TCB
New member
Hi,
My company is newer at roasting and we have not developed our White Coffee roast as of yet. It happens to be a very popular type of roast in my area, so even though I am not much of a fan, it needs to be roasted
and I would like to do it as well and high quality as possible while keeping constancy as a priority as well. We have had another roster providing our stores for the last 11 years and our guests that drink it really like that this particular roast is nutty and somewhat full bodied. This is just feedback from guests as I am not an expert on what white coffee should taste like.
So any direction in what origin, blend and roast profile would be super helpful.
We are roasting on our Diedrich IR-12 at 20lb per batch.
We use Royal Coffee Importers.
I am currently using Brazil, Sumatra and an Ethiopian to be able to pull from, but am totally open to getting in other origins to make it work.
Thanks in advance!
Gabe
My company is newer at roasting and we have not developed our White Coffee roast as of yet. It happens to be a very popular type of roast in my area, so even though I am not much of a fan, it needs to be roasted
and I would like to do it as well and high quality as possible while keeping constancy as a priority as well. We have had another roster providing our stores for the last 11 years and our guests that drink it really like that this particular roast is nutty and somewhat full bodied. This is just feedback from guests as I am not an expert on what white coffee should taste like. So any direction in what origin, blend and roast profile would be super helpful.
We are roasting on our Diedrich IR-12 at 20lb per batch.
We use Royal Coffee Importers.
I am currently using Brazil, Sumatra and an Ethiopian to be able to pull from, but am totally open to getting in other origins to make it work.
Thanks in advance!
Gabe
