# Taylors of Harrogate After Dark Roast Ground Coffee, 200g ## Commerce action policy **Price:** £7.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-after-dark-roast-ground-coffee-200g/` _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/taylors-of-harrogate-after-dark-roast-ground-coffee-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Taylors of Harrogate **Price:** £7.60 GBP **Caffeine:** Caffeinated **GTIN:** 615357752597 **Stock:** instock ## Summary Taylors of Harrogate After Dark Roast is the evening coffee in the Taylors ground range: a dark roast in a 200g pack, ground for cafetiere and filter, built rich and smooth with the acidity dialled right down so it sits well after a meal. Full body, controlled bitterness, cocoa depth rather than brightness.Ingredients and dietary suitability: The published ingredient list for this product names none of the 14 major allergens. 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.Worth being clear about: the name describes the roast and the hour, not the caffeine. This is a caffeinated coffee, and the Taylors ground range has a separate decaffeinated pack if that is what you need. About 25 mugs from the pack at 8g per 200ml.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We usually dispatch this line within 1 to 2 working days. Grind, dose and storage notes are covered in the detailed Q and A tab below. ## Description Taylors of Harrogate After Dark Roast is the evening coffee in the Taylors ground range: a dark roast built for the hour after dinner rather than the hour before work. Rich, low in acidity and rounded rather than sharp, ground for a cafetiere or a filter in a 200g pack. The name describes the hour and the roast, not the caffeine. This is a normally caffeinated coffee, and we say that plainly at the top of the page because an evening name on a pack is the single most reliable way to confuse a shopper on a shelf. If what you want is coffee without the caffeine, the Taylors ground range has a separate decaffeinated pack and that is the one to buy. What After Dark offers instead is a roast profile that suits the end of a meal: deep, smooth and sweet-edged, with the acidity dialled down so it sits well after food and takes cream or a splash of something stronger without turning thin. The Taste Profile Intensity: ●●●●○ (4/5) A proper dark roast, though rounder in the mouth than it is loud on the nose. Body: ●●●●○ (4/5) Full and smooth from a cafetiere, where the mesh lets the roast oils through into the cup. Bitterness: ●●●○○ (3/5) Present and controlled. Enough grip to finish a meal on, short of the hard edge a very dark roast can carry. Acidity: ●○○○○ (1/5) Very low, which is exactly what makes it an after-dinner cup rather than a breakfast one. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk. The story behind the pack Taylors of Harrogate is a Yorkshire family firm best known for its tea, and the coffee side is built on the same logic. Rather than rotating a list of origins that changes every few months, Taylors sells a settled range of named roasts, so a household can work out which name suits it and then buy that same name for years. After Dark is the one positioned at the end of the day, and the range is arranged so that you can move along it by name rather than by guesswork. Roast level is doing most of the work in a pack like this. A dark roast has been taken well past the point where the sugars caramelise, into the range where cocoa, toast and a faint char develop and most of the bright, fruity acidity burns away. What you lose is origin character; what you gain is a cup that is consistent, smooth and easy to drink late in the evening without the sharpness that keeps a lighter roast feeling like a morning drink. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. How Taylors of Harrogate After Dark Roast Ground Coffee, 200g compares Against the lighter roasts in the same range: the pale end of the Taylors shelf keeps more sweetness and more of the origin brightness, which makes those packs better before breakfast and worse after a heavy meal. This one goes the other way. Against a decaffeinated pack: not the same thing at all. After Dark is a roast style; a decaffeinated coffee is a processing choice. If the reason you want an evening coffee is that caffeine keeps you awake, the decaffeinated pack in the range is the one you need, not this. Against instant coffee after dinner: a cafetiere asks you for four minutes and a rinsed jug at the point in the evening when you least want a job. What you get for it is body, oils and a mid-palate that instant flattens. Worth it when there are guests, arguable on a Tuesday. Getting the best out of it A dark roast is more soluble than a pale one, which means it gives up both flavour and bitterness faster. Every instruction below is about stopping at the first and before the second. The cafetiere Dose: Around 8g per 200ml of water, a generous heaped tablespoon. Weigh it once on kitchen scales and afterwards you will recognise the spoonful. Water: Boil, then wait about thirty seconds before pouring, roughly 95 degrees. Water at a full rolling boil scalds a dark roast and brings bitterness forward before the brew has started. Time: