Some people use the term to describe a dense beverage, while others associate it with a high caffeine content or a darker roast.
There are different definitions of what is meant by “strong coffee” worldwide. Therefore, it is essential for coffee shop owners, bartenders and roasters to understand what people might want when they ask for something substantial.
To learn more about different perceptions of strong coffee worldwide, I reached out to several industry experts for insight. Here’s what they said.
Science Of Strength Coffee Espresso Milk/Coffee (caffeine)
The Specialty Coffee Association measures a beer’s strength in “total dissolved solids” (TDS). TDS is a measure of concentration; it reflects the amount of coffee dissolved into the hot water in our cup.
Ibrahim Saad is a Q student at Torch Coffee Labs in Saudi Arabia. He told me that regardless of roast profile, “strength” can be measured through the number of dissolved solids remaining in the cup after extraction.
While TDS provides us with a measurable number, an individual’s perception of ” power ” differs from person to person. Claudia Leite is the Head of Shared Value Creation at Nespresso Brazil. She explains that when someone tastes something they consider “strong,” it creates a nagging sensation in their mouth.
This activates the olfactory memory of taste and smell, which perceives the stimulus as a “strong” taste. Put: when you taste something, your brain compares this with previous flavors and smells to determine if you consider it vital.
How Does One Definite Strong Coffee World? Coffee/Coffee (make)
Claudia says that Brazilians want their coffee to be roasted a lot. Historically, she says, most coffee destined for people in Brazil has been burned too thoroughly to cover imperfections. Claudia says there is a belief that dark roasted coffee is “stronger” and that “many brands end up using this cultural attribute to advertise their products.”
Kristiyana Ancheva, owner of Zero Point Espresso Bar in Spain, says that when customers order a strong coffee, they want the drink to have a thick body.
According to Michalis Dimitrakopoulos, a top barista from Greece, a strong coffee must have a long and intense flavor. He added: “For the general public, the thicker a cup of coffee, the more ‘strong’ it is.
Tommaso Bongini is a roaster for Gearbox Coffee in Florence, Italy. “Many people here associate strong coffee with a cup that has a huge impact on your mouth in terms of aroma and taste, not caffeine content,” he said. According to Tommaso, Italians find that bitterness is preferred in a cup of coffee and not acidity.
Fiqri Aunurofiq is a bartender for Three Folks Coffee & Creamery in Indonesia. His customers consider a strong coffee to be “black, hot and bitter”.
However, Indonesian coffee shop owner Jaya Lim, referring to the caffeine content of the cup, said that “a strong coffee makes my heart beat faster after a sip, like Vietnamese street coffee “.
Shaun Aupais is the founder of the Red Band Barista Academy in Port Elizabeth, South Africa. He believes that, in general, people define strong coffee based on “the bitterness of the coffee and the length of time you steep it”.
However, Shaun believes that it is challenging to develop an official definition of what strong coffee drinks is. He says it often depends on the drinker and their background.
Meet Customers’ Expectations Coffee/Coffee (press, coffee)
Regardless of SCA’s point of view – that strength is measured through TDS – it is clear that “strong” means different things to different people. Therefore, coffee shop owners, baristas, and roasters must communicate effectively when a customer or buyer asks if the coffee is strong.
For example, Claudia explains that Nespresso doesn’t grade coffee for consumers by strength. Instead, they separate the coffees using a “strength” meter. According to Claudia, this is determined by three factors: “Roast degree, grind size, and durability on the palate”. This helps customers understand the nuances and complex qualities of the coffee.
“Many people feel that the best coffee is the strongest one,” says Claudia. Claudia says, but she disagrees with this. She believes there is a global perception that there should be a “direct relationship between coffee quality, coffee flavors café and strength”, but personally believes that “every coffee is individual”.
Some people also associate strength with various beverages. Tommaso explains that most of his customers think of strong coffee culture as one that contains more caffeine than usual. He says many of them believe a ristretto has more caffeine than a regular espresso drink coffee world when the only difference between the two is the water ratio.
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The most precise definition of “strong” coffee from SCA is a cup with a high percentage of total dissolved solids travel. But when a customer asks for a strong coffee, their definition most likely doesn’t match the barista’s definition.
How about you? Do you agree with the SCA definition of cups VietNam? Or do you have your understanding of what makes coffee roasting types so strong?
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