What is the difference between coffee grinding for a filter and turks, jezvas, and ibrits?

The process of making coffee for the filter and turks (jezvous, ibrik, etc.) has several important differences (the coffee grind is one of them).

For coffee prepared in filter systems (for example, coffee makers), medium and coarse grinding is used. This allows water to pass through the coffee with ease, obtaining a pure taste. In filter systems, water passes through ground coffee beans, extracting their aroma and taste. The process usually lasts several minutes. Filtered coffee usually has a lighter taste and aroma, as extracted coffee often contains fewer impurities and has less "body".

Very fine grinding is used. Coffee should be ground almost to a powder to dissolve well in water during cooking. Water and coffee heat up together, and the cooking process itself is very fast. The fineness of grinding is important here, as it allows coffee to dissolve quickly in water. This type of coffee preparation has a greater, richer taste and aroma due to the presence of ground coffee beans directly in the drink. Coffee to be a sediment (coffee grounds).

Please note that espresso coffee is finely ground and is suitable for this type of cooking.