<p>Specific to this website, where they enlist their <em>"Arabica peaberry" dark roast</em> and <em>french roast</em> as <strong>very strong</strong>, and their <em>espresso</em> and <em>Viennese</em> blend as <strong>Strong</strong>; I can conclude that they use roast degree as a metric for strength.</p>

<p><strong>I can easily say that it is not based on caffeine</strong>, as the most stronger one is an Arabica peaberry. If it was based on caffeine amount, it should be a Robusta instead of an Arabica. We know that being a peaberry bean or not does not really influence the caffeine amount.</p>

<p>Viennese blend is probably a Viennese roast. Also, an espresso blend is a quite dark roast to decrease the acidity of the overall blend. The reason is, the espresso preparation technique is known to add additional acidity to the final cup of coffee. So, roasters prepare a bit more darker roasts to decrease the acidity for coffee that will be used for espresso.</p>

CC BY-SA 4.0
2018-06-18T13:42:21.737Z
2018-06-18T13:42:21.737Z
MTSan
<p>To me, people are referring to flavor preference when using terms like mild, strong, and very strong to describe coffee taste. It can also be used to describe color or caffeine content. 
Someone may like the flavor of a dark roast but call a coffee strong due to high caffeine content after drinking too much. </p>

<p>I always heard the dark roasts have less caffeine, but not necessarily, according to kicking roast ~
<a href="https://www.kickinghorsecoffee.com/en/blog/caffeine-myths-dark-vs-light" rel="nofollow noreferrer">https://www.kickinghorsecoffee.com/en/blog/caffeine-myths-dark-vs-light</a></p>

<p>"During the roasting process, a bean loses its mass. The density of the bean changes; beans that are roasted longer are less dense. That’s why you have more beans by mass of dark roasts. "</p>

CC BY-SA 4.0
2018-06-18T15:47:15.793Z
2018-06-18T15:47:15.793Z
Ging
<p>If you click on the coffee menu in this link: <a href="https://www.devans.in/index.php?route=common/home" rel="nofollow noreferrer">https://www.devans.in/index.php?route=common/home</a> you will see strong, very strong, mild etc. options.</p>

<p>What do these options refer to in Coffee? Amount of caffeine? Amount of bitterness? </p>

<flavor>
What does strong, mild, very strong mean with respect to coffee?
Aquarius_Girl
# What does strong, mild, very strong mean with respect to coffee?

(Asked by: username_0 on 2018-06-18)

If you click on the coffee menu in this link: <https://www.devans.in/index.php?route=common/home> you will see strong, very strong, mild etc. options.

What do these options refer to in Coffee? Amount of caffeine? Amount of bitterness?

**Tags:** flavor


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## 2 answers

### Answer by username_1 on 2018-06-18. Score: 3

Specific to this website, where they enlist their *"Arabica peaberry" dark roast* and *french roast* as **very strong**, and their *espresso* and *Viennese* blend as **Strong**; I can conclude that they use roast degree as a metric for strength.

**I can easily say that it is not based on caffeine**, as the most stronger one is an Arabica peaberry. If it was based on caffeine amount, it should be a Robusta instead of an Arabica. We know that being a peaberry bean or not does not really influence the caffeine amount.

Viennese blend is probably a Viennese roast. Also, an espresso blend is a quite dark roast to decrease the acidity of the overall blend. The reason is, the espresso preparation technique is known to add additional acidity to the final cup of coffee. So, roasters prepare a bit more darker roasts to decrease the acidity for coffee that will be used for espresso.


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### Answer by username_2 on 2018-06-18. Score: 0

To me, people are referring to flavor preference when using terms like mild, strong, and very strong to describe coffee taste. It can also be used to describe color or caffeine content.
Someone may like the flavor of a dark roast but call a coffee strong due to high caffeine content after drinking too much.

I always heard the dark roasts have less caffeine, but not necessarily, according to kicking roast ~
<https://www.kickinghorsecoffee.com/en/blog/caffeine-myths-dark-vs-light>

"During the roasting process, a bean loses its mass. The density of the bean changes; beans that are roasted longer are less dense. That’s why you have more beans by mass of dark roasts. "


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