Not a frequent poster here but found the reaction to the OP rather interesting. There seems to be some strong 'resistance' from a vocal few (not trying to generalize everyone here) to sifting. I agree it's not that we are lacking variables to play with, but sifting will allow you to do something entirely different. True, you can tweak the grind size to your heart's content and it will change the strength/flavor of the brew. But no matter what you do, you will always get fines & boulders in your grind, that's just the nature of grinding (worse with lousier grinder). As a result, you're brewing within the 'box' as imposed by the grind distribution or the nature of grinding.
Sifting gives you the possibility to get outside of that box. The same brewed coffee strength(assume similar TDS) from sifted and unsifted grind will taste different - almost a new type of brew if you will. Not everyone will sift for every cup and it's probably not worth doing so for every single cup. But, if it does make the brew really shines, why not (for the occasional indulgence)?
As to the tea-like brew comment, I agree. But how many good coffee machine manufacturers/suppliers out there that pull outright sink shots in their demo/videos? Uncountable...
For those who go by Zen-like process, no problem. I don't see the point of forcing yourself doing something you don't like just because someone said so. There's no forcing/peer pressure here. Heaven forbids, if you grind your coffee using mortar & pestle, brew your coffee over a camp fire, and think you get the best ever coffee, so be it. Nothing's wrong in that!! To each his/her own and I can see that is definitely super zen.
Regarding waste, I recall someone said something to the nature of 'each cup of coffee that wasn't brewed to its potential is a waste itself'. If you have an electric espresso grinder, surely purging will be part of your routine. Do you drink that stale grind just because it's a wastage (or for that matter re-brewing the spent ground like re-steeping tea)?
Conventionally, sifting coffee is a tedious process due to the inergonomic sift (they're usually lab device designed for lab, not for daily use). Rafino seems to lower that barrier by making it in a more usable form factor (cheaper at that too). Of course, this is all assuming the production comes to fruition.
p/s: I thought Rafino was a fine idea and did back it up,while being fully aware of the (vapourware) risk.