How to grind the green coffee beans? - Barista Exchange2024-03-29T11:20:52Zhttps://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?id=1688216%3ATopic%3A768012&feed=yes&xn_auth=noHi Will,
Well I have a custom…tag:www.baristaexchange.com,2012-12-24:1688216:Comment:14332962012-12-24T01:06:31.952ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
<p>Hi Will,</p>
<p>Well I have a customer that will pay anything for this "white coffee" so I told her I would roast her up some. I have a very heavy duty commercial grinder so I won't worry about the burrs getting messed up by grinding this under roasted product. Depending on how under roasted the coffee is, I'm sure it is not good for most grinders.</p>
<p><br></br> <br></br> <cite>will frith said:…</cite></p>
<p>Hi Will,</p>
<p>Well I have a customer that will pay anything for this "white coffee" so I told her I would roast her up some. I have a very heavy duty commercial grinder so I won't worry about the burrs getting messed up by grinding this under roasted product. Depending on how under roasted the coffee is, I'm sure it is not good for most grinders.</p>
<p><br/> <br/> <cite>will frith said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?commentId=1688216%3AComment%3A1433081&xg_source=msg_com_forum#1688216Comment1433081"><div><div class="xg_user_generated"><p>Not sure if this thread still has a heartbeat, but I feel the need to weigh in:</p>
<p>The "twice the caffeine" claim is actually a tricky bit of business. Fully roasted coffee is twice the size (due to increased number of empty spaces opened up during the roasting process) of the unroasted green. Bean size is pretty consistent until about 2/3 through the roast, really plumping up at first crack and through dry distillation. White coffee is usually roasted to the halfway point (usually by color, depending on roaster's interpretation). "Roasting the caffeine out" isn't accurate, as it is retained for the most part. (brewing, as an aside, has much more an effect on the amount of caffeine extracted than roast)</p>
<p></p>
<p>How does this tie together? Density. Because the same volumetric amount (portafilter basket full) is constant, the weight (or amount of coffee) is nearly double. Hence, "twice the caffeine" due to the amount of coffee, not the roast. Dark roasts, if measured volumetrically in whole bean form, will give you less caffeine because your dose will be less by weight and have fewer individual coffee beans. White coffee, usually dosed volumetrically, will have more individual coffee beans.</p>
<p></p>
<p>It's a marketing gimmick, a bad-tasting one at that.</p>
<p></p>
<p>Also, "Green Coffee Extract" is very different than White Coffee. Throw it on the ever-growing heap of marketing gimmicks, too.</p>
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</blockquote> Not sure if this thread still…tag:www.baristaexchange.com,2012-12-22:1688216:Comment:14330812012-12-22T21:38:36.156Zwill frithhttps://www.baristaexchange.com/profile/frith
<p>Not sure if this thread still has a heartbeat, but I feel the need to weigh in:</p>
<p>The "twice the caffeine" claim is actually a tricky bit of business. Fully roasted coffee is twice the size (due to increased number of empty spaces opened up during the roasting process) of the unroasted green. Bean size is pretty consistent until about 2/3 through the roast, really plumping up at first crack and through dry distillation. White coffee is usually roasted to the halfway point (usually by…</p>
<p>Not sure if this thread still has a heartbeat, but I feel the need to weigh in:</p>
<p>The "twice the caffeine" claim is actually a tricky bit of business. Fully roasted coffee is twice the size (due to increased number of empty spaces opened up during the roasting process) of the unroasted green. Bean size is pretty consistent until about 2/3 through the roast, really plumping up at first crack and through dry distillation. White coffee is usually roasted to the halfway point (usually by color, depending on roaster's interpretation). "Roasting the caffeine out" isn't accurate, as it is retained for the most part. (brewing, as an aside, has much more an effect on the amount of caffeine extracted than roast)</p>
