Coffee is the most consumed drink in Germany. No wonder it comes in a huge variety of flavours. However the list of coffee specialities does not say much on the strength of the brew. I heard of
dünn
mild
kräftig
stark
But these attributes don't always fit to a given situation (e.g. I would not want to ask for a "dünner Kaffee" in a café; "kräftig" or "mild" seem to characterize the taste more than the strength).
Are there any common terms other than "stark" for strong vs. nothing for anything else that would further define a coffee's strength? Are there any regional differences (including Switzerland or Austria)?