Over the past two weeks our team has been hard at work developing The Porta Presso’s grinder and compactor component.
We had originally envisioned that The Porta Presso would have a manual grinder integrated into the body. However, recent testing has concluded that using a manual grinder was not optimal in achieving a barista quality coffee. After trying multiple different manual methods the result of grinding beans manually always ended with the grinds being both;
Extremely inconsistent: With the manual grinder the beans that were ground first would become finer than the rest and thus would fall to the bottom where the blade was located. Resulting in those same beans continuously being ground with the top layer of beans not getting ground sufficiently.
Overall the grind was not fine enough: Meaning that when boiling water is pushed through it with pressure to make the coffee shot it would go through to fast resulting in a weak watery coffee.
Time consuming: An impractical amount of time and energy was needed to use the manual grinder.
As a result of this, to ensure that The Porta Presso will be able to produce high quality grinds and ultimately make a great tasting coffee we have opted to integrate an automated grinder that will be powered by a lightweight motor. Using an automated grinder allows The Porta Presso to accurately and consistently grind beans to the optimal consistency at ease for the consumer.
See photo below for a comparison of beans ground with our automated grinder (Left) compared to a manual grinder (Right).
Since adopting an automated grinder into the device, our team has been working on an innovative means of integrating the tamping unit to work alongside the new grinding unit. This tamping system will cater for the sizing constraints of The Porta Presso, ensuring that it remains compact and lightweight. The manual aspect of the tamping system has also been honed throughout this process and we have since opted to automate this aspect, overall automating the entire device for user convenience and eliminating room for human error during the brewing process.
We are exploring three potential tamping models, all of which will be tested and revised over the next week to ensure we settle for the most appropriate and effective model. The results from these tests will be included in our next update.
Thank-you for your continued support.