<p></p>
<p>How does this tie together? Density. Because the same volumetric amount (portafilter basket full) is constant, the weight (or amount of coffee) is nearly double. Hence, "twice the caffeine" due to the amount of coffee, not the roast. Dark roasts, if measured volumetrically in whole bean form, will give you less caffeine because your dose will be less by weight and have fewer individual coffee beans. White coffee, usually dosed volumetrically, will have more individual coffee beans.</p>
<p></p>
<p>It's a marketing gimmick, a bad-tasting one at that.</p>
<p></p>
<p>Also, "Green Coffee Extract" is very different than White Coffee. Throw it on the ever-growing heap of marketing gimmicks, too.</p> I remember being offered a sa…tag:www.baristaexchange.com,2012-11-05:1688216:Comment:14248002012-11-05T18:50:37.263ZSeth Goldhttps://www.baristaexchange.com/profile/SethGold
<p>I remember being offered a sample by the Starbucks in my local grocery store</p>
<p></p>
<p><a href="http://www.starbucks.com/refreshers/en-us/Green-Coffee-Extract" target="_blank">http://www.starbucks.com/refreshers/en-us/Green-Coffee-Extract</a></p>
<p>I remember being offered a sample by the Starbucks in my local grocery store</p>
<p></p>
<p><a href="http://www.starbucks.com/refreshers/en-us/Green-Coffee-Extract" target="_blank">http://www.starbucks.com/refreshers/en-us/Green-Coffee-Extract</a></p> I know this is an old thread,…tag:www.baristaexchange.com,2012-11-05:1688216:Comment:14247432012-11-05T00:42:21.202ZLinda Lyons-Baileyhttps://www.baristaexchange.com/profile/LindaLyonsBailey
<p>I know this is an old thread, but I do gourmet raw vegan and was wondering about this myself. On a raw food board this was posted and has been circulated around several raw food boards:</p>
<p></p>
<p>"But, in the mean time, I took some of the green coffee beans and soaked them for twenty four hours, and then sprouted them. This morning I took the sprouted beans and ground them up in a clean coffee grinder, and to my surprise, they were brown on the inside! (Also I should mention that after…</p>
<p>I know this is an old thread, but I do gourmet raw vegan and was wondering about this myself. On a raw food board this was posted and has been circulated around several raw food boards:</p>
<p></p>
<p>"But, in the mean time, I took some of the green coffee beans and soaked them for twenty four hours, and then sprouted them. This morning I took the sprouted beans and ground them up in a clean coffee grinder, and to my surprise, they were brown on the inside! (Also I should mention that after I was done soaking them, the water was turquoise!). I put the green grounds into a a cup and heated water to just 90 degrees and then poured the water over the beans to let them brew. After 10 min. I poured the brew through a nut milk bag to strain off the coffee grounds. The coffee was much weaker, but still tasted like coffee, but without the bitter flavor."</p>
<p></p>
<p>If anything can be done cooked, somebody will figure out how to do it raw!!</p>
<p></p>
<p>If anybody wants to know about soaking and sprouting, let me know. I'd like to try this myself only have NO idea where to buy green coffee beans.</p>
<p></p>
<p>--Linda Lyons-Bailey</p> My doors have been open to th…tag:www.baristaexchange.com,2010-05-06:1688216:Comment:8420702010-05-06T14:07:00.113ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
My doors have been open to the public going on 2yrs. I have had maybe 3 people interested in this anomaly. Next person that asks me about this will get a mortar and pestle (sp) and some green beans and instructions on how to use their frying pan to tan the beans. Oh did I forget the sock to brew the elixir?<br />
Joe<br />
-- Ambassador for Specialty Coffee and palate reform.
