For reference I use an Aeropress. I generally wet the paper with hot water and preheat the cup at the same time. Assemble the AP, and ~1 level scoop of grind per usage. I have at least one cup a day every day, and often two.
To compare it to Lavazza Oro (LO) and Melitta Traditionale (MT), all 100% Arabica beans on the lower price range of Arabicas, and relatively common/popular as reference. The LO is a finer grind and a lighter roast. I generally have a shorter soak time as a result of the finer grind. It is easier to over extract to LO. Even with the lighter roast and more acidity in the LO, it's less "complex". But I generally enjoy a cup of LO.
Compared to the MT, both the MBS and MT have a similar grind coarseness, but the MBS has more consistent grain size. The MBS being maybe just ever so slightly coarser, or maybe it's just because it has less of the fine powdery stuff found in the MT. For example when I do cold brew, there is noticeably more silt with the MT. The Melitta is very inoffensive. There isn't much bitterness, acidity, etc. It's a good coffee to be the background to something. Like when you're having 2+ cups with a big breakfast and after breakfast coffee, or for cold brew methods, etc. The MBS has the cocoa as the main note as described, and being on the darker side of roasts it's lighter in acidity, but still has enough acidity to highlight the cocoa, and background notes of nuttiness (to my unrefined palete, the nuttiness is vaguely of coconut).
I will continue to throw a bag into my rotation as long as the pricing remains reasonable ($6/10 oz bag).
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