# Douwe Egberts Pure Indulgence Instant Coffee, 190g ## Commerce action policy **Price:** £10.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/douwe-egberts-pure-indulgence-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-indulgence-instant-coffee-190g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Douwe Egberts **Price:** £10.00 GBP **Caffeine:** Caffeinated **GTIN:** 8711000279410 **Stock:** instock ## Summary Douwe Egberts Pure Indulgence is the richer jar in the Douwe Egberts instant range, fuller in body and longer in the finish than Pure Gold while keeping the same low bitterness, picked into the Teas.co.uk selection as the after-dinner and weekend jar rather than the everyday one.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. Best drunk black at least once before you decide how you take it, because the roasted sweetness does more work than most people expect from a jar.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 Indulgence is the richer jar in the Douwe Egberts instant range, sitting above Pure Gold in depth and below nothing else in the house line-up. It is the one to reach for when the coffee is the point of the moment rather than the fuel for it: a fuller body, a longer finish and more roasted depth than the everyday gold jar, in the same 190g format and at much the same price. Douwe Egberts is a Dutch coffee house with a long trading history, and its UK reputation was built on the instant shelf rather than on cafes. Pure Indulgence is where that range gets serious. The difference against Pure Gold is not subtle once you put the two mugs side by side; the gold jar clears the palate, this one stays on it. A 190g jar gives you around 95 mugs at a rounded teaspoon each. We list it as the after-dinner and weekend jar for households that already have a gold one open. The Taste Profile Roast Depth: ●●●●○ (4/5) Full. Deeper and darker in the cup than the everyday gold jar. Bitterness: ●●○○○ (2/5) Still low. Depth here comes from roast character rather than from bite. Body: ●●●●○ (4/5) Round and full; it fills a mug rather than sitting in it. Length Of Finish: ●●●●○ (4/5) Long and warm, with a soft roasted tail. Teas.co.uk Curator Rating: 4.8 / 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, now part of the Jacobs Douwe Egberts group. The Pure range is its core UK instant line, and Pure Indulgence is the richer end of it. The roast description and the brand's own strength number are printed on the current jar; read them there rather than from a listing, because ranges are reformulated and renumbered from time to time and the pack in your hand is always the authority. 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 The plain case for a jar is dose. A mug of instant uses around two grams of coffee against seven to nine for a cafetiere mug, and a capsule wraps five or six grams inside packaging that goes in the bin every single time. No spent grounds, no filter paper, no capsule to sort out. That does not make instant better coffee than a fresh grind and we will not pretend otherwise, but for the mugs you make without thinking about it, the jar is the lower-waste route by a wide margin. How Does Douwe Egberts Pure Indulgence Instant Coffee, 190g Compare to: Douwe Egberts Pure Gold Instant Coffee, 190g: the same house and the same jar size, one step lighter. Gold is the breakfast and all-day mug; Indulgence is deeper, longer and better suited to the cup you actually sit down with. Douwe Egberts Pure Decaf Instant Coffee, 190g: the caffeine-free member of the same family. If you like the weight of Indulgence but not at ten at night, the decaf jar gets you most of the way there. L'Or Intense Instant Coffee, 150g: both are the rich end of their ranges from the same parent group. Intense is drier and more bitter-edged, which suits a milky drink; Pure Indulgence is rounder and softer, which makes it the better mug drunk black. Ideal Brewing Conditions A richer roast shows the effect of water temperature more clearly than a light one, because there is more depth there to lose. Water straight off a rolling boil scorches the aromatics that make Pure Indulgenceworth buying over the gold jar, which is a waste of both the coffee and the money. Let the kettle stand for thirty to sixty seconds so it lands near 90 to 95°C. That pause is the whole technique. The After-Dinner Black Mug Measure:One rounded teaspoon, around 2g, in a 200ml mug. This jar rewards being drunk black. Water:Freshly boiled, rested