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Why do the Italian companies make their pre-ground so fine?
I could never get a satisfying cup from that stuff.
withered_preacher-
I guess it's to give more body to the brew, you get a thick, bitter coffee which is quite reminiscent of espresso. The culture in Italy is to put sugar in espresso as standard so bitterness is not a big issue.
Modern coffeewanker style is to avoid bitterness and embrace acidity so a coarser grind tends to suit.
Stevethecoffee
The finer you grind, the more resistance you create, the higher pressure you need to extract the coffee, the higher the water temperature you need to create the pressure.
Try to go as coarse as you can get away with whilst still creating some viscosity in the brew. This will avoid bitterness.