What does your blend actually cost?
Two to four greens, mixed by percentage — down to a blended cost per pound, per kilo, and per bag after roast loss. No signup.
Blended green cost
$4.42
per lb, weighted average
Roasted cost
$5.20
per lb after 15% loss
Coffee per bag
$3.90
340 g bag, before packaging
Brazil natural · 60%$2.34 / lb
Colombia washed · 40%$2.08 / lb
Assumes the components roast together or share a similar loss. Post-roast blending with very different roast levels shifts the math slightly — cost each component through its own loss first.
Carry $4.42 / lb into the margin calculatorEach component's lot, its cost, and how much of it is left: Cloud keeps them on one record.
See it on your own coffeeQuestions
Blend math, without the mystique.
- How do you calculate the cost of a coffee blend?
- A weighted average: multiply each component's green cost by its share of the blend, and add the results. A 60/40 blend of a $3.90 Brazil and a $5.20 Colombia costs 0.6 × 3.90 + 0.4 × 5.20 = $4.42 per pound of green. Carry that through roast weight loss — divide by (1 − loss) — for the roasted cost the bag actually carries.
- Does blending in a cheaper coffee always lower my cost?
- Proportionally, and only proportionally. Swapping 10% of a blend from a $5.20 coffee to a $3.90 one saves 13 cents per pound of green — real, but small. The reason to blend is the cup profile and supply flexibility; treating a blend primarily as a cost lever usually costs more in quality than it saves in green.
- Should I cost a blend before or after roasting?
- If the components are roasted together, blend the green costs first and apply one weight loss, which is what this calculator does. If you roast components separately and blend post-roast — common when they take different roast levels — cost each component through its own loss first, then take the weighted average of the roasted costs. With similar losses the two methods agree within pennies.
- What percentages do coffee blends usually use?
- Espresso blends commonly run 60/40 to 80/20, with a body-driven base coffee carrying the larger share and a brighter or more aromatic component seasoning it. Shares below about 10% are hard to taste and hard to keep consistent batch to batch — if a component is under 10%, be honest about whether it is in the blend or in the story.
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