Porter Gieske

Manager, Packaging Design
Maryland, USA

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  • 1 Favorited Article

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  • 12 Comments

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  • 1 Holiday Gift Guide
  • 1 Blog Post
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  • "Shout out to my homie, Kevin.  Dude is a legend!"
    on: The Hard Work of Designing for Play
  • "I think that the Audi version was a hinged flap that pivoted down and behind the mirror, bridging the gap between the visors.  It was out of the way when not in use.  It didn't totally block out everything, but it was good enough.  "
    on: Design Wish: A Convenient Way to Block Sunlight Coming Over the Rearview Mirror
  • "Facts to keep in mind here:  There's a roughly 20% weight loss in the coffee roasting process from its green state.  Roasted coffee is best when let rest for 24-48 hours after roasting.  From there, if sealed, that can last for maybe 2 weeks without grinding.   Final roast temperatures range from 410-455F, which highlights the fire risk of any device.  The process produces a significant amount of smoke and aroma throughout its temperature rise, from sticky sweet grassy, to peanuts, to a final coffee finish.  Doing this un-vented and indoors is probably not ideal.  Lastly, control of the heat vs air varies widely across the roast time spectrum, and differs by bean.  Using one push button roast recipe, and then controlling the duration is just not going to work for a range of beans.  Their profile aims for 400f, which is not ideal.    "
    on: This Kickstarter Hit Finds a Way to Unlock a Whole New Coffee Market
  • "Free cad software, or even the googler, would make that math easier. However, the real world difference here is the wall thickness of the material, and the fact that the smaller neck cylinder wasn't calculated into the equation. And, there is usually a pushed in area on most manufactured 'bottle' containers bottom surfaces, to avoid wobble when sat on a somewhat flat surface. Sure, its close, in volume but, when you are titling your video with the word precisely in it, well, you are asking for comments. And, I didn't have the disc sander in my dorm to make that bevel edge."
    on: ID Student Basics: Building Precisely With Limited Resources
  • "Coffee freak here, recently bought the larger canister and finding it to be just about perfect.  There is an audible hiss from the valve that verifies the trick being done here, which is nice.  The handle is robust, nicely sized, and dummy proof, even for pre-coffee fumbling.   "
    on: The Air-Evacuating Airscape Coffee Canister
  • "Porcelain is Ceramic by definition, just a clay variety of denser and finer particles, fired at a higher temperature.  But by also glazing these pieces, it introduces other ingredients into the overall makeup. "
    on: Unusual Industrial Design Student Work: Heat-Insulating Porcelain Drinkware
  • "After viewing the video on the kickstarter site, I am convinced that this machine has a number of disadvantages.  A single boiler espresso system separates the brew and steam functions, resulting in 2 main issues.  One is having to wait for the boiler to heat to the steam temperature level, and two, having to then cool the boiler in order to create another shot. As for the choice of materials, that is more of an opinionated decision.  There is a solid reason many espresso machines use stainless steel, its because it cleans easily and remains clean for years.  Concrete is porous, would liquid coffee and grounds not create a problem here?  I have also just now read that coffee stains corian, requiring a hassle for remaining clean.  How are these materials honest?  I have cut and pasted the text from the FAQ section of the kickstarter site, that answers? a question concerning cleaning: "Please note that concrete is a raw material and should not be saturated completely. As a raw material it will change color over time and develop a patina, which is what gives it the unique character. The brass on the Corian model will also need some care and attention."That, right there, is the honesty I was looking for.The video captures the creation of a shot of espresso in 11 seconds.  That beverage is therefore junk.  I realize that it is just for video demonstration, but if the design research and development was 4 years in the making, more effort could have been spent in the video to convince me that these folks take coffee seriously.There are retail units available that function identically to this machine, for less.  There are also espresso machines available for the same price, that offer more functionality, like a hot water outlet, a cup heating surface, and a pressure gauge.  https://www.seattlecoffeegear.com/espresso-machines/semi-automatics?dir=asc&order=price"
    on: The AnZa Espresso Machine Brings Concrete and Corian into the World of Kitchen Appliances
  • "That friend with his baby is my uncle and my cousin.  Could have asked me for an introduction, they would have been happy to add to your article.  "
    on: The Story of the Modern Desk Lamp, Part 4: Pixar and Luxo, Jr.
  • "the blue crate is a bread crate- for transporting bakes goods from step delivery van to bodegas"
    on: Today's Urban Design Observation: The Improvised Street Lounge Grows in Popularity
  • "Peter,I am going to try to respond and question your 2 comments above, as I am confused by them.  When you state that you shake a jar and either get nothing or way too much, how are you shaking the product out, and why is this behavior not learned from prior experience?  How would you get nothing out of a bottle, that seems weirdly impossible, perhaps you might be storing empty bottles?Those wee jars in supermarkets, the ones that are branded and sold with bar codes and ingredient statements. are actually regulated products, proven by the FDA to contain what they claim to contain.  Google it!  While some brands may be more pure, or contain stems and chaff, or may be sourced from single origins, they must contain what they claim to contain, else they run the risk of being penalized for it.I challenge your local organic purchase to claim the same purity and product facts.  Grocery herbs and spices are sometimes more expensive not solely because of profit, but because you are paying for what is not in the bottle.  Sanitization, irradiation, sterilization and culling are all good things, meant to protect you and provide you, the consumer, with the best product, minus negative elements such as bacteria, bird poop, insects, rot, pollutants, and non organic junk that may be present in the original product.  Go on and enjoy your artisanal market freshness, I just hope that it is also free of nasty stuff.  -Porter Gieske, Manager of Package DesignMcCormick & Co, Inc."
    on: More Ways to End Spice Storage Madness
  • "A year ago, I used a label maker and in a nice big font in black and white, I applied a sticker to each socket.  I still use the peg tray as well, but I have multiple sockets at different depths, or different wrench size.  The same thing applies to the open ended spanners.  The labels are holding up."
    on: A DIY Solution to Compensate for the UX Design Flaw of Sockets
  • "Um, lefty? Kickstarter FAQ quote: At this stage, the campaign is only for right-handed EXOs. For me, its a no."
    on: Industrial Shear Suppliers Create Super Scissors for Craft Market
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