Given the background description of some cooking related query, summarize the question into a title

I have a recipe for kumquat marmalade, it calls for 2 parts fruits, 1 part sugar and 1 part water. Before boiling the liquid it states that one should macerate the fruit in de sugar water first. How does this maceration help?
Goal of macerating fruit for marmalade

This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fruit ketchup. We still have about 1/4 a bushel of apples left, so I was considering making several fruit pies to freeze for the upcoming thanksgiving season.Thus far, I have seen several recipes that caution AGAINST freezing, some that have tips about freezing (namely, blind bake the crust before freezing, do NOT bake the fruit, bake the pie frozen, just add an extra 20-25 minutes to the normal baking time).Are there any other major concerns when making a pie specifically with the intention of freezing it? Should I add starch to prevent a liquidy mess? Should I try to drain the fruit first with a little salt to remove excess water?
Are there special considerations for making a pie with the express intention of freezing?

I just purchased a burr grinder to use with a chorreador coffee maker. A chorreador is functionally similar to a pour over, but the cloth filter will likely have different characteristics.I've read that the grind should be "fine to medium-fine", and I imagine the specifics are left to taste and depend on other characteristics (roast, amount of beans, etc.). I will tune my grind based on some experimentation, but what are the characteristics I should be looking for? In general, how does coarseness or fineness affect the coffee profile? What characteristics should I expect to vary?Are there particular characteristics that are "bad" and I should tune to avoid (for example, I've heard the silt in coffee can be hard on digestion)?I'm not looking for an answer to "how fine should I grins my coffee?", but rather what are the parameters I should look for when experimenting with the grind?

Finding the Right Coffee Grind