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    "id": 1073101,
    "title": "Costa Coffee Intense Amazonian Blend Ground Coffee, 200g",
    "slug": "costa-coffee-intense-amazonian-blend-ground-coffee-200g",
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    "url": "https://teas.co.uk/product/costa-coffee-intense-amazonian-blend-ground-coffee-200g/",
    "modified": "2026-09-25T23:28:15+01:00",
    "excerpt": "Costa Intense Amazonian Blend is the dark end of Costa's supermarket range, ready ground for cafetiere, filter and moka pot, roasted far enough to trade brightness for cocoa, body and a long bittersweet finish, picked into the Teas.co.uk selection as the strong breakfast coffee for a kitchen with no grinder in it.Ingredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. 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 200g bag on a general-purpose grind, which suits a cafetiere, a filter machine and a moka pot but not an espresso machine. At 12g per 200ml that is about 16 mugs, by our own calculation rather than a pack claim. Being a dark roast it extracts fast, so keep the water off the boil and decant the jug the moment you plunge.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. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Costa Intense Amazonian Blend is the darkest thing Costa sells for the home kitchen, and it is not pretending to be anything else. The name tells you where it sits before you open the bag: this is the intense end of the range, roasted well past the point where origin character survives, built for people who want a coffee that reads as coffee through milk, through sugar, and at eight in the morning when nothing subtle is going to land anyway.\n\nIt comes ready ground, which is the decision that makes or breaks the bag. A pre-ground coffee gives up aroma from the moment the seal opens, and no amount of careful brewing gets it back. What it gives you in exchange is that you can make a proper cafetiere at seven in the morning without owning a grinder or waking the house with one. For a dark roast that trade is more forgiving than it would be on a delicate single origin, because the flavours a dark roast is built on are the robust ones that survive a week in an opened bag.\n\n The Taste Profile\n\n \nRoast depth: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Dark. Cocoa and toasted grain rather than fruit or flowers.\n\n \nBody: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Heavy and coating. It holds its shape under a good deal of milk.\n\n \nBitterness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present and deliberate. This is a bittersweet coffee, not a sweet one.\n\n \nAcidity: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Very low. Roasting this far burns the brightness out, which is the point.\n\nTeas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind The Bag\nCosta began as a London roastery run by two brothers supplying coffee to caterers, and the high-street chain came later. That order matters, because it means the retail bags are not a licensing exercise bolted onto a coffee-shop brand: roasting is the original business. The supermarket range is simpler than the shop blends, but it comes from a company that was in the bean trade before the seating trade.\nIntense Amazonian Blend sits at the dark end of that range. Where a signature house blend is built to be drinkable by everyone, this one is built to be unmistakable, and it does not apologise for the char. Same coffee, different retail label; we say so rather than quietly picking one.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n Our Commitment To The Planet\n\n The bag that arrives is the current UK retail pack rather than a grey import on a different roast specification.\n Ground coffee leaves a spent puck of grounds and a bag, and that is all. No capsule, no plastic pod, no aluminium. The grounds themselves go on the compost or round the base of a hydrangea.\n \n\n How Does Costa Coffee Intense Amazonian Blend Ground Coffee, 200g Compare to:\n\n Costa Coffee Intense Amazonian Blend Beans, 200g: the same coffee, unground. If you own a grinder, buy that one and never buy this one again. Grinding to order is the single biggest improvement available to a home coffee, worth more than the water, the kit or the dose. This bag exists for the kitchen that has no grinder, and on those terms it is the right purchase.\n Costa Coffee Mocha Italia Signature Blend Coffee Beans, 200g: the house blend and the more balanced of the two, medium-dark rather than dark, with more sweetness in the middle and a shorter finish. Mocha Italia is what to buy if more than one person in the house is drinking it. Amazonian is what to buy if the one person drinking it likes it strong.