So what’s the theory behind this?
From thinking about this for a bit, the best explanation I can get is that when you grind beans on a fresh burr the sharp edges produce slightly different grounds (more fines?). After a while the edges dull and the grounds have less fines. Isn’t the difference going to be negligible/only a bit more bitter? It shouldn’t affect shot consistency in theory… Why wouldn’t the burr manufactures just machine the edges less sharp then if it’s so significant?
Has anyone done a particle analysis on new burr vs grams of beans gone through?