Why does nobody talk about how crema changes after a grinder upgrade

I swapped my old blade grinder for a used burr one off Craigslist last month, $40. Same beans, same water, same machine, but the crema went from thin and bubbly to this thick, honey-like layer that holds for a full minute. It's like the coffee went from flat soda to a proper stout overnight. Has anyone else seen that kind of dramatic shift just from the grind consistency, or did I get lucky with a worn-in burr set?

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the_lee28d ago

Did you check if the burrs were actually aligned before you put them in, or did you just bolt them on and hope for the best? A worn-in set can hide a lot of sins.