# Douwe Egberts Pure Gold Instant Coffee, 190g ## Commerce action policy **Price:** £10.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/douwe-egberts-pure-gold-instant-coffee-190g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/douwe-egberts-pure-gold-instant-coffee-190g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Douwe Egberts **Price:** £10.00 GBP **Caffeine:** Caffeinated **GTIN:** 8711000279472 **Stock:** instock ## Summary Douwe Egberts Pure Gold is the smooth medium-roast jar at the centre of the Douwe Egberts instant range, low in bitterness with a clean, soft finish, picked into the Teas.co.uk selection as the safe premium instant, the one you can put in front of anyone without asking how they take it.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; the jar, lid and seal can require different disposal routes.A 190g jar, around 95 mugs at a rounded teaspoon each, which is close to three months for a one-a-day drinker. Takes milk without disappearing under it, and needs less sugar than most people expect.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. Storage notes, freshness windows and water temperature guidance are also published in the detailed Q and A tab below. ## Description Douwe Egberts Pure Gold is the jar that sits in more British kitchens than almost any other premium instant, and it has earned that position by being unremarkable in the best sense. It is smooth, medium in weight, low in bitterness and reliably the same from one jar to the next. Nobody buys Pure Gold to be surprised by it. They buy it because the mug they made this morning tastes like the mug they made a year ago. Douwe Egberts is a Dutch coffee house with a long trading history, and its instant range in the UK is built around this jar. Pure Gold is the middle of that range: more rounded than a supermarket own-label, less assertive than the darker Pure Indulgence in the same family. If you take your coffee with milk and one, or you are making a mug for someone whose taste you do not know, this is the safe jar and we mean that as a compliment. A 190g jar gives you roughly 95 mugs at a rounded teaspoon each, which is the best part of three months for a one-a-day drinker. The Taste Profile Roast Depth: ●●●○○ (3/5) Medium. Warm and golden in the cup rather than dark. Bitterness: ●●○○○ (2/5) Deliberately low. This is the whole design brief of the jar. Body: ●●●○○ (3/5) Middle weight, comfortable in a standard 200ml mug. Smooth Finish: ●●●●● (5/5) Clean and soft. Nothing sharp, nothing that hangs about. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk. The Story Behind Douwe Egberts Douwe Egberts began as a Dutch grocer's shop in the eighteenth century and grew into one of Europe's best-known coffee houses; it now sits inside the Jacobs Douwe Egberts group. In Britain the name arrived on the instant shelf rather than through cafes, which is why Pure Gold is recognised by sight in households that could not name a single coffee origin. The roast description and the brand's own strength number are printed on the current jar. Read those from the pack rather than from a listing, because ranges are reformulated and renumbered from time to time. Packaging: Follow the current UK pack and local-authority guidance; the jar, the lid and the seal can require different disposal routes. Coffee, Waste And The Jar One honest point in favour of the jar over everything else in the coffee aisle: dose. A mug of instant takes around two grams of coffee, where a cafetiere mug takes seven to nine and a capsule wraps five or six grams in packaging you bin every time. There are no wet grounds, no paper filter and no capsule to sort. That does not make instant better coffee than a fresh grind, and we are not going to claim it does. It does make it the lower-waste option for the mugs you make without thinking, which in most houses is the majority of them. How Does Douwe Egberts Pure Gold Instant Coffee, 190g Compare to: Douwe Egberts Pure Indulgence Instant Coffee, 190g: the same house, the same size jar, a richer and rounder cup. Pure Gold is the everyday mug and the better breakfast coffee; Pure Indulgence is the one to put in front of a guest after dinner. Douwe Egberts Pure Decaf Instant Coffee, 190g: the evening equivalent of this jar. If Pure Gold is what you drink at eight in the morning, Pure Decaf is what lets you have the same drink at nine at night without lying awake for it. L'Or Classique Instant Coffee, 150g: both are medium-roast jars from the same parent group, aimed at slightly different palates. Pure Gold is softer and more familiar to a British drinker; Classique keeps a drier, more European finish and comes in a smaller jar. Ideal Brewing Conditions The one mistake that ruins a good jar of instant coffeeis pouring water straight off a rolling boil. Soluble coffee has already been brewed and dried; boiling water extracts nothing extra and simply scorches the aroma, which is where the flat, papery taste people associate with instant actually comes from. Let the kettle stand for thirty to sixty seconds. It costs you nothing and it is the single biggest improvement available to anyone drinking from a jar. The Everyday Milk And One Measure:One rounded