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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