The amount of coffee that is absorbed or extracted depends on the coffee's grind and exposure to water. For example, a French press with its relatively long brewing time should be coarsely ground to avoid over extraction. With espresso, the grind should be very fine to ensure extraction during the very short brewing process. Of course, there are exceptions, such as Turkish style coffee whose fine grounds are almost eaten in the cup. Experiment with your grinder and device to see at what level your coffee tastes best. Note that a barrista (espresso drink maker) will often change the grind several times in a day to ensure proper extraction in changing weather conditions.
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