for thirty to sixty seconds. Dissolve:Splash of water first, stir to a paste, then fill the mug. Finish:Nothing added. If you take sugar, try it without first; the roasted sweetness does more than you would expect. The Weekend Milky Cup Concentrate:Two level teaspoons in 80ml of hot water, stirred smooth. Milk:150ml of whole milk heated to steaming, frothed with a hand whisk. Pour:Milk in from a height, foam spooned over at the end. Result:A milky coffeewith a rounder, sweeter character than the same build made with a drier jar. Getting The Most Out Of Douwe Egberts Pure Indulgence Instant Coffee, 190g Water temperature: 90 to 95°C. The richer the jar, the more there is to burn off. Measure: One rounded teaspoon, about 2g, per 200ml mug. A 190g jar gives around 95 mugs at that rate. Stir: Paste first, then fill. Ten seconds and no grit at the bottom. Black first: Taste it without milk once before you decide how you take it. This is not a jar that needs covering up. Storage: Lid on tight, cupboard rather than beside the kettle, dry spoon every time. Caffeine note: Ordinary caffeinated coffee, despite the after-dinner positioning. The Pure Decaf jar is the late-evening option. Best with: Dark chocolate, a slice of fruit cake, or on its own at the end of a meal. Safety And Purity What is in the jar:Soluble coffee and nothing else. No sugar, no sweetener, no flavouring and no milk powder, whatever the name on the label suggests. 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 Indulgence?It is a soluble coffee in granule form, sold in a 190g jar, and it is the richer end of the Douwe Egberts Pure range. Fuller in body and longer in the finish than the gold jar, without picking up much extra bitterness. The roast description and the brand's own strength number are on the current pack.How is it different from Pure Gold?Put the two mugs side by side and the difference is obvious. Gold clears the palate and gets out of the way, which is what makes it the everyday jar. Indulgence stays on the palate: more roasted depth, a fuller body and a longer warm finish. Same low bitterness in both.Does the name mean it is sweetened or flavoured?No. Despite the name on the label there is no sugar, no sweetener, no flavouring and no milk powder in the jar; it is plain soluble coffee. The sweetness people notice is roasted sweetness from the beans, not something added at the factory.What water temperature should I use?Let the kettle stand for thirty to sixty seconds so the water lands around 90 to 95°C. A richer jar has more aroma to lose, so boiling water costs you more here than it would with a plain everyday coffee. It is the difference between paying for depth and actually drinking it.How much should I use per mug?One rounded teaspoon, roughly 2g, in a 200ml mug. This jar does not need over-dosing; the body is already there. For a big 300ml mug use two level teaspoons rather than one heaped one, which dissolves more evenly.How many mugs will the 190g jar make?Around 95 mugs at a rounded teaspoon of about 2g each. That is arithmetic from the dose rather than a pack claim. If this is your weekend jar rather than your everyday one, expect it to last a good deal longer than three months.Should I drink it black?Try it black once before you decide. This is the jar in the range that rewards it: the roasted sweetness and the long finish are the things you paid the extra for, and a heavy pour of milk covers both. If you always take milk, a splash rather than a flood keeps the character intact.Can I drink it in the evening?It is positioned as an after-dinner coffee but it is ordinary caffeinated coffee, so it will keep you awake like any other. If you want this weight of cup late at night, Douwe Egberts Pure Decaf Instant Coffee, 190g is the jar to buy instead.Is instant coffee real coffee?It is. Roasted coffee is ground, brewed and then dried back to granules at the factory, and nothing else goes into a plain jar. You trade the volatile aroma that leaves with the water for a consistent mug in ninety seconds and no cafetiere to rinse out.How long does an open jar stay good?Unopened, the best before date on the pack is usually measured in years. Once opened the coffee does not spoil but the aroma fades, and with a richer jar the fade is more noticeable because there is more to lose. A few months is the sensible window.Why has my coffee clumped in the jar?Moisture. Soluble coffee is hygroscopic and pulls water straight out of the air, and the