\n Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g: the closest direct competitor on the shelf, same weight, same format. Rich Italian is the smokier of the two with a drier finish; Amazonian carries more cocoa and a heavier body. Neither is better: two readings of a dark roast, and it comes down to whether you like yours dry or rich.\n\n Ideal Brewing Conditions\nA dark roast is more soluble than a light one, because roasting breaks down the cell structure and lets water get at the solubles faster. That single fact drives everything below. This coffee over-extracts more readily than a lighter roast, so the corrections all run in the same direction: slightly cooler water, slightly shorter contact, and a willingness to stop early.\n\nThe Cafetiere\n\n \nMeasure: 12g per 200ml, which is about two rounded tablespoons for a mug. That is roughly 16 mugs from this 200g bag, which is our own calculation from the bag weight rather than a figure printed on the pack.\n\n \nWater: Around 93 degrees, so let the kettle stand for thirty to forty seconds. Straight off the boil onto a dark roast is the most common reason a cafetiere tastes harsh.\n\n \nSteep: Four minutes with the lid on and the plunger up. Break the crust at four minutes, skim the foam, then plunge.\n\n \nDecant: Pour the lot out straight away, even what you are not drinking. Coffee left sitting on its grounds keeps extracting and turns bitter in the jug.\n\nThe Moka Pot\n\n \nFill: Hot water into the base chamber up to the valve, never above it. Starting with hot water shortens the time the grounds spend heating and keeps the metallic note away.\n\n \nLevel: Fill the basket level and do not tamp it. A moka pot wants a loose bed; compressed grounds choke it and push the extraction bitter.\n\n \nHeat: Medium, lid open, and watch it. Pull it off the heat the moment the stream turns pale and starts to splutter.\n\n \nResult: A short, thick, cocoa-heavy shot that takes hot milk well. This is the build this roast suits best.\n\n Brewing Notes For Costa Coffee Intense Amazonian Blend Ground Coffee, 200g\n\nWater temperature: About 93 degrees; thirty to forty seconds off the boil.\nMeasure: 12g per 200ml for a cafetiere or filter; more like 16 to 18g if you are pulling it short.\nGrind: As supplied it is a general-purpose grind, which suits cafetiere, filter and moka. It is too coarse for a proper espresso machine and too fine for a cold brew steep.\nSteep: Four minutes in a cafetiere, then plunge and decant immediately.\nService: It takes milk better than most, because the body is heavy enough to stay legible underneath it. Black it is bittersweet rather than sweet.\nIced version: Brew at double strength, cool, then pour over a full glass of ice. Brewing to normal strength and icing it gives you weak coffee with cold water in it.\nBest with: Dark chocolate, a bacon sandwich, anything at breakfast that needs cutting through.\n\n Safety And Purity\n\nIngredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.\nCaffeine: This is a caffeinated coffee and a heavily dosed brewing format, so a mug of this carries considerably more caffeine than a spoonful of instant does.\n\nStorage: Reseal the bag, squeeze the air out, and keep it in a cupboard rather than the fridge or freezer, where condensation does more harm than the cold does good. Ground coffee stales from oxygen, fastest in the first fortnight after opening, so buy the size you will finish.\nHot Water: A cafetiere is a glass jug full of near-boiling water. Plunge slowly and keep it away from the edge of the worktop and out of reach of children.",
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                "title": "Product Questions",
                "content": "How dark is Intense Amazonian Blend, really?It is the dark end of Costa's supermarket range and it makes no attempt to hide it. Expect cocoa and toasted grain rather than fruit or flowers, a heavy body and a long bittersweet finish. Roasting this far deliberately burns the origin brightness out, which is the point of the bag rather than a fault in it. How many mugs will the 200g bag make?About 16 mugs at 12g per 200ml, which is roughly two rounded tablespoons a mug. That is our own calculation from the bag weight rather than a figure printed on the pack. Pull it shorter and stronger and you will get nearer eleven or twelve. What grind is it, and will it work in my machine?It arrives on a general-purpose grind, which is right for a cafetiere, a filter machine and a moka pot. It is too coarse for a pump espresso machine, which needs a much finer