What is one common characteristic of a roastery producing blends with many components?

The characteristic of a roastery producing blends with many components is often the potential for inconsistencies in extraction. When blending multiple types of coffee beans, each with its unique flavor profile and roast characteristics, achieving uniformity can become more challenging. This is because different beans may require different roast times or temperatures to bring out their best qualities. As a result, if the roaster doesn't account for these differences appropriately, the final blend may not extract evenly, leading to variations in flavor and overall quality.

This concept emphasizes the complexity of blending — a roaster must skillfully manage various factors such as roast level, bean origin, and moisture content to ensure that the extraction is balanced across the entire blend. Thus, while blending can enhance flavor complexity, it also introduces a level of unpredictability that can affect the end product's consistency.