Did a quick experiment with a grinder.
Can’t claim it was the greatest success. I measured the temperature of the coffee in the tunnel as it leaves the burrs.
It was a decent enough thermometer – but it was measuring ambient temperature as the temp of the coffee is very difficult to record as its so porous. Maybe an infra-red heat gun one might work.
These are air cooled beans (so they should be cooler than water quenched) and very freshly roasted so a little fragile.
Will try and find better ways of doing this soon.