grind to build pressure, and too fine to steep for cold brew without ending up cloudy. How hot should the water be?Around 93 degrees, which is thirty to forty seconds after the kettle clicks off. A dark roast is more soluble than a light one because the roasting has already broken the cell structure down, so boiling water over-extracts it and the cup turns harsh. This is the single easiest fix for a cafetiere that tastes bitter. Why decant the cafetiere straight away?Because plunging does not stop the brew. The grounds sit in the liquid at the bottom of the jug and keep giving up the harsh, late-arriving compounds for as long as they are in contact with it. Pour the whole jug out when you plunge, even the part you are not drinking yet, and the second mug will taste like the first. How much caffeine is in a cup?This is a caffeinated coffee in a heavily dosed format, so a cafetiere mug carries a good deal more than a spoonful of instant does. Treat it as a strong cup and judge it accordingly after mid-afternoon. Does it survive milk?Better than most. The body is heavy enough to stay legible under a good deal of milk, and the cocoa note is the sort that milk flatters rather than smothers. If you drink big milky mugs, this roast is a more sensible buy than a light one, which will simply disappear. Can I make cold brew or iced coffee with it?Iced, yes: brew it at double strength, cool it, then pour over a full glass of ice. Brewing to normal strength and icing it just gives you weak coffee with cold water in it. For a long cold steep the grind is on the fine side, so expect a cloudier result than a purpose-ground coarse coffee gives. Should I buy the ground bag or the beans?If you own a grinder, buy the beans, every time. Grinding to order is the biggest single improvement available to a home coffee and it costs nothing once you have the grinder. This bag is for the kitchen that has no grinder and no intention of buying one, and on those terms it is the right purchase rather than a compromise. Why is it called Intensely Dark on some shelves?Because UK retailers do not all use the same label for it. It is the same product; we have recorded the naming difference in our catalogue notes rather than quietly picking one and hoping. What certifications does it carry?Costa applies scheme marks to parts of its coffee range, and which mark appears on which bag can change between print runs. How should I store it once it is open?Reseal the bag, press the air out and keep it in a cupboard, not the fridge and not the freezer, where condensation does more damage than the cold prevents. Ground coffee stales from oxygen and it goes fastest in the first fortnight after opening, so buy the size you will actually finish. What can I do with the used grounds?They go on the compost heap or straight round the base of a hydrangea. Spent grounds are close to pH neutral once brewed, so the old advice about acidifying soil is overstated, but they add structure and hold moisture, and they are one of the few kitchen wastes a garden genuinely wants."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsRoast and ground coffeethe whole bagThere is nothing else in it. No flavouring, no chicory, no filler. Everything in the cup comes from the beans and the roast.Roast leveldarkThe defining decision. Taken far enough to trade origin brightness for cocoa, toasted grain, heavy body and a long bittersweet finish.Measure per mug~12gAbout two rounded tablespoons per 200ml, which is roughly 16 mugs from the 200g bag by our own calculation.Pack: Costa Coffee Intense Amazonian Blend Ground Coffee, 200g; roast and ground coffee on a general-purpose grind. Best before the date printed on the pack, and best within a fortnight of opening while the aroma is still there.The current UK pack carries the full ingredient, nutrition and allergen statement and is the version to trust at the point of purchase.Sourcing & blend. Costa Coffee Intense Amazonian Blend Ground Coffee, 200g is made by Costa, which began as a London roastery run by two brothers supplying caterers before it became the high-street chain. The retail bags are not a name licensed onto somebody else's coffee: roasting was the original business. This one sits at the dark end of the supermarket range and is a blend rather than a single origin, with the split unpublished on the bag, so we leave it at that. The bag you receive is the current UK retail pack rather than an import on a different roast specification.What is in Costa Coffee Intense Amazonian Blend Ground Coffee, 200g, and what is not:In: roast and ground coffee, and nothing else. No flavouring, no chicory, no added sugar.No artificial colours, preservatives or added sugar: any sweetness in the cup is roast sweetness, and at this roast level it reads as bittersweet cocoa rather than as sugar."