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    "id": 1073096,
    "title": "Costa Coffee Intense Amazonian Blend Beans, 200g",
    "slug": "costa-coffee-intense-amazonian-blend-beans-200g",
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    "url": "https://teas.co.uk/product/costa-coffee-intense-amazonian-blend-beans-200g/",
    "modified": "2026-09-25T23:28:15+01:00",
    "excerpt": "Costa Coffee Intense Amazonian Blend Beans, 200g is the small bag of Costa's darkest retail blend: whole roasted beans, unground, in the size that a one or two cup a day household can finish while the coffee is still fresh. Picked into the Teas.co.uk selection as the bean bag to buy before you commit to a kilo.Grinder needed: these are whole beans. A burr grinder rather than a blade grinder is what separates this blend tasting like the shop version from tasting like a mistake.Ingredients and dietary suitability: roasted coffee beans only. Check the current UK pack before purchase; formulations, certification marks and allergen advice can change.Dark, low in acidity and full in the body, which is why it reads clearly through steamed milk where a lighter roast tends to vanish. About eleven double espressos from the bag at an 18g dose.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Grinding, storage and cafetiere ratios are covered in the detailed Q and A tab below.",
    "content_text": "Costa Coffee Intense Amazonian Blend Beans, 200g is the small bag of the darkest blend Costa sells for the home machine. Two hundred grams of whole roasted beans, unground, in the size a household buys when it wants to find out whether a blend suits the machine before committing to a kilo. It is the same coffee Costa sells in the big bag, in a quantity you can finish while it is still fresh.\n\nThat last point is the reason this size exists. Whole beans keep their character far longer than ground coffee, but they do not keep it forever once the bag is opened, and a kilo bag in a two-cup-a-day household is a bag that spends its last fortnight going quietly flat. Two hundred grams is roughly a fortnight of daily espresso for one person. If you grind to order and drink it inside that window, a small bag of beans will out-taste a large bag of the same coffee every time.\n\nThe Taste Profile\n\nRoast Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A dark roast with the bitter-sweet edge that comes from taking the beans past the point most supermarket blends stop.\nBody: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Full and syrupy through the middle of the cup, which is what lets it hold its line under milk.\nBitterness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Deliberate and cocoa-like rather than ashy, and it clears rather than clinging.\nAcidity: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low. There is very little brightness or fruit here; the blend is built for depth.\n\nTeas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk\n\nThe Story Behind Costa\nCosta is a British high-street coffee chain that also sells its retail blends through supermarkets, and the retail beans are the part of the business most people never think about. The shop side gives the brand a reason to keep a blend consistent: a chain that pulls the same drink in hundreds of branches needs a roast profile it can reproduce, and that discipline carries over into the bags on a supermarket shelf. What you are buying is a blend built to be forgiving on a machine that is not a commercial one.\nAbout the name: Intense Amazonian is a blend name, not an origin statement. It tells you where the coffee sits on Costa's own scale of intensity; it is not a claim that the beans come from a single country or region. If you want the origin detail, the composition breakdown and any certification marks, they are printed on the current UK pack, and that is the only place we will point you for them.\nPackaging: Follow the current UK pack and local-authority guidance; the bag, any inner liner and any valve can each require a different disposal route.\n\nWhy Whole Beans And Not Ground\nCoffee starts losing aroma the moment it is ground, because grinding multiplies the surface area exposed to air by an enormous factor. A whole bean has a protective shell of its own. Ground coffee in a sealed bag is fine until you open it; after that you are on a clock measured in days rather than weeks. Beans give you weeks.\nThe trade is that you need a grinder, and the grinder matters more than most people expect. A blade grinder chops the beans into a mixture of dust and boulders, and the dust over-extracts while the boulders under-extract, which is why blade-ground espresso often tastes both bitter and weak at once. A burr grinder produces an even particle size. If you are buying beans for espresso specifically, a burr grinder is the difference between this blend tasting like the shop version and tasting like a mistake.\n\nHow Does Costa Coffee Intense Amazonian Blend Beans, 200g Compare to:\n\n The 1kg bag of the same blend: identical coffee, five times the quantity. The kilo is the right buy for a household drinking several cups a day or running a bean-to-cup machine. This 200g bag is the right buy for one or two cups a day, for trying the blend before committing, or for keeping a second style on the shelf alongside your usual.\n The ground version of the same blend: the ground bag saves you a grinder and a step, and costs you aroma over the life of the pack. If you already own a burr grinder, the beans are strictly better. If you do not, the ground bag is the honest choice rather than a compromise you will resent.\n A lighter supermarket bean blend: lighter roasts give you acidity, fruit and clarity, and they are the better black coffee for a filter or a pour-over. This is the opposite proposition. It is built for espresso and for milk drinks, where a light roast tends to disappear under the milk instead of cutting through it.