Here's a little twist on our current CHX 'Espresso Blend'. During the sourcing trip to Brazil in September 2025 we highlighted two coffees from the COCARIVE cooperative that we thought would suit a house style coffee and work within our CHX blend.. but in different ways. This 'PLUS' version of CHX uses the 'COCARIVE Baba's Blend' lots processed as anaerobic naturals giving them a more fruity and winey profile than the traditional naturals. The result is something a little more fruit forward than our standard CHX blend. Not better, not worse, just different.
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CHX 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:
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70% COCARIVE Baba's Wine Blend |
30% Villamaria |
Taste Notes:
Sable grape, apple and creamy toffee
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.