Introduction to the taste and flavor of Mozart coffee what is the treatment of Costa Rican coffee bean raisin honey

The musicians of Carnett Manor's series of coffee beans are the earliest specially treated coffee beans in China. Its unique flavor amazed the people who drank it at that time, and some people in the industry thought that these coffee beans were added with some flavor to create such a special and exaggerated flavor. To this day, the musician series is still popular, and its flavor is so special because of its unique treatment.

Carnett Manor is located in the Tarazu producing area of Costa Rica, a famous coffee producing area in Costa Rica, where coffee beans have been favored by the British royal family and praised by the Pope. The Costa Rican rations beans in front of the street are coffee beans from the Tarazu producing area.

Carnett Manor is located at the highest altitude in the Tarazu producing area and is the densest fruit-growing area in Costa Rica. Carnett Manor is mainly to grow passion fruit, the amount of coffee is very rare, only a specific area to grow coffee, take special care. All coffee cherries are picked by hand, only ripe red cherries are harvested, but there is a screening process before processing after harvest to pick beans that are not ripe or too ripe.

Coffee varieties such as Kaddura and Kaduai are mainly planted in the manor. Kaddura and Kaduai are common coffee varieties in Central and South America. Kaddura belongs to the natural variety of Bourbon, and Kaduai is a hybrid between Kaddura and the New World. Therefore, these two varieties of coffee have a good flavor performance.

Carnett Manor's musician series of coffee beans is a project of Taiwan's Black Gold Company. There are four kinds of coffee beans in the musician series, namely Bach, Mozart, Chopin and Beethoven. In addition to Beethoven coffee beans are washed, the other three are treated with raisin honey.

Raisin honey treatment is a special honey treatment method. First, the whole coffee fruit is dried in the sun for 72 hours. After the sun drying, the coffee fruit evaporates part of the water, showing a crumpled, raisin-like state. Then remove the peel and leave 100% pectin in the sun again. In fact, you can see the steps of 72 hours of sun treatment before the treatment of black honey. The processed Mozart coffee beans have the aroma and sweetness of raisins (preserved fruit) and the fermented aroma of red wine with a very specific and special flavor.

Yang's 800n semi-direct fire roaster was used to test the baking curve in Qianjie. Bake 300g of raw beans.

The furnace temperature is preheated to 200℃ into the pot, the firepower is adjusted to 160, the throttle is opened to 3, the temperature recovery point is 1mm / 39th / 36 ", keep the firepower; at 140℃, the firepower is adjusted to 160and the throttle is opened to 4.5mm / s / 39th / 20" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 130at 166℃, and the throttle is kept at 4. Adjust the firepower to 100 at 176℃, the throttle will not change.

At the end of dehydration, wrinkles and black markings appear on the bean surface, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When it starts to explode, the throttle is fully open, and the firepower remains the same. After an explosion, the development time is 1mm, 39th, 30th, and 193.2 ℃.

Recommendation of hand punching parameters in front street

Amount of powder: 15g

Ratio: 1 to 15

Grinding degree: the pass rate of No. 20 screen is 80%.

Water temperature: 90 degrees Celsius

Filter cup: V60

Three-stage water injection is recommended in Qianjie.

In the first stage, steam with 30ml for 30 seconds.

In the second stage, the center is injected with water in an outward circle until after 150ml.

In the third stage, after the water level drops to half, the center is injected with water in a circle until 225ml.

The extraction time is from 1 minute 40 seconds to 2 minutes.

Mozart coffee hand flavor description: the entrance is a complex aroma of flowers and fermented sauce, with raisins, dried fruit-like sweetness, with carambola, berry acidity, sugar back sweet.

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