How to make Costa Rica Mozart coffee? Costa Rican coffee flavor characteristics

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This Mozart treated with raisin honey can be said to be the new love of the editor, whether it is dry, wet, fragrant, let the editor feel amazing, after all, there are few beans with such a strong aroma. So the editor wondered, if you brewed a pot of [Costa Rican Mozart] with 93 ℃, 90 ℃ and 87 ℃ respectively, what flavor would the bean show when boiled at different water temperatures?

First of all, let's introduce today's protagonist-- [Costa Rican Mozart]

Costa Rica Canet Musician Series Mozart

Mozart, Carnett Manor, Costa Rica

| Carnett Manor

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.

| | treatment of raisin honey |

Retain 100% pectin and zero water treatment.

It increases the difficulty of the honey processing method, which requires strict control of time. On the day of harvesting coffee cherries, pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water; the underdeveloped or overripe fruit will surface, and these floating beans need to be removed. Dry the screened coffee fruits on an elevated bed for at least three days, then peel the cherries and retain the pectin before drying. At this stage, climate factors are the key to the success of honey treatment.

Keep turning these coffee cherries during the drying process to make them dry evenly, but control the turning frequency and dry slowly to ensure that the coffee is fermented, but not so slowly that it is overfermented.

| | Raw bean information |

Producing area: Tarazhu

Manor: Carnett Manor

Variety: Kaddura, Kaduai

Altitude: 1950m

Treatment: raisin honey treatment

Baking degree: shallow baking

Flavor: raisin, sweet-scented osmanthus, orange, berry, pineapple, caramel, toffee

After the introduction of beans, let's start the experiment. The experiment only changes the water temperature, so the other parameters and methods are basically the same.

Filter cup: hario V60; grindability: 5R (Chinese standard No. 20 sieve pass rate 58%); powder-water ratio: close to 1: 15; three-stage extraction.

| | Water temperature: 93 ℃ |

Steam with 30 grams of water for 30 seconds, slowly inject water around the center to 115 grams for segments, wait for the water level drop to reveal the powder bed, continue small water flow and slowly inject water to the end of 226 grams, (steaming starts timing) the extraction time is 1 kilogram 39th 55 ".

Flavor: it smells obviously fermented wine, as well as a slight aroma of spices and rice, with a mellow palate, orange-like acidity and sweetness, and a hint of Xuanmi tea, with a slight drop in temperature and some flowers in the coffee. it tastes like sweet rice wine.

| | Water temperature: 90 ℃ |

Steam with 30 grams of water for 30 seconds, slowly inject water around the center to 117 grams for segments, and wait for the drop of the water level to reveal the powder bed, continue the small water flow and slowly inject water to the end of 226 grams, and the extraction time is 2 minutes.

Flavor: it smells with a hint of fermented wine, with obvious sweetness of raisins in the mouth, nuts, peanuts and black tea when the temperature is high, and sour notes of tropical fruits and sweet oranges on the entrance.

| | Water temperature: 87 ℃ |

Steam with 30 grams of water for 30 seconds, slowly inject water around the center to 114 grams for segments, wait for the water level drop to reveal the powder bed, continue small water flow and slowly inject water to the end of 225 grams, (steaming starts) the extraction time is 2 minutes 39 / 03 ".

Flavor: it smells like sweet-scented osmanthus wine, with a slight aroma of grass, obvious jasmine in the mouth, a feeling of jasmine green tea, a slight drop in temperature with the flavor of tropical fruit like jackfruit, and honey back to sweet. but the overall performance on the aroma is weak, the taste is slightly thin.

The editor uses three different water temperatures to brew this [Costa Rican Mozart]. In fact, the coffee brewed at three different water temperatures can perform well in aroma, but because the bean is lightly roasted and brewed at a temperature of 87 ℃, it is still a bit low, so the brewed coffee will have the smell of grass caused by insufficient extraction. On the other hand, the flavor and aroma of the water cooked at 90 ℃ and 93 ℃ are OK, and the [Mozart] cooked with 93 ℃ will be slightly better in terms of flavor level compared with 90 ℃.

As this [Mozart] belongs to the flavor type of beans, will have a relatively strong aroma, so in order to highlight its aroma, Xiaobian suggested to use 90 ℃ ~ 93 ℃ of water to boil, because the high temperature extraction ability is higher than the low temperature, can stimulate the aroma of this bean.