Nescafe Dolce Gusto Piccolo Coffee Machine, is this good?

The inception story…

For many years I couldn’t accept the taste of coffee because it tasted bitter, like the Chinese medicine. I tried many times and drank an accumulated of not more than 1 cup of coffee. Every time when I must go to a cafe, wife will have to make the order since I couldn’t tell any names of these coffee “race” or “tribe”. I knew nothing about espresso, latte, cappuccino, mocha, americano…. If I were to make the order, I can only do with drinks like hot chocolate, fruit juice, mineral water, soft drinks, ice cream etc.

Things changed when I went to Bali. I told myself that I must try the most expensive coffee in the world - Luwak coffee. Well that was the only name I knew, and I never heard about Geisha coffee then.
We went to a coffee farm and tasted the Luwat coffee with syphon brew. For the first time, that “opened” a new dimension of impression about coffee. I bought more than a kilo of that Peaberry civet coffee right after that. Then I bought the Hario ceramic coffee mill (manual grinder) in Jaya Grocer and Hario syphon set online.
Felt that I made the right purchase decision when wife sent me pic of a cafe in Penang selling civet coffee with syphon brew (slightly more than a cup) at the price of RM 80 (not peaberry).

Problems…
I didn’t know why it worked in the coffee farm in Bali, the fire of the syphon set was just not strong enough and it took ages to heat up the water. Then I pre-heated the water before brewing it. Still not happy about that, so I bought a micro burner.
That didn’t last for long as I felt that the preparation effort and time taken are way too long to enjoy a cup of coffee. That was when I started to want to explore and learn more about coffee specially the tasting of coffee.
Yes, you are right saying its very much individual taste and preferences. Still, I wanted to learn about what’s the commonly acceptable range of taste, what’s right and not right. Sometime later, when I learned more about coffee, I have friends from the Australia and the western world said Malaysian coffee drinkers are nice and easy to serve because they don’t complain about the served coffee. My thoughts were probably combination of: Malaysians are just generally nice, they have high taste tolerance, they have been “pampered” by the kopitiam “gao gao” coffee, or simply like me – they don’t know what’s right / not-right. They are also those who are happy so long as there’s enough syrup.

Another problem - I drink and keep Chinese tea. With almost zero knowledge about coffee then, I thought coffee is like “raw” Chinese tea that will undergo fermentation especially good in Malaysia’s climate. I thought the longer I keep these beans the better they will taste ☹
I had more than a kilo of peaberry but with slow manual grinding, syphon brew that is taking quite a bit of time and effort, for 2 cups of coffee each time. I could taste the difference for coffee brewed over months, but I didn’t tell more about what went wrong.
That's why I decided to attend a training: Introduction to Coffee and then started to brew coffee with French Press.

That's how I started my coffee brewing journey...