\n\nIdeal Brewing Conditions\nTo get the best out of Costa Coffee Intense Amazonian Blend Beans, grind to order and pay attention to three things: dose, water temperature and the time the water spends in contact with the coffee.\n\nThe Espresso\n\nDose:Around 18g of freshly ground beans in a double basket. A 200g bag is therefore about eleven doubles, which is our own calculation rather than a claim on the pack.\nGrind:Fine, but adjust by result rather than by number. If the shot runs in under 20 seconds, go finer; if it takes more than 35, go coarser.\nWater:Around 94\u00b0C. A dark roast pulled with water straight off a rolling boil will taste scorched, because the roast has already done part of that work for you.\nTime:25 to 30 seconds for a double. Stop it when the stream starts running pale, not when the cup hits a number.\n\nThe Cafetiere\n\nGrind:Coarse, like coarse sea salt. Fine grounds slip through the mesh and turn the last mouthful gritty.\nRatio:60g of coffee per litre of water, so about 15g in a standard two-mug pot.\nSteep:Four minutes, then break the crust and press slowly. Pressing hard forces fines through the filter.\nDecant:Pour the lot out straight away. Coffee left sitting on the grounds keeps extracting and turns harsh within minutes.\n\nGetting A Consistent Cup\n\nGrind to order: grind only what you are about to brew. This single habit does more for the cup than any other change.\nStore it properly: keep the beans in the bag, rolled down and clipped, somewhere cool and dark. Not the fridge; condensation is worse for beans than a warm cupboard.\nDo not freeze a bag you are working through: repeated freezing and thawing puts moisture into the beans every cycle.\nWeigh the dose: a scoop varies by grind size and by how firmly you fill it. Scales cost very little and remove one whole variable.\nMilk: the roast is deep enough to read clearly through steamed milk, which is the main reason to choose this blend over a lighter one.\nIced: pull the espresso short and strong straight over ice, then top with cold water or milk. Brewing long onto ice dilutes it twice.\nCaffeine note: this is a regular caffeinated coffee, not a decaf. Check the current pack if you need a figure per cup.\nBest with: a bacon sandwich, buttered toast, dark chocolate, or on its own after a meal.\n\nIngredients And Suitability\nWhat is in it:roasted coffee beans, and nothing else. No added flavourings, no sweeteners, no preservatives.\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations, certification marks and allergen advice can change.\n\nCaffeine:contains caffeine. Not one for late in the evening if you are sensitive, and worth moderating during pregnancy in line with current NHS guidance.\nChild Safety:Keep hot drinks and the machine out of reach of children.",
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                "title": "Product Questions",
                "content": "Are these whole beans or ground coffee?These are whole beans. You will need a grinder, or a bean-to-cup machine that grinds for you. If you do not own a grinder, buy the ground version of the same blend instead rather than trying to make beans work without one.How many cups will 200g give me?At an 18g dose for a double espresso, about eleven doubles. At a 7g single-shot dose it is closer to twenty-eight. In a cafetiere at 60g per litre it is roughly thirteen two-mug pots. Those are our own calculations from standard doses, not a figure claimed on the pack.Does Amazonian mean the coffee comes from the Amazon?No. Intense Amazonian is a blend name, not an origin statement. It places the blend on Costa's own intensity scale. Origin, composition and any certification marks are printed on the current UK pack, and we do not restate origin claims we cannot read off it.What does it taste like?Dark and rounded rather than bright. The aroma reads as roasted cocoa and toasted nut, the middle of the cup is syrupy and full, and the finish is a deliberate bitter-sweetness that clears rather than clinging. Acidity is low throughout, so there is very little fruit or brightness here.Does the type of grinder really matter?For espresso, more than anything else you can buy. A blade grinder chops beans into dust and boulders together; the dust over-extracts and turns bitter while the boulders under-extract and taste weak, in the same cup. A burr grinder gives an even particle size. For a cafetiere the difference is smaller but still audible in the last mouthful.What water temperature should I use?Around 94\u00b0C, which is water that has boiled and then stood for about thirty seconds. A dark roast has already been taken a long way by the roaster; hitting it with water straight off a rolling boil pushes it into scorched territory.Will it stand up to milk?Yes, and that is the main argument for choosing it over a lighter blend. The roast depth and the low acidity mean the coffee still reads as coffee under steamed milk. A double shot with 150ml of milk gives you a flat white that tastes of something.Can I use it in a cafetiere or a filter machine?You can, and it works, though it is a blend built with espresso in mind. Grind coarse for a cafetiere, use 60g per litre, steep four minutes and pour the whole pot out rather than leaving it sitting on the grounds. In a filter machine the same coffee reads a little flatter but keeps its body.How should I store the beans?In the bag, rolled down and clipped, somewhere cool, dry and dark. Not the fridge \u2014 condensation does more damage than a warm cupboard. Do not keep taking a bag in and out of the freezer either; every cycle puts moisture into the beans. Go by the best before date printed on the pack.How much caffeine is in a cup?This is a regular caffeinated coffee, not a decaf. If you need a number, read the current UK pack.Is the 200g bag or the 1kg bag the better buy?The kilo is the right buy for a bean-to-cup machine or a household drinking several cups a day. The 200g bag is the better buy in practice for one or two cups a day, because a kilo opened in a light-drinking house spends its final weeks going flat. Buy the size you can finish.My espresso tastes bitter and thin at the same time. Why?That combination almost always means uneven grind, and it is the classic signature of a blade grinder. The other usual suspects are water that is too hot for a dark roast, a shot pulled far past thirty seconds, or a dose that has been scooped rather than weighed. Fix the grinder first; the rest is fine tuning."