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Spring Classic Blend, brew guides and being an employer

04.03.19

We've just launched a couple of new coffees, one of which is the Spring Classic Blend, a nod to the early days when Crankhouse reflected the close ties that exist between the two worlds of coffee and cycling. 

Then we've got our first brew guide up and ready for all you home brewers who'd like a little guidance. Our step-by-step Aeropress guide uses the inverted method and should give you a tasty brew.

Last but not least, we welcome Lewis Tanner to the Crankhouse team. 

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EAC 2019 roundup

27.01.19

Here's a little report on the EAC. What an amazing turnout at the first Exeter Aeropress Championships held at The Ex...

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Exeter Aeropress Championships

06.01.19

AEC 2019 Where: Exploding Bakery When: Saturday 12th January Time: 5pm preparation. 6pm first round How: Number of ...

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The year in numbers - 2 0 1 8

29.12.18

1735 roasts 8675 Kg green 7547 Kg roasted 55 different coffees 5 blends 50 single origins 14 naturals 31 washed 6 h...

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Have a Panama Christmas

03.12.18

New Coffee Alert (aka Papa Noel): Our first Panama coffee has just been added to the store, Finca Bernardina located ...

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New coffees and an Exeter exclusive

13.11.18

New Coffees A few new coffees have arrived in the last few weeks and some are already up on the web store so and I th...

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Coffee Roasters Guild Camp 2018 aka "Kiki Bouba"

17.10.18 I've just returned from three intensive and fun days at the Speciality Coffee Associations Roasters Guild Camp in Evora Portugal covering topics such as: Beyond Direct Trade, Roasting for brew method, Roasting for Sweetness, Coffee Fermentation, Can you taste the roasting system ? Multisensory Perception Flavour in Specialty Coffee and a pool party. Read more

Delays and the final countdown for the roasting competition

01.09.18

Next week Crankhouse will be on vacation. Not a coffee farm trip or a short weekend break but a proper holiday, on my bike for a week in the Picos De Europa with my wife.

Before I go I need to roast the final batch to submit to a roasting competition. The coffee is a macerated natural Catuai from Honduras and I'm up against 21 of some of Europe's best roasters. We all have the same coffee and the judges will blind cup all 22 samples against each other on the 14th September. Here's a breakdown of the 9 trial batches I roasted and the incredible help I've had identifying the 'best' from some top coffee professionals.

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Roasting competition update - the geeky stuff

19.08.18

It's now 4 days since my delivery of this Honduran competition coffee was delivered and I roasted the first three ba...

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