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    "id": 1073937,
    "title": "Taylors of Harrogate Brasilia Ground Coffee, 200g",
    "slug": "taylors-of-harrogate-brasilia-ground-coffee-200g",
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    "url": "https://teas.co.uk/product/taylors-of-harrogate-brasilia-ground-coffee-200g/",
    "modified": "2026-09-25T23:29:32+01:00",
    "excerpt": "Taylors of Harrogate Brasilia Ground Coffee is the smooth, nutty, low acidity end of the Taylors range, the pack you put out when you have guests and do not know how they take their coffee, picked into the Teas.co.uk curator selection as the gentlest ground coffee we stock.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.A 200g pack giving roughly 28 cups at a 7g measure. Toasted hazelnut and soft caramel with none of the citrus sharpness of an East African bean, so it drinks as easily black as it does with milk. Taylors have been roasting in Harrogate since 1886, under the same family group as Bettys.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. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Taylors of Harrogate Brasilia Ground Coffee is the smooth one. Every coffee range needs a coffee that nobody objects to, the one you put out when you have guests and do not know how they take it, and in the Taylors line-up that job belongs to Brasilia. It is nutty, mellow and notably low in acidity, and it is the easiest coffee in the range to drink a second cup of.\n\nThe name points at Brazil, and the cup reads exactly the way a Brazilian-led coffee should: soft, rounded, low in sharpness, with a toasted nut and caramel character rather than any of the citrus brightness you get from an East African bean. If you have ever found a coffee too sour, too sharp or too acidic for you, this is the direction to move in. Check the current pack for the exact origin declaration, which can change between print runs.\n\nThe Taste Profile\n\nSmoothness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The whole point of the pack. Rounded from first sip to last.\nNutty Sweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Toasted hazelnut and soft caramel through the middle.\nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium. Enough weight to hold milk, not a heavy cup.\nAcidity: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low, and deliberately so. This is the gentle end of the range.\n\nTeas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk.\n\nThe Story Behind Taylors of Harrogate\nTaylors of Harrogate was founded in 1886 by Charles Taylor, and it is still run from Harrogate by the same family business that owns Bettys, the Yorkshire tea rooms, under the Bettys and Taylors Group. Most people in Britain know the company through Yorkshire Tea without ever realising the coffee comes from the same house. The coffee side is the older half of the story: Charles Taylor started in coffee and tea together, and the company has been buying, roasting and blending in Yorkshire ever since. Taylors print a roast strength number on the front of every coffee pack, which is a genuinely useful piece of labelling and rarer than it should be. Check the current pack for the number Brasilia carries.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\nWhat You Are Actually Buying\n\nWeight: 200g of ground coffee.\nCups per pack: at a standard 7g measure, roughly 28 cups. In a cafetiere at 15g per 250ml, about 13 mugs.\nGrind: a general purpose grind that suits a cafetiere, a filter machine and a pour over without adjustment.\nCharacter: nutty, mellow, low acidity. The gentle, sociable end of the Taylors range.\n\nHow Does Taylors of Harrogate Brasilia Ground Coffee, 200g Compare to:\n\nTaylors of Harrogate Flying Start Roast Ground Coffee, 200g: Flying Start is the morning coffee, darker and considerably more assertive. Brasilia is the one you drink at eleven, at three, or with someone who does not really like coffee. If you are buying two packs, these two cover opposite ends of the day sensibly.\nTaylors of Harrogate Rich Italian Roast Ground Coffee: Rich Italian is the dark, bitter, espresso-leaning end of the range. Next to it Brasilia tastes almost delicate. Neither is better; they are aimed at different drinkers, and Brasilia is the safer bet if you are buying for someone else.\nLavazza Qualita Rossa Ground Coffee, 250g: the Lavazza is an Arabica and Robusta Italian house blend with more bitterness and a heavier bottom end, built for a moka pot and for milk. Brasilia is gentler and more openly nutty, and better suited to a cafetiere and to drinking black.