I think it important to understand how grinder speed potentially affects the entire process but I am not certain it would be beneficial to add it as another variable to dialing in espresso in a shop setting. But I wonder if certain blends would benefit from this more than others?
I'd like to see an advance in grinder technology. I'm a big fan of the Robur. Had problems with overheating though. Maybe variable speed can help? It's nice to have a forum to talk about this. Maybe Mazzer will catch on. I (we) don't really use my (our) grinders as they were intended anyway.
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