Personal Projects
Competition Class Automatic Espresso Machine (March 2025)
Requirements:
Competition-class espresso
Defined by the Barista Championship
Fine bean grind, consistent dosing, grind distribution, tamping to ~25 lbf, extraction water pressure of 9 bar, water temperature around 90 deg C, 25 s brew time, 25 mL of espresso volume
Part design/sourcing:
Grinder
Conical vs Flat Burrs
Flat burrs tend to heat up from repeated use but produce more consistent grounds for a better-quality shot; selected for its grind quality
Width of Flat Burrs
Wider burrs grind faster, 60-80 mm is common in high end grinders
Motor Selection
1500-3000 rpm is standard for flat burr grind speed
Bodine 0261 (1700 rpm)
Motor shaft to Flat Burr shaft gears
GoBilda 2317 Bevel gear, 24 tooth, 1:1 ratio to maintain full rpm of motor
Tamping
Linear Actuator
Firgelli Micro Utility Actuator Model FA-MU-38-12-2
38 lbf Max Load, 2 inch stroke length, mounted with M5 stainless steel bolts
In-Line Load Cell
DYMH-103, up to 30 kg (66 lbs) capacity, M5 rod end
Interchangeable filter for different ground dosages
Brewing
Boiler Type
Double Boiler for fast boil time and large volume
Allows for milk steamer attachment
Water Pump
8 L/m, 12 V, High Temperature
Water distributor inside tamp/group head
Interchangeable & removable filters for single or double shots
Main Manufacturing Methods:
Assuming commercially available product, mass manufacturing methods were prioritized, and longer cycle time processes were reduced as much as possible
Sheet metal stamping and brake bending
Outer housing (Stainless Steel or Aluminum)
Die casting
Tamping assembly, puck holder, grinder burrs (Stainless Steel 316L)
Injection molding
All plastic parts (housings, main mounting structure) (High-temp, food-safe - Polypropylene)
Welding/Brazing
Boiler Vessels (Copper or Stainless Steel)