewing . Have you used any cloth bags and filters for brewing . I like them as no waste or extra cost for me. I love your videos it helps understanding types of brews and coffee before I buy. Thank you.

[@loaffette3860]

I'm a Starbucks Barista and I'm loving your channel! I may be a barista only in name (our machines do the streaming temp, and shot pouring automatically) and I like learning about the things I missed in training about coffee Keep up the good work!

[@__-fm5qv]

i'm still reeling from the fact that 2015 was 7 years ago...

[@YTHandlesWereAMistake]

Like a few other commenters, I would also suggest trying to go higher pressure for espresso, though channeling might become a problem under increased pressure, perhaps? It would also be fun to see extraction in % as this looks to be too water-y

[@rampapandiontinling]

That espresso grind might actually make a better pour over. Maybe as an espresso, it could be ground finer in a hand grinder? Or use a pressurized portafilter?

[@mralrashedq8]

Hello from Kuwait.... This coffee is very similar to the traditional Arabic coffee.... We always drink it in this color... Try and taste the Arabic coffee and you will love it 🙂

[@somefreshbread]

I just want to truly commend you for not saying "I want to give a huge thanks to sponsor X" just before cutting to a prerecorded segment that starts with "I want to give a huge thanks to Sponsor X". It's the little things.

[@Pyrion93]

I was wondering what the result would be like if you did a second brew with the expanded puck? As a total noob I'm expecting the extraction to be slower since it has expanded and should provide more resistance?

[@SteinGauslaaStrindhaug]

3:34 a large part of the flavours we think of as "coffee" comes from the roasting. In fact during WW2 in Norway (probably elsewhere as well) they made "krisekaffe" (crisis coffee) by roasting locally available grains (mostly rye, barley or oats) as if it was coffee. Probably didn't taste very good and it didn't have any caffeine, but apparently it was similar enough to work as a substitute.

[@doodsanddudes]

Yep made a video after returning from st Lucia I bought it in a market with no warning. I swear it was like grinding rocks. I had no idea but i think it should be ground fine. I tried in a French press but it was unsuccessful. Made a video on it being a fail.

[@oooo-rr2sq]

5 oz of white coffee pour over to 7 oz of Ghirardelli dark hot chocolate. Add 14 G Kerrygold butter and 30mls heavy cream 😁👍

[@1Bibliotech]

I wonder, if you could dry infuse sugar with the white coffee,to capture the peanut flavor, then use it to sweeten regularly roasted coffee.

[@markholm7050]

An Aeropress with a Fellow Prismo would let you extend extraction time without the liquid running through the filter willy-nilly as it does in a pourover. I always use my Prismo with a standard Aeropress paper on top of the Prismo screen, to keep out even the small amount of fines that come through the screen otherwise. Even the espresso grind might work that way. I’m thinking 15-30 seconds isn’t long enough to get reasonably thorough extraction on such dense grounds, even at an espresso grind.

[@jk2782]

I've messed with roasting coffee before, if you roast it for a little longer it turns more brown and tastes more like peanuts than grass. Should be able to throw your grounds into a clean dry pan and roast them darker like that. Pretty tasty, though the sewer water look is kind of the same.

[@seikojin]

Living on the caffeine edge would be ice cubes made from white coffee in an iced coffee (regular roasts).

[@Lukica555]

Found your channel trough shorts and love your energy in longer videos, makes it really interesting to watch keep it up 😊

[@drifloons]

i got whole bean white coffee from koffee kult a long time ago and really enjoyed brewing it with a french press but they dont seem to sell it anymore

[@Pudgeums316]

I wonder what it would be like to use the Kruve sifter and isolate the different grind sizes? I know you said one big problem was a variable in grind size, so maybe that would help it!

[@BrysiuChannel]

It looks just like water from cleaning up the automatic espresso machine :D

[@RabbitsInBlack]

So I got these White/Green Coffee and didn't know you needed a different Grinder for this Coffee. Lucky I have a spice Grinder perfect for this kind of coffee because that Coffee literally stopped my grinder and had to take it apart and clean it up. Thought I killed an expensive grinder.

[@shaybrown7355]

Dutch Bros does infact still have white coffee. I worked at the brand new Dutch Bros in Kansas for a little under a month. I had to quit because it was very stressful for me, but I still learned a LOT more about coffee and and the rules and what all they have

[@hebaphysic1styear948]

This arabic coffee , come to Kuwait and I will make you the best coffee :) it’s a must in every house . We usually add saffron ( tiny bit ) and few cardamoms and boil it over low to medium heat . after that we drain it and drink it . It’s very tasty I hope you try it the traditional way .

[@nathane3810]

Ok so totally random question. Me and my coworker barista were both trained different and disagree. But what's the right way to make an iced latte? Since we use plastic cups, I like to do ice milk then espresso/syrup or powder mixed separate, as to not put the hot espresso in the plastic cup first. But she wants me to do syrup/powder and espresso first in the plastic cup, then milk and ice. What would the correct way be?