two usual routes in are a damp teaspoon and a jar kept next to the kettle. Dry spoon, lid closed, cupboard away from the steam. A clumped jar is still safe to drink.How do I recycle the jar?Jar, lid and any seal can belong to different streams and kerbside rules vary by council, so follow the current pack and your local authority guidance. A rinsed empty also makes a perfectly good storage jar for loose tea or sugar 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 levelRichThe deeper end of the Pure range. This is where the fuller body, the roasted sweetness and the long warm finish come from.Added sugar, flavouring or milk powderNoneDespite the name on the label this is a plain coffee jar, not a sweetened or flavoured mix. Anything sweet or milky in the mug is what you put there.Pack: Douwe Egberts Pure Indulgence 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 Indulgence 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 deeper than the gold jar in the same range, then brewed, dried to granules and cup tested batch to batch so the jar stays consistent. 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 Indulgence Instant Coffee, 190g, and what is not:In: soluble coffee, granulated, rich roast, with nothing else in the jar.No artificial colours, preservatives or added sugar: the sweetness in the cup is roasted sweetness, not an ingredient.No dairy in the jar: this is not a latte or cappuccino sachet mix; milk is whatever you add.Caffeinated: ordinary caffeinated coffee, despite the after-dinner positioning. For late evenings, the Pure Decaf jar is the one. ## Flavour Science The flavour of Douwe Egberts Pure Indulgence 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 this jar has noticeably more of it than the everyday gold one. A deeper roast develops heavier caramelised aromatics, and those are what lift out of the mug the instant hot water hits the granules. It is also the layer you are actually paying the premium for, and the one most easily thrown away: water straight off a rolling boil drives it off as steam before it reaches the liquid. If a richer jar has ever seemed like a waste of money to you, this is almost certainly where it went.The flavour spike arrives mid palate, and in Pure Indulgence it is built on roasted depth rather than on bite. There is more body here than in the gold jar, a rounder and slightly sweeter character, and still very little bitterness; the extra weight comes from how far the roast was taken, not from pushing the bean harder. That combination, full but not sharp, is unusual in a jar and it is the whole argument for this one. It also means the cup takes milk without collapsing, although it does not need it.The base structure is the finish, and here it is long. The cup leaves a warm roasted tail that holds after the last mouthful instead of clearing away. Length is the practical difference between an everyday coffee and an after-dinner one: a short finish lets you drink four mugs before lunch without noticing them, a long one asks you to sit with the mug you have. Neither is better, but they are for different moments, and knowing which jar you have open is most of the skill.Getting it right in the cup. Use one rounded teaspoon, about 2g, per 200ml mug, and use water that has stood off the boil for thirty to sixty seconds. Dissolve the granules in a splash of that water first and stir them to a paste before you fill the mug; the coffee goes into solution evenly and the last mouthful is clean rather than gritty. Resist over-dosing, because the body is already there and a heaped spoon mostly adds mud. Taste it black at least once before you decide how you take it: milk covers roasted sweetness first and bitterness second, which with this jar is the wrong way round. Stored sealed in a cupboard the granules hold their character for months.How water and temperature change it. The same spoonful gives a measurably different mug depending on the water you pour on it. At 100°C the aromatics flash off and the roast reads flat and slightly burnt, which is exactly the fault people blame on the coffee. At 90 to 95°C the depth stays in the liquid and the finish keeps its length. Below about 80°C the granules still dissolve but the body thins and the long tail disappears entirely. Hard tap water flattens roasted sweetness and can make a rich jar taste chalky, so a filter jug is a better upgrade than a more expensive coffee in a hard water area; soft water lets the caramelised 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. ## Recipe Ideas Douwe Egberts Pure Indulgence Instant Coffee, 190g has the body to carry chocolate, cream and a long cook, which makes it the more useful of the two Pure jars in the kitchen. Six builds below start with the black mug it is designed for and move through an affogato, a proper mocha and two puddings that want a strong coffee rather than a mild one. Ways to drink it, born here first The After-Dinner Black Mug How to make The After-Dinner Black Mug with Douwe Egberts Pure Indulgence. 