Tag: Coffeeatx

Fall-ing In Love With Our New Fall Menu

With every season comes change, including the Mozart’s Menu! Of course, we will always have our staples items: cakes, cookies, cupcakes, breakfast pastries, and more. But this Fall, we are bringing something new to our bake case. It may not feel like Fall outside just yet here in Austin, TX, but with UT starting back, football season kicking off, Fall is definitely in the air, and we are excited to introduce the new menu to you.

Eclairs may be the biggest change entering the menu this season! This is something new for us all. From your traditional fall pumpkin flavor to a sultry sweet raspberry, these eclairs are sure to catch your eye (and capture your taste buds!). They are a little larger than average and have a sweet, crunchy crust baked into the top. Did someone say delicious?!

Moving on, we’ve added a new cupcake to the line up: Hummingbird Cake! There are many theories as to why it’s called the name that it is, but the most common is that it has origins in Jamaica. These cupcakes have bananas and pineapple which are sweet and attract hummingbirds! Also, fun fact, hummingbirds are known as the bird of paradise in Jamaica. This cupcake is topped with maple cream cheese frosting.

We also have an apple gingerbread bundt cake and ginger molasses cookies to tie in Fall flavors that match super well with all of the tasty coffee and teas that are popular during this season. The chocolate hazelnut dome also ties in to the Fall flavors with the toasty hazelnut taste.

For the vegan/gluten-free folks, we’ve added new peanut butter chocolate bars that have so much flavor you’ll keep coming back for more.

Our bakery team has worked extremely hard to implement Fall flavors into delicious treats for you to enjoy, and boy did they succeed! Not only are the flavors spot on, but they interesting and whimsical decorations on desserts really encompass all that Fall will bring. We surely are Fall-ing in love with this new menu!

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Meet Mozart’s People: Colton Massey

One thing we like to do here at Mozart’s is work with our employees. We give them the flexibility to work full-time, part-time, some time, here and there — whatever works best for them. This is why, if you come often, you may see people for a season, or just on Saturdays, or for a straight year and then never again.

Colton Massey is one of those people! Between going out of town for college, having a part-time internship, or being available every day — Colton has remained a loyal Mozart’s employee for over the past 3 years.

Just look for the big pearly white smile and a Boston hat and you’ll know exactly who we are talking about. Colton greets everyone with a smile and loves to learn about each and every customer during the small interactions that take place at the register. If he’s not taking your order, he is working quickly and efficiently on the espresso bar.

We asked Colton what his favorite thing about Mozart’s is. Here’s what he said: “I love all the conversations I have with regular customers that come in the mornings. We often discuss what book they’re currently reading or we exchange book recommendations.” What you may not know, is that Colton is an avid reader/writer and is currently pursing a degree in English with the dream to be a publish author one day.

Another fun fact about Colton is that he once got everyone that worked at Mozart’s to take the Harry Potter sorting hat quiz.

Colton’s go to drink is an Iced Americano with a splash of Oat Milk paired with a lightly toasted Maple Walnut Scone.

We enjoy having Colton around whether it’s all the time or just a little. Our Mozart’s staff truly is hard-working, dedicated, and a lot of fun. Be sure to say hi next time you’re in!

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A Treat Turned Tradition

Cinnamon Rolls and Coffee is a weekly tradition for local Austinite, Genevieve Watson. 

We reached out to Genevieve on Instagram after noticing not only her routine visits to Mozart’s, but also her beautiful post about cinnamon rolls on her instagram page, @genevievewatsonn. If you follow us, you may have even seen her before! 

“My love for Mozarts and their cinnamon rolls started in college” says Genevieve. “I can’t tell you how many fall morning I’ve spent studying or catching up with a friend on the patio.“

A year and a half ago, the frequent visits as 1 turned into a small crew visiting every Sunday when her and her boyfriend, Jay, adopter their adorable puppy, Hutch. Cinnamon rolls Sunday’s became a regular thing! 

Here’s how Genevieve says their typical Sunday goes:

  • We wake up early to beat the heat and head to Zilker Park to play a serious game of fetch 
  • After we’ve played to our hearts content we head out, taking the scenic route to Mozart’s Coffee Roasters
  • We order our cinnamon sugar cinnamon rolls and iced mochas before settling into a shady spot on the patio
  • We spend an hour or so talking about what our new week is going to look like and how we are going to prepare. It’s become an important part of us an our week
  • Then back home for a Sunday nap with the whole gang! 

“I’ll keep this Sunday ritual going as long as I’m in Austin! It’s so important to support the local  businesses that you love so much because we are loosing iconic Austin spots left and right!” 

Thank you, Genevieve, for sharing your routine and why you love Mozart’s. If you’re around this Sunday, keep an eye out for this lovely trio and be sure to say hi! 

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Green Bean Storage

As you know, Mozart’s is known for many things, one being that we roast our coffee in house. On any given day that you step foot on our lakeside abode, you will find the original roaster in the roasting room right outside our front doors!

