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@Stevethecoffee
Try an experiment for grind retention:
Grind some coffee now, leave it to go stale for a week or 2.
Prepare a cupping session. 8g coarse coffee to 150ml water.
Make the 1st cup with 7.5g fresh coffee and 0.5 stale. Make the next one 7g/1g, 6g/2g and so on.
Get someone to jumble them up so it’s blind. (Mark the bottom of each cup)
Taste them to see how much stale coffee it takes before it tastes bad. Extrapolate that to an espresso recipe (you can pretty much just double it so if it’s the 6g/2g cup then that equates to 4g retained coffee being dumped in a 16g dose.)
Obviously you’re not getting the same extraction in cupping that you are in espresso but hopefully you will be able to conclude that you really don’t need to worry much about it.