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I'm no expert on this but my engineering head would say that a set of burrs have a particular window that they can operate in. There's like a centre point (grind size) where the burrs work at their most efficiently and they'll grind finer and coarser either side of that - but only up to a point. If you have a set of burrs where the centre point is to work efficiently in the espresso size range, then grinding a lot coarser than they are designed to do will probably result in a poor quality grind. Likewise, a set of burrs that are designed to work well for coarse grinds will be far too close together if you tried to grind to espresso sizes.
Jonny69
@croft
I'm thinking of picking up a Ceado grinder for espresso and moving an old Mignon E to just do drip/filter work. I've always seen a few words about how espresso-specific grinders don't go coarse enough for v60 and similar. How does this work exactly? Just that the grind adjustment physically doesn't go far enough? Maybe I'm wasting my time with this idea.