What you probably didn’t know is where we keep all of our green beans. First of all, green beans aren’t the ones you eat for dinner. What we mean by green beans are the coffee beans we have that are in their natural state aka before roasting.

Our Head Roaster, Jack Ranstrom, takes a trip to our off-site storage unit 3 TIMES A WEEK to pick up fresh green beans! That’s a lot of coffee. Jack says, “In storage we keep about three months worth of coffee which is 10,000 Green pounds that I have to personally inventory batch out of and re-load every few weeks.”

Check out the image below to see what we are talking about!

Since we are a small batch roastery, we roast about 20 pound batches at a time. This turns out to about 16-17 pounds of roasted coffee when it’s all said and done.

We may be small, but we sure are mighty! Be sure to stop by sometime and check out our roasting room. You may even get lucky and see the fresh smoke evaporating from the room followed by a smoky, flavorful smell.

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Meet McKenna: Musician, Rower, and Iced Green Tea Lover

McKenna Michels has quite the story. You can find her playing music almost every weekend at Mozart’s, but her journey to get there was more a leap of faith. Here is what McKenna has to say about facing her fears and doing something she has never done before.

“I have two special experiences at Mozart’s. The first is when I met Stacey (one of the owners of Mozart’s Coffee Roasters). I am a musician and had never performed. I had about 3 songs written and wanted to start doing something with them. I had seen music at Mozart’s before and knew it was similar to my sound. So the Saturday before Mother’s Day 2019 I went in and asked how I could play, which was a major leap of faith for me. Stacey listened to my nervous pitch and took the chance to listen to my music. She responded “how about tomorrow?”. For me, this moment was special because it was a major milestone for me to gain the confidence to perform. Mozart’s took a chance on me from day one and gave me the chance to start following my dreams.

There’s more to McKenna than her musical talent. We asked her for some fun facts about herself and she said, “I’m a rower on the University of Texas’s Women’s Rowing team. I’m also majoring in Business Technology, which no one ever expects because I’m a singer! Another thing no one expects, I was classically trained in Opera when I was in high school. I even performed at the Kennedy Center in Washington DC my senior year.” So many talents!

McKenna’s go to order at Mozart’s is definitely an Iced Green Tea. Sometimes she will throw in an Iced Coffee, though. Her go to dessert is hands down the Gluten-Free Cheesecake. She said the White Chocolate on top is “just too good!”.

Another special thing that keeps her coming back to Mozart’s time and time again is the crowd. “Whether I’m performing, studying, enjoying nature, or talking with friends, it’s always an amazing environment. People are incredibly friendly and open to talking to you and truly appreciate the special environment of Mozart’s” says McKenna.

Her biggest supporters? The kids at Mozart’s! “They are always so excited and I sometimes invite them up to the front to sing Disney songs with me. This happened in July, but these girls were my first real fans. They wanted pictures with me, of me, and to play along and sing. It touches my heart every time because I used to be the exact same way, it brings back incredible memories.”

As mentioned above, you can find McKenna playing at Mozart’s almost every weekend. Be sure to follow her on Instagram @mckennamichelsmusic! And guess what… she’s releasing an album later this month so be sure to follow along so you can continue to support her!

McKenna — thank you for being an inspiration to us all. You will always have a family cheering you on here at Mozart’s.

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Meet Zina: The Mozart’s Regular Cat

Meeeoww I’m a mixed breed hybrid rescue cat. Officially an F2 Savannah.

My name is West African and means free spirit because my granddad was a 45 pound African Serval.

I’m small for my breed and darker because my great grandmother was a Bengal which comes from an Asian Leopard Cat.

When my human @projectstewritten gave me my 3rd and forever home they told her I’d never be a lap cat, never go on adventures, and probably hide a lot. They were wrong.

We rescued each other. I’m her emotional support Pet and together we go all kinds of places. Car rides, airplanes, and even boats! I still get nervous but I love our adventures.

If you see a kitty stuffed in a back pack around Austin. It’s me. Come say hello 👋

Zina loves to frequent Mozart’s with her human. You can follow along on other Zina adventures by following @zinaagent009 on Instagram!

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Espresso Your Self

What is Espresso?

Espresso is a certain type of coffee drink that is pulled from an espresso machine. It is a full-flavored , concentrated form of coffee that is made by forcing pressurized hot water through very finely ground coffee beans.

At Mozart’s, we have two espresso blends that we trade out often. Our signature espresso blend is the Mozart’s D’oro and the other is called WiseGuy Espresso.

Espresso D’oro has been our golden espresso since 1999. This espresso has a caramel, chocolate body and citrus fruit acidity.

WiseGuy Espresso is a light roast Scandinavia style that will give you a clean, bright, and sweet taste.

There are many ways to drink Espresso! It is naturally pulled in shots. Originally, it was served alone as a 1oz. espresso shot. Most prefer a double shot which is also called ‘Doppio’. Either way, espresso is meant to be sipped slowly so you can enjoy it’s full, rich flavor.

