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Yeah I read a little bit up on this. Am I right in saying that basically larger burrs reduces fines which help give espresso more body but also muddy the flavours a bit?
Nef-
No it's the other way round.
Fines give body and texture but muddy the flavours. Conical burrs are classically of this profile.
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Yeah, I think that's a fair generalization. I'd maybe tweak it to 'larger burrs increase the consistency of a grind distribution'.
That distribution might include an intentional range of particle sizes to help improve the flavour/tasting experience with a wider range of beans or a more unimodal style (super low fines, trying to get maximum uniformity in grind size, going for clarity of flavors over everything, generally preferred for super light roasts). But increasing the burr sizes seems to make it easier to get the exact result you're after with less random variation.
Bainbridge
Ptown
It's a little more complex than that.
One thing to bear in mind is your taste preferences might not mimic theirs. Large flats are great for picking out flavor notes and getting 'tea-like' clarity out of light roasts. They aren't as great for goopy thick espresso. Additionally, the La Marzocco is not really designed for pushing the boundaries the way that the big flat unimodal crowd like (flow profiling, etc...).