I spent a lot of time on places where the coffee is normally brewed a bit stronger (Italy, Turkey, North Africa etc).
I tend just fill up the filter paper to around to 2/3rds.
I have also been banned from making coffee at a few offices I have worked since. Their shrill cries of “Who made the coffee???” were quite fun however.
As somebody who grew up with one, root cellars suck.
There is always something rotting in them that you have to throw out. So you get a nasty rotten vegetable and dirt smell going all the time.
Add that in to the brined pickles/cabbage that was fermenting and it was nasty.
Running to get some carrots in the middle of the winter when it’s -25C out is not fun either.