{
    "id": 1073270,
    "title": "L'Or Intense Instant Coffee, 150g",
    "slug": "lor-intense-instant-coffee-150g",
    "type": "product",
    "url": "https://teas.co.uk/product/lor-intense-instant-coffee-150g/",
    "modified": "2026-09-25T23:28:34+01:00",
    "excerpt": "L'Or Intense Instant Coffee is the dark jar in the L'Or soluble range, a full-bodied instant with a dry, cocoa-edged finish, picked into the Teas.co.uk selection as the one that still tastes of coffee after you have added the milk you actually wanted.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 darker than the Classique jar in the same range. Built for milky mugs and for people who find medium instants thin. Water off the boil, never on 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 Intense Instant Coffee is the dark end of the L'Or soluble range, built for the mug that has to survive a large pour of milk and still taste of coffee. Where the Classique jar in the same line is balanced and short, Intense is heavier, deeper and longer on the finish. It is the jar to buy if your usual complaint about instant is that it tastes of nothing by the time you have made it the way you actually like it.\n\nL'Or belongs to the Jacobs Douwe Egberts house, and the Intense jar is the one aimed at the espresso palate: the people who drink flat whites out and want something at home that does not feel like a downgrade. It will not turn your kitchen into a coffee shop, and we are not going to pretend otherwise. What it will do is give you a strong, dark, dependable mug in ninety seconds, which is the honest job of a good instant.\n\nThe Taste Profile\n\n Roast Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Dark. Toasted, faintly smoky, with real colour in the cup.\n Bitterness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present and deliberate. This is what carries it through milk.\n Body: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Full. It holds its shape in a 300ml mug where a lighter jar gives up.\n Length Of Finish: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Long, dry and cocoa-edged rather than sour.\n\nTeas.co.uk Curator Rating: 4.6 / 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, most visible in the UK on the aluminium capsule shelf and sold alongside it as a small jarred soluble range. Intense is the darker of the two everyday jars. Bean origins, the roast description and any intensity rating are printed on the current jar, and that is the number to trust; blends of this kind are reformulated periodically and the pack in your hand is always more current than any product listing, ours included.\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\nThere is a plain environmental argument for keeping a jar in the cupboard, and it is about dose. A mug of instant uses around two grams of coffee; a cafetiere mug uses seven to nine, and a pod puts five or six grams inside a piece of packaging you throw away every single time. There are no spent grounds from a jar, no filter, no capsule and nothing to compost. None of that makes instant better coffee than a fresh grind. It does make it the lower-waste choice for the mugs you make on autopilot, which for most households is most of them.\n\nHow Does L'Or Intense Instant Coffee, 150g Compare to:\n\n L'Or Classique Instant Coffee, 150g: the same brand, the same jar, one step lighter. Classique is the better black coffee of the two and the easier all-day mug; Intense is the one that survives half a mug of milk, and the one to pick if you like your coffee dark.\n Douwe Egberts Pure Indulgence Instant Coffee, 190g: both are the rich end of their ranges from the same parent house. Pure Indulgence is rounder and slightly sweeter in character, Intense is drier and more bitter-edged, which makes Intense the better base for a milky drink and Pure Indulgence the nicer mug drunk black.\n Costa Coffee Smooth Medium Blend Instant Coffee, 190g: not a fair fight on strength, and not meant to be. Costa Smooth is a medium roast pitched at the high-street palate; Intense is a darker cup for people who find medium instants thin.\n\nIdeal Brewing Conditions\nDark roasts punish boiling water harder than light ones. The compounds that make Intensetaste rich are the same ones that turn harsh if you scald them, so the thirty second wait after the kettle clicks off matters more here than with any other jar in the range. Aim for water around 90 to 95\u00b0C. If you have ever decided a strong instant was too bitter to drink, there is a good chance it was the kettle, not the coffee.\n\nThe Strong Black Mug\n\n Measure:One rounded teaspoon, around 2g, in a 200ml mug. Intense does not need over-dosing to be strong.\n Water:Freshly boiled, rested for thirty to sixty seconds to land near 90 to 95\u00b0C.\n Dissolve:Splash of water first, stir to a paste, then fill. Dark granules show undissolved specks more obviously than pale ones.\n Finish:Black, or with the smallest splash of milk. A pinch of salt sounds mad and genuinely softens a dark roast if you find it sharp.\n\nThe Home Flat White\n\n Concentrate:Two level teaspoons dissolved in 60ml of hot water, stirred to a smooth paste.