Delicious black coffee recommended by Costa Rican musicians series of Mozart coffee flavor characteristics

When you listen to black coffee, you may think of it as bitter, similar to the bitterness of traditional Chinese medicine. But what about the black coffee that everyone often talks about? Front Street tells you that black coffee may literally feel like strong and bitter espresso. In fact, this is just a kind of black coffee, the deeper meaning of black coffee, is not to add any flavor to change the original flavor and taste of coffee, taste the original flavor of pure coffee, collectively known as black coffee. Black coffee is the coffee that best reflects local customs.

Different producing regions, coffee flavor will be different, Ethiopia is bright floral and citric acid; Colombia is soft fruit acid and floral; Brazil nuts, caramel flavor; Panama citrus, floral, tropical fruit flavor... Front Street Coffee has more than 50 single beans from different countries and different producing areas, everyone can taste oh! It produces coffee beans from world-famous musicians, and there are two kinds in front street: Mozart and Bach.

So, what Qianjie is introducing to you today is Mozart Coffee from the Costa Rican music series.

Why is this coffee called Mozart?

Among classical musicians, Wolfgang Amadeus Mozart is known for giving great pleasure to the world and is the creator of many world-famous works, including "Magic Flute" and "Serenade". At the same time, Mozart was also a fanatical coffee fan, addicted to coffee, but also coffee gave this talented musician a steady stream of inspiration and motivation, benefiting the spiritual world of people all over the world. Mozart's music is certainly the more you listen to the more flavor, and this Mozart coffee bean is also the more you drink the more flavor.

The Musicians coffee series is named after the musicians because the owners of Canet Estate love classical music. Carnet Estate is located at the highest elevation in Costa Rica where Tarrazu coffee is grown. The estate uses Kadura and Kaduai coffee beans for raisin honey treatment and washing to produce world-famous musician series coffee beans, named "Beethoven","Bach" and "Mozart". The altitude is between 1700 and 1950 meters. They are all SHB high-altitude extremely hard beans with sweet flavor, fruit aroma, wine fragrance and tea fragrance.

How can Front Street Coffee let go of this coffee bean with great flavor? This Mozart coffee bean is produced in a famous producing area-Tara Pearl producing area of Costa Rica. Although today's Costa Rica coffee as a "sweet as honey" representative and many coffee lovers, coffee white sought after, more than 300 years ago, but also no coffee tree exists. The coffee tree in America is due to the appearance of Europeans, and America has become another hometown of coffee.

History of Costa Rican Coffee

Coffee first appeared in Costa Rica in 1729, when it was introduced from Cuba. This made Costa Rica the first country in Central America to grow coffee and the first to grow coffee for commercial value. In 1820 the first coffee shipments were made to Colombia and Chile.

Coffee began to appear in Costa Rica in 1729, when it was introduced from Cuba. This made Costa Rica the first country in Central America to grow coffee and the first to grow coffee for commercial value. In 1820 the first coffee shipments were made to Colombia and Chile.

In 1854, an importer and exporter successfully shipped 100 pounds of coffee to London with the assistance of William Lyon, the captain of the British merchant ship "King".

Front Street "Costa Rican Music Series" comes from Canet Estate, located in the highest elevation area of coffee cultivation in Tarrazu, Costa Rica. Canet is the name of a small farm in this area. It is a small 5-hectare estate located in San Marcos, Tarrazu. The town of San Marcos is owned by the Robles brothers Leo, Elian and Melvin, who have worked together for more than 10 years in farming and production, and also share a small water treatment plant (Beneficio).

H1 coffee beans

Fine coffee is mostly Arabica beans, which tend to grow at high altitudes in the tropics, sucking up the mineral-rich nutrients of volcanic soils, and Costa Rica in Central America happens to have such a unique location.

Carnet estate in central Costa Rica produces world-famous musician series coffee beans with two kinds of coffee beans: Kadura and Kaduai.

The full name of H1 is Centroamericano H1, which is continued by Sebaco Laboratory in Nicaragua. H1 is a hybrid between Lumei Sudan and Satchmo T-5296. Lumei Sudan is found in Lumei Valley of Boma Plateau in Sudan, hence its name. This coffee has good quality and flavor, but poor disease resistance. However, the varieties crossed with it can inherit the genes with good flavor.

Mozart coffee bean treatment

This Costa Rican Mozart coffee bean on the front street, before entering the raisin honey treatment method, behind the anaerobic honey treatment method, let's take a look at the difference between the two methods of Mozart flavor.

