This seems to be the case with a lot of the customers in our shop, where our average roast is medium strong roast, heading to continental.
Some people feel they can save some cash by using less but it often turns out that people who like it strong take a lot of sugar or milk both of which cushion the flavour, particularly milk.
What do we mean by strong? This seems an obvious question but there are three completely different characteristics it can mean acidic, burnt or bitter. For more on this, see next week’s blog!