[@GoTellJesusSaves]

My mind is really stirred up by this. In the beginning of my roasting carreer, I was considering trying to figure out how to make a nice super light roast coffee. Now that I have a little experience with it, I'm mentally calculating how to make it tasty. I'm thinking for sure that the green coffee used will make a MASSIVE difference on the flavor of the super light roasts, because you're tasting much more of the seed itself and not as much of the roast. I've not tried it yet, but I would think that if you're roasting super light, it would benefit from a longer roasting time, extending out the green to yellow phase quite a lot - even 7 minutes or so. Ending the roast at about 180C @11 minutes-ish, using a really nice Natural Processed Ethiopian that inherently has a lot of fruit and/or chocolate notes.

[@azizborashed]

This is actually very similar to Arabic coffee. We usually add spices and boil it for a long time to extract anything worth while.

[@THANATOSIXU]

The issue I have with coffee is the bitterness. So i often buy light roast (whole bean) and grind it to use for cold brew. I find that I prefer teas, so maybe a white coffee would bridge in-between that?

[@SirNichosis]

Just met you and talked about this video and you were so cool and sweet despite being super busy, so nice to meet you! 😁😁

[@TamiTea]

Oh, I would love to see some chemistry measurements of this brew :D is it more cafeinated? less oily? does it make it healthier? curious. But I won't change my tonic drip any time soon x)

[@Lithaldatwin]

Dutch bros has their Dutch Love latte made with white coffee, so lots of sugar with their sugar cookie syrup and the milk help. 1st time i tried it it was hard to place the flavors but i would not turn it down if offered

[@Ensign_Cthulhu]

I used to make "formulas" that looked like this does with mud and water when I was six. It looks completely and utterly unappetizing, and I completely share your thoughts as expressed in the title of this video. Thanks, Morgan, for taking the hit so I don't have to.

[@TheGPFilmMaker]

There's a Middle Eastern drink called "white coffee" (that I will admit I got off the back of a bottle of orange blossom water) that is just hot water, orange blossom, and either sugar or honey. It's actually SUPER good!

[@marlls1989]

I wish I could find some of this white coffee here in the UK... I just fire-up amazon but searching for white coffee just provided me with dulce-gusto and instant coffee with powdered cream mixed in

[@linkrules678]

at my work when we pull a white coffee shot, we run it through one time for like roughly an ounce and pour that out. After that pull that same puck again and it comes out a lot paler/actually whiter and it ends up a little creamier

[@linkrules678]

also the one puck can extract up to 4 shots usually

[@madelinesweeney2932]

I have always been taught to not tamp white coffee since it expands so much more than regular beans. Thoughts?

[@davidjohnston4240]

I enjoyed the white coffee in Malaysia. Covid did away with my regular trips there so no more white coffee for me. Despite being in Oregon, I've never been inside a Dutch Bros. I guess I'll have to try.

[@angelTechnician64]

My question would be at what point in decreasing the degree of roasting does the coffee simply become akin to a sort of tea?

[@khanfarm321]

Weird grind sizes and an extremely light roast call for an extended immersion brew. Give us the content Morgan!

[@SeaHearts1]

White coffee is basically Arabic coffee that got turned into this sadness. Make Arabic coffee instead you’ll love it as it’s full of delicious spices that complement it

[@quintmakescoffee]

Hi Morgan! I’ve worked a bit with white coffee on the roasting side, and I am very sorry to report that white coffee and light roasted coffees do not differ in caffeine content based on the time and temperature at which they are roasted. That would be some very… “selective” marketing if it were advertised so. Heat transfer and thermodynamics do not affect caffeine content or concentration.

[@billyeveryteen7328]

I had a white espresso in Seaside, OR like six or seven years ago; it wasn't a Dutch Bros, it was just a random boutique coffee shop on the waterfront. And it's funny you mentioned it smelling like peanut butter, because that's the only thing I remember about the coffee, is that it kind of tasted like peanuts. It didn't taste like coffee at all, it tasted like someone tried to make a coffee alternative out of peanuts or walnuts.

[@PassOGuavaNectar]

I'm surprised you used the first pull. I was told you needed to always use the second pull for white coffee

[@noneofyourbuisness7]

Dutch still serves white coffee. I get it almost every day 😅

[@morgandrinkscoffee]

Good to know! I hadn’t checked in a while

[@kaltex810]

There is a place here in the US that does offer a whole bean option for white coffee and it’s called Abbey Roast, they sell online and also offer other grind options from coarse to espresso fine. Edit: Interestingly enough, Abbey Roast is a monastery based out of New Mexico where the monks keep the place going by selling coffee, didn’t realize that at first when I bought their white coffee

[@kaltex810]

Grinding at home and tasting it as a V60 is delicious, white coffees light body and flavor profile does make it very easy to drink without any fear of acidity or astringency

[@marijanovic191x7]

White coffee (bijela kava) here is turkish black coffee + a lot of milk, a lot like cafe latte or a flat white.