\n Milk:Heat 160ml of whole milk or barista oat to steaming, not boiling, and froth it with a hand whisk.\n Pour:Milk into the coffee from a height, holding the foam back with a spoon, then spoon it over at the end.\n Result:A milky coffeewhere the coffee still leads. This is the drink Intense exists for.\n\nGetting The Most Out Of L'Or Intense Instant Coffee, 150g\n\nWater temperature: 90 to 95\u00b0C. The darker the roast, the more boiling water hurts it.\nMeasure: One rounded teaspoon, about 2g, per 200ml mug. A 150g jar gives you around 75 mugs at that rate.\nStir: Paste first, then fill the mug. Ten seconds, and no dark grit at the bottom.\nMilk: This jar takes it. Double the dose if you are going half and half with milk.\nStorage: Lid tight, cupboard not worktop, dry spoon every time. Steam from the kettle is what welds a jar solid.\nCaffeine note: Ordinary caffeinated coffee. A dark roast does not mean more caffeine, whatever the label implies; strength of flavour and caffeine are two different things.\nBest with: A bacon sandwich, dark chocolate, or anything sweet enough to need a dry coffee against it.\n\nSafety And Purity\nWhat is in the jar:Soluble coffee and nothing else. No sugar, no sweetener, no flavouring and no milk powder.\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 cutting down for any reason, count your mugs and take advice from your GP or midwife rather than from a product page.",
    "purchase_intent_url": "https://teas.co.uk/buy/lor-intense-instant-coffee-150g/",
    "purchase_intent_policy": "Human-confirmed purchase intent only. Do not fetch, prefetch, crawl, iframe, or open autonomously.",
    "payment_methods": [
        "apple_pay",
        "google_pay",
        "paypal",
        "klarna",
        "card"
    ],
    "free_uk_delivery_over_gbp": 35,
    "product": {
        "sku": "lor-intense-instant-coffee-150g",
        "price_gbp": 11.6,
        "regular_price": 14.5,
        "servings": null,
        "serving_unit": null,
        "price_per_cup": null,
        "price_per_cup_gbp": null,
        "price_per_cup_pence": null,
        "caffeine": "Caffeinated",
        "brew_temp": null,
        "brew_time": null,
        "gtin": "8711000380741",
        "tea_family": "coffee",
        "on_sale": true,
        "stock_status": "instock",
        "brand": [
            "L'Or"
        ],
        "categories": [
            "Instant Coffee",
            "Coffee"
        ],
        "urls": {
            "canonical": "https://teas.co.uk/product/lor-intense-instant-coffee-150g/",
            "purchase_intent": "https://teas.co.uk/buy/lor-intense-instant-coffee-150g/",
            "markdown": "https://teas.co.uk/product/lor-intense-instant-coffee-150g.md"
        },
        "tabs": [
            {
                "title": "Product Questions",
                "content": "What kind of coffee is L'Or Intense?It is a soluble coffee in granule form, sold in a 150g jar, and it is the darker of the two everyday L'Or instant jars. L'Or is a Jacobs Douwe Egberts brand. The bean blend, the roast description and any intensity number are declared on the pack in front of you, which is always more current than a product listing.How much stronger is it than L'Or Classique?One clear step, in roast depth and in body rather than in caffeine. Intense is darker, fuller and longer on the finish with more deliberate bitterness; Classique is rounder and shorter. If you drink milky coffee, or you have found medium instants disappear under milk, Intense is the jar.Why does it taste bitter when I make it?Nine times out of ten it is the water. Soluble coffee is already fully brewed and dried, so boiling water at 100\u00b0C gives it nothing and scorches the aromatics, pushing a dark roast straight to harsh. Let the kettle stand for 30 to 60 seconds first. The same spoonful tastes like a different coffee.How much should I use per mug?One rounded teaspoon, roughly 2g, per 200ml mug. Because Intense is dark you rarely need to over-dose it for strength. If you are making a half-milk mug, go to two level teaspoons instead, as milk dilutes flavour as well as colour.How many mugs will the 150g jar make?Around 75 mugs at a rounded teaspoon of about 2g each. That figure is arithmetic from the dose rather than a pack claim, so a jar used for double-dosed milky drinks will run out closer to 40 mugs.Can I make a flat white or a latte with it?You can make a good milky coffee, which is not quite the same claim. Dissolve two level teaspoons in 60ml of hot water to make a short, strong base, froth 160ml of milk to steaming and pour it in. What you cannot get from a jar is crema, because there is no pressure involved; what you can get is the flavour balance.Does a darker roast mean more caffeine?No, and this is the most common misunderstanding in coffee. Roast depth sets flavour, not stimulation. A dark, bitter cup tastes stronger, but caffeine content is driven by the beans and by how much coffee you put in the mug. Dose controls caffeine; roast controls taste.Is it any good iced?It is the better of the two L'Or jars for it, because cold mutes flavour and a dark roast has more to spare. Dissolve two teaspoons in 80ml of hot water, cool the concentrate, then pour over a full glass of ice and top with cold milk for an iced latte that does not taste washed out.