teaspoon, around 2g, for a 200ml mug. Water:Freshly boiled and rested for thirty to sixty seconds, near 90 to 95°C. Dissolve:A splash of water first, stirred to a paste, then fill the mug. No grit in the last mouthful. Finish:A splash of milk and sugar to taste. Pure Gold is low enough in bitterness that most people find they need less sugar than they expect. The Big Mug Build Double up:Two level teaspoons rather than one heaped one for a 300ml mug; a heaped spoon dissolves unevenly. Order:Coffee, splash of hot water, stir, then top up, then milk. Milk first is the classic route to an under-dissolved mug. Heat:If you take a lot of milk, warm it. Cold milk into a big mug drops the temperature below drinking heat in seconds. Result:A full-size white coffeethat still tastes of coffee at the bottom of the mug. Getting The Most Out Of Douwe Egberts Pure Gold Instant Coffee, 190g Water temperature: 90 to 95°C. Never straight off the boil. Measure: One rounded teaspoon, about 2g, per 200ml mug. A 190g jar works out at around 95 mugs at that rate. Stir: Paste first, then fill. Ten seconds of effort for a noticeably better cup. Milk: Takes it well, which is the point of this jar. Double the dose if half the mug is milk. Storage: Lid on tight, in a cupboard, and a dry spoon every time. Steam is what turns a jar into a solid block. Caffeine note: Ordinary caffeinated coffee. For the same drink in the evening, buy the Pure Decaf jar instead. Best with: Buttered toast, a shortbread finger, or a biscuit that needs something gentle beside it. Safety And Purity What is in the jar:Soluble coffee and nothing else. No sugar, no sweetener, no flavouring and no milk powder. Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Caffeine and sensitivity:Instant coffee contains caffeine. If you are pregnant, caffeine sensitive or cutting down for any reason, count your mugs and take advice from your GP or midwife rather than from a product page. ## Product Questions What kind of coffee is Douwe Egberts Pure Gold?It is a soluble coffee in granule form, sold in a 190g jar, and it is the smooth middle of the Douwe Egberts Pure range. The character is medium and low in bitterness by design. The roast description and the brand's own strength number are printed on the current jar, which is the version to trust.How is it different from Pure Indulgence?Pure Gold is the everyday jar and Pure Indulgence is the richer one. Gold is smoother, lighter and better suited to a breakfast mug and to anyone who does not want a strong coffee; Indulgence has more depth and a longer finish, which makes it the better after-dinner cup.What water temperature should I use?Let the kettle stand for thirty to sixty seconds so the water lands near 90 to 95°C. Soluble coffee is already brewed and dried, so boiling water gives it nothing and burns off the aroma. This one change does more for the cup than switching to a pricier jar.How much should I use per mug?One rounded teaspoon, roughly 2g, for a 200ml mug. For a 300ml mug use two level teaspoons rather than one heaped one, because a heaped spoon dissolves unevenly and leaves a slurry at the bottom. Dose is your main strength control with any instant.How many mugs will the 190g jar make?Around 95 mugs at a rounded teaspoon of about 2g each, which is close to three months for a one-a-day drinker. That is arithmetic from the dose rather than a pack claim, so a household of two-a-day double-dosers should expect roughly half of it.Is it good with milk?Yes, and it is one of the reasons this jar sells so well. The bitterness is low enough that milk softens it rather than fighting it. If you are filling half the mug with milk, use two spoons rather than one, because milk dilutes flavour as well as colour.Will I need sugar in it?Most people find they need less than they are used to. Sugar in coffee is usually there to cover bitterness, and this is a deliberately low-bitterness jar. Try it with half of what you normally take before you decide; the smooth finish carries a lot of the work sugar would otherwise do.Is there a decaf version of this?Yes. Douwe Egberts Pure Decaf Instant Coffee, 190g is the evening jar in the same range and the same size. Decaffeinated coffee has had the great majority of its caffeine removed but is not caffeine free; a trace remains, which is worth knowing if you are extremely sensitive.Is instant coffee real coffee?It is. Roasted coffee is ground, brewed and then dried back to granules at the factory, and a plain jar contains nothing else. The trade is aroma for convenience: you lose the volatile top notes that leave with the water, and you gain a consistent mug in ninety seconds with nothing to wash up.How long does an open jar stay good?An unopened jar carries a best before date usually measured in years. Once opened the coffee does not spoil, but the aroma fades, so a few months is the sensible window for a jar you want to enjoy rather than simply drink. Keep the lid on tight between mugs.Why has my coffee set solid?Moisture. Soluble coffee is hygroscopic, meaning it pulls water out of the air and clumps, and the usual routes in are a wet teaspoon and a jar stored beside the kettle. Dry spoon, lid closed, cupboard away from steam. A clumped jar