Looking back over a year in my notes, I have tended to dose Red Bird consistently around eighteen to nineteen grams looking for a shot that runs between 27-35 seconds around 200F degrees on the Silvia and more recently at 198F or 199F on the Brewtus. Brewed with my parameters, I was getting a nutty (peanut and hazelnut), sweet shot with strong earthy chocolate notes followed up by some slightly burnt caramel and a hint of acid. I've read some people likening the flavor a properly extracted shot of Red Bird to a Snickers bar and I can see where they are coming from.
Personally, I don't think Red Bird does as well with milk drinks. I tend to prefer a slightly more acidic shot for milk drinks because I find the acidity helps the coffee better stand up to the creaminess of the milk. To counter this, if I still want to use Red Bird in a milk drink, I tend to grind slightly more coarse to increase the acidity of the shot. This helps with the overall balance of the milk drink, but I still prefer not to use Red Bird in anything with more milk than a cappuccino, more often I go with a cortado or macchiato.
I have also used Red Bird with my Aeropress and it puts out a fine cup of coffee, but I haven't done it often enough to give a good review.
As a disclaimer, I have no affiliation with Red Bird Coffee, I'm just a happy customer.
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