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    "id": 1073249,
    "title": "L'Or Classique Instant Coffee, 150g",
    "slug": "lor-classique-instant-coffee-150g",
    "type": "product",
    "url": "https://teas.co.uk/product/lor-classique-instant-coffee-150g/",
    "modified": "2026-09-25T23:28:33+01:00",
    "excerpt": "L'Or Classique Instant Coffee is the balanced jar in the L'Or soluble range, a medium-roast instant with low bitterness and a clean, short finish, picked into the Teas.co.uk selection as the sensible step up from a supermarket own-label jar for anyone who drinks instant every day rather than occasionally.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 150g jar, around 75 mugs at a rounded teaspoon each, sitting one step lighter than the Intense jar in the same range. Good black, good with a splash of milk, less happy buried under a flood of it.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.",
    "content_text": "L'Or Classique Instant Coffee is the balanced jar in the L'Or soluble range, made for people who want the convenience of instant without the flat, papery cup that instant has a reputation for. It sits below the Intense jar in the same line, which tells you most of what you need to know about where it is aimed: a rounded, medium-weight coffee that works black, works with milk, and does not fight you first thing in the morning.\n\nL'Or is part of the Jacobs Douwe Egberts house, and the Classique jar is the everyday member of the family rather than the showpiece. What it does well is consistency. A spoon from the first day of the jar tastes like a spoon from the last day of the jar, which is the entire point of a soluble coffee and the thing cheaper jars most often get wrong. We list it as the sensible upgrade from a supermarket own-label instant for anyone who drinks two or three mugs a day and has decided the cheap jar is not good enough any more.\n\nThe Taste Profile\n\n Roast Depth: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium. There is colour and body in the cup but no burnt edge.\n Bitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low for an instant, which is why it takes milk so easily.\n Body: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Enough weight to hold its shape in a large mug.\n Smooth Finish: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Clean, short and unfussy; nothing lingers unpleasantly.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk.\n\nThe Story Behind L'Or\nL'Or is a Jacobs Douwe Egberts coffee brand, best known in the UK for its aluminium capsules and for a small soluble range sold in jars. The Classique jar is the balanced end of that soluble range. Bean origins, roast description and any intensity number are printed on the current jar, so read the label in front of you rather than taking a number from a listing; blends of this kind are reformulated from time to time and the pack is always the authority.\nPackaging: Follow the current UK pack and local-authority guidance; the jar, the lid and the seal can require different disposal routes.\n\nCoffee, Waste And The Jar\nSoluble coffee has one genuine environmental advantage over ground coffee, and it is worth being plain about it: you use far less coffee per cup, roughly two grams against seven to nine for a filter or cafetiere, and there are no spent grounds to throw away. That is not a reason to give up your grinder, but it is a fair point in favour of keeping a decent jar in the cupboard for the mugs that do not deserve the full ritual. The jar itself is reusable long after the coffee is gone, and a rinsed empty makes a perfectly good storage jar for loose tea.\n\nHow Does L'Or Classique Instant Coffee, 150g Compare to:\n\n L'Or Intense Instant Coffee, 150g: the same brand and the same format, one step darker. Classique is the one to buy if you drink it black or take a splash of milk; Intense is the one to buy if you fill half the mug with milk and still want to taste coffee.\n Douwe Egberts Pure Gold Instant Coffee, 190g: the household benchmark for a medium instant in the UK, and a bigger jar for a similar spend. Classique reads slightly cleaner and a little less malty; Pure Gold has the more familiar, rounder profile that most British kitchens are calibrated to.\n Costa Coffee Smooth Medium Blend Instant Coffee, 190g: both are medium roasts aimed at the same mug, but Costa is pitched at the high-street palate and leans a touch sweeter and softer, while Classique keeps a drier, more European finish.\n\nIdeal Brewing Conditions\nThe single most common mistake with any instant coffeeis pouring water straight off a rolling boil onto the granules. Soluble coffee is already fully extracted and then dried; it does not need boiling water to release anything, and 100\u00b0C water scorches the aromatics and pushes the cup towards a bitter, slightly cardboard finish. Let the kettle stand for thirty to sixty seconds first. It is a small change and it is the difference between an acceptable mug and a good one.