Four minutes, then plunge slowly. Past four minutes you are adding bitterness rather than strength. Decant: Pour the whole jug out into warmed cups or a flask. Coffee left standing on the grounds keeps extracting, and the second cup pays for it. After dinner, with milk and with cream Black after a meal: the low acidity is the reason this works where a bright roast would clash with what you have just eaten. Small cups, no sugar, is the traditional way. With cream: a dark roast takes cream well because there is enough roast character left to read through it. Pour it over the back of a spoon if you want it to sit on top. Filter machine: the same dose works. A paper filter takes out the oils and gives a lighter, cleaner cup; a metal mesh keeps them and reads closer to the cafetiere. Cold brew: excellent here. 60g in a litre of cold water for twelve to sixteen hours in the fridge, then strain. Cold water leaves most of the bitter compounds behind and keeps the cocoa. Practical notes on the pack Yield: 200g at 8g per 200ml gives about 25 mugs. That is our arithmetic and not a pack claim; brew it stronger and you will get fewer. Grind: ground for cafetiere and filter. It is too coarse for an espresso machine, where it would run through fast and read sour and thin. Storage: airtight, cool and dark, and not in the fridge, where ground coffee picks up smells and condensation. Roll the bag down and clip it. Freshness: ground coffee stales faster than whole beans because grinding multiplies the surface area. Aim to finish a 200g pack within a month of opening. Water: in a hard water area a filter jug is worth the worktop space; a dark roast shows a chalky finish sooner than a mild one. Ingredients, allergens and storage What is in it: roast and ground coffee. Nothing else is added. Ingredients and dietary suitability: The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change. Caffeine and sensitivity: Coffee is a stimulant, and this one is caffeinated whatever the name on the front suggests. If caffeine late in the day affects your sleep, or you are pregnant or following medical advice on intake, choose the decaffeinated pack in the range instead. Hot liquid: a cafetiere plunged too fast can spit. Press slowly and keep the spout turned away from you. ## Product Questions Is After Dark decaffeinated?No. The name describes the roast and the hour it suits, not the caffeine, and this is a normally caffeinated coffee. If you want coffee without the caffeine in the evening, the Taylors ground range carries a separate decaffeinated pack and that is the one to order. What does it taste like?A proper dark roast: deep and smooth, with cocoa and toast rather than fruit or brightness. The acidity is dialled right down, which is what makes it sit well after a meal, and the bitterness is present but controlled rather than hard. How much should I use?Around 8g per 200ml of water, which is a generous heaped tablespoon. Weigh it once on kitchen scales so you recognise the spoonful afterwards. At that dose a 200g pack gives roughly 25 mugs. How long should it brew?Four minutes in a cafetiere, then plunge slowly. A dark roast has been broken down further in the drum, so it is more soluble than a pale one and gives up bitterness faster. Past four minutes you are adding harshness rather than strength. Does water temperature matter?More than with a light roast. Boil the kettle, then wait about thirty seconds before pouring, roughly 95 degrees. Water at a full rolling boil scalds a dark roast and pulls the bitterness forward before the brew has properly started. Can I use it in an espresso machine?No. This is a medium grind for cafetiere and filter, too coarse for a pump machine, where the water would run through in seconds and give a thin, sour shot. A moka pot will cope at a push: fill the basket level, do not tamp, and take it off the heat as soon as it gurgles. Does it take milk or cream?Both, and better than the lighter roasts in the range do. There is enough roast character here to read through milk instead of disappearing into it. For an after-dinner cup, pour cream over the back of a spoon if you want it to sit on the surface. Can I cold brew it?Yes, and it suits it. 60g in a litre of cold water, twelve to sixteen hours in the fridge, then strain through a paper filter. Cold water leaves most of the bitter compounds behind while keeping the cocoa, which turns a dark roast into a remarkably smooth cold drink. How should I store the pack?Airtight, cool and dark, and not in the fridge, where ground coffee picks up smells and condensation. Roll the bag down tight and clip it, or decant into a sealed tin. Ground coffee stales faster than beans, so aim to finish a 200g pack within a month of opening. Why does mine taste chalky?Usually hard water. A dark roast picks up a chalky edge on the finish more readily than a mild one does. A filter jug for the kettle is the cheap fix, and it slows the scale building up in the kettle at the same time. How much caffeine is in a cup?What we will say plainly is that this is a caffeinated coffee, whatever the evening name on the front suggests. Is the pack recyclable?Follow the instructions on the current pack and your local council