How to Brew Costa Rica Mozart Coffee Beans - Brewing Methods, Water Temperature, and Grind Settings

Introduction to Mozart Coffee Beans

Mozart coffee beans are a classic variety in our musician series and are deeply loved by many friends. Some friends have reported that the coffee they brew themselves has a rich aroma but tastes somewhat bitter, which can be quite uncomfortable. Therefore, FrontStreet Coffee is here today to share how to brew Mozart coffee to highlight its sweet characteristics.

Mozart coffee beans come from the Hacienda Cañet in Costa Rica. Costa Rican coffee beans are renowned for their unique honey processing method. Mozart uses a distinctive variation of honey processing—the raisin honey process—which gives Mozart coffee beans an exceptionally rich osmanthus fragrance and the aroma of dark fruits like grapes. In terms of flavor, it presents a sweet and tart fruitiness of sweet orange and raisins, along with a subtle fermented note. Many friends are captivated by it upon their first taste.

The Raisin Honey Processing Method

"Raisin honey processing is a special honey processing method. Freshly picked ripe coffee cherries are first spread on drying beds for three days. After three days of drying, the surface of the coffee cherries loses moisture and takes on a raisin-like appearance. Only then are the coffee cherry skins removed, preserving 100% of the mucilage layer for honey processing and drying. This stage is the source of Mozart's rich flavors, but it's also very susceptible to external contamination and over-fermentation. Therefore, the fermentation degree of the coffee beans must be strictly monitored, and the beans need to be constantly stirred during this period to ensure even drying."

Mozart coffee processed using the raisin honey method has crystallized sugar attached to the bean surface. During roasting, this sugar caramelizes, causing these areas to turn darker, while areas without sugar remain lighter in color.

Brewing Parameters

When brewing Mozart coffee beans, we need to pay attention to two factors: water temperature and grind size. Many friends say that their brewed coffee smells fragrant but tastes somewhat bitter. This is likely because the water temperature is too high. High water temperatures can extract the coffee's aroma but also easily produce bitterness. FrontStreet Coffee recommends using water temperatures of 90-93°C for medium-light roast coffee, but for Mozart coffee beans, controlling it at 90°C is sufficient.

The grind size is also important to note. Many friends use hand grinders, which can be difficult to adjust. Some friends prefer simplicity and use only two grind settings—one for acidic coffees and another for bitter coffees. Using the same setting to grind regular coffee beans versus Mozart coffee beans will result in different particle sizes.

For example, when FrontStreet Coffee uses setting 10 on an EK-43s grinder for Panama washed Catuai, the sieve pass rate is 80%, but when using the same setting for Mozart, the sieve pass rate is 75%. Therefore, when grinding Mozart coffee beans, you can appropriately adjust to a finer grind setting.

Continue using 15g of coffee grounds, which pairs well with the #01 dripper. The ratio is 1:15, which makes it easier to extract Mozart coffee's flavors and results in a moderate concentration.

Practical Pouring Technique

First is the bloom stage. Initially pour 30ml of water. Mozart coffee has good water absorption, and the coffee grounds layer will noticeably expand and release gases.

The bloom time lasts approximately 30 seconds, and you can judge the exact timing based on whether the coffee dome remains stable. Then begin the second pour, spiraling from the center outward to rinse the entire surface of the coffee grounds. This pour should be 100ml, using a small water flow to avoid raising the water level too high, otherwise the coffee's mouthfeel will become thin.

FrontStreet Coffee's Mozart coffee has a slightly faster drainage rate, which is normal. Everyone should avoid assuming the grind is too coarse when they notice fast drainage.

When the coffee liquid level drops to nearly expose the coffee bed, begin the third pour. This pour should also be done in a circular motion, adding 95ml. After completing this pour, the coffee liquid level should be level with where it was after the second pour. Once the dripper finishes filtering, you can remove it. The total extraction time should be approximately 1 minute and 50 seconds.

In addition to hot coffee, FrontStreet Coffee's Mozart coffee is also excellent for iced pour-over. Adjust to a finer grind (85% pass rate on a #20 sieve), use a 1:10 ratio, while keeping the coffee amount and water temperature the same.

First, add 100g of ice cubes to the bottom server, then place the dripper and filter paper on top and add the coffee grounds. Similarly, bloom with 30ml of water for 30 seconds, then pour 60ml of water in the second stage, and after the water temperature drops slightly, continue with a third pour of 60ml to reach a total of 150ml. After the dripper finishes filtering, remove it and shake thoroughly to cool the coffee liquid.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473