So through a combination of first-hand experience, anecdotal evidence and an excessive time spent on Youtube, I have observed that the further West you go the weaker coffee gets.
The epicentre of strength is, unsurprisingly given the origin of the plant and its longest, most estabilished use, is North Africa and West Asia. This kind of coffee comes in a tiny serving you can practically chew.
South- and Eastern Europe, like Hungary and Italy is a bit weaker, but still pretty strong and dense. The drink is still opaque and, unless you're doing a fancy ice coffee (which means added milk and vanilla ice cream, NOT ice cubes) or a latte, it comes in relatively small servings.
Now, I have no real experience with Western European coffee, but I've been told that it's weaker than the Hungarian version.
And then there's the US of A. The stuff you can buy here has the consistency of tea. No opacity whatsoever, just fully translucent, vaguely coffee-scented water, so when you see characters chugging a whole pot of the stuff you need not be concerned for their hearts, they are simply hydrating. Also the popular coffee drinks seem to be more sugar and ice than anything. (Personal experience limited to California, but the majority of the Youtube content I mentioned was focused on the USA.)
Now, what I'd love to know, is how this scale works if you go further East. I know tea gets more and more culturally significant, but I still wonder what's the coffee situation in East- or South-East Asia.
