What exactly is blonde espresso?

What exactly is blonde espresso?

You can check the answer of the people under the question at Quora “what does blonde mean in coffee

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  1. Due to the complaints and backlash regarding their terribly bitter coffee, Starbucks introduced a lighter blend a few years ago that they call blonde in order to appease those that prefer McDonald’s coffee.
    For some reason they just started advertising the espresso drinks made with this lighter brew. It still tastes somewhat nasty. Starbucks is successful because they sell a unique experience or what was unique at the time. 99% of the what Starbucks sells isn’t focused on coffee which is why they get away with selling terrible quality coffee or what seems to be bad tasting coffee. They are selling “Dairy Queen” -like drinks that have a little bit of coffee mixed in with these products.
    Their marketing is amazing.

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  2. ‘Blonde Espresso’ is a trendy new marketing name for a coffee bean roast profile that is at the lighter end of the roasting scale.
    This light roast profile was generally previously known as Cinnamon Roast, which failed to resonate with the market due to the coffee customer’s association of Cinnamon with the taste rather than with the color. Other names that are used for this light roast profile are Light City, Half City, and New England Roast but ‘Blonde Espresso’ has become the trendy new and preferred name given Starbucks adoption of the term for a range of new coffee beverages supposedly based on this roast profile. ‘Blonde Espresso’ beverages have been marketed in Starbucks Canadian stores since February 2017 and in their USA stores since January 2018.
    Differing roasting profiles and tastes are developed using a process that involves applying heat over time to the raw green coffee bean. The key taste development that takes places early in the roasting process is known as the Maillard Reaction [1]. This chemical reaction, triggered at a temperature of around 150-200°C, is responsible for the browning of the coffee beans and for creating the 800 aromatic and flavor compounds found in the roasted coffee beans as the chemical reaction takes place between the carbonyl groups (from sugars) and amino groups in the proteins.
    As the heat in the coffee beans increase to about 205°C the water trapped inside the coffee beans vaporizes, causing the bean to expand and crack both physically and audibly. This is known as the first crack. Now while the roasting process can proceed to darker roasts and up to the second crack as the cellulose in the cell wall of the bean break apart, the lighter roasts like ‘Blonde Espresso’ are typically finished just after the first crack where the roasting process is stopped.
    Lighter roast profiles like ‘Blonde Espresso’ are generally in demand by consumers wanting their coffee w…

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  3. Peter Baskerville has offered up an excellent response to this question. I will only add a couple observations.
    The term “Blonde” with regards to roast level was a very rare term until Starbucks picked it up. To the extent that Starbucks is the predominant user of this term, it is almost entirely a marketing term and does not truly indicate the “light roast” that was originally intended. I have purchased Starbuck “Blonde” roasted coffees just to see what the roast levels really were—you don’t really get a good look in their coffee stores as they do not display these beans. In several bags of beans of two named blends (Veranda Blonde and I forget the other just now) from several roast batches (determined by looking at the label information and expiration dates, etc.) every bag I found was much darker in color (surface and interior of bean) and did not cup like a Cinamon or Light City roast. If I were the roaster, I would have labeled each of these roasts as some level of “medium” roast; one bag might have been as light as a City+, but the other beans were just at Full City.
    The only way one could consider these coffees as “Light” roasts is if they are compared to what passes as regular coffee at Starbucks. They are not Blonde or light as considered by roasting time, color, or flavor. They are considered blonde as compared to the overly roasted, oily beans that Starbucks regularly has I never the grinder hopper.

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