guidance. Coffee packaging often combines materials that need different disposal routes, and what councils accept differs between areas and changes over time. ## Ingredients & Nutrition Ingredients and allergens. The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsRoast and ground coffeeThe whole packEverything in the cup. Taken to a dark roast, which is where the cocoa, toast and smooth depth come from, and where most of the bright acidity is burned off.GrindMedium, for cafetiere and filterSets the contact time at minutes rather than seconds. That is why the four-minute rule matters more with a dark roast than with a pale one.Blend and origin splitSee current packTaylors publishes what it chooses to publish on the pack. We do not restate origins or roast numbers that the brand may revise between production runs.CaffeinePresentThe evening name refers to the roast style and the hour it suits, not to decaffeination. The separate decaffeinated pack in the range is the one to buy if caffeine is the issue.AdditivesNoneNo sugar, no flavouring, no chicory or bulking agents. Roasted coffee and nothing else.Pack: Taylors of Harrogate After Dark Roast Ground Coffee, 200g; GTIN 0615357752597; roast and ground coffee at a medium grind for cafetiere and filter. Caffeinated. About 25 mugs at 8g per 200ml, which is our arithmetic rather than a pack claim. Best before date printed on the pack.Characterising components shown; origin split, roast-strength number and certification marks are printed on the current pack and are not restated here. Nutrition figures for black coffee are negligible before anything is added, but the panel on the pack you receive is the reference.Sourcing & blend. Taylors of Harrogate After Dark Roast Ground Coffee, 200g is roasted and packed by Taylors of Harrogate, the Yorkshire family firm better known for its tea. The coffee side follows the same pattern as the tea side: a settled range of named roasts rather than a rotating list of origins, so a household can learn which name suits it and keep buying it. After Dark is the one positioned at the end of the day, roasted deep enough that the acidity is largely gone and the cup sits comfortably after food. For certification marks and the current origin statement, read the pack you receive.What is in Taylors of Harrogate After Dark Roast Ground Coffee, 200g, and what is not:In: roast and ground coffee, at a medium grind, and nothing else.No added sugar, flavouring or chicory: any sweetness in the cup is roast sweetness.Not decaffeinated: the name is about the roast and the hour. The decaffeinated pack is a separate product in the same range.Not an espresso grind: cut for cafetiere and filter. In a pump machine it runs through fast and reads sour.Naturally gluten free and dairy free as an ingredient list: roasted coffee carries neither. ## Flavour Science The flavour of Taylors of Harrogate After Dark Roast Ground Coffee, 200g 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 ground coffee you hold all three levers yourself, dose, water and clock, which is both the appeal and the risk.The outer layer is aromatic: cocoa, toast and a warm sweetness that comes off the pack when it is opened and again when hot water meets the grounds. These are the lightest, most volatile compounds in the coffee and the first to escape, which is why the bloom in the first thirty seconds smells stronger than anything after it. It also explains why ground coffee stales faster than beans: grinding multiplies the surface area many times over, so the aromatics have far more ways out. A bag rolled tight and finished inside a month holds this layer. The same bag left open loses it in a fortnight, and because the roast character underneath is far more stable, an old pack reads flat and slightly harsh at the same time.The flavour spike arrives mid palate, and here the roast is most of the story. A dark roast has been pushed past caramelisation into the deep end of the Maillard range, developing cocoa and toast while burning off the bright fruit acids that a light roast keeps. That is the whole design brief for an after-dinner coffee: acidity is what makes a morning cup feel sharp and alive, and it is also what clashes with the end of a rich meal. Take it out and you are left with depth and smoothness. The trade is that a dark roast is more soluble, so the same brewing time that flatters a pale coffee will overshoot here. Four minutes is a full cup; six is a bitter one.The base structure is the lingering finish: long, smooth and cocoa-toned, with enough grip to close a meal and not so much that it dries the mouth out. This is the layer that makes the cup work with cream, because there is still roast character audible underneath the dairy rather than a thin coffee note drowning in it. If the finish turns hard or ashy instead of smooth, the usual culprits are an over-long brew, water poured straight from a rolling boil, or a pack that has been open too long.Getting it right in the cup. Use about 8g per 200ml, a generous heaped tablespoon, and weigh it once so you recognise the spoonful afterwards. Boil the kettle and wait roughly thirty seconds before pouring, around 95 degrees. Give it four minutes in a cafetiere, plunge