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@bombcup
stovetops need to be coarser than espresso to allow water to pass through the coffee bed without burning it. Espresso grind will offer such resistance that the water temp required to produce high enough steam pressure to drive the water through the coffee will scald the coffee on the way through and give a bitter brew.
The brew in that vid looks a bit pissy to me, if you you're not going to get a bit of viscosity from a stovetop brew then there's not much point IMO, but you need to be somewhere inbetween.