What is the difference between the grind of coffee for a filter and for a Turkish coffee pot, cezve, or ibrik?

The process of making coffee for filters and cezves (dzhazvas, ibriks, etc.) has several important differences (the grind of the coffee is one of them).

For coffee made in filter systems (for example, coffee makers), medium and coarse grinds are used. This allows water to pass through the coffee easily, obtaining a clean taste. In filter systems, water passes through the ground coffee beans, extracting aroma and flavor from them. The process usually takes several minutes. Filtered coffee typically has a lighter taste and aroma, as the extracted coffee often contains fewer impurities and has less "body".

Very fine grind is used. The coffee should be ground almost to a powder to dissolve well in water during preparation. The water is heated together with the coffee, and the brewing process happens very quickly. Here, the fineness of the grind is important, as it allows the coffee to dissolve quickly in water. This type of coffee preparation has a stronger, richer taste and aroma due to the presence of ground coffee beans directly in the drink. The coffee may have sediment (coffee grounds).

Note that espresso coffee has a fine grind and is suitable for this type of preparation.