I would assume the drop in coffee intensity would be due to instant coffee being used 2 decades ago aposed to proper espresso coffee now.
At work i pull a fresh double shot into a glass tumbler out of the fridge. Then decant that onto some ice cream and top with milk.
Sometime a get a couple that askes for it to be strong so i do 2 double restrettos in each.
As much as having to do cold drinks in between barista duties sometimes when the floor staff are busy, im much happier to have it asked for as a strong one than have to re-make it.
Ask how its being made...then tell them to double the coffee :)