Carnett Manor musicians Series Coffee beans Story is Mozart Coffee the best?

What a pleasant life it is to taste coffee and listen to music! I wanted to listen to the famous music, but I didn't expect to drink the coffee with the famous music name, which is even more pleasant!

The origin of the name of the musician series of coffee beans:

Qianjie has said to everyone: coffee is named after producing areas and manors, and also by varieties of coffee. What about naming coffee after musicians? The origin of the musician series is that the owner of Carnett Manor loves classical music, so the coffee beans produced by the manor are named after musicians. Carnet Manor is located at the highest altitude of Tarrazu coffee in Costa rica. The estate uses Kaddura and Kaduai coffee beans to do raisin honey treatment and washing, producing world-famous musician series coffee beans. Under the name of "Beethoven", "Bach", "Chopin" and "Mozart", they are all SHB grade high altitude hard beans at an altitude of 1700m to 1950m. The aroma of fruit, wine and tea is strong.

Let's take a look at where the musician series of coffee comes from. It comes from the town of San Marcos in the Tarazu producing area (Tarrazu) of Costa Rica. The Tarazhu producing area of Costa Rica is located in the volcanic area about 2000 meters above sea level, with rich volcanic ash soil and cool environment at high altitude, producing coffee beans with rich flavor, bright, high-quality acidity and pure and clear texture. In Tarazhu, the rainy season is distinct from the dry season. The rainy season lasts seven months from May to November, which is also the time when coffee trees grow, while the dry season lasts five months from December to April of the following year. The harvest time of local coffee cherries is from November to March of the following year, as long as five months, which coincides with the dry season. This climate with distinct dry and wet seasons has become an ideal condition for planting and has resulted in coffee fruits with the same maturity.

Musician Series Coffee Manor-Carnett Manor

Carnett Manor is a small estate covering an area of 5 hectares, located in the town of San Marcos in the Tarazu producing area (Tarrazu). Tara Zhu is the main producer of Costa Rican coffee and one of the major coffee producing areas in the world. Coffee cultivation soil is very fertile, good drainage, the highest average latitude, excellent climate and soil conditions, making Tarazhu famous in Costa Rica coffee beans. Carnett Manor is located at the highest altitude where Tarrazu coffee is grown in Costa Rica. It is owned by three brothers, the Robles brothers Leo and Elian and Melvin, who have worked together for more than 10 years and have a small water treatment plant (Beneficio). The owner of the manor mainly grows passion fruit, while the amount of coffee is quite rare. only one specific area grows coffee, takes special care, and only picks ripe coffee fruit. It is precisely because of this careful selection that the coffee beans produced by the manor are sweet and long-lasting.

The Qianjie Coffee musicians' series of coffees are: Mozart Coffee and Bach Coffee, both of which are processed with grape dried honey.

Musician series coffee bean treatment-raisin honey treatment

It is said that in addition to the influence of the climate of the producing area, coffee bean treatment is also the most direct factor affecting the flavor of coffee. The coffee beans of Carnett Manor are mainly treated with honey. The treatment of raisin honey is a way of double fermentation honey treatment, and the fully ripe coffee fruit is a necessary condition before treatment. Raisin honey treatment is to 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 the coffee fruit, pour the harvested coffee fruit into a large 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.

After the steps of drying and then peeling, the flavor of coffee will have a strong fermented flavor. Compared with other honey treatments, the grape dried honey treatment retains 100% pectin for drying, which can greatly enhance the sweetness of coffee.

Musician series-- Bach

The Costa Rican Bach coffee beans in Qianjie are the two most common varieties in Central and South America: Kaddura and Kaduai. Raw beans smell with fermented fruit aroma, observe raw beans, beans show dark green, at an altitude of about 1950m, the bean quality is relatively hard, and it is the 2019 production season, the water content of beans will be relatively higher. In the baking technique, we use a way to gradually reduce the fire and prolong the dehydration time to climb this curve, considering that this "Costa Rican musician Bach" uses grape dried honey treatment, and the design baking degree is medium baking. The main purpose is to highlight the fermented and fruity aromas of this bean, while retaining the balanced and full taste of honey-treated beans.

Musician Series-Mozart

Classical music collection of its successful child prodigy Mozart, gorgeous! Gorgeous fragrance: elegant floral fragrance, white flower aroma like orange blossom, can also be felt when brewing. Gorgeous palate: more dark berries, raisins and traces of red berries, with a hint of plum acid value and bear gummy sweetness in the middle and back. After cooling down, it still retains the fragrance and sweetness of the flowers. Unlike in the past, Mozart coffee beans, which used yellow Kaduai varieties treated with red honey, are famous for their unrestrained floral fragrance, but this time they decided to use Kaddura's sweetness as the representative of Mozart.

Suggestion on brewing coffee in Qianjie

For coffee brewing, Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are also some customers who need help grinding powder in front of the street, which doesn't matter, but what Qianjie reminds you is that if the coffee beans are ground ahead of time, they need to be cooked in time, and if they have been ground into coffee powder, there is no need to raise beans, because in the process of transportation, the pressure caused by carbon dioxide in the packaging can also make the coffee flavor round. So as soon as you receive the coffee powder, you can make a cup and drink it.

But the coffee powder oxidizes faster after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not very good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Qianjie Coffee uses Hario V60 filter cup when brewing musician series coffee. V60 tapered filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration of sweet and sour and obvious aroma is a major feature of it.

Filter cup: Hario V 60, water temperature: 90 ℃, powder content: 15g, ratio of powder to water: 1:15, degree of grinding: medium and fine grinding (Chinese standard No. 20 sieve pass rate 80%)

The use of segmented extraction, with twice the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

Baachong flavor: it smells like the fermented aroma of rice wine, with sweet and sour taste of ripe tropical fruits and berries, nutty and creamy flavor, caramel in Huigan and a hint of flowers in the finish. Mozart cooking flavor: it smells rich black grape aromas, with raisins, sweet oranges in the mouth, fermented wine and sweet-scented osmanthus aromas under the change of temperature.

For these two musician series of coffee, each has its own flavor, and both taste good! As for which tastes better, Qianjie believes that it all depends on personal taste, and everyone's taste is different. Of course, Qianjie is recommended to drink. After all, tasting different flavors can also bring different expressions.

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