My doors have been open to the public going on 2yrs. I have had maybe 3 people interested in this anomaly. Next person that asks me about this will get a mortar and pestle (sp) and some green beans and instructions on how to use their frying pan to tan the beans. Oh did I forget the sock to brew the elixir?<br />
Joe<br />
-- Ambassador for Specialty Coffee and palate reform. Just returned from Seattle. M…tag:www.baristaexchange.com,2010-05-05:1688216:Comment:8411302010-05-05T00:52:13.308ZMigle Douviahttps://www.baristaexchange.com/profile/MigleDouvia
Just returned from Seattle. My son and I visited a shop along Alki Beach and quizzed the young barista. She had a White Espresso Bean called White Lightening. The big promotional push is the fact the bean offers twice the caffeine. I've not researched this; so please do not hate me if you try it, but <a href="http://www.pioneercoffee.com" target="_blank">www.pioneercoffee.com</a> may offer some insite; they were the supplier to this particular shop. Have a great day all! Thanks for being so…
Just returned from Seattle. My son and I visited a shop along Alki Beach and quizzed the young barista. She had a White Espresso Bean called White Lightening. The big promotional push is the fact the bean offers twice the caffeine. I've not researched this; so please do not hate me if you try it, but <a href="http://www.pioneercoffee.com" target="_blank">www.pioneercoffee.com</a> may offer some insite; they were the supplier to this particular shop. Have a great day all! Thanks for being so awesome! Brett (Migle's husband) I was curious about this "whi…tag:www.baristaexchange.com,2010-03-11:1688216:Comment:7982062010-03-11T03:09:31.966ZDaniel Hohttps://www.baristaexchange.com/profile/DanielHo
I was curious about this "white espresso" thing so I roasted a batch of my standard mix...just into gold, took some out, then a bit darker, etc...until where I'd normally end the roast.<br />
<br />
I pulled a couple of shots from each, and really, the coffee isn't drinkable using normal extractions until the beans are well past the 1st crack.<br />
<br />
First it tastes green, but a strong green like a under aged cigar, and astringent, then it gets to more of a pukey smokey but still astringent, well...let's just…
I was curious about this "white espresso" thing so I roasted a batch of my standard mix...just into gold, took some out, then a bit darker, etc...until where I'd normally end the roast.<br />
<br />
I pulled a couple of shots from each, and really, the coffee isn't drinkable using normal extractions until the beans are well past the 1st crack.<br />
<br />
First it tastes green, but a strong green like a under aged cigar, and astringent, then it gets to more of a pukey smokey but still astringent, well...let's just say that I don't get it.<br />
<br />
Maybe if it was infused more like tea? I doubt it, but my experiments made me gag. I flushed my machine twice and ran some good beans through the grinder to clean it out. Yack! Some folks will eat or drink…tag:www.baristaexchange.com,2010-03-10:1688216:Comment:7979582010-03-10T20:47:42.088ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Some folks will eat or drink anything for "health reasons"<br />
Where is my "fresh" black coffee.<br />
<br />
<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?id=1688216%3ATopic%3A768012&page=3#1688216Comment797810"><div>...?<br></br><br></br>Really?<br></br><br></br>Ever hear of either of these guys?<br></br><a href="http://www.illyusa.com/webapp/wcs/stores/servlet/subcat_coffee_coffee_ground-espresso-coffee" target="_blank">Illy…</a><br></br></div>
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Some folks will eat or drink anything for "health reasons"<br />
Where is my "fresh" black coffee.<br />
<br />
<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?id=1688216%3ATopic%3A768012&page=3#1688216Comment797810"><div>...?<br/><br/>Really?<br/><br/>Ever hear of either of these guys?<br/><a href="http://www.illyusa.com/webapp/wcs/stores/servlet/subcat_coffee_coffee_ground-espresso-coffee" target="_blank">Illy</a><br/><a href="http://www.lavazza.com/corporate/en/products/home/CA/blends/#link_3" target="_blank">Lavazza</a><br/><br/>Sure the coffee sucks, but there are <b>TONS</b> of shops (especially if we look globally) that use preground espresso.<br/><br/>-bry<br/><br/><cite>passamike said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?commentId=1688216%3AComment%3A795900&xg_source=msg_com_forum#1688216Comment795301"><div><br/>I've never heard of preground espresso being shipped to a commercial coffee shop before?<br/><br/><cite>Paul Whitehead said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?xg_source=activity&id=1688216%3ATopic%3A768012&page=3#1688216Comment794142"><div><cite>Migle Douvia said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee#1688216Comment768047"><div>I guess there's a trend in UK to drink green coffee for health reasons. .<br/><cite><br/>Working in a very busy uk cafe, I've never had anyone come in and ask if we serve green bean espresso, or ever heard of it before this thread. i think there's much more work to be done on the uk public regarding traditional espresso before anyone sticks green beans in a basket! what 'health reasons' are there here? confused!</cite></div>
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</blockquote> ...?
Really?
