# L'Or Intense Paper Refill, 125g ## Commerce action policy **Price:** £10.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lor-intense-paper-refill-125g/` _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/lor-intense-paper-refill-125g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** L'Or **Price:** £10.00 GBP **Caffeine:** Caffeinated **GTIN:** 8711000565322 **Stock:** instock ## Summary L'Or Intense Paper Refill is 125g of the dark, full-bodied end of the L'Or soluble range in a paper refill pouch rather than a glass jar, picked into the Teas.co.uk curator selection as the way to keep an L'Or jar full once you already own the jar.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; components can require different disposal routes.A dark, toasted instant with a dry cocoa edge and enough body to survive milk. Roughly 62 mugs at a slightly rounded teaspoon each, which is our own calculation rather than a pack claim. The one caveat is the format: a pouch does not reseal airtight, so decant it into a sealed jar on the day you open 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. Common questions are answered in the detailed Q and A tab below. ## Description L'Or Intense Paper Refill is 125g of the dark end of the L'Or soluble range, sold in a paper pouch rather than a glass jar. The coffee inside is the same proposition as the jar: a deliberately strong, toasted instant built for people who find most soluble coffee thin. What is different, and what this listing is really about, is the packaging. You are buying a refill for a jar you already own. That format decision has consequences worth spelling out before you order. A pouch is not airtight once it has been opened, and granulated coffee pulls moisture out of the air, which is what turns free-flowing granules into a solid block at the bottom of a cupboard. A refill only beats a jar if you decant it into a jar promptly. Buy this if you have the empty jar on the shelf. Buy the jar version if you do not. The Taste Profile Roast Depth: ●●●●○ (4/5) Dark and toasted. Intense is a description of the roast, not marketing shorthand for strong. Body: ●●●●○ (4/5) Full for a soluble coffee, which is the whole argument for the range. Bitterness: ●●●○○ (3/5) Deliberate rather than accidental. A dry cocoa edge rather than an ashy one. Finish: ●●●●○ (4/5) Long, and it survives milk. A weaker instant disappears the moment milk goes in. These scores are our own editorial assessment against the current pack format and the brand's published description. Teas.co.uk Curator Rating 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind L'Or L'Or is the coffee brand within the Jacobs Douwe Egberts house, and it sits deliberately above the everyday jars on a supermarket shelf, with the pricing and the presentation to match. The range is split by character rather than by strength number alone: Classique is the balanced everyday cup, Intense is the dark one. The refill pouch is a comparatively recent addition to that range and reflects a change in how instant coffee is sold rather than a change in the coffee itself. Glass is heavy to ship and awkward to recycle at volume; a flat paper pouch is neither. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet Less packaging is the honest advantage here: a paper pouch uses considerably less material than a glass jar with a plastic lid, and weighs a fraction of it in transit. That is a real difference and it is the main environmental argument for the format. Disposal depends on the pack and the council: paper-based packaging often has a liner, and liners change how a council handles it. Read the disposal instructions on the pouch you receive rather than assuming paper means kerbside. How Does L'Or Intense Paper Refill Compare to: L'Or Intense Instant Coffee, 150g: the same coffee in the glass jar. The jar is the one to buy first, because it is the container. Once you own it, the refill is the way to keep it full, and that is exactly the relationship the two products are designed to have. L'Or Classique Instant Coffee, 150g: the balanced medium of the range rather than the dark one. If you take your coffee black and find Intense too dry, Classique is the softer, nuttier jar, and it is the better starting point for a household that has not decided yet. Nescafe Gold Blend Instant Coffee Paper Refill Pouch, 250g: the same idea from the larger brand, in a bigger pouch. Gold Blend is smoother and lighter; Intense is darker and carries milk better. The choice is the roast, not the