the grind needs to be adjusted for room conditions (temperature and humidity). What typically happened in the cafes I've worked in is the barista would dial it in in the morning (by taste) and then adjust in the afternoon. Worth mentioning that these places use grinders with much smaller increments than your typical domestic grinder.
For the record, single origin beans for black coffee have lost most of their top notes 2-3 weeks after roasting
For the record, single origin beans for black coffee have lost most of their top notes 2-3 weeks after roasting