Introduction to the treatment of Mozart Coffee beans and raisins Honey

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Today, Qianjie wants to share a Mozart of the Costa Rican musicians series, and the mention of this bean really makes Qianjie happy. The bean, named after the musician Mozart, gives people an immediate memory; the treatment with raisin honey prolongs the fermentation time and improves the overall taste and flavor of the coffee. Coffee beans exude a faint aroma similar to wine and raisins, with a distinct berry aroma when boiled, with an overall bias towards berries. There are not many coffee beans in this series, but Qianjie chose it because of its unique features.

On the walls of the Qianjie coffee shop, there are sacks of raw beans from the musician series, and on the sacks can be seen the brand logo of raw beans-BLACK GOLD, that is, black gold from Taiwan. Black Gold has its own coffee processing plant in Costa Rica and will carry out different treatments in small batches according to the local characteristics of coffee in each producing area. Carnett Canet is a processing plant for the Black Gold Coffee brand.

Carnett was originally the processing station in charge of collecting coffee fruit in that area. During the coffee harvest season, farmers sold buckets of coffee fruit to the processing station and have been out of touch with their harvest ever since. At the end of the coffee harvest season, he went to work everywhere to subsidize his low income to support his family.

Canet is located at the highest altitude where Tarrazu coffee is grown in Costa Rica. This area is the most intensive fruit-growing area in Costa Rica, where fruits such as passion fruits are planted, while coffee is rare. Only a specific area grows coffee and takes special care to pick only ripe red cherries.

Some friends who have tasted the musician series coffee usually come to the front street coffee and ask: why is the name of the musician series beans so special? Why is this coffee bean called Mozart?

In fact, it has something to do with the director of Carnett, who loves classical music and when tasting a type of coffee, he will associate it with a musician according to the characteristics of the coffee taste. The ornate flavor of Mozart's coffee beans reminds Carnett's executives of Mozart.

Mozart coffee has an unrestrained and elegant aroma of white flowers, after the entrance, its rich berry flavor highlights, and the latter part is as sweet as honey. The overall gorgeous flavor of this coffee bean corresponds to the gorgeous characteristics of Mozart, a child prodigy of classical music.

Front Street Coffee Costa Rican musicians Series Mozart Coffee beans

Producing area: Tarazhu, Costa Rica

Manor: Carnett

Altitude: 1980 m

Variety: Kaddura, Kaduai

Grade: SHB

Treatment method: raisin honey treatment

When many people go to Qianjie coffee shops to ask which coffee is the sweetest, baristas of Qianjie Coffee will introduce Mozart to this coffee bean. The reason why it can have such a rich and colorful flavor, thanks to its treatment-raisin honey treatment.

The treatment of Mozart coffee raisin honey is a way of double fermentation honey treatment, and the fully ripe coffee fruit is a necessary condition before treatment. After careful selection, the coffee fruit is first evenly laid out for the sun. When the coffee fruit is dried like a raisin, the peel is removed and as much pectin as possible is left to dry.

After the steps of drying and then peeling, the flavor of coffee will have a strong fermented flavor. Compared with other honey treatments, dried grapes retain 100% pectin for drying, which can greatly enhance the sweetness of coffee. After the whole raisin honey treatment, this Mozart coffee has the taste of white wine and balanced acidity, which will be more fermented in flavor.

How does Mozart coffee taste good?

When brewing a type of coffee beans, Qianjie coffee will first take into account its roasting degree. This Mozart coffee bean is characterized by the fragrance of flowers and the sweet and sour taste of fruit. So the roaster of the front street coffee will choose the moderate roasting degree.

However, due to the shallow roasting degree of coffee beans, the dissolution rate of coffee substances is slow after coffee beans come into contact with water. So baristas in front street will use higher water temperature to speed up the dissolution rate when brewing, and fine grinding will be used to increase the contact area between coffee powder particles and water.

In terms of filter cup selection, Hario V60 filter cup and KONO filter cup are often used in Qianjie coffee stores. Coffee beans roasted moderately and lightly are ground with high water temperature and fine grinding. Therefore, a faster filter cup will be used for cooking, and Hario V60 is a good choice. 12 long ribs allow water to pass faster, reducing the contact between hot water and coffee powder to a certain extent.

Filter cup: Hario V60

Water temperature: 91 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

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

Steam 30 grams of hot water for 30 seconds, inject fine water from the central point and slowly circle to 125 grams. When the water level in the filter cup is about to reveal the powder bed, continue to inject water around 225 grams, the total extraction time is about 2 minutes.

For those who often read articles on Qianjie, it is not difficult to find that baristas of Qianjie coffee will use three-stage water injection when making coffee. Qianjie has also learned that some friends who have just come into contact with boutique coffee and make their own hand-brewed coffee at home often use one-size-fits-all water injection.

The one-size-fits-all method of water injection, coupled with the first stage of steaming, is essentially a two-stage water injection. On the other hand, by comparing the one-cut flow with the three-stage style in Qianjie, it is found that the coffee brewed with the same parameters of the same coffee bean is clean and thin in taste and relatively light as a whole; the three-stage style represented by multi-stage water injection can give the coffee a richer sense of hierarchy and sweetness.

After the Mozart beans of Qianjie Coffee are brewed with three-stage water injection of the above parameters, the complex fragrance of flowers and fermented sauce are imported, with the sweetness of raisins and preserved fruit, the acidity of berries and the return of sugar.

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