Grinding my coffee beans has always been a problem for me due to the fact that there is no available grinder capable of producing an even particle size. There is always a good percentage of extra "fine" grinds mixed with my selected coarse grind. This creates a major time/extraction problem. I use a Bodum and Recently found an article that examined scientifically, with microscopy, the behaviour of the grinds after water application. It turns out that the "fine" particles come together and form a larger particle which in effect, would then extract like a larger particle. . The trick was to maintain this agglomeration during the process because it was easy to dislodge with a small bit of agitation. Unfortunately, I was unable to book mark this page and I didn't print it. Now I can't find it to share.
Anyhow, I decided to use my Bodum in a different way which I call the Reverse Plunge. I slowly pour the water onto the grinds and then plunge the bloom down to the bottom of the Bodum. I slightly lift the plunger to allow a bit more space and time for 4 minutes. In this way, the grinds are not at the surface where the fine particles can drop out, but held at the bottom undisturbed. The fine particles then have time to come together and stay together. After 4 minutes, I slowly raise the plunger and then plunge back down. The coffee turned out very good indeed and I think I may have solved my own fine particle dilemma. Regardless, I love to experiment.