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsRoasted coffee beans100%The only thing in the bag. No added flavouring, no sweetener, no preservative, no filler.Roast levelthe intense end of Costa's own retail rangeLow acidity, full body, and enough roast development to stay readable in a milk drink rather than disappearing into it.Pack weight200g of whole beansAbout eleven doubles at an 18g dose, or roughly a fortnight of daily espresso for one person, which is the window in which opened beans still taste like themselves.Pack: Costa Coffee Intense Amazonian Blend Beans, 200g; caffeinated whole beans, unground. Go by the best before date printed on the pack.Sourcing & blend. Costa Coffee Intense Amazonian Blend Beans, 200g is put together by Costa, a British coffee chain whose retail bags are roasted to the same style discipline as the drinks in its shops. A chain that pulls the same drink across hundreds of branches needs a blend it can reproduce batch after batch, and that is the quality this bag inherits: not rarity, but repeatability. The beans are sold whole and unground so the protective structure of the bean is still doing its job on the day you open the bag.What's in Costa Coffee Intense Amazonian Blend Beans, 200g, and what isn't:In: roasted coffee beans, whole, in a 200g bag. Nothing else.No artificial flavourings, colours, preservatives or added sugar: any sweetness in the cup is roast sweetness from the bean.Not decaffeinated: this is a regular caffeinated coffee. Check the current pack if you need a figure per cup.Not pre-ground: you will need a grinder, and a burr grinder rather than a blade one if you are pulling espresso."
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            {
                "title": "Flavour Science",
                "content": "The flavour of Costa Coffee Intense Amazonian Blend Beans, 200g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow.The outer layer is aromatic, and in a dark roast it is the part that is most easily lost. Roasting drives volatile compounds to the surface of the bean and traps them under a thin layer of oil; grinding releases them all at once. That is why a bag of whole beans smells quiet until you open the grinder, and why the aroma of a freshly ground dose is far stronger than the aroma of the same coffee ground an hour earlier. In this blend the top note reads as roasted cocoa with toasted nut behind it, and it is the first thing to go if the beans sit ground.The flavour spike arrives mid palate, where the roast sugars carry the weight. A dark roast has taken caramelisation further than a medium one, which trades the fruit acids of a lighter roast for depth, syrupy texture and a bitter-sweet core. That is the deliberate choice in this blend: acidity is low, body is full, and the middle of the cup is dense rather than bright. It is also the part of the cup that milk interacts with, which is why a roast this deep survives being turned into a flat white while a lighter one gets buried.The base structure is the lingering finish: a dry, cocoa-edged bitterness that clears the palate rather than sitting on it. There is a real difference between bitterness that resolves and bitterness that clings, and it is mostly a matter of extraction rather than of the beans. A well-pulled shot of this blend finishes clean and invites the next sip. An over-extracted one leaves a dry, ashy film, and that is a brewing fault rather than a fault in the coffee.Getting it right in the cup. For espresso, use around 18g in a double basket, grind fine, and aim for 25 to 30 seconds of extraction with water at about 94\u00b0C. Under-extraction is the commonest reason this blend tastes sour and thin; over-extraction is the commonest reason it tastes ashy. Adjust the grind rather than the time: finer if the shot runs fast, coarser if it chokes. For a cafetiere, grind coarse, use 60g per litre, steep four minutes, break the crust, press slowly and decant immediately. Ground coffee left standing in the pot keeps extracting and turns harsh within minutes. Stored whole in a cool dark cupboard the beans hold their character for weeks; ground, the same coffee is noticeably duller by the next day.How water and temperature change it. The same beans give a measurably different cup depending on how you treat the water. Hotter water and a longer contact time pull more of the heavy, bitter compounds for a fuller and more astringent result; cooler water or a shorter contact time keeps the roast sweetness forward and the body lighter. A dark roast is less forgiving of heat than a light one, because the roaster has already taken it most of the way, which is why 94\u00b0C suits it better than water straight off a rolling boil. Hard tap water flattens what little brightness the blend has and can make the finish taste chalky, so a filter jug is worth more here than an extra gram of coffee. None of this is a fault in the blend; it is the same beans responding to the cup you build around them, and once you know which way you like it the result is repeatable every time."
