Samo Smrke of the Coffee program at Zurich University just posted an interesting method for pulling light roasts soon after roasting. Something to try.

For those not on Instagram, here's the gist without the science:

("In-puck" means dose/grind/distribute/tamp, and leave the basket on the counter)

Further details at

I pretty much agree. If I need to pull a new roast, I grind it and let it sit for 30 minutes.

However, I moslty prefer dosing higher/lower to grinding finer/coarser. (which is why I prefer baskets that can take at least a 3 gram range of doses).