In article >,
Petey the Wonder Dog > wrote:

> I think the "strength" is increased without using more grind, and after
> a lifetime of Folgers and Maxwell House, people crave the "strength".

We have a winner! One of our local papers had an article recently
about how some coffeehouses (*$ among them) brew their coffee
superstrong -- stronger than even their directions for brewing the
same variety of coffee in your home. Even discounting a strong taste
brought on by over-roasted beans, they found the caffeine content much
higher than in "standard" restaurant coffee, good beans brewed at
home, or Folgers et al.

sd