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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
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.