\n\nIdeal Brewing Conditions\nLow acidity coffees are the easiest to brew and the easiest to over brew, because there is no bright edge to warn you when you have gone too far. Keep the timings honest and this pack is hard to get wrong.\n\nThe Cafetiere\n\nMeasure: 15g per 250ml of water, roughly two rounded tablespoons.\nWater: just off the boil, around 93 degrees Celsius. Let the kettle stand thirty seconds.\nSteep: four minutes with the lid on. Break the crust with a spoon and skim it before plunging.\nServe: decant immediately. A mellow coffee turns dull and papery if it sits on the grounds, rather than turning aggressively bitter, which makes the fault easier to miss.\n\nThe Pour Over\n\nRinse: wet the paper filter with hot water first and pour that water away. It removes the papery taste and warms the cone.\nBloom: add 30g of water, wait thirty seconds and let the bed swell before you continue.\nPour: in slow circles, keeping the bed level and never pouring straight down the side.\nFinish: aim for about three minutes total. The nutty sweetness shows more clearly through paper than through a mesh.\n\nGetting It Right in the Cup\n\nWater temperature: 92 to 94 degrees Celsius. Boiling water pushes even this mellow a coffee towards bitterness.\nMeasure: 7g per cup, or 15g per 250ml in a cafetiere.\nBlack or white: it works either way, which is unusual. Black it shows the nut and caramel most clearly; with a splash of milk it turns into an extremely easy everyday mug.\nStorage: fold the pack down tight, clip it, and keep it in a cool dark cupboard. Not the fridge.\nFreshness: finish an opened pack within two to four weeks for the aroma you paid for. After that it goes quiet rather than bad.\nBest with: shortbread, hazelnut and almond bakes, banana bread, and mid morning generally.\n\nSafety And Purity\nCaffeine note: this is a caffeinated coffee. Smooth and low in acidity does not mean low in caffeine, and the two get confused surprisingly often. Treat it as a daytime coffee.\nIngredients 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.\nAllergen note: plain roasted coffee carries no declarable allergens, but packing sites vary.\n\nChild safety: caffeinated products are not suitable for younger children. Keep out of reach.",
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                "title": "Product Questions",
                "content": "What does Brasilia taste like?Smooth, nutty and low in acidity. Toasted hazelnut and soft caramel through the middle, with none of the citrus brightness you get from an East African bean. It is the gentlest coffee in the Taylors range and the easiest one to drink a second cup of.Is this actually Brazilian coffee?The name points squarely at Brazil and the cup reads the way a Brazilian-led coffee should: soft, rounded, nutty, low in sharpness. We are not going to state the origin declaration as fact from our end, because it can change between print runs. Check the current UK pack for the exact origin wording if that matters to you.How many cups do I get from 200g?At a standard 7g measure, roughly 28 cups. In a cafetiere at 15g per 250ml you are looking at about 13 mugs.What roast strength number does it carry?Taylors print a roast strength number on the front of every coffee pack, which is a genuinely useful piece of labelling and rarer than it should be. We are not going to quote Brasilia's number from memory, because a wrong number is worse than no number. It is on the front of the pack, in large type, and you can read it in the aisle.Which brewing methods does this grind suit?It is a general purpose grind, so a cafetiere, a filter machine and a pour over all work without adjustment. It will go through a moka pot at a push. It is not cut fine enough for a non-pressurised espresso basket, where you really want to grind fresh.What water temperature should I use?92 to 94 degrees Celsius, which is a boiled kettle left to stand for thirty seconds. Water at a rolling boil will push even a coffee this mellow towards bitterness. Low acidity coffees are the easiest to over brew precisely because there is no bright edge to warn you that you have gone too far.Is it better black or with milk?It genuinely works either way, which is unusual. Black the nut and caramel show most clearly and there is no sharpness to put anyone off. With a splash of milk it