This week we have another different coffee to try, in fact I roasted a batch today it is very popular the whole roast was pre-ordered. The coffee in question is from Nicaragua, and is a special variety known as Maragogype - also known as the Elephant Bean - because it is much bigger in size then your average coffee bean - how big? let's look at in comparison to others.
In the picture we have the Maragoype top right, to it's left Yemen Mocha Matari which is quite small, bottom left is Indian Mysore and Bottom Right Monsoon Malabar - which is quite big itself from the way it is stored to absorb moisture and develop flavours. Bigger is not always better, but these beans do have a unique flavour of their own.
I roasted these today, so let's enjoy a few gif's of the process - first up loading the green coffee beans into the coffee roaster drum.
Next, you spin me right round - the drum turns to evenly roast the coffee on all sides
Where they stop - nobody knows -the beans change colour as they roast right now half way through the roast they are a light cinnamon.
Now we reach first crack - at this point the moisture in the inner core of the coffee bean is realised and each bean pops - it's a bit like popcorn popping - I kept the audio in the video linked below so you can hear the sound. When you roast coffee for longer it reaches a second crack and get's dark black and oily. For these beans they are better lighter roast so we will stop roasting and release them to cool not long after first crack.
Lovely roasted coffee, the cooling tray sucks cold air over the beans to cool them quicker - a fan in the machine does this work. The mixer arms keep the coffee moving while they cool - leave them still and they will start to cook from the residual heat. This roast was ended at 192 degrees Celsius - and the beans are that hot when released - it only takes a few minutes to cool them to a temperature you can touch by hand - the fan that sucks air over them is very efficient.
So for comparison let's look at the green beans - which are very big.
And then roasted - they actually do not loose much in size. When you roast coffee you normally loose around 10% of the coffee weight - because green coffee has moisture in it which the roasting process releases.
So let's throw a good portion into the Aeropress ready to grind and brew.
The ground Coffee looks good, now we can add the hot but not boiling water.
Looking rich as the coffee infuses with the water, the fresh roast nitrogen bubbling off. After roasting it is advisable to leave coffee to rest for 2 to 5 days to de-gas. It helps develop flavours and stops it being too lively.
Now we can add the filter cap and pop it onto a cup - with the Aeropress you can leave the coffee to develop more flavours - or plunge quickly so it extracts like an espresso.
Another rich cup ready to enjoy. Let's learn a little more about this amazing coffee.
Tasting notes Round body, walnut, citrus and dark chocolate
And the taste, just as expected - another great cup.
For reference the full video of roasting clips
And now for my good friend @huslein.slash the text from above translated into Indonesian
Minggu ini kita memiliki kopi lain yang berbeda untuk dicoba, sebenarnya saya memanggang satu batch hari ini sangat populer seluruh panggang sudah dipesan sebelumnya. Kopi yang dimaksud berasal dari Nikaragua, dan merupakan varietas spesial yang dikenal sebagai Maragogype - juga dikenal sebagai Elephant Bean - karena ukurannya jauh lebih besar dari rata-rata biji kopi rata-rata - seberapa besar? mari kita lihat di bandingkan dengan yang lain.
Dalam gambar tersebut, kita memiliki hak atas Maragoype, ke sana [Yaman Mocha Matari] (https://steemit.com/coffee/@c0ff33a/coffee-s-of-the-world-yemen-mocha-matari) yang mana cukup kecil, kiri bawah India Mysore dan kanan bawah [Monsoon Malabar] (https://steemit.com/coffee/@c0ff33a/coffee-from-around-the-world-indian-monsoon-malabar) - yang cukup besar itu sendiri dari cara itu disimpan untuk menyerap kelembaban dan mengembangkan rasa. Lebih besar tidak selalu lebih baik, tapi kacang ini memang memiliki cita rasa tersendiri.
Saya memanggangnya hari ini, jadi mari nikmati beberapa gif dari prosesnya - mulailah memasukkan biji kopi hijau ke dalam drum roaster kopi.
Selanjutnya, Anda berputar saya benar bulat - drum berubah untuk merata kopi kopi di semua sisi
Di mana mereka berhenti - tidak ada yang tahu - kacang berubah warna saat mereka memanggang sekarang setengah jalan melalui panggang mereka adalah kayu manis ringan.
Sekarang kita mencapai celah pertama - pada titik ini kelembaban di inti batuan kopi direalisasikan dan setiap kacang muncul - ini agak seperti popcorn yang muncul - saya menyimpan audio di video yang terhubung di bawah ini sehingga Anda bisa mendengar suaranya. Saat Anda memanggang kopi lebih lama lagi, ia meraih retakan kedua dan menjadi hitam gelap dan berminyak. Untuk kacang-kacangan ini mereka lebih enak dipanggang jadi kita akan berhenti memanggang dan melepaskannya hingga mendingin tak lama setelah retak pertama.