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Costa Coffee Intense Amazonian Blend Ground Coffee, 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 on a pre-ground dark roast it is the layer on the clock. Grinding multiplies the surface area of the coffee enormously, and every one of those new surfaces starts giving up volatile compounds to the air immediately. That is why the bag smells strongest the moment the seal breaks and noticeably quieter a fortnight later, and it is the honest cost of buying coffee ready ground rather than grinding it yourself. A dark roast wears that cost better than a light one, because the aromatics a dark roast is built on are heavy, stable compounds from deep in the roast rather than the delicate florals that a light roast lives or dies by. What you smell here is toasted, cocoa-ish and slightly smoky, and it holds up for weeks rather than days.The flavour spike arrives mid palate, and it is entirely a roast story rather than an origin one. Take a bean far enough and the sugars inside it caramelise and then start to char; the fruit acids that make a light roast bright are broken down along the way. What is left is the family of compounds that read as dark chocolate, toasted grain and a faint smokiness, sitting on a heavy body that coats the mouth. This is the densest stretch of the cup and the part that dose controls most directly, and it is also the part that turns against you fastest if you over-extract, because the same heat that built those flavours left the cell structure open and easy for water to strip.The base structure is the lingering finish: long, bittersweet and dry, holding on well after the swallow. This is the layer that divides opinion on a dark roast. If you want a coffee that clears away and leaves the palate fresh, this is not the bag. If you want the mug to still be with you while you eat the toast, it is exactly the bag, and it is why this roast works at breakfast in a way a delicate coffee does not.Getting it right in the cup. Use 12g per 200ml in a cafetiere, water at about 93 degrees, and four minutes with the lid on. Break the crust at the four-minute mark, skim off the foam, then plunge slowly and pour the entire jug out immediately, including the part you are not drinking yet. Plunging does not stop extraction; the grounds keep working in the bottom of the jug and the second mug from an undecanted cafetiere is a different and worse drink from the first. Because this roast is already more soluble than a light one, every correction runs the same way: cooler water rather than hotter, shorter contact rather than longer, and stopping a little early rather than a little late. In a moka pot, start with hot water in the base, fill the basket level, never tamp it, and lift the pot off the heat the second the stream turns pale.How water and temperature change it. Temperature is doing more here than on any lighter coffee, because the margin for error runs in one direction only. Water straight off the boil strips the bitter late-extraction compounds out of an already open cell structure and the cup goes harsh before you have tasted it; thirty to forty seconds of standing is the whole fix. Water that is genuinely too cool is a rarer problem and shows up as a thin, papery cup rather than a bitter one. Hardness matters differently than it does with tea: a moderate mineral content actually helps a dark roast, because those minerals bind to flavour compounds and carry them into the water, while very soft or distilled water gives a flat, hollow result no amount of extra coffee fixes. Very hard water goes the other way and leaves a chalky edge over the top of the cocoa note. If your tap water is heavily scaled, a filter jug will improve this coffee more than any change to the dose or the timer."
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                "title": "Recipe Ideas",
