Tip 1: Measure the volume after grinding (again) so the change in packing density of grinding won't be a factor.
At a medium grind as suitable for a drip coffee maker (Baratza #20), I find the pre/post grind ratio is close to 1:1. At a finer grind as suitable for an AeroPress (Baratza #14), the ground coffee is significantly less dense. A finer grind makes a lower packing density.
Tip 2: Weigh the ground coffee and compare that to the weight of ground coffee that you used to use so the density variation between beans won't be a factor. (Reportedly, darker roasts are less dense than lighter roasts because roasting removes water.)
Tip 3: Then you can focus on adjusting the grinder. Grind size makes a big difference in the resulting taste. As @wearashirt noted, it sounds like you need a finer grind to get your desired results.
By doing a triangle test, I found that 1 adjustment step makes a reliably noticeable difference between grind #20 (my favorite) and #21 (second choice) using a Baratza Encore burr grinder with pour-over or drip machine brewing. (An AeroPress is much less sensitive. I now use grind #9 for AeroPress, and reduced the volume of beans to compensate for the higher extraction.) This grinder's adjustment goes from #0 to #40, and a +1 difference is too small to discern visually. First do side-by-side non-blind comparisons of grind sizes since that's faster than a triangle test.