becomes an extremely easy everyday mug. That flexibility is why it is the sensible pack to have in when guests are coming.I find most coffee too sour or too sharp. Will I like this?Probably, yes. What most people call sourness in coffee is acidity, and Brasilia is deliberately at the low acidity end. If bright, fruity, East African style coffees have put you off, this is the direction to move in. If you also find coffee too bitter, brew it a little shorter and a little cooler as well.Who are Taylors of Harrogate?A Yorkshire family business founded in 1886 by Charles Taylor and still run from Harrogate as part of the Bettys and Taylors Group, the same family company behind the Bettys tea rooms. Most people in Britain know them through Yorkshire Tea without realising the coffee comes from the same house. Coffee is actually the older half of the story.What certifications does the pack carry?Taylors publish their sourcing position on their own site, and the front and back of the pack will tell you what this particular batch carries.How do I store it once it is open?Fold the pack down tight, clip it, and keep it in a cool dark cupboard. Not the fridge, where condensation forms every time you take it out. Aim to finish an opened pack within two to four weeks; after that it goes quiet rather than bad, tasting flat and papery instead of aromatic.Is a smooth coffee lower in caffeine?No, and this is one of the most common misunderstandings in coffee. Smoothness and caffeine are unrelated. Low acidity and a mellow roast describe how the cup tastes, not how much caffeine is in it. This is a fully caffeinated coffee and should be treated as a daytime drink.Does it cold brew well?Very well. Low acidity coffees make the most forgiving cold brew, because there is nothing sharp to go flat over a long steep. Use 60g to 700ml of cold water, stir so everything is wet, and leave it in the fridge for 14 to 18 hours before straining. The nut and caramel notes come through sweeter than they do hot."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "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.ComponentProportionWhat it bringsRoasted ground coffeethe whole packNothing else is in it. No chicory, no filler, no flavouring; plain roast and ground coffee is a single ingredient product.Origin characterBrazilian-ledThe name points at Brazil and the cup reads that way: soft, nutty, low in sharpness. Check the current pack for the exact origin declaration.Roast levelmellow, mediumRoasted to bring out toasted nut and caramel rather than dark bitterness. Taylors print a roast strength number on the front of the pack.AciditylowThe defining feature. No citrus lift, nothing sharp, which is what makes it the easy pack to serve to people whose taste you do not know.Grindgeneral purposeCut to work across cafetiere, filter and pour over without adjustment.Pack: Taylors of Harrogate Brasilia Ground Coffee, 200g; roast and ground coffee, caffeinated. Roughly 28 cups at a 7g measure, or about 13 cafetiere mugs at 15g per 250ml. Best within two to four weeks of opening for full aroma; see the pack for the unopened best before date.All three are printed on the current UK pack.Sourcing & blend. Taylors of Harrogate Brasilia Ground Coffee, 200g is roasted by Taylors of Harrogate, the Yorkshire family business founded in 1886 by Charles Taylor and still run from Harrogate as part of the Bettys and Taylors Group. Most British households know the company through Yorkshire Tea without realising the coffee comes from the same house; coffee is in fact the older half of the story. Taylors buy, blend and roast in Yorkshire and print a roast strength number on the front of every coffee pack, which makes choosing between their range considerably easier than the usual wall of adjectives. Brasilia sits at the mellow end of that scale.What's in Taylors of Harrogate Brasilia Ground Coffee, 200g, and what isn't:In: roasted and ground coffee beans and nothing else.No artificial colours, preservatives or added sugar: the caramel sweetness you taste is roast sugar developed inside the bean.Energy: brewed black with nothing added, coffee contributes negligible energy. The calories come from the milk and sugar added afterwards.Packaging: follow the current UK pack and your local authority guidance, since disposal routes differ by component and by council."