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Super User

Tuesday, 19 August 2014 00:00

Machined from Billet Aluminum


Not Mass Produced

Category: CNC and Design Processes


Commercial grinders get hot.  Not crazy hot, but hot enough to change the coffee.  So, what are some of the things we can do to stabilize temperatures . . .

The first thing we have done is select a material ideally suited to transferring heat: billet aluminum.  The carrier assembly for the burr assembly is machined from aluminum with direct contact surfaces across the top and the entire outer wall of the burr. But since this carrier is held in place by two specialized steel bearings, we had to find an efficient way to move the heat away from the carrier.  Because we drive the assembly with a toothed belt, we simply used a double side belt so that the unused side would push air through the assembly and work as a secondary fan.

The center burr is mated directly to the large aluminum adjustment ring so that heat is radiated directly to ambient air.

The entire upper mechanism is also crafted from billet aluminum, into which we have machined cooling fins to increase surface area.  It works for a Ducati, so it should work here.

We also have built temperature sensing into the electronics of the grinder, which can send you a text message if temperatures exceed your ideal range in addition to displaying it on the built-in touch screen display.

One last thing . . . we have dimensioned the cooling fins to accept a copper line for a higher capacity version of the grinder with water cooling.  Polished copper line imbedded into billet aluminum cooling fins.  Coupling it to the brewed coffee network cools the mills as you brew without wasting water.


Wednesday, 20 August 2014 00:00

Cloud Connectivity


Cloud Connected

Category: Cloud based connectivity


The ability to develop custom grind profiles based upon the kind of coffee AND the method of brewing can take a lot of data.  You might have several different drop weights for the same brewing method using different coffees and the challenge is even more daunting if you have a whole chain of stores to program.  With analogues cloud based platform, your roaster can determine the ideal profile and push the programming out directly to your analogue grinders. The grinder can even error check grind times against weights to make sure burr settings are accurate and feed back all usage data to a central office via the cloud.

Our second product under development uses the same platform to track consumption in real time for any connected grinder and tracks individual doses.  Because it converts time to gram weight as part of its programming, it can even track inventory.  Each device can track two grinders and with our optional wireless controller, can transform any conventional espresso grinder into a portion controlled grind on demand grinder with three dose settings, all programmable from your tablet or smart phone.




Monday, 18 August 2014 00:00



Conicals Rock


Category: Old School is still the Best School


We love conical grinder burrs.  Gravity is a beautiful thing: beans fall, no complicated pathways, no spinning sweepers, long cutting surfaces and a gradual and precise grind.

Less variation in the particle size of the finished product provides a much more consistent extraction regardless of brewing method.

And Duranium alloys are sharper than hardened steel and last 3 to 4 times as long. 

Currently testing the new variable speed motors for the grinder

The technology behind the new motor systems we are using in the grinder allow us to control how quickly the grinding burrs ramp up to speed, which results in less crushing and more precise cutting at startup.  We are also able to apply full torque across the entire speed range from 0 to 1000 RPM.  We think the ideal range is going to be in the are of 300 to 600 depending upon the application, the roast and the complexity of the coffee.

Saturday, 09 August 2014 00:00

Michael Teahan Leaves Espresso Part Source

After 12 years as a managing partner of Espresso Part Source in Van Nuys, CA, Michael Teahan has left that successful parts company to start a new venture as founder of Analogue, Inc.

Saturday, 09 August 2014 00:00

Off to SCAA in Seattle

I will be attending SCAA in Seattle next weekend, walking the floor on Saturday and Sunday.  Will have more details to share and be on the hunt for potential alpha and beta testers of the grinder . . . .

Friday, 10 April 2015 00:00

Dissipating Heat

Commercial grinders get hot.  Not crazy hot, but hot enough to change the coffee.  So, what are some of the things we can do to stabilize temperatures . . .

Wednesday, 20 May 2015 00:00

Servo for grinder adjustments

We are re-designing the head assembly to include a digital servo motor to automatically adjust the grinder for different brewing methods: French Press, Spiral, vacuum or espresso . . .

Friday, 18 September 2015 00:00

New Digs

New Office (I think they call it an incubator)

Saturday, 02 August 2014 00:00

Michael Teahan

I have always liked machines made at the dawn of the modern espresso era.  Crafted by artisans who wanted their designs to be the focal point of a generation's addiction to caffeine.  Manufacturers can produce a machine do pretty whatever they want now, even coming close to mirroring the results of those old hydraulic machines of the 50's. 

Pretty close, anyway.

Grinders have pretty much stayed the same, however: grind coffee and push out a hole and into a filter.  With or without a doser, they all pretty much do the same thing.

I think we can do better.


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