format, because both are refills with the same decanting caveat. Ideal Brewing Conditions Getting the best out of L'Or Intense Paper Refillis mostly about dose and water, because there is no extraction to manage. A soluble coffee dissolves completely, so every variable that matters is in your hands rather than in a machine. The Everyday Mug Dose:Start at a slightly rounded teaspoon, around 2g, per 200ml mug. This is a dark roast, so it reaches full strength on less than a lighter instant needs. Water:Just off the boil rather than straight from a rolling kettle. Let it stand for half a minute before pouring. Order:Granules first, then a splash of hot water to dissolve them into a paste, then the rest. It stops the lumps that spoon-in-full-mug always leaves. Milk:Add it last and taste before you commit. This roast carries milk better than most instants, so you need less of it than you think. The Decant Jar:Have a clean, dry jar with a proper seal ready before you open the pouch. A jar with any moisture in it will clump the coffee within days. Timing:Decant the whole pouch in one go, immediately. Half a pouch left folded over in a cupboard is where the value of a refill is lost. Storage:Cool, dry, out of the sun and away from strong-smelling food. Coffee granules take on odours as readily as they take on moisture. Result:The same coffee as the jar, with less packaging thrown away. Brewing The Perfect Cup of L'Or Intense Paper Refill, 125g Dose: About 2g, a slightly rounded teaspoon, per 200ml mug. On that basis 125g is roughly 62 mugs, which is our arithmetic rather than a figure from the pack. Water temperature: Just off the boil. Soluble coffee does not need a rolling boil and reads harsher when it gets one. Method: Paste first, then top up. It dissolves cleanly and leaves nothing at the bottom of the mug. Service: Black to taste the roast properly, or with a splash of milk, which this one takes well. Iced version: Dissolve in a tablespoon of hot water first, then pour over a full glass of ice and top with cold milk or water. Best with: Morning, mid-afternoon, dark chocolate, and anything buttered. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Clean label:A soluble coffee with no milk portion, no sweetener and nothing added for flavour, so anything else in the mug is something you put there. Read it on the current pack. Once opened:A paper pouch does not reseal airtight. Decant it into a sealed jar on the day you open it, or the coffee will clump. Hot water:The mug is made with water straight off the kettle. Keep the mug and the kettle away from the edge of the worktop if there are children in the house. ## Product Questions What exactly is a paper refill?It is the same coffee without the jar. A flat paper pouch holding 125g of soluble coffee, intended to be tipped into a jar you already own.Do I have to decant it?In practice, yes, and promptly. A paper pouch does not reseal airtight once opened, and granulated coffee pulls moisture from the air. Left folded over in a cupboard it clumps. Have a clean dry jar ready before you open it.How many mugs does 125g make?Around 62 mugs at a slightly rounded teaspoon, about 2g, per 200ml. That is our own calculation from a stated dose, not a figure printed on the pack, and your own spoon will move it either way. Take it heaped and you will get closer to fifty.How strong is Intense compared with Classique?Intense is the darker roast of the two. Our reading is a toasted, dry cocoa character with a deliberate bitterness and a long finish, against the softer, nuttier, lower-bitterness Classique. If you drink your coffee with milk, Intense is the one that still tastes of coffee afterwards.What water temperature should I use?Just off the boil. Let the kettle stand for about half a minute before you pour. Soluble coffee dissolves perfectly well below boiling, and a dark roast reads harsher when it is hit with water straight from a rolling boil.Why does my instant coffee go lumpy in the mug?Because a full mug of water hits the granules all at once. Make a paste first: granules in the mug, a splash of hot water, stir to a smooth dark paste, then top up. It takes five seconds and it removes the problem entirely.Can the pouch be recycled?That depends on the current pack and your council. Paper-based coffee packaging usually carries a liner to keep moisture out, and a liner changes how a council handles it. Read the disposal instructions on the pouch you receive rather than assuming that paper means kerbside.Is it organic, Fairtrade or Rainforest