{
    "id": 1073098,
    "title": "Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg",
    "slug": "costa-coffee-intense-amazonian-blend-coffee-beans-1kg",
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    "url": "https://teas.co.uk/product/costa-coffee-intense-amazonian-blend-coffee-beans-1kg/",
    "modified": "2026-09-25T23:28:15+01:00",
    "excerpt": "Costa Coffee Intense Amazonian Blend Coffee Beans is the dark, heavy-bodied end of the Costa bean range, sold as whole beans in a full kilo bag for households running a grinder and an espresso machine rather than a jar of instant. Picked into the Teas.co.uk curator selection as the workhorse kilo for milk drinks.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.A kilo of whole beans at a working price per cup, worth having in the cupboard if your flat whites keep coming out thin, with enough roast weight to hold their shape under steamed milk.Curator notes: the tasting profile reflects our own editorial review of the current pack format and the brand's published description for this blend. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage notes, grind guidance and brewing temperature ranges are also published in the detailed Q and A tab below.",
    "content_text": "Costa Coffee Intense Amazonian Blend Coffee Beans is the kilo bag for a household that has stopped pretending a 200g pack lasts the month. It is whole bean, not ground, which means the coffee keeps its aromatics sealed inside the bean until the morning you grind it, and it is sold in the size that makes a home espresso machine or a grinder-and-cafetiere setup worth owning in the first place.\n\nThe word on the front of the pack is Intense, and that is the useful word. This is the darker, heavier end of the Costa bean range rather than the balanced house style most people know from the high street cup. Expect a cup that carries weight, holds up against milk without vanishing, and gives you a crema on an espresso machine rather than a thin brown disc.\n\nThe Taste Profile\n\n Roast Depth: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Dark and deliberate. The roast, not the origin, is the headline here.\n Body: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Syrupy through the middle, the kind that coats the cup and survives a splash of milk.\n Bitterness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Present and intended. Pull it short and it reads as cocoa; pull it long and it reads as char.\n Acidity: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low and rounded. If you are chasing bright fruit notes, this is the wrong bag.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk.\n\nThe Story Behind Costa\nCosta began in London in 1971, when brothers Sergio and Bruno Costa started supplying roasted coffee to caterers before the shops that made the name famous existed. The retail bags sold in UK supermarkets today sit downstream of that wholesale roasting business, which is why the pack sizes skew larger than most consumer brands bother with. A kilo is a caterer's unit that happens to suit a serious home setup.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\nHow Does Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg Compare to:\n\n Lavazza Qualita Rossa Coffee Beans: the Lavazza sits lighter and nuttier with a shorter finish; the Costa Intense carries more roast weight and more body, which makes it the better choice if your milk drinks keep tasting watery.\n Taylors of Harrogate Rich Italian Beans: both aim at the dark, espresso-forward end. The Taylors leans smoother and rounder, the Costa leans heavier and more bitter, so the pick comes down to whether you want the roast in front of you or behind you.\n \n\nIdeal Brewing Conditions\nWhole beans give you control, and a dark roast punishes you for not using it. Dark roasts are more soluble than light ones, which means they give up their solids faster and over-extract sooner. Everything below is aimed at pulling the body out of Costa Intense Amazonian Blendwithout dragging the ash out with it.\n\nThe Espresso Serve\n\n Dose:18g in a double basket, ground fine. Dark roasts are brittle and grind finer than they look, so start one step coarser than you would for a medium roast.\n Water:90 to 93 degrees Celsius. Hotter than that and the roast bitterness arrives before the sweetness does.\n Time:25 to 30 seconds for roughly 36g in the cup, a 1:2 ratio. If it runs fast and tastes hollow, grind finer.\n Finish:Holds its shape under steamed milk. This is a flat white and cortado bean before it is a straight espresso bean.\n\nThe Cafetiere Serve\n\n Grind:Coarse, like rough sea salt. Fine grind in a cafetiere turns a dark roast muddy within a minute.\n Ratio:60g of beans per litre of water, so roughly 15g for a large mug.\n Steep:Four minutes, then break the crust and skim before plunging. Plunge slowly and decant straight away.\n Result:A long, heavy, cocoa-leaning mug that takes milk without complaint.\n\nBrewing Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg\n\nWater temperature: 90 to 93\u00b0C. Boiling water on a dark roast is the single most common home mistake.\nGrind: Fine for espresso, medium for filter, coarse for cafetiere. Grind at the last moment; ground dark roast stales noticeably inside a fortnight.\nDose: 18g per double espresso, or 60g per litre for filter and cafetiere.\nTime: 25 to 30 seconds for espresso, four minutes for cafetiere, three to four minutes for a pour over.\nService: Excellent with milk, oat included. Black works if you keep the ratio tight and the water off the boil.\nIced version: Pull a double, stir in a teaspoon of sugar syrup while hot, then pour over a full glass of ice and top with cold milk.\nCaffeine note: A caffeinated roasted coffee. Treat it as a morning and early afternoon bag rather than an evening one.\nBest with: Buttered toast, a bacon sandwich, dark chocolate, anything that needs cutting through.\n\nStorage, Allergens And Small Print\nStorage: Keep the bag sealed, cool and out of daylight. A kilo is a month of coffee for most households, and an airtight container in a cupboard beats the fridge every time; condensation is worse for beans than room temperature is.\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\n\nCaffeinated coffee is not suitable for younger children.",
