Purchasing a non-descript generic "white coffee" therefore doesn't necessarily mean it's healthier than another coffee, without the chemical analysis to back up the claim. It's important to note however, that different origins and blends will have different levels of CGA, and can vary so widely that a light roast of one origin may have the same levels of a medium roast of another origin. Once consideration is that the roasting process does transform Chlorogenic Acids (CGAs), which has been attributed to many of the health benefits of coffee. The significant problem with this theory is that Robustas are generally not great tasting, and a light roast would do nothing to mask those flavors. This would indeed boost the caffeine content, and cost less to manufacture as Robustas are typically less expensive. One theory that has been proposed is that the blend may be all or mostly Robusta coffee beans to boost the caffeine. This is not enough to have a noticeable impact on caffeine levels and certainly not enough to justify choosing a coffee based on roast alone.Ĭaffeine did not undergo significant degradation with only 5.4% being lost under severe roasting. In reality, there's only minor losses going from a light roast and a dark roast - just 5.4%. This point is negligible compared to the differences between different origins - a high grown Ethiopian coffee bean for example would have more caffeine than a low-altitude Brazilian coffee because it takes more time to develop on the tree and therefore gains more nutrients. In theory, coffee loses caffeine by volume as it is roasted so it probably does have more caffeine by volume. One of the common claims about white coffee is that it is higher in caffeine than normal coffee. While it will be a lighter brown color than most darker roasted coffees, it will not actually be white. Those who have tried it typically describe it as having nutty, almost grass-like flavor, which adequately describes the first early stages of coffee roasting. There's also no real evidence that white coffee is substantially healthier than a regular, light-medium roasted coffee, or coffee in general. While a company may simply be selling a low-priced coffee, the lack of transparency means that they can price it as high as they want. Unfortunately there's no consensus on what a white coffee really is - companies that produce their private branded coffee obscure the origin as well as roast level intentionally to create consumer lock-in. This higher volume of organic acids and other compounds is exactly what purportedly makes it healthier however, and is impacted to a great extent by the severity of the roast. ![]() ![]() These nuances however, are what are used to identify the best coffee beans when quality graders do their coffee cupping. Light roasts retain many of the prominent single origin coffee bean flavors, along with more of the plant-based chemicals and organic acids that aren't the most pleasant tasting. White Coffee is actually fairly difficult to roast properly, given that roasting imparts many of the flavor changes most people associate with what a "coffee" is. The advertising hype that goes with it would agree with this assumption, although the people selling this product will not say anything about how it is made. The consensus seems to be that it is simply a very under-roasted coffee bean. White Coffee is generally a light-roast coffee that a few coffee shops have started to sell.
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