Does anyone have any comments on the similarities or differences between these two blends? I've tried Monkey and like it for straight espresso, but find it kind of flat for americanos. The description for the New Classic make it sound slightly more complex.

Bear in mind I am new to 'roasting', and have done about 10-15 3oz (approx) batches in an air popper. I have done batches of 'monkey', 'liquid amber', and 'new classic'. My preference so far is 'new classic', LA, then monkey. I aim for a 10+ min roast to full city, or full city plus.

I find 'monkey' more acidic than I like, perhaps a higher brew temp will tame it. I can't get too flavor specific as my palate isn't that refined. I expected problems with LA but so far, it has been very good. I like it's distinctive earthiness. As for 'new classic', I found it straight forward and very enjoyable. I'm down to my last batch of it.

Fwiw, I use a Silvia v2, and Lelit PL53 grinder. No PID, I reverse temp surf so this will have something to do with my layman's impressions.

I would concur with Weasel in my order of preference of these 3 Sweet Maria's blends. 1. New Classic 2. Liquid Amber 3. Monkey (I am roasting these days in a drum roaster - Behmor - I used to use an air roaster)

I will order New Classic again, probably Liquid Amber - probably not order Monkey. I like Moka Kadir even better than any of these 3 - I also enjoy trying the "espresso workshop blends" when they are available.

By the way: this is a comparison for just straight espresso - I make singles.

Howard

I'll chime in as well. The monkey (which I just started roasting via Bemhor at 10oz batches) is the heaviest of the 3 in my experiance. In milk though it's got good body for the wife