Philips 3200 has a better coffee/ espresso temperature Philips 3200 and Philips 4300 offer more than good espresso quality for their prices. Judging from the used pucks, I can tell that Philips 3200 and Philips 4300 tamp and extract with good pressure, given that the crema layers are thick and the espressos have a heavy mouthfeel to them. Thus, the espresso strength is very similar. They use the same dose amount, which is not specified, but it can be adjusted depending on each user’s preference. Philips 32 are super-automatic machines that brew from bean to cup without needing extra care during the extraction process. With a lower grinder setting under 4, the ground is very coarse, which results in weak and sour shots. There is little to no crema at this point. I have tried brewing with the grinders at level 12, and the coffee comes out very bitter yet watered-down at the same time. I don’t recommend going further than these setting numbers since it affects the regular operation of the machine. And if you refer mellow drinks, set the grinder at a lower level, like 5 or 6, and the ground will be coarser. If you want a strong-tasting cup of espresso, set the grinding to a higher level, like 8 or 9. In general, I’m satisfied with these machines’ grinders. I don’t notice any difference in this aspect. I have gotten consistently smooth and even coffee ground. Here is how the grinders work for me: they are very close to their advertisements. Thanks to the 12 settings, which both grinders have, we can adjust the final texture and decide the strength of the espresso shot organically. According to the advertisements, these grinders can deliver even ground with optimum precision. Philips 32 are equipped with a ceramic burr grinder, which is a good design for me.
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