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Taylors of Harrogate Brasilia 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 coffee the layers are set twice: once in the roaster, where heat builds the compounds, and once in your kitchen, where water decides which of them actually reach the cup. Brasilia is a low acidity coffee, and that single fact changes how both halves behave.The outer layer is aromatic: toasted hazelnut, soft caramel and a warm bready sweetness, all of it built by the Maillard reaction as the sugars and proteins in the green bean browned under heat. These volatile compounds sit loosest in the ground coffee and leave first, which is why the pack smells strongest the moment you open it and why a freshly poured cup reads more aromatic than the same cup five minutes later. It is also why an opened pack goes quiet within a few weeks. Nothing has spoiled; the top layer has simply walked off into the room. Fold the pack down tight and it stays where you want it for longer.The flavour spike arrives mid palate, and in coffee it is a question of extraction order. Acids and the lighter fruit notes dissolve fastest and normally lead the cup. Brasilia is where that usual pattern changes, because there is very little acid to lead with. What carries the middle instead is roast sweetness and nut, arriving smoothly rather than as a bright spike. This is why the coffee reads as soft and why people who find most coffee sour get on with it: the sourness they are objecting to is acidity, and it has largely been designed out here. The trade is that there is less lift, so an under dosed cup goes flat and dull rather than sharp, and you need to watch your measure rather than trusting your palate to complain.The base structure is the lingering finish, and it is clean, gently sweet and short. The heavier compounds extract last, and at this roast level there is enough body to hold a splash of milk without the cup disappearing, but not the syrupy weight of a dark Italian roast. The finish resets the palate rather than gripping it, which is exactly what makes a second and third cup easy. It is also the layer most at risk from over brewing, because with no acidity to balance against, extra bitterness at the end has nothing to play off and simply reads as dull.Getting it right in the cup. Use 7g per standard cup, or 15g per 250ml in a cafetiere, with water at 92 to 94 degrees Celsius, which means a boiled kettle rested for about thirty seconds. Four minutes in a cafetiere with the lid on, crust broken and skimmed before plunging, then decant straight away. Through a pour over, rinse the paper first and throw that water away, bloom with 30g of water for thirty seconds, then pour in slow circles for about three minutes total; the nut and caramel show more clearly through paper than through a mesh. Low acidity coffees are the easiest to over brew precisely because there is no bright edge to warn you, so if the cup tastes flat and slightly bitter rather than sweet, shorten the time before you increase the dose.How water and temperature change it. The same 7g gives a measurably different cup depending on how you treat the water. Hotter water and longer contact pull more of the heavy, late extracting compounds for a fuller, duller, more astringent result; cooler water or a shorter contact keeps the caramel sweetness forward and the cup lighter. Hard tap water, which most of the south east has, flattens a mellow coffee more than it flattens a bright one, simply because there is less brightness left to lose, so a filter jug makes a bigger difference to this pack than to a sharper coffee. Cold brewed instead, 60g to 700ml for 14 to 18 hours in the fridge, Brasilia is about as forgiving as cold brew gets: nothing sharp to go flat, and the nut and caramel come through sweeter and rounder than they do hot. None of this is a fault in the blend; it is the same coffee responding to the cup you build around it, and once you know which way you like it the result is repeatable every time."
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                "title": "Recipe Ideas",
