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!
Saturday through Wednesday, you can guarantee that on any given morning you will walk in the front doors of Mozart’s and see the bright, shining smile of Mary Blalock.
Mary has been with Mozart’s for 5 years now! WOW! After studying Arabic in college and working at Mozart’s, she decided to continue her career here and grow in the coffee world. Mary has now worked her way up to the title of Morning Manager.
Here are some of Mary’s favorite things to eat/drink at Mozart’s:
Favorite drink? Cold brew with Oat Milk or a Coconut Almond Iced Latte with Coconut Milk
Favorite Breakfast Item? “Hands down the Mozart’s Coffee Cake”
Favorite Dessert? The Vegan Chocolate Chip Cookie
More fun facts? Of course! Mary has a free-roam bunny rabbit named Bernie!
Mary said she has loved Mozart’s since the beginning. Her favorite things include that we roast our own beans and that she’s gotten to know the morning regulars by name. Her favorite part about being a morning manager is that she gets to see the people that come in every single day. She’s built relationships with these customers that have even led to great friendships!
Apart from the amazing customers, Mary loves the old school ambience that Mozart’s has to offer. She says “It’s a different style coffee shop that any of the other shops around town. It’s very unique!”.
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.
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.
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.
To answer your first question, YES! We are going to be open all day on the 4th of July. Our hours are as normal, 7AM – Midnight.
The fourth of July means many different things to many different people. It’s a work day off to go on the lake with family friends you’ve had forever. It’s a reason to head to the beach! It’s a chance to invite people into town to explore the world you live in. Most importantly, it’s typically a day spent celebrating in some form or fashion.
It means many different things for us at Mozart’s, too! We’d love to see you be a part of our 4th of July celebrations. Some that have already begun. You may notice our new 4th of July inspired cookies that are already in the bake case ready for you to eat up or take to your 4th festivities.
We also have Andrew Stone playing live music on our patio from 7:30 PM – 10:30 PM.
We hope to create a place that you can visit not only on special holidays with family and friends in town, but one that you’ll keep coming back to. From our place, to our coffee, to our cafe — there truly is something for everyone. We want to help be a part of your story.
Enjoy your 4th of July! We hope to see at our Lake Austin Abode. Safe travels and loads of fun!
We hear Mozart’s stories left and right. We love to not only hear them, but to share them with you! We met Jovannah over Instagram when she expressed her love and devotion for Mozart’s. Here’s what she had to say when asked what keeps her coming back time and time again.
“Vermont, DC, Florida, Georgia, California… my husband and I have been all over the country, and being the coffee fanatics that we are. We make sure to scout out new coffee shops to visit everywhere we go. In my mind I can picture them: walking along the street lined with towering Florida palms; rushing in to escape the chilly winds on Fisherman’s wharf; cozying up by the fireplace in the home converted to a coffee shop. While these are among some of our favorites, there is something special about Mozart’s that keeps us coming back (so much so that we don’t even mind the hour long drive from our home).
Our favorite things about Mozart’s are the atmosphere, and the coffee, of course!
The outdoor area is so inviting with its wide wooden deck, large shady trees, string lights, and a great view of the lake. It is so enjoyable sitting out with a nice iced vanilla latte (my drink of choice), or a cortado (my husbands drink of choice). And hey, our daughter loves it, too! 😉
In addition to the in house drinks, we absolutely love that they offer coffee beans as well! We love that they are freshly roasted and give us a little taste of Mozart’s at home; carrying us over until our next trip!”
Thank you so much for driving the distance and sharing your love of Mozart’s with us. We hope to see you and your family back again soon!
Let’s learn more about coffee and our special roast we are working on in house right now!
Mozart’s has a history of only creating and roasting staple blends, but also offering a wide variety of special seasonal roast to mix it up a little!
Mozart’s is now featuring Arabian Yemen Mocca Haimi, Peaberry, Burrai in our new High End Special Offering Line of roasted coffee by the pound. These rare, single origin coffees have inherently unique flavor characteristics that make them an honor to offer and a treat to drink.
Here’s a quick overview of one of our favorite of these blends:
Yemen Mocca Haimi
Light Medium Roast
Rare Natural African
Complex Full Flavor
Rich and Rewarding
As a refresher, here is some insight on what exactly a Light Medium Roast is! Coffee is dropped just before the 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 state 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.
Check out our next blog post coming up soon on the special Columbia Natural Blends we will be offering for the remainder of 2019!
Meet Destinee! One of the wonderful bakers at Mozart’s.
She was born and raised in Austin, TX. She says she often drives by the hospital she was born in!
We asked Destinee how she originally became vegan. Her response was “I originally went Vegan because Beyonce did it, but I felt great so I am now 3 years in.”
Fun fact about Destinee: She competed on Food Network’s Christmas Cookie Challenge in 2018!
“My favorite thing to do is literally everything! I just love baking and decorating and being create. So much so that when I’m not baking at Mozart’s, I’m making cakes and decorated cookies for my own small business that I launched in January. When I’m not sleeping, I’m in the kitchen.”, says Destinee.
She is the mastermind behind our new Vegan Cookie; which you can find in the bake case today. Destinee spent over a year testing and tweaking her vegan chocolate chip cookie recipe. “Since I am a recent convert to veganism, I still remember what non-vegan cookies taste like — I didn’t want my vegan cookies to taste like they are lacking in anything. Once I came up with a recipe that I was proud of, I couldn’t stop making them! For myself, for my vegan friends, my carnivore family. They liked them so much that they began volun-telling me to make them for events!”
She says her friends/family called them the “Vegan Gateway Drug”. Sharing this recipe with Mozart’s was a no brainer for her. She is honored and excited to be able to offer her fellow vegans another option since she knows the struggle.
Her hope is that she can expand the vegan menu even more in the near future. Stay tuned! In the meantime, be sure to check out Destinee’s creations that are already out and ready for you to eat.