Regarding more complex mixes, this is where the fun really begins. I started by working with common flavorings....common to many juices, that is. I'm referring primarily with creams, vanillas and sweeteners (CVS). Try this example, as an experiment: compare perhaps sweet cream and sweetener to Bavarian cream and cotton candy. They are similar and very different, at the same time! Their differences, though, will be helpful in more complex mixes later on. I suggest, for the new mixer, to use, perhaps, 4% of each flavor and compare the two samples. After experiments with, perhaps, three different creams and sweeteners, add a vanilla (CVS) to the mix. Knowing the right creams, sweeteners (if any) and vanillas (CVS) for a particular flavor target will enable one to mix dozens, perhaps hundreds of different mixes together, all with different flavor results.
Some good suggestions here. And in the rest of the post.
I've been mixing for a year now and it's still mostly hit and miss for me. I started adding creams and vanillas, I think that was something I picked up from one of your posts. I knew the juice tasted better with that stuff in, but that was the closest I could get to understanding what was going on. Maybe it was the 50 years of smoking, or maybe I just don't have very discriminating taste buds.
I'm getting a little better now. I can observe the effect of sweet cream quite well. And I'm starting to be able to detect the difference between some of the different cream and vanilla flavours. Plus the Graham Cracker which I got recently and love. I liked Honey and didn't like Brown Sugar. I think it was the brown sugar taste that put me off but not sure.
I'm going to try making single flavor juice with each of the creams and vanillas etc, which I think is what you are suggesting. That might help. I guess it's a bit like wine tasting. It takes practice and technique. And how easy it is will depend on the individual.
I hear people talking here about their mixing activities. Like upping the percentage of cream or something from 3% to 4% to improve the juice. I'm kind of jealous because that level of skill seems so far beyond me right now. Maybe in another 5 years I'll get it. Having made a little progress, now I can somewhat appreciate what it takes to be professional juice maker and design something that really hits the spot.