Kopi panggang yang indah, nampan pendingin mengisap udara dingin di atas kacang untuk mendinginkannya lebih cepat - kipas di mesin melakukan pekerjaan ini. Senjata mixer menjaga agar kopi tetap bergerak saat mereka dingin - membiarkannya tetap diam dan mereka akan mulai memasak dari panas sisa. Panggang ini diakhiri pada suhu 192 derajat celcius - dan kacangnya panas saat dilepaskan - hanya perlu beberapa menit untuk mendinginkannya sampai suhu yang bisa Anda sentuh dengan tangan - kipas angin yang menyedot udara di atas mereka sangat efisien.
Jadi untuk perbandingan mari kita lihat kacang hijau - yang sangat besar.
Dan kemudian dipanggang - mereka sebenarnya tidak longgar banyak ukurannya. Ketika Anda memanggang kopi Anda biasanya kehilangan sekitar 10% dari berat kopi - karena kopi hijau memiliki kelembaban di dalamnya yang proses pelepasannya dipanggang.
Jadi mari kita membuang sebagian ke Aeropress yang siap digiling dan diseduh.
Kopi tanah terlihat bagus, sekarang kita bisa menambahkan air panas tapi tidak mendidih.
Tampak kaya seperti kopi yang diinfus dengan air, nitrogen panggang segar menggelegak. Setelah dipanggang disarankan untuk meninggalkan kopi untuk beristirahat selama 2 sampai 5 hari untuk de-gas. Ini membantu mengembangkan rasa dan menghentikannya menjadi terlalu hidup.
Sekarang kita bisa menambahkan tutup filter dan memasukkannya ke cangkir - dengan Aeropress Anda dapat membiarkan kopi untuk mengembangkan lebih banyak rasa - atau cepat-cepat terjun sehingga menghasilkan ekstrak seperti espresso.
Secangkir kaya lainnya siap untuk dinikmati. Mari belajar sedikit lebih banyak tentang kopi yang menakjubkan ini
Dan rasanya, seperti yang diharapkan - secangkir besar lainnya.
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As Steemit grows making your content stand out gives it a greater chance to be seen and enjoyed, I try to work on making one post a day - but making it as big and content rich as I can. I don't know if this is the right way, but I enjoy the most big content rich posts - and a wise man on Steemit once said to me - make your content like the content you enjoy.
!steemitworldmap 53.766547 lat -1.801500 long Bradford, West Yorkshire, United Kingdom. d3scr
Coffee is an addictive drug that should be banned!
That's all folks, feel free to hate 👇
That's too funny, thank you very much it did make me grin 😋 It could be true as well, there seems to be a group on here for everything - so why not #banc0ff33a
I think the concern some folks feel is that the act of roasting makes it more dangerous as far as stomach cancers...much like grilled or blackened meat...But I take a cup a day then use tea for the rest.
Wow that stuff is really spinning in there fast.
The drum has to spin at a certain speed to ensure the coffee is roasted evenly on all sides.
Wow It so kind of you friend @c0ff33a make me special, I can't believe it you translated your post for me. During this time I have never known yet how the roasting machine is working. Thank you very much, it was fun to use the machine, I've only seen traditional coffee roasting. I suggest you to try coffee from Aceh that's gayo coffee..
Thank you very much @huslein.slash I do appreciate that my posts can be difficult to translate with so many picture and gifs in it. I'm going to try different ways to work round it so anyone can translate if they wish - it might take a while but I will figure it out. I'm pleased you enjoyed my little experience into coffee roasting - and I will try to look up the coffee you mention.
Yeah and now I understand the coffee roasting working. Surely it's interesting to enjoy coffee.
Ooohhh omg..
I can imagine how delicious and fragrant the coffee.
Thank you very much, it tastes even better then that.
This is my first time that I see how coffee roasted , I observe that you taste coffee a lot lol! Enjoy
Thank you very much for your support
This is just one way of many that you can roast coffee, and yes I do drink alot of coffee!
Yes, please. You know I would never turn down a great cup of coffee, On most of the South American beans, I like to let it take a lie down in the aeropress for a few. The flavors are melded and robust. I have to try just pressing it through like espresso to compare.
Another great post, rich, just like your coffee. Tip!
Thank you Denise, I too like to let the grounds infuse with the water for a while before taking the plunge - but it can vary for different origins - some prefer more time infusing and some a little less. Thank you for dropping by and leaving a comment.
Agreed!
Here I am in my other persona. LOL! I can only begin to imagine how good coffee tastes with freshly roasted beans. As it is, I have a coffee maker that grinds the beans before making the coffee. I also have a coffee press which I enjoy now and again too.Ahhhh! Coffee! I can smell it.