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. What you trade away is the volatile aroma that leaves with the water. What you get back is a mug in ninety seconds that tastes the same every morning.How long does an open jar stay good?The best before date on an unopened jar is usually measured in years. Once opened the coffee does not spoil, but the aroma fades, and a dark roast shows that fade sooner than a light one. A few months is the sensible window. Lid on tight between mugs.Why has my coffee clumped into a solid block?Moisture. Soluble coffee is hygroscopic and pulls water out of the air, and the usual routes in are a damp teaspoon and a jar kept next to the kettle. Dry spoon, lid closed, cupboard away from steam. A clumped jar is still safe to drink, it just dissolves badly.How do I recycle the jar?The jar, the 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 kitchen storage jar if you would rather keep it than put it out."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsSoluble coffee100%The whole of the jar. Roasted coffee is brewed and 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. It is declared on the jar and we do not restate it here, because blends of this kind are reformulated from time to time.Roast levelDarkThe intense end of the L'Or instant range. This is where the depth, the dry cocoa edge and the long finish come from.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: L'Or Intense 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 Intense 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 darker than the Classique jar in the same range, then brewed and 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 L'Or Intense Instant Coffee, 150g, and what is not:In: soluble coffee, granulated, dark 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. A darker roast is not a stronger caffeine dose, only a stronger flavour."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of L'Or Intense 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 those 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 in a dark roast it reads as toast and cocoa rather than as fruit. Dark roasting drives off the delicate high notes and develops heavier, caramelised aromatics in their place, and those are what lift out of the mug the moment hot water hits the granules. It is the most fragile part of the cup and the first thing lost to overheated water or a jar left open. A freshly poured mug of Intense smells markedly stronger than the same mug three minutes later; that is not your imagination, it is the aroma leaving with the steam.The flavour spike arrives mid palate, and this is the stretch Intense is built around. The roast is pushed far enough to bring bitterness forward deliberately, sitting alongside a dry cocoa depth and a faint smokiness. Acidity is low, which is what stops a dark instant tasting sour, and the bitterness is structural rather than a fault: it is exactly the component that survives contact with milk. Add 150ml of milk to a light coffee and the flavour vanishes; add it to this one and you still have a coffee.The base structure is the finish, and here it is long. The cup dries the palate slightly and leaves a cocoa tail that holds for a while after the last mouthful. That length is the reason Intense suits a single considered mug better than four in a morning, and the reason it pairs so well with something sweet: the dryness gives the sugar something to push against.Getting it right in the cup. Use one rounded teaspoon, about 2g, per 200ml mug for black coffee, and 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 you fill the mug. Dark granules show undissolved specks more obviously than pale ones, so the paste step is worth the ten seconds. The single most common complaint about strong instant coffee is that it is harsh, and the single most common cause is water at 100\u00b0C rather than 90 to 95. Stored sealed in a cupboard the granules hold their character for months, fading in aroma long before they taste stale.How water and temperature change it. The same spoonful gives a measurably different mug depending on the water you pour on it. Water straight off a rolling boil pushes the bitter compounds hard and flattens the aromatics, which in a dark roast is the difference between rich and acrid. Water around 90 to 95\u00b0C keeps the cocoa depth in the liquid and the harshness in check. Below about 80\u00b0C the granules still dissolve, but the body thins and the finish shortens, which is worth knowing if you are building an iced drink and want the concentrate to carry. Hard tap water flattens a dark roast further and can make it taste dull and slightly chalky, so a filter jug is a bigger upgrade than a more expensive jar in a hard water area; soft water lets more of the cocoa note through. None of this is a fault in the coffee, it is the same granule responding to the mug you build around it."
