Why is it different when you change beans? Is it bad for beans?

The overall composition and density of different varieties of beans in different producing areas are different, and different baking degrees will also cause differences in hardness, resulting in changes in grinding speed and particle size, so that before the bean powder thickness scale, powder quantity, powder pressing strength appears to be a little weak, just like you can't put your wife's shoes on your feet. Therefore, many foreign restaurants will use a fixed bean grinder for fixed beans in order to ensure the stability of their grinding effect as far as possible.

So my final suggestion is, in the case of fixed beans, first set the amount of powder, and then find the powder thickness, and then use a more stable strength to find the feel, the efficiency should be the highest.