I’ve also tried, and failed with aeropress. I found that grind size is very tricky to convey with words or photos. e.g.

https://elegantcoffee.com/coffee-grind-size-brewing-methods/

It’s almost like a wind-up.

I also don’t know if my grinder is any good. I only know it was expensive.

Even more fundamentally, it would help if I could drink some aeropress coffee made by someone who knew what they were doing.

I was also quite disappointed with my aeropress. I think it’s OK coffee just it didn’t match the hype/expectation.

I find the James Hoffmann french press technique - basically stir, break the crust, and let time and gravity do the work produces a far nicer cup of coffee:

https://youtu.be/st571DYYTR8

We have a french press and a burr grinder. Brewing at 190F has finally made me able to appreciate the difference between various beans. DW prefers to brew at 200f which blows all of that subtlety out and leaves brew that is mild and suitable for mixing with milk and sugar.