Alliance certified?See current pack for the marks that apply to the pouch you receive.Does it work for iced coffee?It does, and soluble coffee is better at it than most people expect. Dissolve it in a tablespoon of hot water first, then pour that over a full glass of ice and top with cold milk or water. Tipping granules straight into cold liquid leaves you stirring for a minute and still finding grit.How long does it keep once decanted?Go by the date printed on the pouch, and keep the pouch or write the date on the jar when you decant. Stored cool, dry and sealed, the coffee does not spoil so much as fade, losing aroma gradually. Damp is what ruins it, not time. ## Ingredients & Nutrition IngredientProportionWhat it bringsSoluble coffee, darkly roastedThe whole pouchEverything the mug tastes of. The dark roast is what gives this one its toasted, dry cocoa character and the body to survive a splash of milk.Milk, sugar or flavouringNoneDeliberately absent. This is a plain soluble coffee, so the mug is built entirely by whoever makes it.Water from your kettleThe rest of the mugAlmost all of the drink. Water just off the boil, rather than straight from a rolling kettle, keeps a dark roast from reading harsh.Pack: L'Or Intense Paper Refill, 125g; soluble coffee in a paper refill pouch, roughly 62 mugs at a slightly rounded teaspoon each. Use by the date printed on the pack, and decant into a sealed jar once opened.Characterising components shown. The mug count is our own calculation from a stated 2g dose rather than a pack claim.Sourcing & blend. L'Or Intense Paper Refill, 125g is the dark member of the L'Or soluble range, produced under the Jacobs Douwe Egberts house. We do not assume a certification scheme from the brand's wider sourcing programmes; whatever marks the pouch carries are the marks that apply.What's in L'Or Intense Paper Refill, 125g, and what isn't:In: darkly roasted soluble coffee in a paper refill pouch, and nothing else.No milk, no sugar, no flavouring: a plain instant coffee, so the mug is yours to build.No jar: this is a refill, not a container. The trade-off is that you must decant it. ## Flavour Science The flavour of L'Or Intense Paper Refill, 125g is built in three layers, and reading them in order explains exactly why the mug tastes the way it does from the first lift of steam to the last swallow.The outer layer is aromatic: toasted, dark and faintly cocoa-like, and it arrives the instant hot water touches the granules. Soluble coffee gets a poor reputation on aroma, and the reason is structural rather than a failing of any one brand. Making an instant means brewing coffee and then removing the water, and the aromatic compounds are the most volatile things in the cup, so some of them leave with it. A dark roast compensates by carrying more of the heavier, toasted aromatics that survive the process, which is precisely why the Intense end of a soluble range smells more like coffee than the light end of one does.The flavour spike arrives mid palate and is where this coffee earns its name. The dark roast puts a dry cocoa bitterness in the middle of the mug, deliberately, and that bitterness is structure rather than a defect. It is what stops the drink collapsing when milk goes in. A lighter instant has less of it and tastes pleasant black, then vanishes into a milky mug; this one holds its shape. Dose is the lever here. Under-dose a dark roast and you get the bitterness without the body behind it, which is the least flattering version of this coffee.The base structure is the lingering finish: long for a soluble coffee, dry rather than sweet, with the toasted note fading slowly instead of cutting off. The test of an instant is whether the second half of the mug is as good as the first, and lower-bodied soluble coffees usually fail it as they cool. This one holds, though like any coffee it turns less pleasant once it is properly cold.Getting it right in the cup. Use a slightly rounded teaspoon, around 2g, per 200ml mug, and adjust from there rather than starting heaped. Let the kettle stand for about half a minute after boiling so the water goes in just off the boil. Put the granules in first, add a splash of water and stir to a smooth paste, then top up the mug: that single habit removes lumps entirely and dissolves the coffee more evenly than tipping a spoonful into a full mug ever will. Add milk last and taste before you commit, because this roast needs less milk than a lighter instant to taste balanced. Once the pouch is open, decant it into a clean, dry, sealed