another_jim wrote:Do Italian or other filled doser baristas tweak the doser adjustment knob, rather than the grind adjustment, to compensate for flow changes?

Probably not as Mazzers have their dosing adjustments in the middle of the doser. If it's filled with grounds, you can't tweak it.

Faema and Cimbali have the adjustment nut below the doser though.

Besides, I doubt moisture absorption would be a real factor. However, this is just a hunch. You could throw a preweight cup of grounds in the freezer, take them out, have them condensate and absorb any condensation and weigh it afterwards. But since that involves drops of moisture actually on top of the grounds I doubt it's a valid test.

another_jim wrote:....The normal technique to compensate for staling is to grind finer with the same volume. Thus you use less coffee...

I don't think I am reading this correctly. If someone is dosing by the same volume(I don't...I use a weight scale) and they grind finer, doesn't that mean there is more coffee filling the volume? Thus more coffee being used?

Thank you,
-Darin