Everyone smells the coffee when I am roasting it - like it or not! I am quite lucky that I can roast coffee to sell, and also roast coffee to demonstrate the machine to potential buyers of the Turkish manufactured equipment. In a way I find it very much like Steemit, you develop a skill and then share it with people wanting to learn - and then they get much better then you and go off an become successful!
It's great to be able to do what you love and make a living at it too!
So this is the source of the rich, strong aroma of coffee I smell!!! Mmm, please pour me a cup -- thank you kindly! Happy Friday! @c0ff33a☕
Thank you very much Nina, you are too kind. I always have plenty of coffee available for when people drop by!
I wasn't aware of Nicaraguan coffee, so this post has increased my general knowledge. :-)
Great gif-explanation right through the post - no questions arisen in my mind!
But I have a different question - someone (fitness coach guy) told me about organic coffee and how it is much better for its nutrient value. I know about green tea and its benefits, mainly because I am a tea drinker(but do enjoy my cafe au lait sometimes!), but wasn't to up-to-date with news related to organic coffee. What is your opinion on it?
Thank you very much for taking a look at my post, so many different places throughout the world grow amazing coffee - each one with it's own unique flavour.
Like any product Marked Organic, Organic Coffee is grown under strict natural conditions - no artificial fertilisers or pesticides are used. So organic products are all natural and better for us, but of course the cost is greater because it is more difficult to cultivate the crops and they are more prone to disease and insect damage.
That is quit a concise piece of information about organic coffee. I don't think anyone could have explained it better. Thank you!
Mmmm... looks so very yummy. I once got hold of an heirloom Sumatran that I wish I had measured. I swear it got bigger, popped a LOT like popcorn.
Monsoon Malabar is quite a big bean, and it does grow from being warehoused for a long time it soaks up moisture and flavours. It fascinating how coffee does pop towards the end of the roast, as the bean core splits letting out inner moisture.
I suspect that moisture is the worst part of my redneck roasting method, I am not sure enough really escapes fast enough but if I open the lid any further it does not hold its heat well. Still MUCH better than anything I can buy.
Thanks my friend @c0ff33a for this wonderful publication
Thank you very much @klasanah for my coffee shaped heart - very thoughtful!
Useful information I do not know much about coffee, but with your publications I know many things. I appreciate the effort you make.
Thank you for the wonderful post
Thank you very much, I always appreciate your creative input.
glad to see mr coffee man, this is a new kind of coffee, what is the quality score compared to other types ?
Thank you my friend, in terms of physical cost this is not an expensive coffee - but it does have a very good taste - so really it's very good value and well worth looking out for.
one of my vices, I would not be anyone without the morning coffee, noon only until 3 o'clock in the afternoon, then it takes away my sleep, (I'm getting older, before I could take it at night now I do not sleep) Happy Sunday
uno de mis vicios, no sería nadie sin el café de las mañanas, mediodía solo hasta las 3 de la tarde, luego me quita el sueño,(me estoy haciendo mayor, antes me podia tomar por la noche ahora no duermo) feliz domingo
Thank you very much, I appreciate you taking the time to pop in and visit my posts. I drink coffee until midday then take tea in the afternoon. Occasionally if I need to be awake at night I will have a coffee or two at tea time.
xoxo
That's a lot of coffee, @c0ff33a :D. Between Mysore is just 10km away from where I stay.
I love Mysore coffee, an incredible buttery taste to it.
@coff33a I am a former addict of Caffeine so It looks so tempting to me.
Although I have redeemed myself to only one Cup of Coffee a Week so that I don't relapse.
Hehe.
PS : The first Post on Minergate Series is Posted More to Come.
I think you must be able to do better then one coffee a week. I am definitely going to check out your miner gate posts.
I am trying to keep the Coffee Drinking in check as I used to drink about 10-15 Cups a Day when I almost got hooked on it.
I have plans to gradually increase 1 cup Daily to 1 Cup per Day but in a long period of Time.
The farms are located between 600 m and 1100 m. Primary washing and drying processes are carried out in the farm.
Very good, not so much information available on this one - it's a shame because it is a good coffee.
Smell good. Upvoted and Resteemed!
Thank you for taking the time to look at my post and leave a comment.
In this cold atmosphere, coffee is what a person wants
That is for sure very true, thank you for your continued support my friend .
never know how coffee is roasted buddy, and as a coffee lover i would like to thank you buddy, @coff33a
Thank you very much for taking a look and leaving a comment.
Looks like a perfect cup of coffee you have there! It is night time for me, or else I would take a cup :-)
Thank you very much, coffee is good at any time of the day...but maybe not too late at night if you wish to sleep!
I watched this video after 4 hours in your youtube channel
I'm following you here and there
Thank you very much for your continued support, I was wondering who my follower was on YouTube.