jar the same day and store it cool, dry and away from strong-smelling food.How water and temperature change it. Soluble coffee has no extraction to manage, which removes most of the variables but sharpens the few that are left. Water straight from a rolling boil pushes a dark roast towards harshness, and water that has cooled too far leaves the mug tasting flat and slightly thin, because the granules dissolve but the aromatics never lift. Hard water flattens the sweetness underneath the roast and makes the dry cocoa edge read sharper, so a filter jug is worth more here than it is with a lighter coffee. Dose matters more than temperature in the end: the same granules make three noticeably different drinks at a level teaspoon, a rounded one and a heaped one, and finding which of those three you actually want is the whole of the work. ## Recipe Ideas L'Or Intense Paper Refill, 125g is a dark soluble coffee, which makes it far more useful than a jar of instant has any right to be: it dissolves in anything, hot or cold, and it is strong enough to survive milk, ice and baking. Five builds cover the everyday mug, an iced coffee, a whipped dalgona, a mocha and a coffee tray bake. Recipes, born here first The Paste-First Mug How to make The Paste-First Mug with L'Or Intense Paper Refill. 2 min 1 mug Easy You'll need 1 slightly rounded teaspoon L'Or Intense 200ml water, just off the boil A splash of milk, optional Method Boil the kettle and let it stand for about half a minute. Spoon the coffee into the mug and add a splash of the hot water. Stir to a smooth dark paste before you add anything else. This is the whole trick. Top up to 200ml, then add milk last and taste before you commit to more. What you'll end up with: A smooth, properly dissolved mug with no grit and no scum ring. Five seconds of extra work removes the main complaint people have about instant coffee. Iced Intense How to make Iced Intense with L'Or Intense Paper Refill. 4 min 1 glass Easy You'll need 2 teaspoons L'Or Intense 1 tablespoon hot water A tall glass filled with ice 200ml cold milk or water Method Dissolve two teaspoons in one tablespoon of hot water to make a concentrate. Fill the glass to the top with ice. A half-filled glass melts into a weak drink in under a minute. Pour the concentrate over the ice. Top with cold milk or water and stir once. What you'll end up with: A cold coffee that still tastes of coffee once the ice has done its work, because the concentrate was made at double strength. Whipped Coffee (Dalgona) How to make Whipped Coffee (Dalgona) with L'Or Intense Paper Refill. 6 min 1 glass Medium You'll need 2 tablespoons L'Or Intense 2 tablespoons caster sugar 2 tablespoons hot water 250ml cold milk Ice Method Combine equal parts coffee, sugar and hot water in a bowl. Whisk hard for three to four minutes, by hand or with electric beaters, until it turns pale and holds soft peaks. Fill a glass with cold milk and ice. Spoon the whipped coffee on top and serve before it settles. What you'll end up with: A caramel-coloured coffee foam sitting on cold milk. It only works with soluble coffee, which is the one thing ground coffee cannot do. Proper Mocha How to make Proper Mocha with L'Or Intense Paper Refill. 5 min 1 mug Easy You'll need 1 rounded teaspoon L'Or Intense 20g dark chocolate, chopped 180ml hot milk 2 tablespoons hot water Method Dissolve the coffee in two tablespoons of hot water in the bottom of the mug. Add the chopped dark chocolate and stir until it melts into the coffee. Pour in hot milk slowly, stirring as you go. Taste before adding sugar. The dark roast and dark chocolate together often need none. What you'll end up with: A mocha made from real chocolate rather than a sachet of powder, where the coffee is still clearly present underneath. Coffee And Walnut Tray Bake Soak How to make Coffee And Walnut Tray Bake Soak with L'Or Intense Paper Refill. 5 min 1 tray bake Easy You'll need 2 tablespoons L'Or Intense 3 tablespoons boiling water 2 tablespoons caster sugar A handful of walnuts, to finish Method Dissolve the coffee and sugar in three tablespoons of boiling water to make a thick syrup. Prick a warm sponge tray bake all over with a skewer. Spoon the syrup evenly over the surface and let it soak in as the cake cools. Scatter chopped walnuts over the top before serving. What you'll end up with: A far stronger coffee flavour than brewed coffee gives a cake, because a soluble concentrate adds no extra water to the crumb. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._