Blending roast at different levels

[tommy99]

This might seem like a strange question as I can do this myself if I want to find out.

Wouldn't the "ultimate" cup of coffee be created if you did three different roast levels to try to coax different elements of the bean? I could roast 200g each at City, City+ and FC as an example and then blend them together. In a perfect world, I would get over a pound of coffee of the very best flavours, body, etc from this SO bean.

My coffee should have so much going. Is that good or bad?

Is this now technically a blend?

Do roasters do this (home and commercial)?

[HB]

See Does anyone blend different roast levels of an SO? for a similar discussion.

[Boldjava]

Mixing coffees of different roast depths is often referred to as a melange. Yes, as a home roaster, on occasion I will mix two roast levels (three would strike me as a bit over the top). Usually, I am trying to capture the acidity and fruits from the lighter roast, adding it to the 'weight' or body that comes from a deeper full city roast.

I am unsure of commercial approaches/philosophies on melanges. I have never referred to a melange as a 'blend,' as I would reserve the use of blend to putting together two different single origins (SO). I haven't any idea what professionals would say in response to your question.

B|Java