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I dunno tbh. My dad used a lever profile. And I think to describe it as Italian espresso would be unfair. It didn’t have any of the burnt, bitter undertones that I’d associate with Italian espresso, but it also didn’t have the viscous, mouthfeel that I expect from Italian espresso, so swings and roundabouts.
JB-
I thought the chocolatey-ness and sweetness that he said they tried to amplify (in the video about the blend) really shone through, and I preferred the Grifino blend from the Faema than the Red Brick. There's something about the Red Brick blends that I never seem to enjoy, it's got this inky liquorice quality that really puts me off. For me it was a comparison that was doomed to failure because of that.
NurseHolliday
This is an area I know [barely] the basics of, despite being quite selective about coffee, but is the Decent programmable to match the extraction profile of the Faema?
How true is the factor of machine:machine variability in output quality?
Regardless of above- given those beans are simulating an Italian roast- no matter how fancy they are, this is going to change to a taste profile that most of us have shifted away from, I guess.
Based on the fact my parents- who drink predominantly deep roasted, borderline Peet's level insipidness- don't always like the lighter roasted coffees I like to drink.