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    "title": "Costa Coffee Mocha Italia Signature Blend Coffee Beans, 200g",
    "slug": "costa-coffee-mocha-italia-signature-blend-coffee-beans-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/costa-coffee-mocha-italia-signature-blend-coffee-beans-200g/",
    "modified": "2026-09-25T23:28:15+01:00",
    "excerpt": "Costa Mocha Italia is the brand's signature blend in whole beans, Arabica with a proportion of Robusta for body and crema, roasted medium-dark, balanced rather than loud, picked into the Teas.co.uk selection as the house-blend bean for anyone making flat whites at home.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 of whole beans, so you need a grinder. That is the point of them: a bean holds its aroma for weeks where the same coffee ground holds it for days. Expect about 11 double espressos at 18g, or around 16 mugs as cafetiere at 12g, worked out from the bag weight rather than a pack claim. There is no chocolate in it; mocha here is the old port name, not the drink.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 Mocha Italia is the blend the name above the shop door is built on, sold in a 200g bag for the kitchen at home. Costa describes it as its signature blend, and that word is doing real work here: this is not a supermarket-only line invented to fill a shelf, it is the house style the brand is known for, put into whole beans for anyone who owns a grinder.\n\nThe word mocha in coffee naming comes from the Yemeni port of Mokha, which was the route most European coffee arrived by for a long stretch of history. It is a place name that got attached to coffee and then, much later, to a chocolate drink. There is no chocolate in this bag. If you are buying it expecting a mocha in the coffee-shop sense, you are buying the wrong thing; what you are actually getting is a balanced espresso-leaning house blend, which is the better purchase anyway.\n\n The Taste Profile\n\n \nBalance: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The point of the blend. Nothing in it is trying to be the loudest thing.\n\n \nRoast depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Medium-dark. Developed and rounded, stopped before it turns smoky.\n\n \nBody: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Full and slightly syrupy through an espresso machine, which is what it is built for.\n\n \nBitterness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Moderate and structural. It is what stops the cup going flat under milk.\n\nTeas.co.uk Curator Rating: 4.5 / 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 afterwards. That order is worth knowing, because it means the retail bags are not a brand name licensed onto somebody else's coffee: roasting was the original trade, and Mocha Italia is the blend that came out of it.\nCosta's published description of the blend has it built from Arabica with a proportion of Robusta in it, and that combination is a deliberate engineering decision rather than a cost-cutting one. Arabica carries the aromatics and the sweetness; Robusta brings body, a firmer bitterness and a thicker, more persistent crema. A pure Arabica espresso in a milk drink tends to vanish underneath it. The Robusta component is what keeps the coffee audible in a flat white or a latte, which is exactly the problem a coffee-shop house blend exists to solve. We will not print a ratio: the bag does not publish one and the proportions are not ours to estimate.\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 Whole beans generate a spent puck and a bag and nothing else. No capsule, no plastic pod, no aluminium, and no filter paper if you are pulling it as espresso. The grounds go on the compost.\n \n\n How Does Costa Coffee Mocha Italia Signature Blend Coffee Beans, 200g Compare to:\n\n Costa Coffee Intense Amazonian Blend Beans, 200g: the darker sibling, same weight. Amazonian is roasted further and trades balance for force: more cocoa, heavier body, longer bittersweet finish and almost no brightness left. Mocha Italia is the one to buy if more than one person in the house drinks it. Amazonian is the one to buy if the person drinking it wants it strong and does not much care about nuance.\n Lavazza Qualita Rossa Coffee Beans, 250g: the closest Italian equivalent on the shelf and a genuine alternative. Rossa is drier and nuttier with a sharper finish and reads more classically Italian; Mocha Italia is rounder and a little sweeter through the middle, which is the British coffee-shop palate rather than the Italian bar one. Rossa also comes in a bigger 250g bag.