I usually make two grinds for my coffee - a fine grind for my Moka and a coarse grind to take to work so I can put it in a French press.
Today I zoned out and ground everything finely, and I don't have beans left for another batch. I've tried using my Moka grind in a french press before, but it always tastes burnt or extremely bitter.
Is there a way to make coffee using a French press with finely ground beans, without it becoming bitter?
This question seems quite similar, though the answers deal more with the sediment than the taste of the coffee itself.