Is Turkish coffee grinding finer than Espresso grinding?

Turkish coffee requires an extremely fine, powdery, flour-like grind, which is much finer than even a very finely grinding espresso grinder will produce. Grinding 8 oz quantities at a go really requires a commercial grinder, and even those, like the BUNN, require fitting with burrs designed for Turkish coffee. Commercial grinders will have heavier-duty motors capable of turning larger burrs that will both grind the coffee to the required fineness but also have enough mass to avoid overheating and affecting the taste of the ground product.

Yes, it has to be finer. For example I recently had to use a combination of a Breville BCG450 conical burr grinder and a cheap blade mill to get it the right way. When the result is too fine for espresso, it is just right for Turkish .

Yes, unfortunately, I have not encountered a grinder that can grind the coffee beans fine enough for Turkish coffee. It is perhaps more accurate to call it "to pound" instead of "to grind" when it comes to Turkish coffee. I think the best device for it is a mortar, a hand mill could als work.

Turkish coffee requires a stone mill. Not a burr mill. A stone mill, like the one that is used for making flour. It is rather expensive, very heavy and hard to find in countries where Turkish coffee is not popular (as in Turkey itself, Hellas and Arab countries). A burr mill, even a professional one with conical burrs, needs to be pushed to its very limits in order to make somewhat acceptable (drinkable) Turkish coffee.

An old discussion, but others will come, as I just did, via a search. Grinding coffee very fine, to powder, as required for Turkish coffee, requires more torque than is available with home grinders; heavy-duty commercial grinders will do the job. If you don't want an expensive and large grinder, either buy coffee ready-ground for Turkish (keep it hermetically sealed in the freezer), or use a Turkish hand grinder; they are not expensive. Zassenhaus do a similar hand grinder, the Havanna (probably the only suitable Zassenhaus model), at a much higher price. I use a Turkish one; it works fine, but is laborious. I hear that some people grind coffee in a standard grinder, then regrind it in a Turkish mill so it requires much less effort.

I have an expensive electric conical burr mill (from Cusineart) but for Turkish, I use my hand grinder. As I am currently writing this in a Starbucks in the US, I asked one of the Baristas here and their grinders are from Europe and have a Turkish setting on them. So I would advise, get a Turkish hand grinder or buy some beans from Starbucks and let them figure it out. - Kameal

A hand cranked Turkish coffee grinder is the way to go, trust me. Even if you have the cash to spend on a high-end electric burr grinder, the heat generated by the machine will have a negative effect on the taste of your coffee, comparable to a burnt aftertaste. By the time you are getting into a cup of Turkish coffee in your own home, you are probably no novice to the coffee scene, and it would be a shame to ruin what could have been a fantastic cup of Turkish coffee just because you are trying to save time in the grind. The entire process from selecting your beans, grinding, and brewing is a therapeutic tradition and should enjoyed in its entirety. Not to mention the romantic element to a manual preparation, as opposed to trying to hold a conversation over an electric grinder. Save your money and get a manual Turkish grinder. You'll taste the difference immediately.