Ever hear of e…tag:www.baristaexchange.com,2010-03-10:1688216:Comment:7978102010-03-10T17:46:50.727ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
...?<br />
<br />
Really?<br />
<br />
Ever hear of either of these guys?<br />
<a href="http://www.illyusa.com/webapp/wcs/stores/servlet/subcat_coffee_coffee_ground-espresso-coffee" target="_blank">Illy</a><br />
<a href="http://www.lavazza.com/corporate/en/products/home/CA/blends/#link_3" target="_blank">Lavazza</a><br />
<br />
Sure the coffee sucks, but there are <b>TONS</b> of shops (especially if we look globally) that use preground espresso.<br />
<br />
-bry<br />
<br />
<cite>passamike said:…</cite>
...?<br />
<br />
Really?<br />
<br />
Ever hear of either of these guys?<br />
<a href="http://www.illyusa.com/webapp/wcs/stores/servlet/subcat_coffee_coffee_ground-espresso-coffee" target="_blank">Illy</a><br />
<a href="http://www.lavazza.com/corporate/en/products/home/CA/blends/#link_3" target="_blank">Lavazza</a><br />
<br />
Sure the coffee sucks, but there are <b>TONS</b> of shops (especially if we look globally) that use preground espresso.<br />
<br />
-bry<br />
<br />
<cite>passamike said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?commentId=1688216%3AComment%3A795900&xg_source=msg_com_forum#1688216Comment795301"><div><br/>
I've never heard of preground espresso being shipped to a commercial coffee shop before?<br/>
<br/>
<cite>Paul Whitehead said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?xg_source=activity&id=1688216%3ATopic%3A768012&page=3#1688216Comment794142"><div><cite>Migle Douvia said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee#1688216Comment768047"><div>I guess there's a trend in UK to drink green coffee for health reasons. .<br/> <cite><br/> Working in a very busy uk cafe, I've never had anyone come in and ask if we serve green bean espresso, or ever heard of it before this thread. i think there's much more work to be done on the uk public regarding traditional espresso before anyone sticks green beans in a basket! what 'health reasons' are there here? confused!</cite></div>
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</blockquote> That is fascinating.
Brendon…tag:www.baristaexchange.com,2010-03-08:1688216:Comment:7959102010-03-08T15:35:11.934ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
That is fascinating.<br />
<br />
<cite>Brendon Parsons said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?commentId=1688216%3AComment%3A795900&xg_source=msg_com_forum#1688216Comment795900"><div>There actually is a method for grinding of green coffee, to prepare it for extraction in an analytical chemistry lab. You'll just need some liquid nitrogen (fairly cheap, just the dewar will set you back). The procedure:<br></br> <br></br> "Extraction of…</div>
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That is fascinating.<br />
<br />
<cite>Brendon Parsons said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-to-grind-the-green-coffee?commentId=1688216%3AComment%3A795900&xg_source=msg_com_forum#1688216Comment795900"><div>There actually is a method for grinding of green coffee, to prepare it for extraction in an analytical chemistry lab. You'll just need some liquid nitrogen (fairly cheap, just the dewar will set you back). The procedure:<br/> <br/>
"Extraction of volatiles:<br/>
Green coffee beans were frozen in liquid nitrogen and finely<br/>
ground in an Olympia Express coffee grinder (at setting 5). 100 g<br/>
of ground green coffee beans were mixed with 350 mL of demineralised<br/>
and degassed water, and extracted by vacuum hydrodistillation<br/>
at ambient temperature (Θ<25–30 °C) [17,18]. During hydrodistillation<br/>
100 mL of water was added every 2 h and volatiles<br/>
were condensed in three cold traps (–196 °C). The total extraction<br/>
time was 6 h and between 250 and 300 mL of aqueous extract<br/>
were recovered. This procedure was repeated five times, yielding<br/>
a total of 1.2 L aromatic extract. Distillates were pooled and extracted<br/>
with CH2Cl2 in a Mixxor extractor (3×20 mL solvent for<br/>
250 mL aqueous extract). The organic phases were collected,<br/>
dried over Na2SO4, concentrated to 1 mL on a Widmer distillation<br/>
column, and further concentrated to 500 mg under a nitrogen gas<br/>
stream."<br/>
<br/>
E. Cantergiani, et. al. "Characterisation of the aroma of green Mexican coffee<br/>
and identification of mouldy/earthy defect". Eur. Food Res. Technol. 212:648–657.<br/>
<br/>
Warning: don't read this if you don't enjoy chemistry.</div>
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