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                "title": "Product Questions",
                "content": "What does Intense Amazonian Blend actually taste like?It is the dark roast end of the Costa bean range. Expect a heavy, syrupy body, low acidity and a cocoa-leaning bitterness that reads as depth rather than sharpness. It is built to stand up to milk, so it holds its shape in a flat white where a lighter coffee bean would disappear.Are these whole beans or ground coffee?Whole beans. You will need a grinder. That is the point of buying beans rather than ground: the aromatic oils stay locked inside the bean until you break it open, which is why freshly ground coffee smells like something and a month-old bag of pre-ground does not.What grind setting should I use?Fine for espresso, medium for a filter machine or pour over, coarse for a cafetiere. One thing worth knowing: dark roasts are more brittle than light ones and shatter into a finer grind at the same setting, so if your usual number is choking the machine, go one step coarser before you blame the beans.What water temperature works best?90 to 93 degrees Celsius, not boiling. A dark roast is already partway down the bitterness road before water touches it, and water straight off the kettle pushes it the rest of the way. If you have no temperature control, boil the kettle and wait thirty to forty seconds.How many cups do I get from a 1kg bag?On an 18g double-shot dose, a kilo gives you around 55 doubles. On a cafetiere at 60g per litre it works out closer to 66 large mugs. Both figures are arithmetic from the pack weight rather than a claim on the pack, so adjust them to whatever dose you actually use.Is it any good with milk, including oat?This is a milk-drink bean first. The roast weight and low acidity are exactly what survives steamed dairy, and the same holds for barista oat milk, which tends to flatten brighter coffees. If your flat whites have been tasting like warm milk with a rumour of coffee in them, this is the fix.Can I make cold brew or iced coffee with it?Yes, and it suits it. Grind coarse, use 80g per litre of cold water and leave it in the fridge for 16 hours before straining. Cold brew pulls far less of the roast bitterness than hot water does, so a dark bean comes out rounder and sweeter cold than it ever does hot.How should I store a kilo of beans?Airtight, cool, dark, and at room temperature. Not the fridge: beans are porous and pick up fridge smells, and every time the bag comes out, condensation forms on the cold beans. If you are a slow drinker, decant a week at a time into a small jar and keep the main bag sealed.How long do the beans stay good once opened?Check the best before date printed on the pack for the formal answer. In practice, whole beans hold their character for a few weeks after opening if kept sealed, and lose aroma steadily after that. Ground coffee fades far faster, which is another argument for grinding to order.Who are Costa and where does this sit in their range?Costa was started in London in 1971 by brothers Sergio and Bruno Costa, supplying roasted coffee to caterers before the coffee shops existed. Within the retail bean range this is the intense, darker option rather than the balanced house style, which is why it comes in a caterer-sized kilo.What does the Amazonian part of the name mean?It is Costa's own name for the blend rather than a certified single origin. Check the current pack for whatever sourcing and certification detail Costa print on it.Can I use these beans in a bean-to-cup machine?Yes. Whole beans are what bean-to-cup machines are built for. Dark roasts carry more surface oil than light ones, so if your machine has a history of sticky hoppers or clogged burrs, wipe the hopper out more often than you would on a medium roast and keep the cleaning cycle to schedule."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsRoasted coffee beans100%The only ingredient. Whole bean coffee is a single-ingredient product: no flavourings, no carrier, no bulking agent.Dark roast developmentNot quantified on packThe roast, rather than the origin, is what carries this blend. Longer development brings caramelised sugars, cocoa depth and the low acidity that makes it milk-friendly.Blend components by originNot publishedCosta do not break this blend down by origin in a form we can verify, so we do not restate one. Check the current pack for the sourcing detail printed on it.Pack: Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg; whole roasted beans, caffeinated. Around 55 double espressos at an 18g dose, or roughly 66 large cafetiere mugs at 60g per litre.Proportions shown are the ones we can stand behind. Roasted coffee carries no meaningful calorie load taken black; anything added in the cup is yours, not ours.Sourcing & blend. Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg comes from Costa, the coffee business started in London in 1971 by brothers Sergio and Bruno Costa as a wholesale roaster supplying caterers. The retail bean bags sit downstream of that trade, which is why the kilo is a standard unit here rather than an oddity. Green coffee is bought to a fixed specification and roasted to a set profile so the bag you open in March tastes like the bag you opened in January; that batch-to-batch consistency is the practical reason to pay for a named roaster over an anonymous kilo.What is in Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg, and what is not:In: roasted coffee beans, whole, and nothing else in the bag.No artificial flavourings, colours, preservatives or added sugar: any sweetness in the cup is caramelisation from the roast, not an ingredient.Not decaffeinated: this is a fully caffeinated coffee. If you want the same house style without the caffeine, look at a decaf bean instead.Packaging: follow the current UK pack and local-authority guidance; valve, bag and label can require different disposal routes."
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            {
                "title": "Flavour Science",
                "content": "The flavour of Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg 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. With coffee the layers are set twice: once in the roaster, and again by you at the point of extraction.The outer layer is aromatic, and in whole bean coffee it is physically trapped. Roasting drives hundreds of volatile compounds into the oils held inside the bean's cell structure, along with a charge of carbon dioxide that keeps pushing out through the bag valve for days afterwards. That gas is what makes fresh grounds bloom and foam when hot water hits them. It is also why the smell of the bag when you open it is the most honest thing about the coffee: nothing has escaped yet. The moment you grind, you expose the whole of that surface to air and the countdown starts, which is the entire argument for grinding at the last minute rather than in advance.The flavour spike arrives mid palate, and in a dark roast like this one it is the caramelisation and Maillard products doing the work rather than the origin character. Long roast development converts the bean's sugars into heavier, darker compounds: cocoa, toasted nut, a suggestion of molasses. Those compounds are highly soluble, which is the practical fact that governs everything else. A dark roast gives up its solids faster than a light one, so it tastes full and sweet at the right extraction and hollow and ashy about ten seconds later. This is the densest, most concentrated stretch of the cup and the part your grind setting controls most directly.The base structure is the lingering finish: the body, the bitterness, and the coating weight left on the tongue after the swallow. Dark roasting produces melanoidins, the large brown molecules that give coffee its viscosity, and they are why this blend reads as syrupy rather than thin and why it survives steamed milk instead of being washed out by it. A properly extracted cup should still be interesting on the last mouthful, with the bitterness sitting as structure underneath the sweetness rather than sitting on top of it.Getting it right in the cup. For espresso, dose 18g in a double basket and aim for roughly 36g in the cup in 25 to 30 seconds, a 1:2 ratio. If it runs fast and tastes thin and sour-sharp, grind finer; if it crawls and tastes burnt and drying, grind coarser. For a cafetiere use 60g of coarsely ground beans per litre, steep four minutes, break the crust, skim the foam and plunge slowly, then decant immediately, because coffee left sitting on its grounds keeps extracting and turns bitter in the jug. For filter, a medium grind and a three to four minute total brew time. Under-extraction is the commoner fault with light roasts; with a dark roast like this one, over-extraction is the one to watch for, and it shows up as ash and a drying finish rather than as strength.How water and temperature change it. The same beans give a measurably different cup depending on how you treat the water. Hotter water pulls more of the heavy, bitter compounds and does it faster, so at 96 degrees this blend turns harsh where at 91 it stays sweet; 90 to 93 degrees is the working window, and if you have no temperature control, boiling the kettle and waiting thirty to forty seconds gets you close enough. Water chemistry matters just as much as heat. Very soft or distilled water extracts poorly and leaves the cup flat and sour, because there are no dissolved minerals to carry the flavour compounds out of the grounds. Very hard water over-extracts the bitter fraction and scales your machine besides. Filtered tap water in a moderately hard area is close to ideal, and in a hard water area a jug filter will do more for the cup than any change of beans. Cold water changes the rules entirely: cold brewed at 80g per litre for sixteen hours in the fridge, this blend loses most of its roast bitterness and comes out rounder, sweeter and noticeably lower in perceived acidity than the same beans brewed hot. None of this is a fault in the coffee. It is the same roast responding to the cup you build around it, and once you know which way you like it the result is repeatable every morning."