                "content": "Costa Coffee Intense Amazonian Blend Ground Coffee, 200g is dark enough to stay legible under milk, under chocolate and under a piece of beef, which widens what you can sensibly do with it. Six builds cover the four-minute cafetiere, a moka pot shot, a stovetop mocha, a double-strength iced glass, a steak rub and a tiramisu soak.\nRecipes, born here first\n\n \n The Four Minute Cafetiere\n \n How to make The Four Minute Cafetiere with Costa Intense Amazonian Blend.\n \n 6 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 24g (about 4 rounded tablespoons) Costa Intense Amazonian\n 400ml water at about 93 degrees\n A timer\n A spoon for the crust\n \n \n \n Method\n \n Warm the jug with a splash of hot water and tip it out, then add the coffee.\n Pour the water, which should have stood thirty to forty seconds off the boil, and put the lid on with the plunger up.\n Break the crust at four minutes and skim the foam off the top.\n Plunge slowly, then pour the whole jug out at once, including what you are not drinking yet.\n \n \n \n What you'll end up with: Two mugs that taste the same as each other. Decanting is the step most people skip and it is the one that stops the second mug turning bitter.\n\n \n Moka Pot Stovetop Shot\n \n How to make Moka Pot Stovetop Shot with Costa Intense Amazonian Blend.\n \n 7 min\n 2 small cups\n Medium\n \n \n \n You'll need\n \n Enough Costa Intense Amazonian to fill the basket level\n Hot water to the valve in the base chamber\n A stovetop moka pot\n \n \n \n Method\n \n Fill the base with hot water up to the valve, never above it.\n Level the basket with coffee and do not tamp it. A moka pot wants a loose bed.\n Heat on medium with the lid open so you can watch the stream.\n Lift it off the heat the moment the stream turns pale and starts to splutter, and run the base under a cold tap.\n \n \n \n What you'll end up with: A short, thick, cocoa-heavy shot. This is the build this roast suits best, and the general-purpose grind in the bag is close to right for it.\n\n \n Stovetop Mocha\n \n How to make Stovetop Mocha with Costa Intense Amazonian Blend.\n \n 8 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 moka pot shot of Costa Intense Amazonian\n 15g dark chocolate, chopped\n 180ml milk\n A pinch of salt\n \n \n \n Method\n \n Melt the chopped chocolate into the bottom of the mug with a tablespoon of the hot coffee.\n Stir until glossy, then add the rest of the shot and the pinch of salt.\n Heat the milk until it steams and pour it in from a height.\n Taste before adding any sugar. The coffee is bittersweet already and usually does not need it.\n \n \n \n What you'll end up with: A mocha where the coffee is still audible. Real chocolate rather than powder works because this roast already sits in the same cocoa register.\n\n \n Double Strength Iced Coffee\n \n How to make Double Strength Iced Coffee with Costa Intense Amazonian Blend.\n \n 8 min + chill\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 24g Costa Intense Amazonian\n 200ml water at about 93 degrees\n A glass packed to the top with ice\n Cold milk, optional\n \n \n \n Method\n \n Brew the full 24g into only 200ml, so the cafetiere runs at double the usual strength.\n Plunge at four minutes, decant and let it cool for ten.\n Pack the glass with ice, right to the top, and pour the coffee over it.\n Top with cold milk if you want it long, or drink it black over the ice.\n \n \n \n What you'll end up with: Iced coffee that still tastes of coffee once the ice has done its work. Brewing at normal strength and icing it gives you cold brown water, which is the usual mistake.\n\n \n Coffee And Cocoa Steak Rub\n \n How to make Coffee And Cocoa Steak Rub with Costa Intense Amazonian Blend.\n \n 5 min + rest\n 2 steaks\n Easy\n \n \n \n You'll need\n \n 1 tablespoon Costa Intense Amazonian, dry from the bag\n 1 teaspoon cocoa powder\n 1 teaspoon smoked paprika, salt and coarse pepper\n 2 steaks, at room temperature\n \n \n \n Method\n \n Mix the dry grounds with the cocoa, paprika, salt and pepper.\n Press the rub onto both sides of the steaks and leave them twenty minutes at room temperature.\n Sear hard in a very hot pan, no longer than usual. The rub catches quickly.\n Rest the meat for five minutes before cutting.\n \n \n \n What you'll end up with: A dark savoury crust. A dark roast works here where a light one does not, because the bitter cocoa notes behave like a spice rather than like a drink.\n\n \n Tiramisu Soak\n \n How to make Tiramisu Soak with Costa Intense Amazonian Blend.\n \n 10 min + chill\n 1 dish\n Medium\n \n \n \n You'll need\n \n 36g Costa Intense Amazonian\n 300ml water at about 93 degrees\n 1 tablespoon caster sugar\n Sponge fingers and your usual mascarpone layer\n \n \n \n Method\n \n Brew the coffee strong in a cafetiere, four minutes, then plunge and decant.\n Stir the sugar in while it is hot and let the whole lot go completely cold.\n Dip each sponge finger for no more than two seconds a side.\n Layer and chill for at least four hours, overnight if you can.\n \n \n \n What you'll end up with: A tiramisu that tastes of coffee through the mascarpone. A dark roast is the right choice here because a light one is simply lost under the cream."
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