Coffee Strength Labels
By
Staten Island, NY Posted: 6/23/2015 1:00:00 AM
People often complain that the coffee they just ordered was too strong... or too weak.
I'm not a coffee drinker, but one thing I've noticed is that people tend to get their coffee from the same place as often as they can, because they worry that the coffee will either be too weak, or too strong.
Meanwhile, in a lot of places, they have literally dozens of coffees for sale, with millions of combinations of additional flavors, creamers, and sweeteners. While deciding on additional sweeteners, creamers and flavorings such as mocha, hazelnut or vanilla may be pretty easy, what people struggle with is knowing how strong the coffee itself is. In many cases, coffee that's too weak or too strong simply takes away the satisfaction.
So, why don't they label a coffee with an objective rating... perhaps a simple scale from 1-10? This way, instead of putting out 5 pots of coffee with exotic names that say nothing about how strong it is, why not add a simple label telling you exactly how strong it is.
To keep it objective, the scale needs to be standardized based on PH levels and the level of darkness. Then you can walk into in store and know exactly how strong each pot of coffee is.
As for me, I'll stick to tea.
PS: It would be great if tea was measured the same way too. But thankfully, if they give you the teabag, you can remove the tea bag as soon as it gets to your desired strength.
Joe Crescenzi, Founder
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