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                "title": "Recipe Ideas",
                "content": "Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg is a dark, milk-friendly bean, so the builds below start with the two serves it does best and then work outwards into cold drinks, a dessert and a bake. A kilo is enough to try all of them and still have coffee left for the week.\nBrewing methods and serving ideas, born here first\n\n \n The House Double Espresso\n \n How to pull a balanced double shot from Costa Intense Amazonian Blend.\n \n 3 min\n 1 double\n Easy\n \n \n \n You will need\n \n 18g Costa Intense Amazonian Blend, freshly ground fine\n Water at 90 to 93\u00b0C\n Scales\n A warmed cup\n \n \n \n Method\n \n Grind 18g of Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg fine, straight into the basket, and level it before tamping.\n Tamp flat and firm, then lock in and start the shot immediately.\n Pull to roughly 36g in the cup in 25 to 30 seconds.\n Too fast and thin, grind finer. Too slow and drying, grind coarser.\n \n \n \n What you will end up with: A short, heavy shot with cocoa depth and a thick crema, and the baseline every other drink on this page is built from.\n\n \n Flat White That Does Not Taste Of Milk\n \n How to build a flat white where the coffee still wins.\n \n 5 min\n 1 cup\n Easy\n \n \n \n You will need\n \n 18g Costa Intense Amazonian Blend\n 130ml whole milk or barista oat\n A milk jug and a thermometer if you have one\n A 6oz cup\n \n \n \n Method\n \n Pull a 36g double of Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg into a warmed 6oz cup.\n Steam 130ml of milk to about 60\u00b0C, stretching for only two or three seconds so the texture stays glossy rather than foamy.\n Swirl the jug until the milk looks like wet paint, then pour from height to break the crema before dropping close to finish.\n \n \n \n What you will end up with: A small, strong milk drink where the roast holds its own. This is the serve this bean was chosen for.\n\n \n Cafetiere For Four\n \n How to make a full cafetiere without the muddy finish.\n \n 6 min\n 4 mugs\n Easy\n \n \n \n You will need\n \n 60g Costa Intense Amazonian Blend, ground coarse\n 1 litre water at 92\u00b0C\n A spoon for the crust\n A warmed jug to decant into\n \n \n \n Method\n \n Grind 60g of Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg coarse, like rough sea salt, and tip into a warmed cafetiere.\n Pour 1 litre of water at 92\u00b0C over the grounds and start a four minute timer.\n Break the crust at four minutes with a spoon, then skim off the foam and floating grounds.\n Plunge slowly and decant the lot into a warmed jug straight away.\n \n \n \n What you will end up with: Four heavy, cocoa-leaning mugs. Decanting is the step everyone skips and the reason the second cup usually tastes worse than the first.\n\n \n Sixteen Hour Cold Brew Concentrate\n \n How to make a fridge jug of cold brew that lasts the week.\n \n 10 min + 16 hours\n 1 litre\n Easy\n \n \n \n You will need\n \n 80g Costa Intense Amazonian Blend, ground coarse\n 1 litre cold filtered water\n A lidded jar or jug\n Ice to serve\n \n \n \n Method\n \n Stir 80g of coarsely ground Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg into 1 litre of cold filtered water until every ground is wet.\n Refrigerate covered for 16 hours.\n Strain through a fine sieve lined with a paper filter, and do not squeeze the bed.\n Serve over ice, neat or cut half and half with water or milk.