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
After quite some time of dreaming and designing, we finally have the finished product of our NEW printed coffee bags!
Since the beginning of Mozart’s time, we have been roasting coffee in house. Just read back a few stories here on our site and you’ll learn the rich history of our in-house coffee roaster!Continue reading
Mozart’s has unveiled a new line of non-alcoholic craft beverages heading into fall. Our list of new drinks will be: the Ginger-Snap Mocha, the Fig-ured it Out Cold Brew, the Pineapple-Grapefruit Karkade, the Almond Limonata, and the Taste of the Tropics. Each of these drinks was designed with a craft beverage industry trend in mind through a collaborative effort involving both Liber & Co. Essential Cocktail Syrups and Mozart’s Coffee Roasters.
Liber & Co. is a craft syrup creator from right here in Austin. Since its inception in late 2011, Liber & Co. has been owned and operated by three college friends (UT grads)!Continue reading
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!Continue reading
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.”Continue reading
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.Continue reading
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!Continue reading
To the first gentleman in the door everyday (before we even actually open) that orders a Blueberry Bran Muffin Toasted with two butters warmed up. The sweet woman that brings her own thermal for coffee. To the couple that not only brings their own thermal mug, but orders two Skim Lattes to be poured into them. To the group of men that order the same bagels every time, some even double-toasted!
We love spending our mornings with you.
There’s something about Mozart’s Mornings. They are calm, simple, and relaxing. You wake up with us next to the beautiful, peaceful lake. Freshly brewed coffee in all flavors, hot brewed teas, refreshing ice water, and not to mention —the plethora of breakfast options!Continue reading
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!”.
Say hi to Mary next time you’re in! 🙂
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!