\n\nThe Everyday Black Mug\n\n Measure:One rounded teaspoon, around 2g, for a 200ml mug. Two for a large 300ml mug.\n Water:Freshly boiled, then rested for around a minute to land near 90 to 95\u00b0C.\n Dissolve:Add a splash of the hot water first, stir the granules into a paste, then fill the mug. The coffee dissolves evenly and you get no gritty last mouthful.\n Finish:Drink black, or add a small splash of milk. Classique is light enough that a heavy pour of milk will bury it.\n\nThe Iced Long Black\n\n Concentrate:Stir two teaspoons into 80ml of hot water until completely dissolved.\n Cool:Let it stand for five minutes, or stir in one ice cube and let it melt before you build the glass.\n Serve:Pour over a tall glass packed with ice and top with cold water or cold milk.\n Result:A clean iced coffeewith none of the watery dilution you get from pouring hot coffee straight onto ice.\n\nGetting The Most Out Of L'Or Classique Instant Coffee, 150g\n\nWater temperature: 90 to 95\u00b0C. Boiling water is the enemy of soluble coffee.\nMeasure: One rounded teaspoon, about 2g, per 200ml mug. At that rate a 150g jar gives you around 75 mugs.\nStir: Paste first, then fill. Ten seconds of effort, noticeably better cup.\nMilk: A splash rather than a flood. If you want a milky mug, the Intense jar in the same range is built for it.\nStorage: Lid on tight, cupboard rather than windowsill, and a dry spoon every time. Damp is what turns a good jar into a solid brick.\nCaffeine note: This is caffeinated coffee. If you want the same format late in the evening, buy a decaffeinated jar instead.\nBest with: Buttered toast, a plain digestive, or on its own at eleven o'clock when a cafetiere is too much trouble.\n\nSafety And Purity\nWhat is in the jar:Soluble coffee and nothing else. There is no sugar, no sweetener and no dairy in a plain instant coffee jar of this kind.\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\n\nCaffeine and sensitivity:Instant coffee contains caffeine. If you are pregnant, caffeine sensitive or watching your intake for any reason, count your mugs and take advice from your GP or midwife rather than from a product page.",
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        "caffeine": "Caffeinated",
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                "title": "Product Questions",
                "content": "What kind of coffee is L'Or Classique?It is a soluble coffee, sold as granules in a 150g jar, and it is the balanced member of the L'Or instant range rather than the darkest. L'Or is a Jacobs Douwe Egberts brand, better known in the UK for capsules, and the jars are its everyday format. The bean origins and any roast or intensity number are printed on the pack in front of you.How does it compare with L'Or Intense?Classique is the lighter, rounder cup of the two and Intense is the darker, heavier one. If you drink your coffee black, or with a splash of milk, Classique is the one to start with. If you build a big milky mug and still want the coffee to come through, go to Intense instead.What water temperature should I use?Let the kettle rest for thirty to sixty seconds after it clicks off, so the water lands somewhere around 90 to 95\u00b0C. Soluble coffee has already been brewed and dried, so it does not need boiling water to release anything, and water straight off the boil scorches the aroma and pushes the cup bitter.How much should I use per mug?One rounded teaspoon, roughly 2g, in a 200ml mug. A big 300ml mug wants two level teaspoons rather than one heaped one, because a single heaped spoon dissolves less evenly and leaves a gritty last mouthful. Adjust from there; the dose is the main strength control you have with instant.How many mugs will the 150g jar make?At a rounded teaspoon of about 2g per mug, a 150g jar works out at roughly 75 mugs. That is arithmetic from the dose rather than a pack claim, so if you make your coffee stronger than that the jar will not go as far.Does it work with milk?Yes, with a splash. Classique is a medium roast with low bitterness, which makes it pleasant with a little milk but easy to bury under a lot of it. For a properly milky mug, or for oat milk which carries its own sweetness, a darker instant stands up better.Can I make iced coffee with it?Instant is actually the easiest coffee to ice, because it dissolves in any temperature of water given enough stirring. Dissolve two teaspoons in 80ml of hot water, let it cool, then pour over a glass of ice and top with cold water or milk. Going straight from hot coffee onto ice is what makes iced coffee taste watery.Is instant coffee real coffee?It is. Soluble coffee is brewed from roasted and ground coffee at the factory, then the water is removed to leave granules. Nothing else is added to a plain jar like this one. What you lose against a fresh cafetiere is the volatile aroma that goes with the water; what you gain is a consistent mug in ninety seconds.How long does an open jar stay good?An unopened jar carries a best before date printed on the pack, usually measured in years. Once opened, the coffee does not spoil but the aroma fades, so treat a few months as the sensible window for a jar you want to enjoy rather than merely drink. Keep the lid on tight between mugs.Why has my coffee set solid in the jar?Moisture. Soluble coffee is hygroscopic, which is a long way of saying it pulls water out of the air and clumps. The usual culprit is a wet teaspoon, or storing the jar next to the kettle where steam finds it. Use a dry spoon, keep the lid closed and store it in a cupboard away from the steam.