Honestly there's no such thing as "espresso beans" as any coffee can be used for any brew method. Just that certain bean origins/roast levels work better with espresso, press, drip, etc.
Of course it's possible to grind too fine. Grind fineness should always go hand-in-hand with brew/steep time. The only exception would be Turkish coffee. Most people think they will extract more flavor/caffeine by grinding as fine as they can get away with, but that usually leads to overextraction which ends up as bitter, harsh, etc. For espresso, too coarse/under dosing/under tamping will lead to flavored water because too few solubles have been extracted. Too fine of a grind will give the opposite...
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Can you grind too fine?
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