Nice and very informative.. I didn't really realize the process it is going through every time I sip my cup of coffee, not until now.
Thank you very much, it's a very interesting business to be in.
i did not know this maragogype and the coffee preparation method is great , thank you my friend for your support and your information I have not finished reading the topic yet but i will
Thank you for always taking the time to look at my posts and leave a comment.
Yum! Looks so delicious. I don't know if I had this coffee when in Nicaragua, but I've been to Nicaragua and drank coffee... Okay. Not at all the same thing. lol! Great post, though. ;-)
Thank you very much, Nicaragua has many different growing plantations - I hold stock of 3 different estates at the moment but I think it numbers well it double digits - all have their own unique flavours. I am quite sure if you had coffee in Nicaragua - it would have been grown there - maybe not this same type but then I have not yet found an growing estate in Nicaragua that does not produce a quality tasting coffee.
Awesome!
The Indonesian translation is a bit messed up tho, but appreciated 😉
Thank you very much, the translation idea is a new one and I will try to develop it a little. @huslein.slash pointed out he has to translate any posts - and on some of mine with the many pictures and gifs and short sections of gifs between it was impossible for him to try and translate - without far too much cut and paste effort. So for this one I used google translate to convert the raw text before the images were added. For my vlog I shared the text only version in English in a paste link - so anyone that wished to could easily convert that using their favourite tool
Holler at me should you need better translations, I'd be happy to help, much better than available online translators/apps 😊
I'm glad that i found you sir.
So am I!
This is another wonderful coffee post! i really like the combination of citrus + chocolate
Thank you very much, these big beans are very much full of flavour.
All this coffee, it must make you awake all night. The term on Steemit is doing a @saffisara ?
You could say that!
Very impressive nice to see you hands on and knowing for yourself if it's good or not before it's released to the public great promotion was interesting to see the processes. Thanks for sharing another great post :)
Thank you very much for your cryptic but well appreciated comments.
great explain with the informative videos !
i'm a big addict of coffee but can't say that i understand in coffee too much when i read this :-)
the best coffee ever i tried (and actually drunk in a huge amounts) during my trip to Ethiopia where i was far from touristic places but was able to drink it in the real conditions of people living places and small coffee places when it's possible to see the process of coffee making without machines
Thank you very much, I stock a number of Ethiopian coffees including Washed Yirgacheffe, Rock Mountain Yirgacheffe and also Sidamo.
great knowledge my friend ! i love when people love what they are doing !
You have been making my mouth water! I have a question. Why are some coffee beans light brown and dry, whereas others are dark and moist? It has always puzzled me.
Very good question actually, the difference is all in the length of time you roast coffee. I roast coffee to be brewed by drip filter, aero press, hario v60 - these methods prefer a lighter "dry" roast as you say. When you roast coffee for a longer time, it get's darker and cracks a second time where the oils from the centre of the bean are drawn to the surface - hence being "dark and moist" - this roast style is normally used for espresso brewing - high pressure shots of 1floz espresso that are then mixed with hot milk for cappuccino or latte. So when coffee is roasted - the length of roast time will be dictated on how it will be brewed.
Oh, so the longer it roasts, the more moist it becomes? The aroma from the dark moist beans is something else!
Indeed, and a dark oily roast is very "strong" - when brewed with say a filter machine "percolator' it will have an intense taste - but will loose the delicate flavours that you can find when it is roasted lighter. When you make cappuccino or latte with lot's of milk - the darker oily roasts help the coffee flavour pop through the milk - a light roast mixed with lot's of milk just tastes of hot milk. But a light roast brewed by filter or drip - taken black or hint of milk can bring out a whole world of new flavours. It's very much like photography and how you Frame the picture and maybe post edit - little things can make a massive difference.
I buy Trader Joe’s dark roast. So far, it’s my favorite coffee.
Back in my other persona now. LOL! Thanks for the information you have shared about coffee! I enjoyed my dark roast this morning as usual!
Cant start my day without strong one... Cooked in old fashion way ;)
I know what you mean.
Thanks I dont know it
How interesting! It's alwas a pleasure to read your articles about coffee. It is such a rich topic. Cheers for sharing this with us
Thank you very much for calling in and leaving a comment.
Hi @c0ff33a! You have received 0.1 SBD tip + 0.03 SBD @tipU
from @dswigle :)
@dswigle wrote lately about: Tonight. Feel free to follow @dswigle if you like it :)
Your ideas were well laid out. Careful and accurate commentary with economy and word flow. Enjoyable to read. Was done before I noticed and wanted to know more. I love coffee even more now. Thank you for sharing!
Thank you for this information etape about caffe.
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great post.
Upvote and resteemm.
I recommend turkish coffee
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delicious post .... thank you @c0ff33a
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