Single Origins or Blends?
Primarily I’m a single origin natural high elevation person. But lately several people have really liked my espresso which is usually a blend of anywhere between 2-4 single origin coffees that I blend after roasting them separately.
Lately I have been doing that with some pour overs as an experiment. For example if I roast a bean light and I do not get the fruit I’m seeking but it’s tastes good I will blend it with a fruit forward bean and it comes out great and people really like it. So I’m having fun playing around with blends and balancing of a good cup that’s sweet, balanced, has fruit notes etc…. But it’s not in your face acidity/ fruit. It’s more complexity in the blend.
u/No_Rip_7923 — 7 days ago