The same bean on my setup with 2 pre-weighed doses at room temp. One dose is vacuum packed and frozen over night.
When making espresso, the frozen beans straight from the freezer, must be ground finer for the same rate of output. And it tastes slightly more intense. I would guess that TDS went up but I can't prove that. All I can prove is that the space between the burrs is smaller.
This is a very different difference than between flats and conicals. If you brew for cupping, that is grinds straight in water, the conicals produce a muddier coffee. Basically more fine bits of coffee are in suspension and you can feel it.
This woman was serving up filter coffee. If she used good filter paper, and ground coffee appropriately, I can totally buy that almost all the fines were removed from the final product and no difference can be tasted.