\n illy Classico Coffee Beans, 250g: a different philosophy. illy is a single consistent all-Arabica blend, cleaner and more aromatic, with less body and a thinner crema. It is the better black espresso. Mocha Italia is the better milk drink, and for most home machines making flat whites that is the question that matters.\n\n Ideal Brewing Conditions\nThis is an espresso-leaning blend and it rewards being treated as one, but it is not so dark that it falls apart in a cafetiere. The one thing worth saying plainly is that you must grind it yourself, which is the whole reason to buy beans: a bean holds its aroma for weeks, the same coffee ground holds it for days.\n\nThe Home Espresso\n\n \nDose: 18g into a standard double basket, ground fine, distributed level and tamped firm and flat.\n\n \nYield: Aim for roughly 36g of liquid out, which is double the dose. That is a sensible starting ratio and the one to adjust from.\n\n \nTime: 25 to 30 seconds from the pump starting. Faster than that means grind finer; slower means coarser. Change one thing at a time.\n\n \nRest: Give a freshly opened bag a couple of days before you judge it. Recently roasted beans are still giving off carbon dioxide and that makes the shot channel and taste sour.\n\nThe Cafetiere\n\n \nGrind: Coarse, like coarse sea salt. A fine grind in a cafetiere gives you sludge in the bottom of the mug and an over-extracted cup.\n\n \nMeasure: 12g per 200ml. That is roughly 16 mugs from this 200g bag, worked out from the bag weight rather than a figure printed on the pack.\n\n \nWater: About 93 degrees, so thirty to forty seconds off the boil, and four minutes with the lid on.\n\n \nDecant: Pour the whole jug out when you plunge. Coffee left sitting on its grounds keeps extracting and the second mug turns bitter.\n\n Brewing Notes For Costa Coffee Mocha Italia Signature Blend Coffee Beans, 200g\n\nGrind fresh: The single biggest improvement available. Grind only what you are about to brew.\nEspresso: 18g in, about 36g out, 25 to 30 seconds. Adjust the grind, not the tamp.\nCafetiere: 12g per 200ml, coarse grind, 93 degrees, four minutes, decant immediately.\nMoka pot: Medium-fine, basket filled level, never tamped, hot water in the base, off the heat when the stream pales.\nService: It is built for milk and it is very good in it. Black as espresso it is balanced rather than dramatic.\nYield: About 16 mugs as filter or cafetiere, or roughly 11 double espressos at 18g a go. Same bag, different arithmetic.\nBest with: A flat white at eleven, a pastry, or after dinner as a short black.\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 blend containing Robusta, which as a species carries more caffeine than Arabica does. Treat a double espresso as a strong drink and judge it accordingly late in the day.\n\nStorage: Reseal the bag, press the air out and keep it in a cupboard. Not the fridge and not the freezer for a bag in daily use, because condensation on cold beans does more harm than the cold prevents. Whole beans hold their character far longer than ground coffee, which is the other half of the argument for buying them.\nHot Water And Steam: An espresso machine steam wand and a cafetiere of near-boiling water are both worth respecting. Keep both away from the edge of the worktop and out of reach of children.",
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                "title": "Product Questions",
                "content": "Does Mocha Italia contain chocolate?No, and this is the most common misunderstanding about the bag. Mocha in coffee naming comes from the Yemeni port of Mokha, the route most European coffee arrived by for a long stretch of history. It is a place name that later got attached to a chocolate drink. There is no chocolate in this coffee at all. What does signature blend actually mean here?It means this is the house style the brand is known for rather than a supermarket-only line invented to fill a shelf. Costa started as a London roastery supplying caterers before it became the chain, so the retail bags come from a company that was in the bean trade first. Why is there Robusta in it?Because a pure Arabica espresso tends to vanish underneath milk. Arabica carries the aromatics and the sweetness; Robusta brings body, a firmer bitterness and a thicker crema. In a flat white or a latte that Robusta component is what keeps the coffee audible. It is an engineering decision, not a cost-cutting one. Do I need a grinder?Yes. These are whole beans and there is no way round it. That is also the reason to buy them: a whole bean holds its aroma for weeks where the same coffee ground holds it for days. If you have no grinder and no plans to buy one, buy a ready-ground bag instead rather than grinding a fortnight's worth at once. How many cups will the 200g bag