Front Street Raisin Honey Treated Mozart Coffee Bean is a 100% pectin and zero water treated method. On the day of harvest, ripe coffee cherries are poured into large tanks, and the ripe and full fruits sink to the bottom; incomplete or overripe fruits float to the surface, and these floating beans need to be removed. The sifted coffee cherries are allowed to dry on an elevated bed for at least three days, then the cherry skins are removed and the pectin retained before drying.

In order to retain more sugar, as much pulp as possible and pectin layer, which also increases the difficulty of honey processing method, which requires strict control of time. The coffee beans treated in this way have 100% pectin layer retained, more sugar substances can penetrate into the coffee beans, its sweet feeling is quite obvious, the front street after the coffee beans cup test found that this coffee beans have the taste of white wine and balanced acidity, fermentation flavor is rich, flower aroma is very outstanding.

Anaerobic Honey Treatment

The Mozart coffee beans treated with anaerobic honey in Qianjie Street will have a layer of sticky jelly after removing the skin and pulp of the coffee fruit, and then directly put the coffee beans with pectin into a sealed fermentation tank for low-temperature fermentation, the temperature must be lower than 10-15 degrees Celsius. Under anaerobic conditions, pectin sugars are broken down more slowly, pH drops more slowly, and fermentation time is prolonged, thereby developing a better sweetness and a more balanced flavor. After more than three days of anaerobic fermentation, the coffee beans in the barrel are sun-dried. After drying, the coffee fruits are mechanically pectin and parchment.

The roaster at Front Street Coffee received this coffee green bean with a medium roast to emphasize its more complex floral, fruity, superior sweetness and fermented sauce aromas.

Front Street Coffee Brewing Advice

For coffee brewing, Qianjie recommends brewing with freshly roasted coffee beans to maximize the rich flavor of coffee. Front Street Coffee ships coffee beans that are roasted within 5 days, because Front Street knows that the freshness of coffee beans has a great impact on flavor. Front Street Roasters 'motto is "Fresh Roast Good Coffee", so that every customer who orders coffee receives the freshest coffee. Coffee has a growing period of 4-7 days, so when the customer gets it, the flavor is at its best.

Of course, there are also some customers who need the front street to help grind, which does not matter, but the front street reminds that the coffee beans are ground in advance, they need to be brewed in time, if they have been ground into coffee powder, they do not need to raise beans, because in the process of transportation, the pressure generated by carbon dioxide in the package can also make the coffee flavor become mellow, so they can drink a cup immediately after receiving the coffee powder.

At the same time, the coffee powder oxidizes faster after contacting the air, that is to say, the flavor of the coffee will disperse faster, and the flavor of the coffee will not be very good. Therefore, Qianjie recommends buying whole beans and grinding them now, so as to better taste the flavor of coffee.

Filter cup: Hario V 60, water temperature: 90℃, powder amount: 15g, powder-water ratio: 1:15, grinding degree: medium fine grinding (Chinese standard No.20 sieve pass rate 80%) The use of segmented extraction, with 2 times the amount of coffee powder water for stewing, that is, 30 grams of water stewing for 30 seconds, and the reason for the need for stewing process, is to allow coffee powder to exhaust the internal carbon dioxide gas, so that the latter stage of extraction is more stable. Water is injected into the filter cup by small water flow in a circle until 125 grams, and then water is injected into the filter cup until 225 grams. After the water drops in the filter cup are finished, the filter cup is removed. The extraction time is 200 "from the beginning of water injection. Next, shake the whole cup of coffee evenly and pour it into the cup to taste it. You may find that the front street coffee brewing is a three-stage brewing method to brew, represented by multi-stage water injection, but can give coffee a richer sense of hierarchy, sweet feeling is more obvious. And for beginners is also relatively easy to master and brew a good coffee flavor!

Front Street Raisin Honey Mozart Coffee Bean Flavor: complex floral and fermented sauce aromas on the palate, with raisin, candied fruit sweetness, berry acidity, sugar-like sweetness.

The aroma of raisins and fermentation at high temperature, the fragrance of roses, the fragrance of oranges after cooling slowly, the sourness and sourness of berries, the more obvious fermentation of raisins, and the pineapple aftertaste at the end.

Listening to music, tasting coffee with the name of music, what kind of mood will it be? What a pleasant state of relaxation it was! In this fast-paced life and work situation, occasionally have to stop in a hurry to enjoy such a beautiful moment!

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