Weak coffee is a ratio issue nine times out of ten: not enough coffee for the water going through it. Before changing beans, weigh what you are actually using.
On espresso, weigh the dose in and the liquid out. A double should be roughly 18g in to 36g out in 25 to 30 seconds. If you are pulling 50g of liquid from a 16g dose, the drink is weak because it is diluted, not because the beans are poor. Reduce the yield, raise the dose, fine the grind.
On bean to cup, the strength setting controls grams per cup and it is frequently left on the factory default to save beans. Raise the coffee quantity setting a step, and reduce the cup volume if the machine lets you set both. That single change fixes most office complaints about weak coffee.
On filter and batch brew, work to around 60g of coffee per litre of water. Weak batch brew is usually an under-dosed basket, a grind far too coarse or a brew that has sat on a hotplate long enough to lose everything volatile.
Usually the machine's strength setting. Bean to cup units ship on a conservative default gram dose, and nobody ever changes it. Raise the coffee quantity a step and taste again before switching supplier.
Darker tastes more roasty, not stronger. Strength comes from the coffee-to-water ratio. Fix the ratio first, then choose a roast profile you like.
Around 1 to 2, so 18g of coffee giving about 36g in the cup. Push towards 1 to 1.5 for a denser drink in milk, towards 1 to 2.5 for a longer black coffee.
Milk volume has outgrown the coffee. A 12oz or larger drink needs a double or triple shot behind it, otherwise it is a warm milk with a hint of coffee.
Yes. Over-softened or heavily filtered water strips the minerals extraction relies on, which gives a flat, hollow cup even at the right ratio.
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