Blend or Single Origin? - Barista at Home Enthusiast - Coffee Forum

I pretty much stay with the single origin because I don't yet know enough about coffees and blending to do it myself. Since I home roast only for myself I don't do huge batches and I don't do them often so doing a couple moderate sized batches to blend would mean coffee that would sit for over two weeks. I have started doing more pre-roast blends, but they are simply hit and miss, since I do not have a good enough understanding of the basic profiles of each and how well they will blend.

In a "perfect" world (where I could roast it all and drink it all before it goes stale), I think I would most often blend to create complex and interesting flavors. That's how I eat — combining flavors, but there are some foods that you just have to have solo and I think the same is true with some coffees — I would probably not blend a 100% pure Kona for example.

Jason, I'm going to have to start blending so I can keep taking my roasting "game" to the next level so that I can stay ahead of you in the learning curve.  I really enjoyed watching the video of your first run at home roasting. Looking forward to more future roasts.