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It’s called the Weiss Distribution Technique (WDT). The goal is to use the pins to break up the clumps of coffee that are created due to static caused by grinding. These clumps form areas of low extraction as the water flows around the clumps at first before breaking them down. The theory is that by doing this we achieve a more uniform puck density in all three dimensions, leading to a more uniform water flow through the coffee and so a more uniform extraction.
It’s a DEEP rabbit hole to go down but it does make a difference.
Matisse
I think it helps - in my head it's doing a similar job to a much more expensive grinder and one of those questionably expensive dispersers.