People often perceive dark roast coffees to be stronger than lighter roasts, this is due to how our brains interpret the bitter, acrid compounds created in dark roast coffee. Chain cafes and supermarkets tend to roast their coffee fairly dark as they are intended to be made into lattes or cappuccinos so need that extra punch to stand up to the creaminess of the milk. When tasted black these coffees have lots of that dark roast flavour and bitterness, we understand that a lot of people look for this in their coffee. The downside of this is that if you roast high quality specialty grade coffee dark, it will taste pretty much the same as a cheap coffee roasted dark. As we are sourcing the worlds finest coffees we will not roast them dark as they lose their uniqueness.
We really hope that you will try our coffees and appreciate their flavour profiles which vary massively. If you look at the flavour wheel of coffee (there's a simplified version in the booklet you should have received with your first subscription pack) you will see that the roast flavours take up less than a tenth of the entire wheel, there is so much more to be tasted! If the coffee tastes "weak" (watery) then add more coffee to your brew method, or try extending the brew time, don't just assume you need a "stronger" or darker roasted coffee. For example, if you were making yourself a gin and tonic and you wanted to make it stronger, you would add more gin, not find a different gin to use.