is still safe, it just dissolves badly.How do I recycle the jar?Jar, lid and any seal can go to different streams, and kerbside rules vary by council, so follow the current pack and your local authority guidance. A rinsed empty is also a genuinely useful kitchen jar for loose tea, sugar or dried herbs if you would rather keep it. ## Ingredients & Nutrition IngredientProportionWhat it bringsSoluble coffee100%The whole of the jar. Roasted coffee is brewed and then dried back to granules, so what you spoon out is coffee and nothing else.Bean blendSee current packThe arabica and robusta balance sets the weight and the bitterness of the cup. It is declared on the jar and we do not restate it here, because blends are reformulated from time to time.Roast levelMediumThe smooth middle of the Pure range. Warm colour in the cup, gentle depth, and the low bitterness this jar is known for.Added sugar, flavouring or milk powderNoneA plain coffee jar, not a latte or cappuccino mix. Anything sweet or milky in the mug is what you put there.Pack: Douwe Egberts Pure Gold Instant Coffee, 190g; caffeinated soluble coffee in a jar. Around 95 mugs at a rounded 2g teaspoon each. Best before date is printed on the pack.Characterising components shown. A black mug built from a 2g dose contributes a negligible amount of energy, and there is no sugar, fat or dairy in the jar; anything you add to the mug is yours to count.Sourcing & blend. Douwe Egberts Pure Gold Instant Coffee, 190g comes from Douwe Egberts, the Dutch coffee house that grew out of an eighteenth-century grocer's shop and now sits inside the Jacobs Douwe Egberts group. Green coffee is bought to a fixed specification, roasted, brewed and dried to granules, then cup tested batch to batch, which is why this jar has a reputation for tasting the same every time. Country of origin for the beans, and any certification mark such as Rainforest Alliance, appear on the current UK pack; read the jar rather than a listing, because sourcing programmes and pack claims are updated more often than product pages are.What is in Douwe Egberts Pure Gold Instant Coffee, 190g, and what is not:In: soluble coffee, granulated, medium roast, with nothing else in the jar.No artificial colours, preservatives or added sugar: there is no sweetener and no flavouring in a plain instant jar of this kind.No dairy in the jar: this is not a latte or cappuccino sachet mix; milk is whatever you add.Caffeinated: ordinary caffeinated coffee. For the same drink in the evening, the Pure Decaf jar is the one to buy. ## Flavour Science The flavour of Douwe Egberts Pure Gold Instant Coffee, 190g 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 a soluble coffee the layers are set twice: once by the roast and the drying at the factory, and once again by you, in the ninety seconds between the spoon and the first sip.The outer layer is aromatic, and it is the most fragile part of any instant cup. The volatile compounds that survive roasting, brewing and drying sit on and inside the granule, and they release the moment hot water hits them. In a medium roast like this one they read as warm and mildly nutty rather than smoky. This layer is also the first casualty of a badly made mug: pour water straight off the boil and most of it leaves as steam before it ever reaches the liquid, which is the real reason a scalded instant smells of almost nothing.The flavour spike arrives mid palate, and in Pure Gold it is defined as much by what is absent as by what is there. Bitterness is kept deliberately low and acidity is restrained, leaving a gentle roasted sweetness and a soft nuttiness in the middle of the cup. That restraint is the entire commercial logic of the jar: a coffee with no sharp edges is a coffee nobody in the house refuses. It is also why so many people find they need less sugar in it than in a cheaper jar, because most of the sugar in most mugs of coffee is there to cover bitterness that this one does not have.The base structure is the finish, and here it is clean and short. The cup clears the palate rather than coating it, with no sour edge and no bitter tail. A short finish is exactly what you want in a coffee you drink three mugs of before lunch: it does not accumulate, it does not tire you, and it does not fight the toast. A darker jar asks to be the event; this one is content to be the background.Getting it right in the cup. Use one rounded teaspoon, about 2g, per 200ml mug, or two level teaspoons if half the mug is going to be milk. Use water that has stood off the boil for thirty to sixty seconds, and dissolve the granules in a splash of it first, stirring to a paste before topping up. That paste step takes ten seconds and removes the gritty last mouthful entirely. Under-dosing is the most common reason a mug tastes weak, over-boiling the water is the most common reason it tastes harsh, and neither is the coffee's fault. Stored sealed in a cupboard the granules hold their character for months, fading in aroma long before they turn stale.How water and temperature change it. The same spoonful gives a measurably different mug depending on the water. At 100°C the aromatics flash off and what bitterness there is comes forward, flattening a gentle coffee into a