                "content": "Six builds below cover the cafetiere, the pour over, a cold brew that suits low acidity coffee better than most, and three serving ideas that lean on its nut and caramel side.\nBrewing methods and serving ideas, born here first\n\n \n The Everyday Cafetiere\n \n How to make The Everyday Cafetiere with Taylors of Harrogate Brasilia.\n \n 5 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 30g Taylors of Harrogate Brasilia\n 500ml water at 92 to 94\u00b0C\n A spoon for the crust\n \n \n \n Method\n \n Boil the kettle and let it stand thirty seconds before it goes anywhere near the coffee.\n Add 30g of Taylors of Harrogate Brasilia Ground Coffee, 200g to the jug and pour on 500ml of water.\n Steep 4 minutes with the lid on, then break the crust and skim the foam off.\n Plunge slowly and decant both mugs immediately.\n \n \n \n What you'll end up with: A soft nutty mug that is hard to object to. With no acidity to warn you, over brewing reads as dull rather than sharp, so keep to the four minutes.\n\n \n Pour Over for One\n \n How to make Pour Over for One with Taylors of Harrogate Brasilia.\n \n 4 min\n 1 mug\n Medium\n \n \n \n You'll need\n \n 18g Taylors of Harrogate Brasilia\n 300ml water at 93\u00b0C\n A paper filter and cone\n \n \n \n Method\n \n Rinse the paper filter with hot water and pour that water away. It removes the papery taste and warms the cone.\n Add 18g of Taylors of Harrogate Brasilia Ground Coffee, 200g and level the bed.\n Bloom with 30g of water and wait thirty seconds for the bed to swell.\n Pour the rest in slow circles, keeping the bed level, aiming for about three minutes in total.\n \n \n \n What you'll end up with: The nut and caramel show more clearly through paper than through a mesh, because the paper takes the oils out with them.\n\n \n Forgiving Cold Brew\n \n How to make Forgiving Cold Brew with Taylors of Harrogate Brasilia.\n \n 10 min + 16 hrs\n 4 servings\n Easy\n \n \n \n You'll need\n \n 60g Taylors of Harrogate Brasilia\n 700ml cold water\n A large jar\n Ice to serve\n \n \n \n Method\n \n Stir 60g of Taylors of Harrogate Brasilia Ground Coffee, 200g into 700ml of cold water until every ground is wet.\n Leave in the fridge for 14 to 18 hours.\n Strain through a sieve lined with a paper filter, without squeezing the bed.\n Serve over ice, neat or cut with water or milk. Keeps about a week.\n \n \n \n What you'll end up with: Low acidity coffees make the most forgiving cold brew, because there is nothing sharp to go flat over a long steep.\n\n \n Hazelnut Milk Coffee\n \n How to make Hazelnut Milk Coffee with Taylors of Harrogate Brasilia.\n \n 7 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 18g Taylors of Harrogate Brasilia\n 200ml hazelnut or whole milk\n 1 teaspoon honey\n Toasted hazelnuts to finish\n \n \n \n Method\n \n Brew 18g of Taylors of Harrogate Brasilia Ground Coffee, 200g strong in 150ml of water.\n Stir in 1 teaspoon of honey while the coffee is still hot, so it dissolves properly.\n Warm and froth 200ml of hazelnut or whole milk and pour it over.\n Scatter a few chopped toasted hazelnuts on top.\n \n \n \n What you'll end up with: You are amplifying what the coffee already does rather than covering it up, which is the difference between this and a syrup.\n\n \n Coffee Caramel Sauce\n \n How to make Coffee Caramel Sauce with Taylors of Harrogate Brasilia.\n \n 15 min\n 1 jar\n Medium\n \n \n \n You'll need\n \n 60ml very strong Taylors of Harrogate Brasilia\n 150g caster sugar\n 50g butter\n 100ml double cream\n \n \n \n Method\n \n Brew 60ml of Taylors of Harrogate Brasilia Ground Coffee, 200g as strong as your method allows and set it aside.\n Melt 150g of caster sugar in a dry pan over medium heat without stirring, until it turns amber.\n Add 50g of butter off the heat, then 100ml of double cream, standing back because it will spit.\n Stir in the coffee and return to a low heat for a minute until smooth.\n \n \n \n What you'll end up with: Keeps two weeks in a jar in the fridge. The coffee's own caramel note means it reads as one flavour rather than two.\n\n \n Coffee Poured Over Shortbread and Cream\n \n How to make Coffee Poured Over Shortbread and Cream with Taylors of Harrogate Brasilia.\n \n 10 min\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 200ml strong Taylors of Harrogate Brasilia, cooled\n 6 shortbread biscuits, crushed\n 300ml double cream, whipped\n Dark chocolate to grate\n \n \n \n Method\n \n Brew 200ml of Taylors of Harrogate Brasilia Ground Coffee, 200g strong and leave it to go completely cold.\n Crush 6 shortbread biscuits and divide between four glasses.\n Spoon over the cold coffee, just enough to soak the crumbs without flooding them.\n Top with whipped double cream and grate dark chocolate over the top.\n \n \n \n What you'll end up with: A ten minute pudding. A sharper coffee would fight the cream here; this one sits underneath it."
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