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I need to understand this, maybe you all can help. Smaller coffee grounds equals more surface area in contact with the water. Doesn't that simply mean more flavour is transferred? People keep telling me to grind my coffee course, but that makes no sense to me. Also, I keep hearing that the...

This is how I do coffee: I buy whole beans, grind them myself very finely, then boil the grounds in a pot of water on medium heat. I then run it through a simple French press. I would have thought that this would yeild the strongest flavour, but it doesn't seem to come close to the coffee I get...