I have been discovering the joy of mixing different types of whole bean coffees before preparing them in my French press. I find that as long as you don’t do something crazy like mix a very light roast with a very dark roast you can end up with a lot of extra depth and roundness to the flavor. Thoughts? Am I insane? A heretic??? Have you tried it?
This is what blends are. I often will add a touch of medium roast to a dark roast to dial back some of the harshness, or add a South American medium roast to an African single origin to round out the acidity
Yep, exactly! Single origin is fun and all, but roasters know that blends make for a more consistently well rounded cup. Blending batches is even a thing between different roasts of the same bean. If you enjoy the taste, it’s always the right call!