"Mostly what I want to drink is coffee. Get some light/medium roasted beans, grind and place in hot water. Drink black. Savour flavour."
Your problem here is a case of definition, I suspect.
Coffee - or rather, a coffee beverage is dependent on Ohhhh so many factors and so many ways of being made, there is no real bog standard.
An espresso is considered by many to be the ultimate way to imbibe coffee, and when it is right it is SOOO right. Unfortunately, it isn't in most cases because of the lack of understanding by those making it. Just go to a starbucks in most places and ask for an espresso. Nasty isn't it? If you have a watery espresso, then that is NOT an espresso. It should almost have a slightly syrupy texture and taste, depending on the type of roast used, very smooth. Acidity and/or bitterness should be just the merest hints of suggestions
I tend to drink Cappuccinos, espressos or a Long black/Americano. Technically Americano is water added to an espresso, whereas a long black is the espresso added to water - btw - cappuccinos are a third espresso, a third hot milk and a third Microfoamed milk Microfoam <> frothy btw. There is argument regarding a Latte and a flat white which is apparently from Australia, but could be considered a stronger latte, but a latte is simply an espresso with steamed milk added and a light layer of microfoamed milk on top where latte art is usually performed. A Cafe au lait is more your UK defined version of a coffee which is brewed in a percolator with milk added.
If your Americano is weak, then you want to specify another shot. But the flavour this will produce is not the same as other methods of brewing coffee.
I suspect that you would prefer, inferred from your post, a french press style of coffee. Using a coarser grind and same beans, you should get a slightly more rounded body, slightly less acidic or thin, than you would get with an Americano. You could certainly end up with a stronger brew that could be quite easy to drink, but the caffeine hit could be considerably higher than a double espresso content because you can easily have more coffee in there.
Little experiment for those who regularly drink cappuccinos from the usual chains. Instead of ordering a medium or large, order the smallest one they do. If you normally have a double shot, then make sure they still do that double shot. I am fairly confident that the result will be far better than your usual. The problem also seems to be too much emphasis on quantity of water/milk in relation to the espresso base, in the case of chains.
Coffee, like wine, is incredibly dependent on so many factors and the process of making it is a chemical explosion. Get it right and I promise you will never forget that experience. But it will tar you because you will require more out of any purchased drinks.
If thos of you reading this don't see what the fuss is about please don't mock those of us who do enjoy searching for the best possible method to extract all the flavours possible of this amazing bean.