We're thinking adding grean bean espresso to the menu at our coffee shop, but need to learn more about the green beans. Has anybody know how to grind them? What kinds of green beans should be used to make green bean espresso? Any input would be greatly appreciated.
Welcome to bX, Migle. I see from your profile that you are pretty new to the industry... lots of good info here for you.
To your question... I've never heard of this before. I'm not sure it is even possible, and am reasonably sure it is not a good idea. The unroasted bean is rock hard and I believe would tastes terrible if brewed.
Where did this idea come from, BTW?
OOOHHHH.... someone came into the Roastery Cafe the other day, looked at some greens we had sitting out and said, "Oh... are those the white espresso beans?"
To which I basically responded, "What the hell?" because I had never heard of such a thing before... this must have been what they were talking about.
That's all I have to say about that. =) Except for if you run totally green beans through your grinder you can probably expect it to last about a week... not a long life for a $1000+ grinder. Better be charging a lot for a shot of that ;)
Wow, what an overwhelming response and great info. Thank you so much, folks. I'm so glad I found the "Barista Exchange". I'll turn to the "coffee experts" for everyhting now, well, not everything, I hope. So I guess I was using the wrong term. It is more commonly known as a "white espresso". Very good to know. That's why the roaster we're using was absolutely perplexed of me wanting ground up green beans. I will definatelly keep you posted of our customer response to "white espresso white chocolate mochas". Good luck!