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 than bin it.Is there caffeine in it?Yes. This is ordinary caffeinated coffee, so it is a morning and afternoon drink rather than a late evening one. If you want the same convenience after supper, buy a decaffeinated jar instead."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "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 is what 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 balanced end of the L'Or instant range. Colour and body in the cup without the scorched edge of a dark roast.Added sugar, flavouring or milk powderNoneThis is a plain coffee jar, not a latte or cappuccino mix. Anything sweet or milky in the mug is what you put there.Pack: L'Or Classique Instant Coffee, 150g; caffeinated soluble coffee in a jar. Around 75 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. L'Or Classique Instant Coffee, 150g is produced under the L'Or name, a coffee brand of the Jacobs Douwe Egberts house. Green coffee is bought to a fixed specification, roasted, brewed and dried to granules, and the blend is cup tested batch to batch so the jar you open in March tastes like the jar you opened in January. 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 L'Or Classique Instant Coffee, 150g, and what is not:In: soluble coffee, granulated, 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, not a decaffeinated product. For an evening jar, buy a decaf instead."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of L'Or Classique Instant Coffee, 150g 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 in the roasting and 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 with instant coffee it is the most fragile part of the whole cup. The volatile compounds that survive roasting, brewing and drying sit on and inside the granule, and they leave the moment hot water hits them. That is why the smell of a freshly poured mug is far stronger than the smell of the same mug five minutes later, and why the jar smells best on the day you open it. It is also why water temperature matters more here than anywhere else: too hot and you drive that top layer off as steam before it ever reaches the liquid.The flavour spike arrives mid palate, where the roast does the work. Classique is a medium roast, so the middle of the cup is round rather than sharp: a mild nuttiness and a gentle toasted depth instead of the smoky, cocoa-heavy weight you get from a dark roast. The acidity is restrained and the bitterness low, which is what makes this one drinkable black by people who normally need milk. It is the densest stretch of the cup and the part that changes most when you add a second spoonful.The base structure is the finish, and with a medium instant it is deliberately short. The cup clears rather than lingers: a clean, slightly dry close with no sour edge and no long bitter tail. A short finish is not a weakness in a coffee you drink three mugs of a day, it is the reason you can. A dark roast leaves the palate coated and asks to be the event; this one gets out of the way.Getting it right in the cup. Use one rounded teaspoon, about 2g, per 200ml mug, and use water that has been off the boil for thirty to sixty seconds. Dissolve the granules in a small splash of that water first, stir them to a paste, then fill the mug: the coffee goes into solution evenly instead of leaving an under-dissolved slurry at the bottom, and the difference is obvious on the last mouthful. Under-dosing is the most common reason a jar gets a reputation for being weak, and over-boiling the water is the most common reason it gets a reputation for being bitter. Neither is the coffee's fault. Stored sealed in a cupboard the granules keep their character for months, fading in aroma long before they ever taste stale.How water and temperature change it. The same spoonful gives a measurably different mug depending on the water. Water straight off a rolling boil at 100\u00b0C flattens the aromatics and brings the bitter compounds forward, which is exactly the harsh, papery cup that gives instant its bad name. Water around 90 to 95\u00b0C keeps the aroma in the liquid and the bitterness in check. Cooler still, below about 80\u00b0C, and the granules dissolve fine but the cup reads thin and slightly flat. Hard tap water mutes the brighter notes and can make a medium roast taste duller than it is, so in a hard water area a filtered kettle is a bigger upgrade than a more expensive jar; soft water lets the top notes ring clearer. 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 know which way you like it the result repeats every morning."
