Re: the grinder and burr design - I am impressed that you’re taking a different tack from standard burr design, but it looks to me like you’re going to get extremely uniform grind size out of this burr design. There is a bit of black magic that goes into making great espresso, and my understanding of burr design was over grinding the beans actually led to a very “flat” tasting espresso, because everything was just far to uniform.
What have you seen in testing this grinder/burr design? Any numbers after screening the grinds?
What have you seen in testing this grinder/burr design? Any numbers after screening the grinds?