I think the more interesting questions are perhaps a level deeper;
- how does familiarity with a particular burr set affect predilection for a particular choice in a blind test (e.g. if a taster only makes coffee at home with a conical, are they subconsciously benchmarking their perception of 'good' against it)?
- does the consensus burr preference amongst a group change if brew type and method is taken into account (e.g. percolation vs immersion, espresso vs drip etc)
- does the consensus burr preference amongst a group change depending on the particular aromatic qualities of the coffee (measured against the SCA's Coffee Taster's Flavor Wheel)