I know that there's pre-roast and post-roast blending, but has anyone tried pre-shot blending? Blending right before you grind for every shot?

Yes. It is a good way to work up a new blend from several beans. Blend two shots worth at a time so you can see what taste a change a particular bean percentage makes.

I've done this many times myself, for the same reasons listed above. It's fun to try since I use a consistent measure of beans each time so I can play around with the amounts of each origin.

You really want to drive yourself crazy, look up Jim Schulman's posts about using different coffees, at different grinds, layered in the portafilter. Even he seems to have given it up.

Best,
David

I do this all the time when;

a) I have coffee that is starting to lose its flavour and another coffee I found way too strong. I blend the two together, and I have had some really excellent drinks by doing that.

b) I'm running out of a particular coffee, I mix something else with it. Sometimes it works out pretty good.

I am starting to believe that perhaps by blending, I can create a really delicious coffee. I've already had a few hints of that. I suspect that perhaps different beans can be combined to enhance the best of each. Time will tell. I probably won't seriosly start that until I start roasting my own. My Significant Other is still in shock over what I spent in my recent purchase of a machine and grinder, so I figure I had better wait.

The funny thing is, it is OK to spend 2000 on a computer, or a TV, but spending 2000 on coffee? You must be crazy! And yet, we all start our day with this coffee. I would safely say that it is the most important meal of the day!

Keep records, keep records, keep records!

I've not done this too many times, had a great shot and thought later, how did I do that?

mckolit wrote:I know that there's pre-roast and post-roast blending, but has anyone tried pre-shot blending? Blending right before you grind for every shot?

Actually, I do post-tasting-session blending. IOW, I drink several single-origin shots and mentally blend them afterwards. This is more efficient, because I can blend them in any percentage I want.

Some of my very best espresso shots have been prepared using this method.


We now return to your regularly scheduled programming.

Just think how much money we could save if we could mentally taste our coffee...no more machines, no more beans, no more...discussions?! Ok...I take it all back.

I understand what you are saying, I just couldn't resist. It is the devil in me that comes out!

I think I am doing something like that when I combine my beans too, however my lack of experience and taste memories limit my results. Sort of like what chefs do...when they are cooking.

Cheers!