\n \n \n \n What you will end up with: A rounder, sweeter version of the same beans. Cold water leaves most of the roast bitterness behind. Keeps covered in the fridge for about five days.\n\n \n Iced Latte, Built Not Shaken\n \n How to make an iced latte that does not go watery halfway down.\n \n 4 min\n 1 tall glass\n Easy\n \n \n \n You will need\n \n 18g Costa Intense Amazonian Blend\n 1 teaspoon sugar syrup, optional\n A full glass of ice\n 150ml cold milk or oat milk\n \n \n \n Method\n \n Pull a 36g double of Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg and stir the syrup in while it is still hot, so it dissolves properly.\n Fill a tall glass to the top with ice, not halfway. A full glass melts more slowly than a half one.\n Pour 150ml of cold milk over the ice, then float the espresso on top.\n Stir once at the table.\n \n \n \n What you will end up with: A layered glass that holds its strength to the bottom. The dark roast is what stops cold milk flattening it.\n\n \n Affogato\n \n How to make the two minute pudding that needs one shot and one scoop.\n \n 2 min\n 1 serving\n Easy\n \n \n \n You will need\n \n 18g Costa Intense Amazonian Blend\n 1 generous scoop vanilla ice cream\n A small glass, chilled\n Grated dark chocolate, optional\n \n \n \n Method\n \n Scoop the ice cream into a chilled glass and put it back in the freezer while you make the coffee.\n Pull a 36g double of Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg.\n Pour it over the ice cream at the table and eat it immediately.\n Grate a little dark chocolate over the top if you want it to look like a pudding.\n \n \n \n What you will end up with: The best return on effort in this whole tab. The bitterness of a dark roast is the entire reason it works against sweet vanilla.\n\n \n Espresso Martini (Adult)\n \n How to get a proper foam on an espresso martini.\n \n 5 min\n 1 glass\n Medium\n \n \n \n You will need\n \n 18g Costa Intense Amazonian Blend\n 50ml vodka\n 15ml coffee liqueur\n Plenty of ice\n 5ml sugar syrup\n \n \n \n Method\n \n Pull a 36g double of Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg and let it cool for two minutes. Hot espresso melts the ice and thins the drink.\n Shake the espresso, 50ml of vodka, 15ml of coffee liqueur and 5ml of sugar syrup hard with ice for a full fifteen seconds.\n Double strain into a chilled coupe.\n The foam comes from the crema and the shaking, not from an ingredient.\n \n \n \n What you will end up with: A cold, bitter-sweet drink with a tight tan head. Fresh espresso is the only version that foams properly, which is why instant never quite works here.\n\n \n Coffee And Walnut Tray Bake\n \n How to use a strong brew as the flavour base for a bake.\n \n 45 min\n 12 squares\n Medium\n \n \n \n You will need\n \n 30g Costa Intense Amazonian Blend, for 100ml strong brew\n 225g self raising flour\n 225g soft brown sugar\n 225g soft butter and 4 eggs\n 100g chopped walnuts\n \n \n \n Method\n \n Brew 30g of Costa Coffee Intense Amazonian Blend Coffee Beans, 1kg in 100ml of water for a strong concentrate, then cool it completely.\n Beat the butter and sugar until pale, add the eggs one at a time, then fold in the flour and 60ml of the cooled coffee.\n Fold in 75g of the walnuts and spread into a lined 20cm by 30cm tin.\n Bake at 180\u00b0C for 25 to 30 minutes, then ice with buttercream slackened with the last 40ml of coffee and scatter the rest of the walnuts over.\n \n \n \n What you will end up with: Twelve squares that keep for three days in a tin. A dark roast carries through a bake where a delicate coffee just disappears into the sugar."
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