It’s no surprise seeing delicious chocolate covered desserts make an appearance this time of year. Nothing says “I love you” more than a beautiful box of chocolate dipped strawberries or a sugar cookie as big as your face, right? At Mozart’s Coffee Roasters, we pride ourselves as being having the Best Dessert In Austin — and that doesn’t stop during Valentine’s Day. Partnered with our desserts, we have The Most Romantic Spot In ATX to take your Valentine to! Continue reading to hear how you can celebrate with us.Continue reading
Maybe you’ve heard of Mozart’s a thousand times or are just reading about it for the first. Either way, there’s something unique and special about our lakeside abode residing on the shores of Lake Austin. Here are 10 reasons to fall in love with Mozart’s.
Do you need an excuse to drink coffee? Probably not. If you do, here are 10 health-related reasons that you should add coffee to your diet daily. Whether you are looking for an excuse to keep your caffeine consumption up or hesitant as to why you should — you may change your mind after reading these below.Continue reading
Every year since its inception in 2009, Mozart’s has presented the public with a custom-designed set, not unlike what is typically seen on the Broadway stage. Each year the set is more extravagant than the year before.Continue reading
Excellent coffee is our main focus at Mozart’s Coffee Roasters, that’s no surprise. Alongside the coffee, we strive to create a unique, memorable environment — one that people from all over the world would feel at home at; including the taste of their experience with our coffee.Continue reading
It’s about that time for a new Seasonal Coffee Release (or two!) to get us all in the holiday spirit.
As you may or may not know, we roast our coffee IN HOUSE in our on campus roasting room. If you haven’t seen it yet, but sure to stop by next time. Maybe you’ll be lucky enough to smell the delicious coffee being roasted.Continue reading
As you may or may not know, September 28th is National Coffee Day! So, of course we are celebrating. If you come by Mozart’s any time on Sunday, September 28th, you will be greeted with $1 double espresso shots, buy 1 pound of coffee and get a 1/2 pound of coffee free deals, and an amazing giveaway with our friends at Packed Party.Continue reading
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.Continue reading
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!
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.
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.
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.
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.
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!
In the late nineteenth century, cupcakes received their name because their ingredients were measured by the cup full! They were originally baked in teacups — hence the name Cup Cakes. Of course, this was before the multi-cup pan was invented.
Cupcakes are one of the many things that our bakers love baking at Mozart’s. There’s so many different flavors and additions! Right now they are whipping up vanilla, lavender, oreo, and raspberry — but the fun doesn’t stop there. There’s new for every season!
Sarah, one of our wonderful bakers, says our original white cake recipe involves cooking some of the ingredients on the stove along with two mixers. “It’s much more involved than other cake recipes but so worth it. It’s the best white cake recipe I’ve seen!” – Sarah Hamilton
Check out these beauties below! Blended, mixed, baked, and topped beautifully to perfection.