[muziq]

So the last few months I've been experimenting with putting together my own blends of nicely roasted beans from my fav local roaster, and brewing up the results in my devices of choice--a Mukka, a french press, and a free Gevalia drip (you know the one).

By and large I've enjoyed doing two- and three-been blends (usually in equal amounts) of various S. American beans, usually medium roast but occasionally tossing in some dark roast for fun. Some blends were better than others, but generally good results.

However, I've not had as much luck blending in African and Indonesian beans. My question thus is for those who blend: how much of a distinctive bean like yirg do you put into your blends? Just a little?

Clearly this is not the burning question of the ages, but if anyone has any suggestions or observations, I'm game.