Why do espresso grinders suck? "Part Deux"

After two phone conversations with a certain well-known espresso engineer, a few things become clearer. I'm not going to use his name, because I may not be relating what he said accurately...but I'll do my best.

It may turn out that commercial grinders don't require special cooling mechanisms if they are carefully designed in the first place. According to The Engineer Who Shall Not Be Named, the grinding process actually heats coffee a lot hotter than the 85-90F that I measured. He says they've seen exit temperatures directly out of the burrs of at least 120F.

And he says that the main solution to the grinder heating problem is pretty simple: GET THOSE HOT GROUNDS OUT OF THE GRINDER IMMEDIATELY, WITHOUT LETTING THEM TOUCH ANYTHING: NOT CHAMBER, NOT SWEEPER, NOT CHUTE.

If you get the grounds out before they transfer a significant portion of their heat to the grinding chamber and chute, the burrs themselves don't get very hot. The grinder will stay much, much cooler. And a cooler grinder doesn't cook the lovingly roasted and stored beans that are waiting for their chance to be ground.

This minimum-contact coffee handling procedure becomes pretty easy with the straight path coffee grinders introduced by Versalab a while back and soon to be introduced by La Marzocco. So instead of flinging the grounds around an accumulation chamber and jamming them through a narrow chute, it looks like straight path designs are gonna become THE NEXT BIG THING.