[@Coffeegirl739]

Kind of flat white xd

[@PYROMANIAC806]

Dutch Bros still has white coffee, at least in my part of Oregon

[@rrz98]

i really need to see morgan learning about yemeni coffe, since coffee was originally discovered by a yemeni.

[@Palvader]

I'm glad that you tried this so that I don't need to!

[@morgandrinkscoffee]

😃😃😃

[@TheJma945]

Can you share the brands of beans? I'd like to try the immersion brew beans.

[@justchefana]

I am getting a tea with lemon vibe from both the coffee and espresso. But like that bottled lemon juice, not fresh. (No shade to those who use bottled lemon juice for tea)

[@ChaosTherum]

I love white coffee, but I don't think of it as 'coffee' I think of it as it's own thing. It won't scratch the coffee itch but it does it's very own thing. Personally I like boiling it in a bit of water to extract it, similar to tea making.

[@demrandom]

Hey @MorganDrinksCoffee have you ever tried Black Blood of the Earth or other cold-vacuumfiltered coffee? i know several people that very much prefer the style due to it's lower bitterness and acidity, higher caffeine content and the ability to make basically instant hot coffee by adding a small volume of cold coffee to hot water.

[@kajoliloli]

These seem like the sort of coffee drinks a tea drinker would prefer

[@HannahSegerPhotography]

I love doing a white coffee white chocolate mocha, but I can't stand regular (normally roasted) coffee.

[@coreycannon4511]

Cool! Never heard of it, but then I’m new to specialty coffee. Now I’m curious and looking… The espresso didn’t look fine enough. I wonder if it can be safely hand ground.

[@bluforrestleaf]

White Coffee is a very popular option in Washington! It’s normally very coarse, and actually yes, I have worked with it. You don’t tamp it. You fill the porta filter and just put it in the machine. It comes out more watery? It has a nice viscosity. It’s also described by many many customers of having a very hazelnutty note

[@coreycannon4511]

@@bluforrestleaf State or City of? Cause I do live in BC…

[@bluforrestleaf]

@@coreycannon4511 So far, as I live in Yakima Valley, and travelled from Astoria to Starbuck, from my home to Packwood into Paradise, The Coffee shops I visited (including stands/shops) all had white coffee as options. I asked if it sold well and most said it's still underrated but have enough marke

[@coreycannon4511]

@@bluforrestleaf Noted. On my next road trip south, I’ll definitely see if I can find it.

[@amyann4192]

I used to work at a coffee shop that roasted their own white coffee. I love and miss that peanut butter smell from the grounds

[@MaePekoPeko]

Oh my gosh!! Starbucks recently recommended the coffee/lemonade drink and I’d love to hear how that is with white coffee! And maybe even see how a white coffee latte is? This was so interesting.

[@PassOGuavaNectar]

White coffee is oddly popular in Seattle area. And uhh. I hate i love it.

[@PassOGuavaNectar]

It's so nutty and not acidic.

[@josephclift5946]

We have this at the coffee stand I work at! I'll have to try it out.

[@bigmclargehuge8219]

White Coffee from Dutch Brothers is my absolute favorite thing in the world. I always get a white coffee white chocolate Annihilator, iced or blended. 10/10 beverage.

[@miniatureswede]

Just a small note, roast does not determine caffeine. The reason light was thought to have more caffeine, was due to the use of volume not weight as the main measurement. 1 tbsp of light tends to hold more coffee then dark as it is less dense and "fluffier".

[@kaltex810]

Probably the best way to grind this coffee wouldn’t be using a hand grinder but instead a pestle and mortar because hand grinding white coffee is an unpleasant experience even if it’s very coarsely ground

[@jimboshizz]

Morgan: This looks like a broth. Galaxy brain me: all coffee is broth

[@bluetickbeagles116]

I like white coffee bc it less acidic and doesn’t burn my throat. The taste is also peanut buttery and not too bad.

[@neuIyn]

You have to try cold brewing it! It’s great cold brewed with a touch of lemon in the morning.

[@williamberry4597]

I'm not a coffee drinker. I'm very much into tea. Sounds interesting, would be willing to try it if I ever come across it. Also, you didn't go into how strong in caffeine it is, though you did mention it.

[@paradoxworkshop4659]

A million years ago I worked at gimme! coffee and the roasted beans from 8ndia smelled very much like peanut butter, until they we ground. Rwandan was very oily and buttery... Ethiopian Harar has that Blueberry overtone that carries over when lightly roasted...yum!