make?It depends entirely on the format. About 11 double espressos at 18g a shot, or around 16 mugs brewed as cafetiere at 12g per 200ml. Same bag, different arithmetic, and both figures are our own calculation on the bag weight rather than a number printed on the pack. What espresso recipe should I start from?18g in, about 36g out, 25 to 30 seconds. That is double the dose in liquid weight and it is a sensible place to start rather than a rule. If the shot runs faster than that, grind finer; if it runs slower, grind coarser. Change one variable at a time and keep the tamp consistent. Why does my first shot from a new bag taste sour?Because recently roasted beans are still giving off carbon dioxide, and that gas disrupts the water flowing through the puck, causing channelling and a thin sour shot. Give a freshly opened bag a couple of days before you judge it or start dialling the grinder in. It is the beans settling, not the coffee being wrong. Is it better in milk or black?It is built for milk and it is very good in it, which is what you would expect from a coffee-shop house blend. Black as a short espresso it reads balanced rather than dramatic; there is no single flavour in it shouting for attention, because balance is the design brief. If you want a black espresso with more aromatic personality, an all-Arabica bean is the better buy. Will it work in a cafetiere or a moka pot?Yes to both, as long as you grind to suit. Coarse like sea salt for a cafetiere, 12g per 200ml, 93 degree water, four minutes, then plunge and decant the whole jug. Medium-fine for a moka pot, basket filled level and never tamped. It is not so dark that it falls apart outside an espresso machine. How does it compare to the Intense Amazonian beans?Same weight, different intention. Amazonian is roasted further and trades balance for force: more cocoa, heavier body, longer bittersweet finish, no brightness left. Mocha Italia is the one to buy if several people in the house drink it. Amazonian is for the one person who wants it strong. 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. Should I keep the beans in the freezer?Not for a bag in daily use. Taking cold beans in and out invites condensation, and moisture does more damage than the cold prevents. Reseal the bag, press the air out and keep it in a cupboard. Freezing is only worth considering for a sealed bag you are storing long term and will defrost once, unopened. What can I do with the used grounds?Knock the puck straight onto the compost heap or round the base of a hydrangea. Brewed grounds are close to pH neutral, so the old advice about acidifying soil is overstated, but they add structure and hold moisture and a garden genuinely wants them."
            },
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                "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.Ingredients, as published for this barcode: Roasted Coffee Beans.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsRoasted coffee beans, wholethe whole bagThere is nothing else in it. No flavouring, no chicory, no filler. Whole beans also hold their aroma for weeks where the same coffee ground holds it for days.Measure per serving18g espresso / 12g filterAbout 11 double espressos at 18g, or roughly 16 mugs at 12g per 200ml in a cafetiere, worked out from the bag weight.Pack: Costa Coffee Mocha Italia Signature Blend Coffee Beans, 200g; whole roasted coffee beans, medium-dark. Best before the date printed on the pack, and best used within a few weeks of opening while the beans are still aromatic.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 Mocha Italia Signature Blend Coffee Beans, 200g is made by Costa, which began as a London roastery run by two brothers supplying caterers before it became the high-street chain. Mocha Italia is the house blend that came out of that trade rather than a supermarket line bolted on afterwards. Costa's published description has it built from Arabica with a proportion of Robusta, and the reason is functional: a pure Arabica espresso disappears under milk, while the Robusta component gives the cup the body and crema it needs to survive a flat white. The exact proportions are not published on the bag, so we name both species without a ratio. The bag you receive is the current UK retail pack rather than an import on a different roast specification.What is in Costa Coffee Mocha Italia Signature Blend Coffee Beans, 200g, and what is not:In: roasted coffee beans, and nothing else. No flavouring, no added sugar, and despite the name, no chocolate of any kind.No artificial colours, preservatives or added sugar: any sweetness in the cup comes from roast development, not from the ingredients list."