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                "title": "Recipe Ideas",
                "content": "Costa Coffee Intense Amazonian Blend Beans, 200g is a dark, low-acid blend built for espresso and for milk, which makes it more flexible than its roast depth suggests. Five methods below cover the straight double, two milk builds, the cafetiere and a cold one.\nWays to brew it, worked out here first\n\n \n The Straight Double Espresso\n \n How to make The Straight Double Espresso with Costa Coffee Intense Amazonian Blend Beans.\n \n 3 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 18g Costa Intense Amazonian beans\n A burr grinder set fine\n Fresh filtered water at about 94\u00b0C\n Kitchen scales\n \n \n \n Method\n \n Weigh 18g of Costa Coffee Intense Amazonian Blend Beans, 200g and grind them straight into the basket.\n Level and tamp firmly and evenly, then lock in and start the shot immediately.\n Pull for 25 to 30 seconds, stopping when the stream turns pale rather than when the cup hits a number.\n If it ran under 20 seconds, go finer. If it took over 35, go coarser. Change one thing at a time.\n \n \n \n What you'll end up with: A dense, low-acid double with a cocoa-bitter finish that clears. Drink the first one black so you can read the blend before you start building drinks with it.\n\n \n The Flat White That Tastes Of Coffee\n \n How to make The Flat White That Tastes Of Coffee with Costa Coffee Intense Amazonian Blend Beans.\n \n 5 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 1 double espresso from 18g of beans\n 150ml whole milk\n A 180ml cup, warmed\n \n \n \n Method\n \n Pull a double espresso of Costa Coffee Intense Amazonian Blend Beans, 200g into a warmed cup.\n Steam 150ml of milk to about 60\u00b0C, keeping the texture tight and glossy rather than foamy.\n Pour from low and close so the milk folds into the crema instead of sitting on top of it.\n Hotter milk than 65\u00b0C starts tasting cooked and will bury the roast character you paid for.\n \n \n \n What you'll end up with: A milk drink that still reads as coffee, which is exactly what a lighter roast fails to do at this milk ratio.\n\n \n The Cafetiere Pot\n \n How to make The Cafetiere Pot with Costa Coffee Intense Amazonian Blend Beans.\n \n 6 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 15g beans, ground coarse\n 250ml water at about 94\u00b0C\n A cafetiere\n A timer\n \n \n \n Method\n \n Grind 15g of Costa Coffee Intense Amazonian Blend Beans, 200g coarse, like coarse sea salt.\n Pour 250ml of water just off the boil over the grounds and start the timer.\n Steep four minutes, break the crust with a spoon, then press down slowly.\n Decant the whole pot immediately. Coffee left on the grounds keeps extracting and turns harsh.\n \n \n \n What you'll end up with: Two full-bodied mugs with a heavier mouthfeel than a filter gives, and the low acidity of this blend means it takes the longer contact time without turning sharp.\n\n \n The Iced Latte Done Properly\n \n How to make The Iced Latte Done Properly with Costa Coffee Intense Amazonian Blend Beans.\n \n 4 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 1 double espresso from 18g of beans\n A tall glass packed with ice\n 150ml cold milk\n \n \n \n Method\n \n Fill the glass with ice first, right to the top.\n Pull a double espresso of Costa Coffee Intense Amazonian Blend Beans, 200g short and strong, straight over the ice.\n Top with 150ml of cold milk and stir once.\n Do not brew long onto ice. That dilutes the cup twice and leaves it watery.\n \n \n \n What you'll end up with: A cold drink that keeps its coffee character as the ice melts, because the roast was deep enough to survive the dilution.\n\n \n The Espresso Martini\n \n How to make The Espresso Martini with Costa Coffee Intense Amazonian Blend Beans.\n \n 6 min\n 1 glass\n Medium\n \n \n \n You'll need\n \n 1 double espresso, cooled\n 50ml vodka\n 20ml coffee liqueur\n 1 teaspoon sugar syrup\n Plenty of ice\n \n \n \n Method\n \n Pull a double espresso of Costa Coffee Intense Amazonian Blend Beans, 200g and let it cool for two minutes.\n Shake hard with the vodka, coffee liqueur, sugar syrup and a full scoop of ice for fifteen seconds.\n Strain into a chilled coupe and let the foam settle.\n A short shake gives you a flat drink; the foam comes from shaking long enough.\n \n \n \n What you'll end up with: A dense, cocoa-weighted martini. The low acidity of this blend keeps the drink round rather than sharp once the sugar goes in."
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