slowly, and pour the whole jug out rather than leaving it standing on the grounds, because anything still in contact keeps extracting and the second cup is where you taste that. In a filter machine the same dose works, though a paper filter strips the oils and gives a cleaner, lighter version of the same coffee. After a meal, keep the cups small and skip the sugar; the roast sweetness is doing that job already. Cold brewed at 60g to a litre for twelve to sixteen hours in the fridge, it becomes something else again, smooth and almost sweet, because cold water never dissolves the harshest compounds at all.How water and temperature change it. The same grounds give a measurably different cup depending on how you treat the water. A longer brew and hotter water pull more of the heavy, dry compounds for a fuller and rougher result; a shorter brew or slightly cooler water keeps the cocoa forward and the finish smoother. Hard tap water mutes the aromatics and leaves a chalky edge, which a dark roast shows sooner than a mild one, so a filter jug in a hard water area earns its place. Serving temperature moves it again as you drink: coffee reads more bitter as it cools and more sour when properly cold, which is why a cafetiere left to go tepid on the table after dinner is the least flattering way to meet this pack. None of this is a fault in the coffee; it is the same grounds responding to the cup you build around them, and once you know which way you like it the result repeats every evening. ## Recipe Ideas Taylors of Harrogate After Dark Roast Ground Coffee, 200g is built for the end of the day, which points it at a particular set of uses: small black cups after a meal, coffee with cream, and puddings that want cocoa depth rather than brightness. Five builds below, from the after-dinner cafetiere to a tiramisu soak and an affogato. Ways to brew it, born here first The After Dinner Cafetiere Small cups, four minutes, and no sugar. The cup this pack was built for. 5 min 4 small cups Easy You'll need 16g After Dark ground coffee 400ml water, just off the boil A 3 cup cafetiere and four small cups Method Warm the jug and the cups with hot water and tip it out. Add the coffee, boil the kettle, then wait about thirty seconds before pouring. Steep for four minutes with the lid on, stirring the crust once at the start. Plunge slowly and pour the whole jug out into the warmed cups. What you'll end up with: Four small, smooth, low-acid cups to finish a meal on. Leave the sugar out; the roast is doing that work already. Coffee With Cream, Floated The one dark-roast serve that actually rewards a bit of ceremony. 6 min 1 glass Easy You'll need 12g After Dark ground coffee 200ml water, just off the boil 2 tablespoons double cream, lightly stirred 1 teaspoon demerara sugar, optional Method Brew the coffee in a cafetiere for four minutes and plunge. Pour into a warmed heatproof glass and stir the sugar in until it dissolves, if using. Float the cream over the back of a teaspoon held just above the surface. Drink it through the cream rather than stirring it in. What you'll end up with: A dark layer and a pale one. The roast stays audible under the cream, which is what a lighter pack fails to do here. Cold Brew For The Fridge Twelve hours of doing nothing turns a dark roast remarkably smooth. 10 min + 12 hours About 6 glasses Easy You'll need 60g After Dark ground coffee 1 litre cold water Ice, to serve Method Stir the coffee into the cold water in a large sealed jar. Refrigerate for twelve to sixteen hours; longer than sixteen and it turns woody. Strain through a fine sieve lined with a paper filter and keep in the fridge for up to five days. Serve over a full glass of ice, neat or cut half and half with milk. What you'll end up with: A smooth, cocoa-toned cold coffee with almost none of the bitterness the hot cup carries. Tiramisu Soak The pudding that needs a low-acid dark roast and nothing else. 20 min + 4 hours 6 portions Medium You'll need 300ml strong brewed After Dark, cooled 200g sponge fingers 500g mascarpone and 300ml double cream 75g caster sugar Cocoa powder, to finish Method Brew 300ml at double strength and let it cool completely. Beat the mascarpone, cream and sugar to soft peaks. Dip each sponge finger in the cold coffee for two seconds only, then layer with the cream. Chill for at least four hours and dust with cocoa just before serving. What you'll end up with: Sponge that is soaked rather than collapsed. A bright acidic coffee fights the mascarpone here; a dark one does not. Cafetiere Affogato An espresso pudding for a household with no espresso machine. 6 min 2 portions Easy You'll need 14g After Dark ground coffee 120ml water, just off the boil 4 scoops vanilla ice cream Grated dark chocolate, optional Method Brew the coffee at double strength in a small cafetiere for four minutes. Scoop the ice cream into two cold glasses and carry them to the table first. Pour the hot coffee over at the table rather than in the kitchen. Grate dark chocolate over the top if you like. What you'll end up with: Hot against cold, bitter against sweet. A cafetiere brewed strong stands in for an espresso here perfectly well. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._