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

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.

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 😅😅

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

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.

'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!

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.

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?

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

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. 😊

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

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 ? 🤔

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 🤷🏻‍♀️

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.

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

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.

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..

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.

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! ❤

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

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!

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!

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

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!

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

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

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.

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.

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.

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.

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.

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

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

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

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 🙂

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.

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.

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

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!

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.

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

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.

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

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.

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

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.

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 :)

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)

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

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

The first one you showed, reminded me of ground pepper. Thanks for trying these white coffees, I know I won't! 😎

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!

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.

I was given some from a friend, theAbbyRoast was the brand. mine was VERY peanutty, my friends who liked it prefer it in a French or aero press. it was a very peculiar experience, always felt like it needed a jelly topping for a PB&J flavour

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

Arabs make it with sugar, cardamom and saffron. It is one of the best ways to make coffee. I was introduced it when in college.

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 .

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

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

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.

All my life I only new the “white” coffee , we call it Arabic coffee. the way you brew it is add a 1/4 cup to a liter of boiling water and let it boil for 30min with cardamom, saffron and clove. Enjoy

Dutch Bros sells white coffee in some of their drinks and they are my favorite!

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

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.

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

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

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

This reminded me of a cold brew I made one time with some "Bourbon amarelo" beans, the cold brew was yellow, it had a pretty light roast, it was quite pretty

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?

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.

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.

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?

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.

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

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.

Our signature Arabic coffee is white very lightly roasted but we add cardamom to it

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.

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

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

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

Will have to try this. I can't stand even light roast coffee and coffee usually doesn't have enough caffeine for my needs

It's fascinating to hear about. I really haven't ever heard of it, and you've introduced me to many things over the past year or so.

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

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.

Im curious about mixing it with some dark roast and seeing if you can get the best of both?

Learning about new coffee and going in a different direction is very Cool and having Morgan go at it is also Cool. and Good luck at the next competition. Oh I'd taste this new coffee just to say I did but would never drink it again.

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

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!

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!

RIP the sureshot, Seattle's best spot for white coffee.

I had white coffee at a small place in Seattle like 15-18 years ago when I was on break from job training for a job I didn't keep. The Barista who knew my order at that point insisted I needed to try it out. I've not seen it on offer anywhere since and I have this vague memory of vanilla like flavor. But honestly it's been too long and my memory is too vague for me to be sure. I need to look for it more and see if anyone has it, just to try it again. EDIT: Now after seeing the first couple tastings in this video I'm thinking I'm remembering entirely wrong, or the barista added something to it. Because I hate grass notes in beverages, that's why I can't drink green tea. I'll still be looking to try again

The espresso looks like murky lake water after agitating the sand beneath

Not related to the coffee of this video at all, but I spot Freya Marske's A Marvellous Light in the background of the ad and am delighted in your household's taste in books

This is like arabic coffee, but we add with it while it boiling like ginger or to gives it more flavor.

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

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

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.

If you go to qahwah house and have their Yemeni coffee it's like that. I got some light roast from them and it was like coffee tea

I got some thinking light roast. Wasn't mad but certainly suprised

Definitely want to try white coffee. I have a moka pot and a drip machine…. which one would work best?