Strong Coffee – What Does This Really Mean?
There’s a huge trend at the moment for private label coffee to be stronger than strong, but it’s important that those in the industry know exactly what they’re talking about where this is concerned… or the hapless consumer might find that they’re up for a week and a half because the caffeine content in their morning cup of Java Joe is simply too much.
When we talk about strong coffee these days we usually don’t meant the amount of caffeine that’s found in a cuppa. In fact, what we’re referencing here is the strength of flavour… so don’t get the two confused or you might have insomniac customers rioting outside your front door sooner rather than later!
Of course, there are those out there who believe stronger is better with regards to caffeine levels, such as those in the know at Viscous Coffee, a coffee shop in Adelaide over in Australia, who have just added what they call the Asskicker to their menu… an iced coffee that has an incredible 80 times more caffeine in it than you’d find in a normal cup of coffee. Apparently, the drink promises to keep those who dare to try it up for between 12 and 18 hours.
The Asskicker comes with four espresso shots, eight brewed cold drip ice cubes and 120ml of ten-day brewed cold drip… so it’s definitely not for the faint of heart, especially since it comes with a health warning and you’re not meant to drink it all in one go, rather eking it out over the course of a day.
So what is it about strong coffee that has people buzzing about it at the moment? Any drink with a full-bodied taste will always prove popular – no one likes a watered-down coffee, after all, do they? Coffee as a flavour has long been popular and no doubt always will be, so it’s certainly interesting to see that people are increasingly keen to savour the taste as much as they can.
But can strong coffee ever be too strong? The taste of coffee is affected by numerous different factors, from the genes of the beans themselves down to how producers handle the coffee in its original state during the process of turning seeds into a green bean, ready for roasting. For example, if a natural processing method is used (one where the coffee cherry is dried until it reaches a particular moisture content), and the beans aren’t dried evenly, strong off-flavours can be produced and a chalky taste left on the tongue when the coffee is drunk.
It really all comes down to personal taste as to coffee strength where flavour is concerned, so as a coffee shop owner you’d certainly be wise to have various strengths on offer so you can cater for everyone who comes through your door. It’s the only way to ensure that they’ll be back, after all!