Seasoning new burrs, or waiting out the first two kilograms
The first week tasted worse than the old set. The third week did not.
Half a step is not half an effect
Moving one notch coarser does something very different depending on where you start.
Chasing retention I could not actually taste
Four grams held back in the chute. Three weeks of trying to fix it.
Cold beans grind differently, which I should have expected
Two weeks of freezer doses and a dial setting that stopped making sense.
The distribution tool that mostly fixed my pouring
It worked, but not for the reason printed on the box.
Knowing when to stop adjusting
Most of my bad weeks were caused by chasing a variable that was not the problem.