I'm not a roaster (yet) but what I've read is that white coffee is roasted to 300-325°F. The images I've seen of it brewed (when ground) as well as green coffee (again ground) is more of a dirty pale beige liquid rather than that baked beans orange in the screenshot I posted from that video (see {video}). Not sure

Thanks for your response. Your post has brought me back to earth and I have bought a BDB, and ordered a DF54. Now I need to learn to use this stuff! Thanks again

I'm a bit under the weather today or already would have posted a video. You're right. I don't like to brew dark coffee hotter than 80C. In case it helps, here's a photo I took long ago of a relatively slow flow in my 6 cup moka pot as it came near the end. It tasted good. It

I remember Dutch Bros pushing white coffee hard some years ago. It had a flavor of grass and a few twigs thrown in for good measure. I occasionally wondered if they just stop roasting beans during the yellowing phase

Resurrecting this thread because I was intrigued by Jeff's amusing quote in the Forum tab. I think Jim's explanation is correct, but a bit complex for non-scientists and non-professional coffee lovers. While, technically, acidity refers to the pH range below 0, I find Jeff's characterization more to akin to my experience. Taste-wise, I experience two distinct regions of