            },
            {
                "title": "Recipe Ideas",
                "content": "L'Or Classique Instant Coffee, 150g dissolves in anything from iced water to hot milk, which makes it far more useful than a jar of granules has any right to be. Seven builds below cover the everyday black mug, two cold drinks, the whipped coffee that made instant fashionable again, and the two jobs in baking where instant beats a cafetiere outright.\nWays to drink it, born here first\n\n \n The Everyday Black Mug\n \n How to make The Everyday Black Mug with L'Or Classique Instant Coffee.\n \n 2 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 rounded teaspoon L'Or Classique\n 200ml water, off the boil\n A splash of milk, optional\n \n \n \n Method\n \n Boil the kettle and let it stand for 30 to 60 seconds, so the water lands around 90 to 95\u00b0C.\n Spoon one rounded teaspoon of L'Or Classique Instant Coffee, 150g into the mug and add a small splash of the hot water.\n Stir to a smooth paste, then fill the mug to 200ml.\n Add a splash of milk if you take it, and no more than a splash.\n \n \n \n What you'll end up with: A clean medium-roast mug with no gritty last mouthful. The paste step is the whole trick.\n\n \n The Proper White Coffee\n \n How to make The Proper White Coffee with L'Or Classique Instant Coffee.\n \n 3 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 2 level teaspoons L'Or Classique\n 120ml water, off the boil\n 120ml whole or oat milk\n \n \n \n Method\n \n Double the dose to two level teaspoons, because milk dilutes flavour as well as colour.\n Dissolve in 120ml of water off the boil, stirring to a paste first.\n Warm 120ml of milk to steaming but not boiling, and pour it in.\n Whisk the milk with a hand frother first if you want a cafe-style head on it.\n \n \n \n What you'll end up with: A milky mug where the coffee still reads. Single-dosing a half-milk mug is why white instant coffee so often tastes of nothing.\n\n \n Iced Long Black\n \n How to make Iced Long Black with L'Or Classique Instant Coffee.\n \n 8 min + chill\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 2 teaspoons L'Or Classique\n 80ml hot water\n A tall glass of ice\n A strip of orange peel, optional\n \n \n \n Method\n \n Dissolve 2 teaspoons in 80ml of hot water and stir until completely clear.\n Cool the concentrate for five minutes, or drop in one ice cube and let it melt out.\n Pour over a tall glass packed with ice and top with cold water.\n Twist a strip of orange peel over the glass if you have one; it lifts a medium roast noticeably.\n \n \n \n What you'll end up with: Iced coffee that tastes of coffee rather than melted ice, because the concentrate is cooled before it meets the cubes.\n\n \n Whipped Coffee (Dalgona)\n \n How to make Whipped Coffee (Dalgona) with L'Or Classique Instant Coffee.\n \n 6 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 1 tablespoon L'Or Classique\n 1 tablespoon caster sugar\n 1 tablespoon hot water\n 200ml cold milk\n Ice\n \n \n \n Method\n \n Combine equal parts coffee, sugar and hot water in a bowl, one tablespoon of each.\n Whisk hard for three to five minutes by hand, or one minute with electric beaters, until it turns pale and holds soft peaks.\n Fill a tall glass with ice and 200ml of cold milk.\n Spoon the whipped coffee on top and stir it down as you drink.\n \n \n \n What you'll end up with: A thick coffee foam over cold milk. This only works with soluble coffee; ground coffee will not whip, which is the one thing instant can do that nothing else can.\n\n \n Coffee and Walnut Loaf\n \n How to make Coffee and Walnut Loaf with L'Or Classique Instant Coffee.\n \n 55 min\n 1 loaf\n Medium\n \n \n \n You'll need\n \n 3 teaspoons L'Or Classique\n 2 tablespoons hot water\n 175g soft butter\n 175g soft brown sugar\n 175g self raising flour\n 3 large eggs\n 75g chopped walnuts\n \n \n \n Method\n \n Dissolve 3 teaspoons of L'Or Classique Instant Coffee, 150g in 2 tablespoons of hot water and leave it to cool. This is your coffee essence.\n Beat 175g of soft butter with 175g of soft brown sugar until pale, then beat in 3 large eggs one at a time.\n Fold in 175g of self raising flour, 75g of chopped walnuts and the cooled coffee.\n Bake in a lined 2lb loaf tin at 180\u00b0C for 45 to 50 minutes, until a skewer comes out clean.\n \n \n \n What you'll end up with: Instant is the right tool here, not a compromise. Brewed coffee adds water and weakens the crumb; a concentrated essence adds flavour without it. Keeps 4 days in a tin.\n\n \n Affogato in Ninety Seconds\n \n How to make Affogato in Ninety Seconds with L'Or Classique Instant Coffee.\n \n 2 min\n 1 bowl\n Easy\n \n \n \n You'll need\n \n 2 teaspoons L'Or Classique\n 50ml hot water\n 2 scoops vanilla ice cream\n \n \n \n Method\n \n Dissolve 2 teaspoons in just 50ml of hot water, so it is short and strong.\n Scoop two balls of vanilla ice cream into a small bowl or glass.\n Pour the hot coffee over the top and eat it straight away.\n \n \n \n What you'll end up with: The easiest pudding in the house. A medium roast suits it better than a dark one, which can turn bitter against the vanilla.\n\n \n Fridge Jug for the Week\n \n How to make Fridge Jug for the Week with L'Or Classique Instant Coffee.\n \n 5 min + chill\n 1 litre\n Easy\n \n \n \n You'll need\n \n 8 teaspoons L'Or Classique\n 1 litre cold water\n Sugar syrup to taste, optional\n Ice to serve\n \n \n \n Method\n \n Stir 8 teaspoons into a 1 litre jug of cold water. It takes a minute of stirring rather than a few seconds, but it does dissolve cold.\n Chill for at least two hours so it loses the raw edge.\n Pour over ice, and top with milk if you want it white.\n Keep the jug covered in the fridge and use within three days.\n \n \n \n What you'll end up with: Not a true cold brew, which needs grounds and twelve hours, but a cold coffee jug that takes five minutes and lives in the fridge door."
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