A quality grinder will allow you to dial in the ratio of fines to dissolved solids. An oversimplification is that espresso is mostly fines (let rest and you have sludge), and coffee is mostly dissolved solids.

I prefer a coffee that is done at a low temperature (80-85c) and ground more towards an espresso to pull a little more flavor out.

I use a Commandants C40 with 40 grind settings.