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            {
                "title": "Flavour Science",
                "content": "The flavour of Costa Coffee Mocha Italia Signature Blend Coffee 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 on whole beans it is the layer you are actually buying them for. Aromatic compounds live in and on the cell walls of the roasted bean, and they escape from surfaces. A whole bean has very little surface for its volume; grinding it multiplies that surface enormously and starts the clock on everything the roaster built. This is the entire practical argument for buying beans rather than ground coffee, and it is worth more than the machine, the water or the recipe. Grind a dose and the aroma comes off it immediately, which is why the smell of a grinder running is so much stronger than the smell of an opened bag. Grind what you are about to brew and nothing more.The flavour spike arrives mid palate, and on this blend it is a deliberately shared space rather than a solo. A medium-dark roast develops the caramelised, nutty, faintly cocoa-ish register without pushing on into char, so nothing in the cup is trying to be the loudest thing in it. The two species are doing different jobs underneath that. Arabica supplies the aromatic top and most of the perceived sweetness; Robusta supplies weight, a firmer structural bitterness and the thicker crema that sits on a shot. A blend built this way tastes less interesting than a good single origin when you drink it black and considerably better than one when you put it under steamed milk, which is exactly the trade a coffee-shop house blend is designed to make.The base structure is the lingering finish: moderate, clean and slightly drying, holding just long enough to register without coating the palate the way a dark roast does. That moderation is what makes it drinkable all day and what makes it a sensible bag for a household rather than for one person with strong opinions. The bitterness that closes the cup is structural rather than harsh, and it is what stops a milk drink collapsing into something that tastes mostly of warm milk.Getting it right in the cup. For espresso, start at 18g into a double basket, aim for about 36g of liquid out, and expect it in 25 to 30 seconds from the pump starting. Distribute the grounds level and tamp flat and firm; an uneven bed is the usual cause of a shot that runs fast on one side. If the shot is quick and thin, grind finer. If it is slow and it drips, grind coarser. Change one variable at a time or you will never know which one fixed it. Give a freshly opened bag two days before you start dialling in, because beans that are still releasing carbon dioxide channel the water and give you a sour shot that is nothing to do with the grind. For a cafetiere, grind coarse like sea salt, 12g per 200ml, water at about 93 degrees, four minutes with the lid on, then plunge slowly and pour the entire jug out at once, including the part you are not drinking yet.How water and temperature change it. Water is roughly 98 per cent of what ends up in the cup, and on a balanced blend there is no dominant flavour to cover for it. A moderate mineral content actually helps, because those minerals bind to flavour compounds and carry them out of the grounds; very soft or distilled water gives a flat, hollow shot that no amount of extra dose repairs. Very hard water goes the other way, muting the sweetness and leaving a chalky edge, and it will also scale an espresso machine into an expensive repair, so a filter is worth having for the machine's sake even before the coffee's. Brew temperature matters in a narrow band: around 93 degrees is the working range for both espresso and cafetiere, and a machine running hot pushes a medium-dark roast into bitterness quickly because the roast has already opened the cell structure up. Milk temperature is the variable most home users get wrong. Steam it to about 60 to 65 degrees; past that the milk sugars start to taste cooked and flat, and no blend, this one included, survives being paired with scalded milk."
