Well it depends on what you are baking. As fine as espresso grind is, turkish grind is much finer, like the baby powder. It’s much nicer to the pallate if you boil turkish grind than to boil espresso grind when having coffee. Because the grind is finer, it sits at the bottom of cup quicker than floating around on top. And you don’t want to substitute turkish grind in your espresso maker because it is so fine it will seep through the tiny holes.