Strong Coffee, Please!

(But Let’s Actually Talk About What That Means)

Right, hands up, I’ll admit it! I used to be that person.

Back in the early 2000s, when I was first buying coffee beans, my go-to request was always: “Give me the strongest one you’ve got!” I thought I was onto something. The barista at my local café in South Melbourne would nod vaguely, point me towards something deep, dark and broody, and off I went. Nobody ever stopped to explain what ‘strong’ actually meant. Maybe they didn’t have time. Maybe they didn’t know themselves.

Fast forward a few years (and a few thousand cups later), and here’s the truth:
When most people say they want strong coffee, what they’re (usually) chasing is bitterness. Not caffeine. Just that punch-in-the-face, dark roasted bitterness that seems to scream, “This is a coffee!”

But, the plot twist:
Bitterness ≠ More caffeine.
In fact, caffeine content actually decreases the darker you roast your beans.
Yep. Dark roast, less caffeine. Light roast, more caffeine. The difference isn’t massive, about 0.02% , but it’s enough to make you rethink that extra-burnt espresso habit.

If you really want a caffeine jolt, it’s not about the roast level at all. It’s about the species of coffee bean you’re drinking.

• Arabica espresso? About 40mg of caffeine.
• Robusta espresso? Nearly double, at around 80mg.

Same shot size, very different kick.

So, before we throw around the word strong, it’s worth asking:
Are you after something bitter?
Are you chasing a serious caffeine hit?
Or are you after that full-bodied, syrupy mouthfeel that makes a coffee feel rich and intense?

Understanding Strength: Mouthfeel and Concentration

Let’s zoom in on brew strength for a second. (And this is where specialty coffee nerds start clapping.)

Strength isn’t about bitterness. It’s about concentration; the ratio of dissolved coffee solids to water.
Think about squeezing a lemon:

• Straight lemon juice = strong and intense.
• Lemon juice with 150ml water = less strong.
• Lemon juice with 300ml water = basically water with a hint of lemon.

Coffee’s the same.

• A manual brew (like a V60 or a batch brew) is about 98-99% water and 1–2% coffee solids.
• An espresso, however, is around 85–90% water and 10-15% dissolved coffee.
  Guess which one feels ‘stronger’ on your palate? Exactly.

If you want a coffee that feels stronger, you can tweak the brew ratio; use more coffee or less water; but brewing isn’t just about chucking more stuff in. There’s a careful balance to strike. Brewing involves hitting that sweet spot where extraction is spot-on, bringing out sweetness, complexity, and body without tipping into bitterness or astringency. That’s where grind size, water temperature, brew time, and method all come into play. (And yes, we could talk about that for hours.)

Quick Recap:

• Want bitterness? Go for a dark roast. Expect that old-school burnt toast vibe.
• Want more caffeine? Stick with a lighter roast or, even better, brew with robusta beans. (Or double up with a double ristretto if you want it short and sharp.)
• Want that rich, intense mouthfeel? Focus on brew ratio and technique, not just how dark the beans look.

Final cup of wisdom:

Next time you’re at a café or shopping for beans, swap “strong coffee please” for something a little sharper:

• “I’m after something full-bodied.”
• “I like a heavier mouthfeel with low acidity.”
• “I’m chasing a clean, punchy cup without too much bitterness.”

Trust me, your future coffee self will thank you. And so will your barista.

Stay caffeinated – and stay curious.