That chart was made by Socratic Coffee, via sifting and a weighted plot, it shows a finer grind and a coarser grind, the SSP grind, if that is the ‘test burrs’, has more small particles (we can’t see the fines peak because sifting doesn’t have the resolution to go down to the 50um region, but pretty safe to say there will be more fines in a finer grind).
I can only really comment on different grinders for brewed, I see very small differences in some brews (not all) in terms of sweetness, clarity, etc. The most important thing in my mind is to dial in the grinder setting (burr gap) for the best possible cup. Overall level of enjoyment of cups, over a large sample is pretty similar, unless there is another factor at play (step intervals on a stepped grinder for instance).
I’m not ruling out that different grinders can shift the attributes, nor that the same grinder with different burrs can as well. Successive cups with the same grinder & burrs will vary too. Some grinders definitely produce good results when set finer than others.
I have read & bought into far too many logical fallacies and untested theories, even when presented in good faith - as I expect they are - and I have now got to a point where I’m rather more skeptical of claims.
If grinders repeatably produce certain attributes in cups, unless they are somehow adding a flavour, they can only do it by grind characteristics - fineness/coarseness at a given recipe & result, wider/narrower distribution, heating of grinds, trends in particles shape perhaps (very little study on this last one)?
Distribution/setting is just one aspect.
