When coffee is ground too coarse, what is the likely outcome?

When coffee is ground too coarse, it results in weak, under-extracted, and sour coffee. This is primarily because the surface area of the coffee grounds is smaller in relation to the water used for brewing, leading to insufficient extraction of the flavors and oils that contribute to a well-rounded cup. When the brewing time is not extended to compensate for the coarse grind, the water passes through too quickly, failing to dissolve enough of the soluble compounds in the coffee, resulting in a lack of depth in flavor and an undesirable sour taste.

This outcome emphasizes the importance of grind size in the brewing process, as it directly affects the extraction rate and ultimately the taste profile of the coffee.