So some quantifiable results with the k10 - as if pictures weren't enough.
15.9 OUT into the DOSER 76.8%
4.8g RETAINED in the chute and upper chamber. 23.2%
Give or take .1g error and/or .1g from the earlier shot.
I will check, for myself anyway, what the difference is without the droplets of water. But, I seem to be recalling a number closer to 8g retained in the chute and upper chamber.
This makes the bumping and grindings a little easier just because there's less 'aggressive' sweeping that needs to be done as they move out of the chute more easily.
I also checked after I finished my espresso how much I would have to clean from the K10 and, although the retention is .1g or so usually (very small), it was similarly very little retained that I had to clean. However, the grinds move more easily.
I know I've pulled a great shot when the flavour is 'like a beany taste that tastes like a bean'.