CH8 Espresso


Reviews:
CH8 Espresso

BLEND COMPONENTS

  • metafields
    50% Brazil Fazenda Vale de Lua
    PROCESS: Honey VARIETAL: Yellow Catuai
  • metafields
    50% El Salvador, Finca Las Nubes, Santa Ana
    PROCESS: Washed VARIETAL: Bourbon

Taste Notes

Milk chocolate, brown sugar and praline notes dominate. This is super smooth and creamy and would definitely be labelled your everyday easy drinking coffee.

£6.25

CH8 is our latest Espresso Blend and is based on two new coffees to give something smooth and balanced that suits various brewing styles.

We call it an 'Espresso Blend' but this is not a coffee you can only use for Espresso drinks. It's a versatile coffee that is super tasty brewed as a Cafetiere or Aeropress but equally as the Espresso base to your preferred beverage such as a Flat White or Americano.

The main difference in terms of roasting style for the CH blends is the slightly longer development and slightly higher drop (end) temperature that I take it to in the roaster. Typically more delicate single-origins would be developed under 20% DTR (Development Time Ratio) and dropped at under 200C, as opposed to coffees in this blend which would have a 20-25% DTR and a 202-205C drop temperature. Not massive differences but those extra few percent and extra few degrees can enable the sugars and body to develop further.

CH8 is comprised of :

50% Brazil Fazenda Vale De Lua:

Region: Minas Gerais

Farm: Vale de Lua

Varietal: Yellow Catuai

Altitude: 1016 – 1290 masl

Proc. Method: Honey (de-pulped then direct to the drying beds) 

50% El Salvador Finca Las Nubes

Region: Santa Ana

Farm: Las Nubes (the clouds)

Varietal: Bourbon

Altitude: 1450 – 1500 masl

Proc. Method: Washed

Taste Notes:

Milk chocolate, brown sugar and praline notes dominate. This is super smooth and creamy and would definitely be labelled your everyday easy drinking coffee. 

Brew Guide for Espresso:

Dose 18g/Yield: 36g/Time: 27-30secs (ie you need scales and a timer).

This is only a starting point. You decide how to get the best from this coffee on your own brewing equipment. If you need some pointers by all means drop us a line and we'll give you some tips and suggestions. If you want to delve into the depths of Espresso geekery you can look at Matt Pergers Espresso Compass on Barista Hustle or read Scott Rao's Professional Barista Handbook

 

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