After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
I came across this interesting article the other day. Amongst other points, the author made some comment regarding commercial grinder speed (output) and how this affected the pour/taste; in his experience, a grinding rate exceeding 2 g/s resulted in a "thin"/weaker flavour in the cup.
I use a Robur at home, and although I haven't timed it, some net searching suggests 5 or 6 g/s. I enjoy the coffee I make at home, but it has me wondering ...
At work, I use a hand grinder (Portaspresso Rosco, 38 mm conical burrs vs 83 mm in Robur). Now, the grinding rate on the Rosco is far slower, but one thing has always struck me - the aroma while grinding is far stronger using the Rosco than what I experience from the Robur. Does this mean it tastes better? No idea, I have never properly trialled them side-by-side keeping other variables constant.
But I'd be interested to hear if anyone else has thoughts on this and whether our big grinders are spinning too fast? I see someone on the internet has tinkered to reduce the output speed of a Robur ....