Very Bitter Cocoa Powder Measurement My father is a retired chef so he is kind of picky with the quality of his ingredients. In most cases it causes no problem, but there is a single exception. The cocoa powder he buys is extremely rich, powerful and bitter as hell. 

It is so much that any recipe I found on the internet which contains cocoa powder becomes a total gamble as I don't have the his gift of measuring by eye. I cannot put the same amount of cocoa from the recipes henceforth I am asking, how do you deal with the amount of very bitter and strong cocoa powder you put into your recipes, compared to normal supermarket stuff?
I am going to risk pinning the problem on the measuring method. Cacao powder density can vary. The only way to measure powdery ingredients is by weight, not volume. Even for the same batch of powder, every cup could be loaded differently. Weigh what your father is using.