One of the most misunderstood and deliberately lied about coffee products on the market is whole bean white coffee. With coffee ranking as the number two commodities traded on Earth; right behind oil, the Wall Street marketing machines have worked overtime to sell more of their coffee. That’s why so many people know so little about white coffee.
This blog post is my humble attempt to be the definitive guide to whole bean white coffee. As a professional coffee roaster, co-owner with my wife of Lake City Coffee, and self proclaimed coffee lover, I’m more than qualified to tell you the straight scoop, no BS, truth about white coffee.
What Is Whole Bean White Coffee?
White coffee is nothing more than a very lightly roasted coffee bean. The color of the bean is almost always yellow, but interestingly not white.
White coffee doesn’t taste like coffee at all. It tastes more like a very smooth nutty tea. In fact, here’s a LINK to a review from one of our customers regarding our whole bean white coffee, which will give you a better idea why people love our white coffee.
What Bean Is Best?
Lake City Coffee is all about smooth coffee. My favorite roasts are geared toward smooth coffee. My favorite brewing is geared toward smooth coffee. And, not surprisingly, my favorite bean (notice the singular tense in that word) is geared toward smooth coffee.
Regardless of the roast or regardless of the brewing technique, the smoothest, least bitter beans come from Central America. The smoothest Central American beans come from Nicaragua and Costa Rica. Although Nicaraguan beans are super smooth, they don’t have much taste.
On the other hand, Costa Rican beans are not only super smooth, but they also have a variety of tastes; ranging from chocolate, nut, earthy, citrus, etc. Of the Costa Rican beans, I really love the beans that come from the Tarrazu region.
Each year, we taste test at least a dozen different beans from the Tarrazu region of Costa Rica. By the way, when I say “we”, I’m referring to my wife, business partner, and best friend Alisha Jean Volz. Anyway, during our taste testing, we’re looking for super smooth, (no bitter, no burnt), with prominent flavors of chocolate and nut. Last year we selected beans from the Amapola plantation. This year (2020) we selected beans from the Don Roberto plantation. Next year, it may be a different plantation, but it’ll be from the Tarrazu region of Costa Rica and it’ll have the same taste profile.
White coffee is popular because it’s smooth and nutty. Therefore, our Costa Rican Tarrazu Don Roberto is a perfect match for whole bean white coffee.
The Perfect Roast
As I stated above, white coffee is just a very light roast, producing a unique super smooth nutty taste.
Those few coffee companies that offer white coffee, roast white coffee to light yellow color, producing a flavor similar to grass or straw, which I find disgusting. On the other hand, I roast my whole bean white coffee to a golden color. This much slower and longer process produces the sweetest nutty flavor that you’ve ever experienced.
Freshness Counts Most
Sadly, a vast majority of coffee roasted in the United States has been sitting in warehouses and on store shelves for months if not years. Unfortunately, all coffee starts going stale and thus bitter in about 30 days and no amount of space age packaging technology can change that fact.
The only solution to making super smooth and naturally sweet coffee is to have it roasted less than 30 days ago. Here at Lake City Coffee, I roast and ship the same day, thus guaranteeing “From my roaster to your table in less than 48 hours”. The difference between industrial coffee and fresh roasted coffee is nothing short of amazing.
I roast and ship via USPS Priority Mail early every Tuesday morning from Coeur d’Alene Idaho. If you can’t pronounce “Coeur d’Alene”, you can thank the original French traders. And don’t worry; I lived here for months before I learned how to pronounce it correctly. Anyway, typically your coffee will arrive in 1-2 days anywhere in the US.
First of all, if you want good coffee; never mind great coffee; for even just decent coffee; never, ever, buy pre-ground coffee. All the good stuff inside coffee; like the bioflavonoids, antioxidants, caffeine, and flavor; all of these wonderful things that God put inside of the bean, all of them reside in the bean’s oils.
As soon as you grind the bean, the oils start to evaporate, which is not good. Any coffee snob will tell you to grind your whole bean white coffee right before brewing. The issue with white coffee is that it’s hard as a rock. White coffee will burn up a cheap grinder in no time at all.
What you need is a good home burr grinder. Burr is a type of grinder, not a brand. If you can see the blades, it’s not a burr. They run about $45 and up. BUT, I’ve been using mine for 5 years, therefore there’s generally a lot of life left in used burr grinders. I highly recommend buying a used one off of Amazon. See my recommendations on this page link, Click Here.
Best Brewing Techniques
Since white coffee is super smooth, you want to use brewing techniques that are also known for producing smooth coffee. Keep in mind that you can use whatever brewer that you have or prefer.
The list below is just my personal favorites, which produce naturally smooth and naturally sweet white coffee. For a more in depth discussion on brewing techniques Click Here.
- Cold Brew ($0)
- AeroPress ($29)
- French Press ($29ish)
How To Store Your Beans
If freshness is your goal, then my recommendation is to buy beans that were roasted recently, i.e., days ago, not months ago. At Lake City Coffee, I measure freshness by the hour not the month.
So, here’s the straight scoop. There is no way on earth to perfectly preserve your beans. Fresh will beat old beans any day of the week, regardless of how you preserve them.
That being said, if you must preserve your beans, my recommendation is to put your fresh beans into a 1 gallon sealed Mylar Bag or 1 quart sized Mason Jar. Then drop in a 300cc oxygen absorber packet into the bag. The Mylar Bags and Oxygen absorbers are cheap as dirt on Amazon. Then freeze your bag and beans. You can seal the Mylar Bag with a cloths iron or hair curling iron.
If you intend to freeze your coffee, then grind it first. I know this goes against everything you’ve hear, but I’ve done side by side tests and ground frozen coffee is half as bitter as whole bean frozen coffee. Your preserved Lake City Coffee whole bean white coffee won’t be as good as fresh, but it’ll still be much better than anything else that you can buy anywhere else. No brag, just fact.