Sunday update....a lot of hand grinding and weighing and for what is is worth....actually a bit enlightening if you are into it...here are some numbers and graphs with the circles and arrows on the back omitted.
There is actually a lot of information here, maybe more than anyone really cares to process. The charts are divided into two, the first one is fine to coarse/fine, which suffers from a lack of data points, and the second is the coarse range which does reveal a best set point on the grinder....I have been grinding WAY too coarse. But then, only too coarse because I was not stretching out the extraction time to match. Espresso range was impossible to chart due to the limitations of our sieve system (.25 to .75= espresso range left out of the data due to some real problems in the sieve system...mostly clogging the whole thing up so the numbers were not reliable).
Just the facts folks. Vertical axis=% of particle size in sieve (gram weight of fraction/total sample weight), horizontal axis=sieve size.
Most interesting to me is that the relationship of burr setting to grind size is not linear. About 1/2 rotation of the adjuster for espresso, about 1 rotation more for drip to coarse drip, and about 2 more in the workable coarse range. The things one finds out