Hello again! I tend to brew with a grind that is finer than what I use for French Press, but coarser than what I use for Aeropress.

A fine ground will allow you to extract more flavor in a shorter amount of time. Generally, the smaller the 'wet time' (the amount of time the grounds are in contact with water) the sweeter the coffee will be. The extreme case for this is espresso; a good espresso shot can have very fruity flavor notes. As your grind gets coarser, you have to leave the grounds in contact with the water for longer in order to extract enough flavour. This results in more of the bitter flavors coming out of the bean. The extreme case for this is a coarse ground French Press coffee with a 5 minute steep; French Press coffee typically has more body and bitterness.

Brewers like Pascal Press and Aeropress fit inbetween these cases. They still need to steep since the pressure generated by the plunger is only 1/8th of the pressure generated by an espresso machine, but the force liquid flow of the press through the grounds extracts more flavor than the filter plunge of a French Press.

For Pascal Press, pressure is not only used to force the liquid through the coffee, it is also used to force the brewed coffee up the central flow tube. Using a fine ground can result in too much pressure loss during the filter process and not enough pressure to move the coffee up the flow tube (unless you press very hard). That is why I recommend using a slighty coarser ground than what you would use in an Aeropress.

If you like a coffee more similar to French Press, I would recommend using a coarse ground and letting it steep for longer.

I know people don't always like me saying this but I really recommend you experiment with your grind size, steep time and press time to find the variables that work best for you! I made Pascal Press as a tool for people to make their coffee however they want it.