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Roasting single-origin or blend of several origins?
Yes, I purchase or create my own blends Yes, I purchase or create my own blends 33%[4 Votes]
No, I stick to single origin beans No, I stick to single origin beans 67%[8 Votes]
Total Votes : 12
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Please take this poll if you roast
oldgrumpus
Top  #1 Print Post
Posted on 04/04/2025 11:28 PM
I'm trying to learn about preferences of people that use Homeroasters Forum. How many of y'all roast only single origin beans and how many purchase blended beans (or blend yourself).
Edited by oldgrumpus on 04/08/2025 11:00 PM
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renatoa
Top  #2 Print Post
Posted on 04/09/2025 1:56 AM
Roasting mainly SO, then (sometimes) blending at grinding/brew time.
Very rare I roast a melange, when I have remains from various SO, that didn't divided right to the roaster optimal load.
 
allenb
Top  #3 Print Post
Posted on 04/09/2025 8:42 AM
Same for me, mainly SO except for when remaining coffees are less than an optimal batch weight then will mix with others.
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
oldgrumpus
Top  #4 Print Post
Posted on 04/10/2025 11:01 PM
I would really like to try a good blend but my instincts tell me that the bean vendors probably take the miscellaneous left over beans and mix them up, give this new blend a nice name and a good review. But that's just me.

Maybe someone could recommend a good blend to purchase in the USA? I might give it a try.
 
renatoa
Top  #5 Print Post
Posted on 04/11/2025 3:03 AM
Go to a coffee international workshop.
You can easily recognize the Italian team... while the others talks about origins, grinding, temperatures, cupping... Italians talks only about "miscele" Grin
 
oldgrumpus
Top  #6 Print Post
Posted on 04/11/2025 8:53 AM
I am across this article that helped me. I really don't know much about blending so after reading this I'm pretty sure attempting it would probably lead to a lot of frustration. Life's too short for me to run down this rabbit trail, But.... I'm open to any suggestions for a bean vendor that does this well!

https://library.s.../blending/
 
Koffee Kosmo
Top  #7 Print Post
Posted on 04/12/2025 5:22 AM
I roast both as it’s the spice of life

The best single origin in my opinion is Yemen Ishmael
The best blend is 1 part Yemen or Ethiopian + 2 parts Indonesian Blue

But I have experimented with 2,3,4 beans in blends with great results

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HarryDog
Top  #8 Print Post
Posted on 04/12/2025 11:58 AM
Not sure if the wording on the poll is the best but I BLEND.
I buy only single origin and blend after roasting as a general rule, I do mix some ends of supplies to keep charge loads close to the same.

Once I do my original taste test I move to blending for each shot, down to the gram.
I even roast darker to use a few beans to add a ribbon of darkness!

I have only came across a few coffees that I would not mess with but next order You can't duplicate. So I'm able to blend and put a great cup of coffee on the table most of the time. Going to make a cup right now...
 
downstairscoffee
Top  #9 Print Post
Posted on 04/13/2025 9:13 AM
So far I've pretty much stuck with single origin. I've done a couple of half-hearted blends to use up orphaned beans, but I have no clue what I'm doing when it comes to blending. I find getting espresso right is hard enough, and I have a new espresso machine on the way that may make this easier... or harder Roflmao but once I have that dialed in with my preferred single origin, I may go down the rabbit hole of attempting to "science" a blend. The thing is, I really love my preferred single origin, and have yet to come across a bean that I like more, or that even has any attributes that I like more, so it may be difficult for me to progress.
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greencardigan
Top  #10 Print Post
Posted on 04/16/2025 12:58 AM
My usual process is similar to others. I roast 2 single origins and then blend pre grinding. The exact blend ratio or single origin I choose depends on what I feel like in the moment.

But I've always been tempted to jokingly say I blend after extracting. Roflmao
 
8675309
Top  #11 Print Post
Posted on 04/17/2025 11:32 AM
Ran low on some Costa Rican and had some Yemen so I mixed about 20% Yemen into the batch. Turned out great. Now I use Costa Rican as the base and mix whatever I might have around with it. So yea I mix.
It's bad luck to be superstitious
 
oldgrumpus
Top  #12 Print Post
Posted on 04/17/2025 10:38 PM

Quote

greencardigan wrote:
But I've always been tempted to jokingly say I blend after extracting. Roflmao


I think this is genius! I wish I thought of it! It's perfect for those of us that are OCD.
 
Mike_Mathis
Top  #13 Print Post
Posted on 05/16/2025 12:26 PM
I wanted to participate, but I do both.
 
OldMan41
Top  #14 Print Post
Posted on 05/17/2025 7:20 AM
I have been roasting single origin.
Until I feel I have that 100% figured out...
My roasts are pretty consistent.
But not perfect every time.
Subtle differences...
Maybe that's what the Master Roasters are doing.
Cupping each 100-300lbs batch.
Then blending to have a consistent sell able product?¿?

I've tried to get Boston Stoker to offer a roasting class.
Or tour of the plant.
You'd thought I'd had slept with their wife.
Tried to get a maintenance job there...
Again I'm a asturd child.

But I at least like what I'm roasting.
BBQ grill
 
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