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.
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.
If you’re learning one thing through these stories, it’s that Mozart’s is a special place with rich history. 25 years of innovation, growth, lights, bakery items, coffee, and most importantly — stories.
Marian reached out to us on Instagram to tell us the story of her and her friend and what Mozart’s means to them and their friendship.
One day, Marian and Karina were bored in Austin. They weren’t locals and hit a lull in their adventures for the day. She decided to google coffee and Mozart’s was the first place that popped up!
“We loved it so much and the atmosphere was so awesome we started driving 40 minutes from San Marcos every week or so just to hang out by the water, sip on an iced latte, and listen to some live music.” – Marian
Marian told us that these little trips have led to the two of them being closer than ever <3