Particle size distribution has a significant impact in brewed coffee as well as in espresso. Ro-tap shakers and sieves are used to establish the curve of distribution in grinding for drip/brewed coffee and there are small "pocket" size manual shakers and sieves but you are still into many hundreds of dollars just for a set of four 3" screens and the holder. Useful for people evaluating major duty commercial grinding equipment but for espresso at home? You'll figure out very quickly by look, feel, taste and shot flow.

Looking at ground coffee under a microscope or magnifying glass is pretty much useless for sizing. Static, most of those clumps are smaller clumps held together with static. Touch one and it will break apart into multiple pieces or a small granule coated with dust/fines.