If you aren’t quite ready for straight espresso, there are many other popular espresso drinks such as:

  • Cappuccino – espresso / frothed milk
  • Latte – espresso / milk
  • Americano – espresso / water

Many of the above drinks can come hot, iced, with syrup, with whipped-cream, and more.

If you haven’t tried espresso before, give it a shot (pun intended)! It may be that extra boost of energy you are looking for.

Doppio Espresso Mozart’s D’oro

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Meet Baylor University Cheerleader — Summer Lewis

If you’ve been keeping up with the Mozart’s stories, you will notice a trend: people love Mozart’s and they all have a unique reason for coming back.

Summer Lewis tagged us in her story on Instagram a couple times over the past few weeks, so we decided to reach out and learn more about what keeps her coming back time and time again. (Quick plug — be sure to mention us on your social media or reach out to us via DM so we can share your stories, too!)

We asked Summer a few easy questions so that we can all get to know her a little better. Check out the interview below!

Where are you from? Buda, Texas

What is a fun fact about yourself? I’m a Baylor University Cheerleader!

What is your go to order at Mozart’s? Vanilla Latte (Hot if it’s cold, Iced if it’s hot — I come all times of the year!)

What keeps you coming back to Mozart’s again and again? Mozart’s is a special place to me because no matter if I’m there for an hour or five, good conversations & stronger relationships build each time. Some of my best memories with my favorite people have been here, watching the sunset, sipping our favorite coffee, talking about our faith, and dreaming about the future!

Summer goes on to add, “I’ve met people here, said goodbye to people here, and had some of the sweetest reunions here. I can truly say Mozart’s is my favorite place on earth — especially at sunset.”

Thank you so much, Summer, for sharing your Mozart’s story! We look forward to seeing you around more often and treating you to an Vanilla Latte or two!

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Roast Levels

Let’s learn about the roasting levels of coffee together! As you know, Mozart’s was the first in-house roaster in Austin, TX 25 years ago. Through the years, we’ve learned quite a bit about coffee. Maybe there are a few things that you will learn through this simple lesson, too!

Light Roast
Coffee is dropped from the roaster well before second crack. The chaff is still in the bean and the development time is 20% or less. The temperature application is generally much hotter and faster. The roast times are much shorter. The final temperatures range from 400-415 degrees. The flavors decidedly favor the acidity over the body and are bright.

Light Medium Roast
Coffee Is Dropped just before second crack. The development time is just over 20% and the beans are smooth on the outside. The temperature curve is controlled at the 2nd stage of the roast to enhance the body after locking in the acidity. Final temperatures are 415-420 degrees. The flavor outcome is a balance between the natural acidity tempered by fuller body.

Medium Roast
Coffee is dropped just seconds into second crack. The development time is at 25% and the beans may or may not have some oils on them. The roast is stretched out in the middle to add a full body and start temperatures are lower for a smooth clean finish. Coffee comes out at 420+degrees. The flavor is a heavier body and full thick mouth feel that still has underlying acidity.

Vienna Roast
Coffee is dropped just into second crack as the oils are just starting to become visible. The development time is extended. The roast curve is like medium and hits the sweet spot in between medium and French roast. Coffee comes out at 425+ degrees. Subtle dark roast flavors.

French Roast
Coffee is dropped well into second crack and the oils are on the surface of the bean. Development time is over 25%. The roast curve is like Vienna and Medium roast with a slower rate of rise in the ramp stages of the roast. Coffee comes out at 430+ degrees. Intense dark robust roast flavors abound.

Italian Roast
Coffee is dropped from the roaster after second crack and the oils fully saturate the bean. Development time is prolonged from the extended roast times. The roast curve is uniquely longer and slower. Coffee is roasted to 440+ degrees . Smokey and silky flavor and mouthfeel, intense yet smooth finish.

Which roast is your favorite?! We’d love to hear!

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Firecake and Coffee and Our Independence

Back when our forefathers shouted “… no more taxation without representation”, they were complaining about Britain’s tax on tea.  Well, that’s when coffee became our national drink. It wasn’t a fancy Sumatran pour over or a spiced vanilla latte … just simple black coffee drank by colonists acting out their red-blooded, new-found American patriotism.  At Valley Forge, holed up for 6 months with no hope in sight, Washington turned our first militiamen into real soldiers that would go on to take back town after town from the British. Those troops were saved from complete starvation on primitive baked goods, what they called firecake – a mix of flour, water, a little bit of salt – baked on rocks in the fire.  

 

So, as we celebrate this 4th of July, toast our country’s birthday with some coffee and cake.  It’s a wholly American thing to do. 

 

We think its fitting that on this Independence Day, we’ve been recognized as the Best of the Best for both our Bakery and Coffee Shop.  George Washington might not recognize the coffee … or even the cake. But, we’re proud to be an Austin icon for 25 years, remaining fiercely independent along the way.  God Bless America.

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