Musician series Mozart coffee beans taste brief introduction to the characteristics of Mozart coffee bean honey treatment

Costa Rican coffee is generally known as "as sweet as honey", while the front street coffee bean list, the series of musicians from Costa Rica is like this. The fame of the musician series is so great that many coffee Xiaobai who have just come into contact with fine coffee have heard of it more or less. Among them, Mozart coffee beans are famous. Before introducing this coffee bean, it is customary for Qianjie to introduce its background.

Qianjie coffee has a wide variety of beans, which makes many friends feel "difficulty in choosing" when they go to the store to order. Each type of coffee has its own characteristics, and so is the Costa Rican musician series. The musician series is made in Carnett, a local coffee processing plant of Taiwan's Black Gold Coffee brand (BALCK GOLD), which used to be the collecting station for red coffee in the Tarazu region of Costa Rica. Black gold will carry out different processing methods in small batches according to the local characteristics of coffee in each producing area, so as to show coffee lovers a unique flavor of the producing area.

Carnett is located at the highest altitude of coffee cultivation in Tarazu, Costa Rica, which is the most concentrated area of Costa Rican fruit cultivation, mainly passion fruit, while coffee cultivation is relatively sparse. Only one specific area grows coffee and takes special care of coffee crops. When it comes to the picking season, farmers return to their hometown from all directions, busy with the harvest of coffee fruits. After the ripe coffee red fruit is picked, it is sold bucket by bucket to Carnett's coffee processing station; when the coffee harvest season is over, it is scattered and scattered everywhere, adding a little subsidy to the meagre income.

This series of coffee bean names are named because Carnett loves classical music very much. when tasting a coffee bean, the characteristics of the musicians are similar to those of beans, so there are Bach, Beethoven, Mozart and Chopin. Some buddies who have just started the boutique coffee will be stupefied when they come to the Qianjie store to see the word Mozart, and then ask the barista in Qianjie whether the name Mozart came up by himself. Through the above introduction, I believe everyone should be able to understand that the reason why it is called "Mozart" is because when Carnett tastes this kind of coffee, he thinks of Mozart's gorgeous music and musical talent.

The Mozart coffee on the front street is sour and sweet and delicious, and it is a variety of Kaddura and Kaduai. The [Kaddura] variety is a natural mutant of the bourbon variety, suitable for planting between 700m and 1700 m. The higher the altitude, the better the flavor, with high sweet and sour taste and aroma, bright taste. The Kaduai variety is obtained by artificial breeding of the New World variety and the yellow Kadura variety by the Agricultural College of the State of Sao Paulo, Brazil (IAC). The Kaduai variety has excellent acidity, clean taste and rich fruit aroma. The combination of these two varieties also brings a very pleasant sweet and sour fruit to this Mozart coffee in Qianjie.

Front Street Coffee Costa Rican musicians Series Mozart Coffee beans

Producing area: Tarazhu, Costa Rica

Manor: Carnett

Altitude: 1980 m

Grade: SHB

Variety: Kaddura, Kaduai

Treatment method: raisin honey treatment

Those who have tasted this Mozart coffee in Qianjie will admire that Mozart is very sweet. That's because the Mozart coffee beans on the front street are treated with raisin honey. The selected coffee fruit is evenly spread on the sun bed for drying. When the coffee fruit is dried with raisins, the peel is removed and the sun-dried is finally carried out.

The treatment of raisin honey can be regarded as a way of double fermentation honey treatment, which retains the complete fruit for drying and removes part of the fruit moisture, then removes the fruit skin, and retains 100% pectin for honey treatment and fermentation, making the fermentation flavor more intense. Because this treatment retains more pectin than other honey treatments, it is sweeter and more solid. Coffee treated with raisin honey will have the taste of white wine and balanced acidity, with strong fermented flavor and obvious sweetness.

Some friends are curious, obviously everyone is called Mozart, why is the other family different from the one in front of the street? That is because of the difference in baking style and baking curve, and the flavor that you want to highlight will be slightly different. When baking this super sweet and fruity coffee bean, the roaster of Qianjie Coffee adopts a moderate roasting degree in order to retain the above features and highlight the solid taste.

After receiving the baking sample of Mozart coffee beans, the baristas of Qianjie Coffee conducted a cup test within 8 hours to 24 hours after baking. The cup test in Qianjie used the SCAA standard, and the grindness was controlled as China 20 standard sieve pass rate of 70% Rose 75%, water TDS 150ppm about, water temperature 94 degrees Celsius, hot water 200ml, powder quantity 11g, powder proportion 118 18.18, soaking time 4 minutes. The concentration of this extraction is just within the range of 1.15% Murray 1.35% gold cup.

When testing this Mozart coffee in the front street, the entrance is a complex aroma of flowers and fermented sauce, with raisins, preserved fruit-like sweetness, with carambola, berry acidity, sucrose-like taste, solid taste, like a cup of juice.

When brewing this Mozart coffee bean, Qianjie Coffee will use hot water at a temperature of 91 degrees Celsius to accelerate the dissolution of its coffee substance; use medium fine grinding to increase the contact area between coffee powder particles and hot water; and use Hario V60 to speed up the flow of water to avoid bitterness caused by over-extraction.

Qianjie learned that some friends do not have the equipment to grind coffee beans at home, and Qianjie also provides the option of grinding powder, but after grinding into powder, the exhaust rate of coffee particles increases, the flavor substances are easy to volatilize, and the appreciation period is greatly shortened. Therefore, Qianjie suggests that friends with grinding equipment should still grind and flush, and the flavor is better.

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%.

First inject 30 grams of hot water and steam for 30 seconds, inject fine water from the central point and slowly circle to 125 grams, and wait for the water level in the filter cup to drop to 225 grams. The total extraction time is about 2 minutes.

The reason why steaming is needed is to let the carbon dioxide out of the coffee beans, so that the flavor can be expressed more stably. If freshly roasted coffee beans are steamed, the powder layer can be seen to expand. When the Qianjie coffee is delivered to everyone's hands, the beans are roasted within five days, and by the time the goods arrive, they have already passed the bean cultivation period of 4 to 7 days, so the flavor of the coffee beans is at their best when they get it.

So are you excited to see such a coffee bean with such a sweet feeling? It is better to take action than to do it yourself.

For more information about coffee beans, please follow the coffee workshop (Wechat official account cafe_style) and exchange professional coffee knowledge. Please add Wechat account kaixinguoguo0925.