Costa Rican Mozart coffee beans how to drink Mozart coffee brewing mode water temperature grindability parameters

Mozart coffee bean is a very classic in the musician series, and it is also loved by many friends. Some friends report that the coffee made by himself is full of aroma, but it tastes bitter and a little uncomfortable. So Qianjie is here today to share how to get out of Mozart's sweetness.

Mozart is a coffee bean from Carnett Manor in Costa Rica. Costa Rican coffee beans are famous for their unique honey treatment. And Mozart uses the unique treatment of honey-raisin honey, which makes Mozart coffee beans have very rich aromas of sweet-scented osmanthus, grapes and other dark fruits, sweet and sour fruits of sweet orange and raisins in taste, and slightly fermented flavor. Many friends were fascinated by it the first time they tried it.

"the treatment of dried grape honey is a special method of honey treatment. first, the freshly picked ripe coffee fruit is placed on the sun bed to dry for 3 days. after 3 days of drying, the surface of the coffee fruit is similar to raisins due to the loss of moisture. At this time, the peel of coffee is removed and 100% pectin layer is retained for honey drying. This stage is the source of Mozart's rich flavor, and it is also very vulnerable to external pollution and its own excessive fermentation. therefore, the fermentation degree of coffee beans must be strictly monitored, and coffee beans need to be stirred constantly to ensure uniform drying. "Mozart coffee treated with raisin honey has sugar stains attached to the surface of the beans. When baking, these sugar stains will be caramelized, the color will be a little black, and without sugar stains, the color will appear light.

Brewing parameters when brewing Mozart coffee beans, we need to pay attention to two points, water temperature and grinding degree. Many friends said that the coffee he made smelled delicious but a little bitter, probably because the water temperature was too high, and the high water temperature could force out the aroma and bitterness of the coffee. Qianjie is recommended for light roasted coffee with a water temperature of 90-93 degrees Celsius, while the Mozart coffee bean should be controlled at 90 degrees Celsius. We should also pay attention to the grinding degree. Many friends use hand grinding, so it is difficult to adjust the scale. Some friends like to be simple, using only two grinding scales, one for sour coffee and the other for bitter coffee. Using the same scale to grind regular coffee beans is different from Mozart coffee beans in thickness.

For example, when Qianjie grinds Panama's Kaduai with ek-43s 's 10 scale, the screening rate is 80%, while when Mozart is ground with the same scale, the over-sieving rate is 75%. Therefore, when grinding Mozart coffee beans, the grinding scale can be adjusted appropriately. The amount of cooking powder is still 15g, which matches well with the No. 01 filter cup. When the ratio is 1:15, this powder-water ratio is easier to flush out the flavor of Mozart coffee, and the concentration is moderate.

First of all, the practice of water injection is the steaming stage, the water quantity of 30ml is injected first, the water absorption effect of Mozart coffee is better, and the exhaust effect of coffee powder layer is obvious.

The steaming time lasts about 30 seconds, which can be judged according to whether the coffee drum bag is still stable. Then start the second stage of water injection, the center of the outward circle, flushing the entire powder layer surface, the amount of water injected into this section is 100ml, use a small flow to avoid raising the water level too high, otherwise the taste of the coffee will be too thin.

Mozart this coffee will be slightly faster in the water, this is a normal phenomenon, we must not see the water faster and think that grinding is too rough. Start the third stage of water injection when the coffee liquid level drops to the point where the powder bed is almost exposed. This section is also injected into 95ml in the form of circular water injection. After the water injection is finished, the coffee liquid level should be flush with the end of the second stage water injection. When the filter cup is finished, it can be removed, and the extraction time is about 1 minute and 50 seconds. In addition to hot coffee, Mozart coffee ice hand is also very suitable, fine grinding degree, 20 sieve screening rate of 85%, powder water ratio at 1:10, powder amount, water temperature unchanged.

First add 100g ice cubes to the kettle, then add the filter cup and filter paper, and pour in the coffee powder. Similarly, the water of 30ml was steamed for 30 seconds, then the water of 60ml was injected into the second stage, and the water temperature dropped slightly, and then the amount of 60ml injected into the third stage reached the total amount of 150ml. After the filter cup is dried, remove the filter cup and shake fully to cool the coffee liquid.