User:Madsngo/White coffee

White Coffee in the United States
White coffee has become the new coffee trend in the United States. It comes from the same beans the traditional coffee beans come from, but with a slower roasting temperature and half the roasting time, white coffee holds a stronger caffeine content compared to other roasts such as the dark roasted coffee.

White coffee is different around the world and has different processes to call it White Coffee. In the United States, white coffee determined based on the roasting process. In other states however, white coffee may be referred to as the actual color of the drink instead of the process in which it was made.

Coffee With Whitener
In many English-speaking countries, "white coffee" is used to refer to regular black coffee that has had milk, cream or some other "whitener" added to it, though the term is almost entirely unheard of in the US, where the same beverage might be called "coffee light" in the New York City area, "light coffee", "coffee with milk," or "regular coffee" in New England and New York City. Cream varieties, often called "creamers" in the US, can be made of dairy milk, corn syrup derivatives, soy, or nut products. Sweeteners used include cane sugar or artificial ingredients.

White coffee should be distinguished from café au lait, in that white coffee uses chilled or room-temperature milk or other whitener, while café au lait uses heated or steamed milk.

Roasting
White coffee is made the same way traditional green coffee beans are roasted, but at a lower roasting temperature and slower, half the roasting time. It is roasted around 325 degrees compared to 450-480 degrees traditional coffee beans are brewed for. White coffee beans are simply roasted, with a fraction of the roasting. time, giving the beans a light, whitish color and nutty taste. The quality of the beans matter as it is determined after being brewed. The beans used to produce white coffee are typically a Robusta or Arabica blend, depending on which blend of coffee beans are produced.

The results of roasting white coffee comes out denser and harder than traditional coffee beans. The density of the coffee beans make it harder to grind using traditional household grinders. Many coffee shops will grind the coffee for you.

Caffeine Content
Depending on the roasting techniques, caffeine content vary greatly among these brewing methods and varieties.

According to an article in the Journal of the American Dietetic Association, coffee has the following standardized caffeine content, but of course this varies depending on brew, roasting time, type of bean and how it is prepared.

(insert chart)

White coffee is known to have more caffeine than the regularly roasted coffee blends, about 50% more. This is due to the duration in which the coffee was roasted and the temperature in which it was roasted for. Caffeine content is measured by the amount in density of the bean, the heavier the density, the stronger the caffeination. Due to this, the darker roast the coffee, the less dense; therefore, the less caffeination per unit. White coffee is roasted very lightly, holding a higher density and a higher content in caffeine content, being less acidic and higher in antioxidants. By weighing out your coffee, it would yield the same amount. Because they are roasted at a lower temperature, the coffee beans hold more of the Chlorogenic Acid present in the beans. Chlorogenic Acid is known to be a powerful antioxidant, known to reduce the risks of various diseases such diabetes, reduce high blood pressure, and stimulate weight loss. Other non-health advantages of drinking white coffee include less teeth discoloration.

Indonesia
In Indonesia, the term white coffee or kopi putih refers to coffee beans which are roasted less than regular coffee beans. The shorter and lower heat roasting yields lighter-colored coffee beans, called biji kopi putih or white coffee beans. The white coffee beans are harder and different in taste than regular coffee beans. White coffee has a savory and mild taste compared to its regular counterpart. Due to its shorter roasting time, white coffee has a higher concentration of caffeine.

Lebanon
Lebanese white coffee "ahweh bayda" (قهوة بيضاء) is a caffeine-free drink made from water, orange blossom water, and sweetened with sugar if desired. Although not the most common substitute for coffee it is occasionally served in lieu of coffee (Turkish coffee). Ahweh bayda is traditionally thought to have a soothing effect when taken.

Malaysia
Main article: Ipoh white coffee

In Malaysia, the original white coffee started in the Old Town of Ipoh and was a drink made from beans roasted in margarine and sweetened with condensed milk, similar to Vietnam's ca phe sua da, but without the margarine. Ipoh Oldtown White Coffee continues to be popular throughout the country. However, “white coffee” in Malaysia often simply refers to how the drink is prepared and presented - with added milk or creamer.

Overseas visitors finding the margarine-roasted coffee beans unorthodox (due to their slight caramelized flavor) are often misled into believing that there is a type of coffee bean endemic to Malaysia called the "white coffee bean". The beans used are invariably imported beans roasted to a light color.

Local coffee manufacturers now mix instant coffee powder with non-dairy creamer or whitener and sugar, and market the 3-in-1 mixture as white coffee as well. The mixture is preferred by Malaysians at home or in the office as a convenient easy-to-prepare coffee drink. The advisability, however, of consuming instant coffee mixed with non-dairy creamer and sugar daily is slowly coming into question, with some manufacturers now taking the sugar out of the mixture, and marketing the 2-in-1 mixture as sugar-free white coffee.

United States
In the United States, white coffee may also refer to coffee beans which have been roasted to a light brown roast level, which allows for a higher-level of caffeine. When prepared as an espresso, these beans produce a thin, yellow brew with a high acidic note. There is a debate about whether white coffee is more highly caffeinated than darker roasted coffee. The lighter roast of white coffee contributes to a slightly higher concentration in caffeine.

In fact, the sublimation point of caffeine is 352 °F (178 °C), about one hundred degrees lower than the typical very dark roast. Coffee beans can catch fire at temperatures lower than 500 °F (260 °C). White coffee is more generally used for making espresso drinks, not simple brewed drip coffee. With shorter roasting times, natural sugars are not caramelized within the coffee beans, making the coffee less bitter. The flavor of white coffee is frequently described as nutlike, with pronounced acidity. White coffee is usually purchased pre-ground due to the fact that the beans are harder than regular coffee, making it difficult to grind, even using a commercial grinder. For this reason, white coffee usually pours fast when using a commercial espresso machine. It is common for baristas to use the second pour rather than the first because it is believed to have more caffeine and a smoother flavor.

There is also a form of white coffee, native to Yemen, which refers to the ground shell of the coffee bean. This form of coffee earns its name from its color, and is brewed in the same manner as regular coffee, only with some spices added.

Digestion
Coffee varieties do not cause indigestion, but may promote gastrointestinal reflux. White coffee on the other hand has a much different roasting method making the drink less acidic and thus, reducing the changes of gastrointestinal reflux. Two reviews of clinical studies on people recovering from abdominal, colorectal, and gynecological surgery found that coffee consumption was safe and effective for enhancing postoperative gastrointestinal function.