Josh from Cup blogs at baristafail.com. His post about the trend in Brisbane to equate quality with single origins made me think, and has probably pushed me towards ordering the blend on a cafe’s menu first time around before ordering the single origin. Usually (but not always) the blend is coffee number two (if I have one).
What I will say is that cafes that roast single origins in house, or feature them from specialty roasters around Australia, generally excite me in a way that a cafe serving a blend doesn’t. It’s a sign that the owner is interested in expanding their coffee horizons, and those of their patrons.