#1: Post by cannonfodder » June 8th, 2007, 10:34 pm

I wanted to get some temperature measurements from both grinders while I have them. While heat buildup in a home environment is a non issue, I still wanted to check it. So I loaded up the Kony and Super Jolly with a half pound of coffee to run a sustained grind test. Both grinders are dialed in for the same extraction rate. My results were anticlimactic but I have decided to post them as part of the collective information.I started with the Kony. I placed a type K thermocouple deep in the grinder chute and another in in the hopper suspended just above the burrs. I took particular care to make sure the thermocouple in the grind chute was suspended and centered in the grind discharge chute, centered between the burrs and chute face.The Kony produced an unremarkable temperature curve topping out at 96.1 degrees Fahrenheit. The curve was a little choppy possibly due to the slower grind speed resulting in warm spots in the grinds. The temperature above the burrs actually dropped during the grind session. It was a hot day in Ohio so the air conditioner was running. The bean temperature was warmer than the ambient air temperature as shown in the graph. As the grinder chewed up the beans, it drew the cooler air down through the beans and the reading actually dropped as the grind progressed.Once I keyed in the plot data I moved on to the Super Jolly.I used the same configuration but with one important note. The beans have stabilized to the ambient air temperature. To properly compare the temperatures, you would need to add almost 5 degrees to the Super Jolly temperatures.Once again, this is un-dramatic information. The Super Jolly grinds faster and the burrs rotate substantially faster. The Super Jolly also transfers more heat to the coffee while grinding. Again, in a home environment this is a moot point.The delta between the two grinders is so low I doubt that temperature plays much part in the cup difference.