dull one. At 90 to 95°C the aroma stays in the liquid and the smooth finish holds. Below about 80°C the granules dissolve perfectly well but the body thins and the cup reads watery. Hard tap water mutes the softer notes in a medium roast more than it does a dark one, so if your coffee tastes flat in a hard water area, a filter jug will do more than a more expensive jar; soft water lets the nutty top notes through clearly. None of this is a fault in the coffee, it is the same granule responding to the mug you build around it, and once you find your setting it repeats every morning. ## Recipe Ideas Douwe Egberts Pure Gold Instant Coffee, 190g is the jar most British kitchens reach for on autopilot, which means most of it gets made the same way every day. Six builds below cover the everyday mug done properly, two cold drinks, a cafe-style milky cup, and the two baking jobs where instant is the right ingredient rather than a substitute. Ways to drink it, born here first The Everyday Mug, Done Properly How to make The Everyday Mug, Done Properly with Douwe Egberts Pure Gold. 2 min 1 mug Easy You'll need 1 rounded teaspoon Pure Gold 200ml water, off the boil A splash of milk Sugar to taste, if you take it Method Boil the kettle and let it stand for 30 to 60 seconds before you pour. Spoon one rounded teaspoon of Douwe Egberts Pure Gold Instant Coffee, 190g into the mug with a splash of hot water. Stir to a paste, then fill to 200ml and add your milk. Try half your usual sugar the first time. This jar needs less than most. What you'll end up with: The same mug you always make, minus the scorched edge and the gritty last mouthful. Two changes, thirty seconds, noticeably better. Cafe-Style Milky Coffee How to make Cafe-Style Milky Coffee with Douwe Egberts Pure Gold. 4 min 1 large mug Easy You'll need 2 level teaspoons Pure Gold 100ml water, off the boil 180ml whole milk A dusting of cocoa, optional Method Double the dose to two level teaspoons, because milk dilutes flavour as well as colour. Dissolve in 100ml of hot water, paste first. Heat 180ml of milk to steaming, not boiling, and froth it with a hand whisk. Pour in, spoon the foam over and dust with cocoa if you want the full effect. What you'll end up with: A big milky mug that still tastes of coffee at the bottom. Single-dosing a half-milk mug is why homemade milky coffee so often tastes of warm milk. Iced Coffee Without the Dilution How to make Iced Coffee Without the Dilution with Douwe Egberts Pure Gold. 8 min + chill 1 tall glass Easy You'll need 2 teaspoons Pure Gold 80ml hot water 150ml cold milk or water A tall glass of ice Method Dissolve 2 teaspoons in 80ml of hot water until completely clear. Cool for five minutes, or melt a single ice cube into it. Pour over a tall glass packed with ice. Top with 150ml of cold milk or cold water and stir once. What you'll end up with: Iced coffee that tastes of coffee. Hot coffee poured straight onto ice melts half of it before you get to the glass, which is the whole problem. Whipped Coffee (Dalgona) How to make Whipped Coffee (Dalgona) with Douwe Egberts Pure Gold. 6 min 1 tall glass Easy You'll need 1 tablespoon Pure Gold 1 tablespoon caster sugar 1 tablespoon hot water 200ml cold milk Ice Method Combine equal parts coffee, sugar and hot water, one tablespoon of each, in a bowl. Whisk hard for three to five minutes by hand, or one minute with electric beaters, until pale and holding soft peaks. Fill a tall glass with ice and 200ml of cold milk. Spoon the foam on top and stir it down as you drink. What you'll end up with: A thick coffee foam over cold milk. Ground coffee will not do this at all; it is the one drink only a jar can make. Coffee Buttercream for a Walnut Cake How to make Coffee Buttercream for a Walnut Cake with Douwe Egberts Pure Gold. 10 min Fills 1 cake Easy You'll need 2 teaspoons Pure Gold 1 tablespoon hot water 150g soft butter 300g icing sugar Method Dissolve 2 teaspoons of Douwe Egberts Pure Gold Instant Coffee, 190g in 1 tablespoon of hot water and let it cool completely. Beat 150g of soft butter until pale, then work in 300g of icing sugar a third at a time. Add the cooled coffee a teaspoon at a time, beating between additions so it does not split. Taste and add more essence if you want it darker. What you'll end up with: Proper coffee flavour without loosening the buttercream. Brewed coffee adds too much water; a concentrated essence adds none. Coffee Marinade for a Sunday Joint How to make Coffee Marinade for a Sunday Joint with Douwe Egberts Pure Gold. 10 min + overnight Enough for 6 Medium You'll need 3 teaspoons Pure Gold 150ml hot water 3 tablespoons soft brown sugar 3 tablespoons soy sauce 2 cloves garlic, crushed Method Dissolve 3 teaspoons of coffee in 150ml of hot water with 3 tablespoons of soft brown sugar. Stir in the soy sauce and crushed garlic, then cool completely. Pour over brisket, pork shoulder or a tray of thick mushrooms and refrigerate overnight. Roast low and slow, basting with the marinade as it reduces. What you'll end up with: A dark savoury depth that reads as roasted rather than as coffee. A medium jar is right here; a dark roast can turn bitter over a long cook. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._