Final answer:
When coffee is ground fine, it requires more time for the extraction of flavors and aromas. The finer grind increases surface area and contact with water, leading to a slower water flow and longer extraction time.
Step-by-step explanation:
When coffee is ground fine, it requires B) More time for water to extract flavors and aromas of coffee. This is because the finer grind increases the surface area of the coffee particles, which in turn slows down the water flow when filtering through it, allowing for a longer extraction period. The dissolving process is crucial in brewing a cup of coffee, which is essentially a solution where the coffee grounds are dissolved in hot water to release various flavors and aromatic compounds. Fine grounds make the water contact more of the coffee's surface, so it takes longer for the water to pass through when making a cup of coffee, hence it takes more time to extract the desirable flavors.