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                "title": "Recipe Ideas",
                "content": "Costa Coffee Mocha Italia Signature Blend Coffee Beans, 200g is a house blend built to hold its own under milk, so the builds below lean that way. Six cover the espresso recipe to start from, a flat white, a cafetiere for a bag with no machine behind it, an iced shakerato, an actual mocha made properly, and a coffee sugar for baking.\nRecipes, born here first\n\n \n The Starting Espresso Recipe\n \n How to make The Starting Espresso Recipe with Costa Mocha Italia.\n \n 3 min\n 1 double shot\n Medium\n \n \n \n You'll need\n \n 18g Costa Mocha Italia, ground fine\n A set of scales\n A timer\n Filtered water in the machine\n \n \n \n Method\n \n Weigh 18g into a standard double basket and level the bed before you tamp.\n Tamp firm and flat. An uneven bed is the usual reason a shot runs fast down one side.\n Pull to about 36g of liquid in the cup, which is double the dose.\n Time it. 25 to 30 seconds is the target: faster means grind finer, slower means grind coarser.\n \n \n \n What you'll end up with: A balanced double with a thick crema. This is a starting point rather than a rule; change one variable at a time and you will find your own numbers within a week.\n\n \n Flat White\n \n How to make Flat White with Costa Mocha Italia.\n \n 5 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 1 double shot of Costa Mocha Italia\n 130ml cold whole milk\n A milk thermometer, or a hand on the jug\n \n \n \n Method\n \n Pull the shot into a warmed cup first, so it is not sitting waiting.\n Steam the milk with the wand just under the surface for the first few seconds to fold air in, then drop it deeper to spin the jug.\n Stop at 60 to 65 degrees, or when the jug is too hot to hold comfortably. Past that the milk sugars taste cooked.\n Pour from a height to break the crema, then drop in close to finish.\n \n \n \n What you'll end up with: The drink this blend was designed for. The Robusta component is what keeps the coffee audible underneath the milk instead of disappearing into it.\n\n \n Cafetiere, No Machine Needed\n \n How to make Cafetiere, No Machine Needed with Costa Mocha Italia.\n \n 6 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 24g Costa Mocha Italia, ground coarse\n 400ml water at about 93 degrees\n A spoon for the crust\n \n \n \n Method\n \n Grind coarse, like coarse sea salt. Fine grounds in a cafetiere give sludge and an over-extracted cup.\n Pour water that has stood thirty to forty seconds off the boil, lid on, plunger up.\n Break the crust at four minutes and skim the foam off.\n Plunge slowly and 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. This blend is not so dark that it falls apart outside an espresso machine, which makes it a more flexible bag than the Intense Amazonian.\n\n \n Shakerato\n \n How to make Shakerato with Costa Mocha Italia.\n \n 4 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 1 double shot of Costa Mocha Italia\n 1 teaspoon sugar, optional\n A cocktail shaker full of ice\n \n \n \n Method\n \n Pull the shot straight into the shaker and stir the sugar in while it is hot, if you are using it.\n Fill the shaker with ice and seal it.\n Shake hard for fifteen seconds, until the outside frosts over.\n Strain into a chilled glass, leaving the ice behind, and drink it while the foam is still standing.\n \n \n \n What you'll end up with: A cold espresso with a thick collar of foam on it. The crema this blend produces is what makes the foam hold; a thin-crema Arabica shot gives a flatter result.\n\n \n An Actual Mocha\n \n How to make An Actual Mocha with Costa Mocha Italia.\n \n 6 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 double shot of Costa Mocha Italia\n 20g dark chocolate, chopped\n 180ml milk\n A pinch of salt\n \n \n \n Method\n \n Melt the chopped chocolate in the bottom of the mug with a tablespoon of the hot shot, stirring to a gloss.\n Add the rest of the shot and the pinch of salt.\n Steam or heat the milk to 60 to 65 degrees and pour it in.\n Taste before sweetening. The chocolate is usually doing enough.\n \n \n \n What you'll end up with: The drink the name misleads people into expecting, made properly with real chocolate. There is no chocolate in the bag itself, so this is where you add it.\n\n \n Coffee Sugar For Baking\n \n How to make Coffee Sugar For Baking with Costa Mocha Italia.\n \n 5 min + a week\n 1 jar\n Easy\n \n \n \n You'll need\n \n 20g Costa Mocha Italia, whole beans\n 300g caster sugar\n A clean jar with a tight lid\n \n \n \n Method\n \n Bury the whole beans in the sugar in the jar and seal it.\n Leave it somewhere cool for a week, shaking it once a day.\n Sieve the beans out, or leave them in and spoon around them.\n Use it in shortbread, in a crumble topping or on top of a coffee cake.\n \n \n \n What you'll end up with: Sugar that smells of coffee and carries it into baking without adding liquid or grit. Whole beans work here where ground coffee would just make the sugar dusty."
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