2 min 1 mug Easy You'll need 1 rounded teaspoon Pure Indulgence 200ml water, off the boil A square of dark chocolate, optional Method Boil the kettle and let it stand for 30 to 60 seconds. This jar has aroma worth keeping. Spoon one rounded teaspoon into the mug with a splash of the hot water and stir to a paste. Fill to 200ml and leave it alone. No milk, no sugar, not the first time. Eat a square of dark chocolate alongside it rather than stirring anything in. What you'll end up with: The cup this jar was built for. Milk covers roasted sweetness before it covers bitterness, which with this coffee is the wrong way round. Weekend Milky Cup How to make Weekend Milky Cup with Douwe Egberts Pure Indulgence. 4 min 1 large mug Easy You'll need 2 level teaspoons Pure Indulgence 80ml water, off the boil 150ml whole milk Method Dissolve 2 level teaspoons in 80ml of hot water, paste first, so the base is short and strong. Heat 150ml of whole milk to steaming but not boiling. Froth it with a hand whisk until the volume rises by about a third. Pour from a height, then spoon the foam over the top. What you'll end up with: A rounder, sweeter milky cup than the same build made with a drier jar. Doubling the dose is what keeps the coffee in charge. Affogato How to make Affogato with Douwe Egberts Pure Indulgence. 2 min 1 bowl Easy You'll need 2 teaspoons Pure Indulgence 50ml hot water 2 scoops vanilla ice cream A splash of amaretto, optional Method Dissolve 2 teaspoons in just 50ml of hot water so it is short and strong. Scoop two balls of vanilla ice cream into a small glass. Pour the hot coffee over and eat it immediately, while both temperatures are still extreme. Add a splash of amaretto if you are making it for adults. What you'll end up with: The fastest good pudding there is. The low bitterness of this jar is what stops it turning sharp against the vanilla. Proper Mocha How to make Proper Mocha with Douwe Egberts Pure Indulgence. 5 min 1 mug Easy You'll need 2 teaspoons Pure Indulgence 20g dark chocolate, chopped 200ml hot milk Method Melt 20g of chopped dark chocolate in the mug with a splash of hot milk. Stir 2 teaspoons of Douwe Egberts Pure Indulgence Instant Coffee, 190g into the melted chocolate. Top with the remaining hot milk, 200ml in total. Skip the sugar. Between the chocolate and the roasted sweetness there is already plenty. What you'll end up with: Real chocolate instead of powder, and a coffee with enough body to be tasted through it. No-Churn Coffee Ice Cream How to make No-Churn Coffee Ice Cream with Douwe Egberts Pure Indulgence. 15 min + freeze 6 servings Medium You'll need 3 teaspoons Pure Indulgence 2 tablespoons hot water 300ml double cream 200g condensed milk Method Dissolve 3 teaspoons of coffee in 2 tablespoons of hot water and cool completely. Whip 300ml of double cream to soft peaks. Fold in 200g of condensed milk and the cooled coffee essence. Freeze in a lidded tub for at least six hours. No churning needed. What you'll end up with: A soft-set coffee ice cream. Brewed coffee would add water and turn it icy; a concentrated essence adds flavour and nothing else. Coffee Caramel Sauce How to make Coffee Caramel Sauce with Douwe Egberts Pure Indulgence. 12 min 1 small jar Medium You'll need 2 teaspoons Pure Indulgence 150g caster sugar 100ml double cream 30g butter A pinch of flaky salt Method Melt 150g of caster sugar in a dry heavy pan over medium heat until it turns amber. Do not stir it. Whisk in 30g of butter, then 100ml of double cream, standing back as it spits. Stir in 2 teaspoons of coffee granules; they dissolve straight into the hot caramel. Season with a pinch of flaky salt and pour into a clean jar. Keeps a week in the fridge. What you'll end up with: A dark coffee caramel for ice cream, pancakes or a sponge. Granules go straight into hot caramel with no water at all, which nothing else in the coffee aisle can do. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._