Hello,
I was thinking of trying a commercial blend a while back, but when I read that it was made up from typically 11 different coffees, this gave me pause for thought ...
If a single espresso is made from perhaps only 40 beans, then one would surely get large shot-to-shot variations when using such a blend since the proportions will always be different? Presumably this would extend to differences in extraction characteristics as well as taste profile, so yet another variable added to espresso-making roulette?
Maybe a full doser in a (poor!) commercial situation would actually help to mix the ground coffee up a bit, but for someone who measures out a scoop or two of beans as required at home, perhaps there's a lot to be said for limiting the number of components in a blend?
Anyway, just wondered what folks here thought.
Cheers
Phil2