How to Brew Costa Rica Mozart Coffee Deliciously | Pour-Over Coffee Tips

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Even when using the same filter cup and the same coffee bean, different brewing methods can reveal completely different flavors. Today, FrontStreet Coffee wants to share with everyone how to brew the Costa Rica Mozart bean using different techniques!

Bean Information

First, let me introduce today's star—Mozart! This bean is stunning both in its dry aroma and wet aroma, as very few beans carry such a special fragrance.

Furthermore, its processing method is quite interesting, called "Raisin Honey Processing." This method retains 100% mucilage and uses zero-water processing techniques. This increases the difficulty of honey processing, requiring strict time control.

On the day of harvesting coffee cherries, the harvested coffee fruits are poured into large water tanks. Mature, full fruits will sink to the bottom, while underdeveloped or overripe fruits will float to the surface—these floating beans must be removed. The selected coffee cherries are placed on raised beds to dry for at least three days, then the cherry skin is removed while preserving the mucilage before further drying. At this stage, climate factors are key to successful honey processing. During the drying process, these coffee cherries must be constantly turned to ensure even drying, but the turning frequency must be controlled to allow slow drying to ensure proper fermentation without being so slow as to cause over-fermentation.

Brewing Sharing

Today, FrontStreet Coffee has chosen the Hario V60 filter cup. The V60 filter cup is quite a favorite at FrontStreet Coffee. Because this filter cup is designed with the speed of water level drop as a priority, its internal ribs feature curved spiral structures that help accelerate water flow. Therefore, when using this filter cup, higher requirements are placed on the water flow thickness and water level height. FrontStreet Coffee typically chooses segmented extraction techniques to complement this filter cup, slowing the flow of coffee liquid and improving the extraction of coffee grounds.

Brewing parameters remain unchanged, only the brewing method is altered!

Parameters: 15g coffee grounds; medium-fine grind (BG 6M: 58% pass-through rate on China standard #20 sieve); water temperature 90°C; coffee-to-water ratio 1:15

Brewing Method 1

Use 28g of water for a 30-second bloom, then pour in a small circular stream in the center to 122g. When the water level drops to just before exposing the coffee bed, use a slightly larger water stream in circular motions to reach 227g. Remove the filter cup when the water level drops to just before exposing the coffee bed. (Timing starts from bloom) Extraction time: 1'56".

Flavor: Wet aroma features osmanthus fragrance and fermented notes. Entry reveals citrus and strawberry acidity, transitioning to caramel, raisin, and preserved fruit-like sweetness with sugarcane aftertaste. Overall balance is quite good with relatively full-bodied mouthfeel.

Brewing Method 2

Use 28g of water for a 30-second bloom, then pour in a small, faster circular stream to 121g. When the water level drops to just before exposing the coffee bed, use a larger water stream in circular motions to reach 227g. Remove the filter cup when the water level drops to just before exposing the coffee bed. (Timing starts from bloom) Extraction time: 1'45".

Flavor: Wet aroma features osmanthus fragrance. Entry reveals strawberry, citrus, and tropical fruit flavors, with distinct caramel and preserved fruit sweetness. Overall mouthfeel tends toward lighter, creating a relatively refreshing sensation.

Brewing Method 3

Use 30g of water for a 30-second bloom, then pour continuously in circular motions to 227g without interruption. Remove the filter cup when the water level drops to just before exposing the coffee bed. (Timing starts from bloom) Extraction time: 1'40".

Flavor: Aroma reveals floral notes. Entry features strawberry, tropical fruit, and sweet orange flavors, along with nutty, raisin, and caramel notes.

Conclusion

Brewing Methods 1 and 2 both employ segmented extraction techniques, with differences in their extraction times, water stream sizes during brewing, and water stream agitation.

Brewing Method 1 uses a small water stream for slower circular pouring in the center during the first post-bloom infusion, then slightly increases the water flow and expands the circular range during the second infusion. This technique extracts coffee that is more balanced and results in a fuller-bodied coffee mouthfeel.

Brewing Method 2, on the other hand, uses a small water stream for faster circular pouring during the first post-bloom infusion, then uses a larger water stream for circular pouring during the second infusion. Throughout the entire brewing process, the water stream provides more agitation to the coffee grounds, resulting in coffee with better aromatic performance.

Brewing Method 3 is a single-pour method, meaning continuous pouring without interruption after the bloom. This brewing technique is relatively basic. Single-pour mainly controls water volume and flow rate, achieving full extraction without losing balance. However, improper pouring methods can disrupt the overall balance of the coffee.

END

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473