            },
            {
                "title": "Recipe Ideas",
                "content": "L'Or Intense Instant Coffee, 150g has enough roast depth to survive milk, ice and an oven, which is more than most jars can claim. Six builds below cover the strong black mug, the home flat white, an iced latte that does not taste washed out, and the three kitchen jobs where a dark soluble coffee beats a cafetiere outright.\nWays to drink it, born here first\n\n \n The Strong Black Mug\n \n How to make The Strong Black Mug with L'Or Intense 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 Intense\n 200ml water, off the boil\n A pinch of salt, optional\n \n \n \n Method\n \n Boil the kettle and let it stand for 30 to 60 seconds. Dark roasts punish boiling water hardest.\n Spoon one rounded teaspoon of L'Or Intense Instant Coffee, 150g into the mug with a splash of the hot water.\n Stir to a smooth paste, then fill to 200ml.\n Add the smallest pinch of salt if you find dark coffee sharp. It sounds mad and it works.\n \n \n \n What you'll end up with: A dark mug with a long cocoa finish and no undissolved grit. The paste step matters more with dark granules than pale ones.\n\n \n The Home Flat White\n \n How to make The Home Flat White with L'Or Intense Instant Coffee.\n \n 4 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 2 level teaspoons L'Or Intense\n 60ml water, off the boil\n 160ml whole or barista oat milk\n \n \n \n Method\n \n Dissolve 2 level teaspoons in only 60ml of hot water, stirring to a paste first, so the base is short and strong.\n Heat 160ml of milk to steaming but not boiling.\n Froth it with a hand whisk or frother until the volume rises by about a third.\n Pour the milk in, holding the foam back with a spoon, then spoon the foam over the top.\n \n \n \n What you'll end up with: A milky cup where the coffee still leads. There is no crema without pressure, but the flavour balance is right, and this is the drink the Intense jar exists for.\n\n \n Iced Latte That Is Not Watery\n \n How to make Iced Latte That Is Not Watery with L'Or Intense 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 Intense\n 80ml hot water\n 150ml cold milk\n A tall glass of ice\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 melt one ice cube into it.\n Fill a tall glass with ice and 150ml of cold milk.\n Pour the cooled concentrate over the back of a spoon for the layered look.\n \n \n \n What you'll end up with: Cold mutes flavour, so a dark roast is the right jar for iced drinks. Cooling the concentrate before it meets the ice is what stops it tasting of melted cubes.\n\n \n Proper Mocha\n \n How to make Proper Mocha with L'Or Intense Instant Coffee.\n \n 5 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 2 teaspoons L'Or Intense\n 20g dark chocolate, chopped\n 200ml hot milk\n Sugar to taste\n \n \n \n Method\n \n Melt 20g of chopped dark chocolate in the mug with a splash of hot milk, stirring until smooth.\n Dissolve 2 teaspoons of L'Or Intense Instant Coffee, 150g into the chocolate with another splash.\n Top with the rest of the hot milk, 200ml in total, and stir well.\n Sweeten only if the chocolate needs it; a 70 per cent bar usually does.\n \n \n \n What you'll end up with: Real chocolate rather than powder, and a dark roast to cut it. The dry finish on this jar is exactly what stops a mocha tasting like pudding.\n\n \n Tiramisu Soak\n \n How to make Tiramisu Soak with L'Or Intense Instant Coffee.\n \n 10 min + chill\n 6 servings\n Medium\n \n \n \n You'll need\n \n 4 teaspoons L'Or Intense\n 250ml hot water\n 1 tablespoon caster sugar\n 2 tablespoons marsala or brandy, optional\n \n \n \n Method\n \n Dissolve 4 teaspoons of L'Or Intense Instant Coffee, 150g in 250ml of hot water with 1 tablespoon of caster sugar.\n Cool completely, then stir in the marsala or brandy if you are using it.\n Dip sponge fingers for one second each, no longer, and layer with your mascarpone mixture.\n Chill for at least four hours before dusting with cocoa.\n \n \n \n What you'll end up with: A soak you can make exactly the same strength every time, which brewed coffee will not give you. Strength control is the whole reason instant belongs in this recipe.\n\n \n Coffee Rub for Beef or Mushrooms\n \n How to make Coffee Rub for Beef or Mushrooms with L'Or Intense Instant Coffee.\n \n 5 min\n Enough for 4\n Easy\n \n \n \n You'll need\n \n 2 teaspoons L'Or Intense\n 2 teaspoons soft brown sugar\n 1 teaspoon flaky salt\n 1 teaspoon smoked paprika\n Black pepper\n \n \n \n Method\n \n Crush 2 teaspoons of granules to a powder in a pestle and mortar, or in a bag with a rolling pin.\n Mix with the brown sugar, salt, smoked paprika and a good grind of black pepper.\n Rub over a steak, a brisket or thick-cut portobello mushrooms and leave for 20 minutes.\n Cook hot and fast. The sugar catches quickly, so watch it.\n \n \n \n What you'll end up with: A dark, savoury crust. Granules dissolve into the meat juices where ground coffee stays gritty, which is the one job in the kitchen where instant is simply the better ingredient."
            }
        ]
    },
    "contentSignals": "ai-train=yes, search=yes, ai-input=yes",
    "links": {
        "apiCatalog": "https://teas.co.uk/.well-known/api-catalog",
        "llmsTxt": "https://teas.co.uk/llms.txt",
        "mcpCard": "https://teas.co.uk/.well-known/mcp/server-card.json",
        "primaryAgenticRouteAuthority": "https://teas.co.uk/.well-known/teas-primary-agentic-route-authority.json"
    }
}