WHY DON’T WE PUT A STRENGTH AGAINST OUR COFFEE?

Strength is an important term when discussing coffee but one that gets misused as it means different things to different people. It is often the only word that springs to people's mind when trying to describe a coffee.

Commonly used as a marketing tool on retail coffee bags, what these companies are really trying to communicate is how dark the roast is,  but instead they reference strength and grade it from 1 to 5. So they are talking to the consumer on one level but what is being interpreted is anyone's guess.

Strength is mainly determined by the ratio of ground coffee used to the volume of water. The more coffee used the stronger the coffee is more likely to be.  Strength is also determined by the brewing method and brewing extraction times. So in reality YOU as the coffee maker and drinker have complete control over the strength of the coffee.  Taste is a whole different topic...