CHX


Reviews:
CHX

BLEND COMPONENTS

  • metafields

    50% Brazil Fazenda Palmital
    PROCESS: Pulped natural
    VARIETAL: Catuai, Mundo Novo

  • metafields
    50% Colombia Villa Maria
    PROCESS: Washed
    VARIETAL: Castillo

Taste Notes

Chocolate, cherry and nuts. Sweet and creamy with a medium acidity.

£7.00

CHX is our 'Espresso Blend' and is the 10th in the series of these blends since Crankhouse started operations. Rather than keep working through the numbers incrementally we've made a decision to stick at CHX. The content will change as new seasonal elements are selected for the blend but the name will stay the same.  It may be based on one, two or a likely maximum of 3 coffees with the aim for something that is easy to brew with a smooth rounded flavour profile.

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.

Like it's predecessors CHX  has a slightly longer development and slightly higher drop (end) temperature taken to in the roaster.  Not massive differences but those extra few seconds and extra few degrees can enable the sugars and body to develop further.

CH X components:

 

50% Fazenda Palmital
Cabo Verde Minas,  Brazil
950 - 1150m
Pulped natural
Catuai, Mundo Novo

50% ASMUCAFE Womens producers
El Tambo, Colombia
1850 - 1900m
Washed
Castillo, Colombia

 

Taste Notes:

Chocolate, cherry and nuts

Creamy and sweet with medium acidity

 

Brew Guide for Espresso:

Dose 18g/Yield: 36g/Time: 27secs (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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