Philips Series 3200 Espresso superautomatic observations

Philips Series 3200 Espresso superautomatic observations

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Philips Series 3200 Espresso superautomatic observations

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Philips Series 3200 Espresso superautomatic observations

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Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]

Philips Series 3200 Espresso superautomatic observations

Philips Series 3200 Espresso superautomatic observations

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...

Philips Series 3200 Espresso superautomatic observations

Hey folks,

I just recently acquired the 3200 Series Espresso maker from Philips and I thought I'd share my observations to see how they align with other owners' experience of this superautomatic machine and possibly get some tips for better machine performance.

  1. The aroma setting actually seems to control how much ground bean is added to the brew group (as measured by grind time in seconds). By my measurements: lowest aroma = 8s, highest aroma = 10s (actual measurements 8.5s and 10.2s)
  2. I only get well-formed "pucks" of spent grinds when using the highest aroma setting (still very wet)
  3. Any aroma setting less than the highest results in a sludge that sticks to the brew group's discharge ramp and must be rinsed away after every use.
  4. I can get a less-wet puck of spent grinds if I use pre-ground beans tamped in the scoop. (Measured to be approx 8g of ground coffee)

I'm using "medium full body" beans from a local roaster called Bridgehead, for anyone in Ottawa, it's the Logdriver Espresso roast.

Overall, the espresso that's being delivered seems fine to me (admittedly I'm no expert in this regard), but I'm a bit disappointed with the fact that I'm constantly tending to the brew group.

I am wondering if this is normal for the machine (if not, should I seek a replacement?) or if my choice of bean is to blame? I would expect that regardless of the aroma setting, the spent grounds should be 'dry' enough to slide into the waste bin on their own.

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Philips Series 3200 Espresso superautomatic observations

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.

Philips Series 3200 Espresso superautomatic observations

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