Hesitating to make a move on a Philips 3200 Lattego, is it worth it ?

Hesitating to make a move on a Philips 3200 Lattego, is it worth it ?

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Hesitating to make a move on a Philips 3200 Lattego, is it worth it ?

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Hesitating to make a move on a Philips 3200 Lattego, is it worth it ?

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Hesitating to make a move on a Philips 3200 Lattego, is it worth it ?

Hesitating to make a move on a Philips 3200 Lattego, is it worth it ?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Hesitating to make a move on a Philips 3200 Lattego, is it worth it ?

Hey there,

first of all, I'm outside my confort zone… I'm a simple guy, young dad who doesn't have time, like almost no time lol So I need everything to be as simple as it can be. I'm also the type of guy that like to know a little of everything, but the coffee world seems too complicated for me right now, so much stuff to look at, so I need your help there.

I'm working from home in video game industry and I love coffee, I can take 3 big cup a day and It's me that put a stop because I would drink more. Presently, I have a simple Keurig with reusable Kcup and some really good local ground coffee. I like the taste of it and the ease of the process. I drink my coffee black right now, but my wife presently take her with milk and sugar.

Sooooo, I'm looking, as I said, at the simplest/turn key solution to step up my coffee experience. The Philips 3200 latteGo seems like what I want. Not too complicated, one button solution and not that much of maintenance from what I read. The price is also around what I want to put on my coffee.

I know that a fully automated machine will never give the same result as a manual coffee machine, but as I said, I don't want to go with the full manual process, I want a one button solution. However, I also heard that there is a lot of people that having problem with the Philips 3200 Lattego. Watery coffee, bitter, etc. So I'm wondering if these problems are still here and if these problems are real problem with the coffee machine or maybe with people operating them.

So, in the end I'm looking at some review, experience bad or good and what should I expect if I got forward with the Lattego. Also, is it worth it if like I said, I'm coming from a simple Keurig machine. Will the result will be almost the same ? Will it be in another whole new level, etc.

Thanks a lot

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Hesitating to make a move on a Philips 3200 Lattego, is it worth it ?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Hesitating to make a move on a Philips 3200 Lattego, is it worth it ?

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