As beans get older you will need to grind them more finely because they "dry out". Newer beans need a courser grind because they "wetter" as the oils haven't oxidized.
You need to practice, to learn about freshness vs. grind particle size.
Fresher Beans = Courser Grind
Older Beans = Finer Grind
Do not worry about how course or fine the "look" of the grind is, instead look at the extraction quality, rate of flow etc.
Adjust your settings to what you get out, I rarely if ever look at the numbers.
Also do not expect to get it perfect first shot, it will require a couple of shots to get something decent out, then tweak it. Gradually make it finer as the beans get older.