Final answer:
When coffee is ground coarse, it requires more time for water to extract flavors and aromas, due to the decreased surface area in contact with water.
Step-by-step explanation:
When coffee is ground coarse, it requires B) More time for water to extract flavors and aromas of coffee. A coarser grind means the particles are larger, which in turn decreases the surface area in contact with the water. This reduced surface area slows down the extraction process because there is less coffee in direct contact with the water at any given time. Therefore, more time is needed to fully extract the desirable flavors and aromas. In contrast, a finer grind provides a greater surface area and allows for quicker extraction. This is an essential aspect of brewing coffee and can significantly affect the final taste.