The idea of coffee 'strength' is mostly a marketing myth. Usually what this relates to is how dark the beans have been roasted, with higher 'strength' often meaning darker beans.
Think of it like toast. If you lightly toast a slice of sourdough, you can still taste the difference between that and a basic supermarket loaf. But if you burn both to a crisp, they’ll just taste like charred bread. Many supermarket coffees are roasted very dark, masking their true flavours. This has become so common that many people assume they like dark coffee simply because it’s what they’re used to.
This isn’t great for you – or for the farmers who put so much effort into growing high-quality beans. If you prefer a bolder taste, try our espresso roasts, which work with any brew method. And remember, how strong a coffee tastes has more to do with how you brew it than how dark it’s roasted.