Coffee Strength​

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Preface:

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People think of a few different things when they consider coffee strength. I am making this guide to help coffee drinkers understand the differences so that they can better describe what they want and enjoy. There are some common misconceptions and I want to better understand my customers and provide a coffee that they will enjoy.  If you have comments or suggestions please send me a message on the Contact Page. 

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Types of Coffee Strength

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ROAST LEVEL:

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Many people refer to darker roasted coffees as "stronger" because they have tasting notes of smokiness, deep chocolate, earth, spice, or wood. A dark roast can have a more "bitter" taste which is associated with strength.  Lighter roasts, on the other hand, are often described as fruity, bright, crisp, citric, herbal, or floral. Darker roasts are also usually heavier-bodied, which describes how thickly the coffee coats your mouth, and tend to have a bold aroma.

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CAFFEINE CONTENT:

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It is common to hear people say that lighter roasted coffee has more caffeine than darker roasted coffee. While this is true, it is not a drastic difference. Lighter roasts have a tiny bit more caffeine.

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TOTAL DISSOLVED SOLIDS:

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This is the definition that I subscribe to and it is the most scientific and complicated. A cup of coffee that has more coffee particles dissolved into the water will taste stronger than one with less dissolved coffee particles. 

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There are many factors that determine how much coffee is extracted into your cup. The main ones are grind size, water temperature, brew time, and brew method. Brewing your coffee in a way where all of these variables line up will give you a well extracted, strong cup of coffee.

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You can experiment with these variables in your own coffee brewing and find a method that makes coffee that is perfect for you. If you want a place to get started, check out my brewing guide.

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