I have been discovering the joy of mixing different types of whole bean coffees before preparing them in my French press. I find that as long as you don’t do something crazy like mix a very light roast with a very dark roast you can end up with a lot of extra depth and roundness to the flavor. Thoughts? Am I insane? A heretic??? Have you tried it?
I definitely do this sometimes for my morning pour over. If I have a boring dark roast, or a single origin that doesn’t have a ton of depth, I’ll substitute 10g of a light roast to brighten up the flavor profile. Some combos turn out to be amazing, though I usually still prefer a good quality single origin bean.