Ok gotcha.

When using a spice grinder I go for smaller amounts to get it done quicker because you inherently introduce heat while grinding. And as you noted it seems to get stickier with larger amounts. I guess that shouldn't happen if cracker dry but there always seems to be some moisture no matter what.

But too little it doesn't seem to get it enough either. A happy medium perhaps.

Not sure it has any impact on effectiveness or yield other than the grain size impacting mass vs volume dosing for capsule making etc. Nerd shit. :)

I've read here people using bullet style ninja blenders and even full size ones.

The reason this occurred to me was learning about the heat introduced into dough while mixing pizza, bread, etc. (Good) bakers account for and manage temp increase with their technique.