{
    "id": 1073945,
    "title": "Taylors of Harrogate Decaffe Ground, 10 Coffee Bags",
    "slug": "taylors-of-harrogate-decaffe-ground-10-coffee-bags",
    "type": "product",
    "url": "https://teas.co.uk/product/taylors-of-harrogate-decaffe-ground-10-coffee-bags/",
    "modified": "2026-09-25T23:29:32+01:00",
    "excerpt": "Taylors of Harrogate Decaffe Ground is the Harrogate firm's decaffeinated coffee in coffee-bag form, ten individually enveloped bags in a 75g carton, picked into the Teas.co.uk selection as the after-dinner coffee that needs nothing but a kettle.Ingredients and dietary suitability: The published ingredient list for this barcode 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.One bag per mug, 7.5g of ground coffee behind a filter, and ten mugs from the carton. Water at about 95 degrees, four minutes rather than three, agitate for the first twenty seconds and lift the bag out.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.",
    "content_text": "Taylors of Harrogate Decaffe Ground is the decaffeinated entry in the brand's coffee-bag range: ten individually enveloped bags in one carton, 75g of ground coffee in total, which is 7.5g in each bag. You drop a bag into a mug, pour hot water over it, give it a few minutes and lift it out. No machine, no grinder, no filter paper, nothing to wash afterwards but the mug.\n\nDecaf has a particular job in most houses, and it is not the job caffeinated coffee does. It is the mug after dinner, the one made for the guest who stopped at lunchtime, the one somebody drinks because a doctor or a pregnancy has taken the ordinary kind off the table. Those moments happen with a kettle and whatever is in the cupboard, which is the gap a coffee bag fills. A cafetiere of decaf means grinding, brewing and washing up at the end of an evening; this means tearing an envelope.\n\n The Taste Profile\n\n \nRoast depth: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) A middling roast, aimed at drinkability rather than at a statement.\n\n \nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Rounder than the brightness suggests, and lighter through a bag than through a cafetiere because nothing is pressing the grounds.\n\n \nBrightness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Softer than the caffeinated bags in the same range. This is the trade decaf makes, and pretending otherwise helps nobody.\n\n \nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low, and it stays low as long as the bag comes out on time.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind The Carton\nTaylors is a Harrogate family firm, better known nationally for its tea than for its coffee, and its coffee range is organised around stated roast styles rather than around origins. That is a sensible way to sell coffee from a supermarket shelf: it tells a shopper what the cup will do before they buy it. The coffee-bag cartons follow the same logic, and this is the one with the caffeine taken out.\nWe are not going to invent a back story for it. The decaffeination process, the origin split, any roast-strength number and any certification marks belong to the carton in your hand, and pack runs change. We would rather send you to the pack than print a guess. What we can tell you is what the format does: a fixed 7.5g dose behind a filter, ten times over, with nothing left to get wrong except the water.\nDecaffeinated does not mean caffeine-free. What remains is small but it is not nothing, and the residual figure is not published at this pack size. If you need a genuinely caffeine-free drink for medical reasons, a herbal infusion is the safer answer.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n Our Commitment To The Planet\n\n The carton that arrives is the current UK retail pack rather than a grey import.\n A coffee bag leaves a spent bag and a paper envelope rather than an aluminium shell, and the grounds inside go on the compost heap once the bag is torn open.\n \n\n How Does Taylors of Harrogate Decaffe Coffee Bags Compare to:\n\n Taylors of Harrogate Decaff\u00e9 Roast Ground Coffee, 200g: the same decaf as loose grounds for a cafetiere or filter machine. Better in the cup, but it wants a brewer and somewhere to tip wet grounds at the end of an evening. Buy that for the kitchen and this for everywhere else.\n Taylors of Harrogate Decaffe Beans Roast Coffee, 200g: the whole-bean decaf, and the freshest of the three if you own a grinder. It is also the one that asks most of you at ten o'clock at night, which is when decaf tends to get drunk.\n Taylors of Harrogate Flying Start Ground, 10 Coffee Bags 75g: the identical format with the caffeine left in. Most households keep both cartons, one for the morning and one for after dinner.\n\n Ideal Brewing Conditions\nA coffee bag fixes the dose and the grind at the factory, which removes the two things most home brewers get wrong. What is left is water temperature, contact time and whether you agitate the bag. With a decaf, that last one matters more than usual: decaffeinated grounds tend to give themselves up less readily than caffeinated ones, so an unstirred decaf bag is the thinnest cup you can make by accident.\n\nThe Mug\n\n \nWater: About 95 degrees, so thirty seconds off the boil, into a mug of roughly 200 to 250ml.\n\n \nAgitate: Stir or swirl the bag for the first twenty to thirty seconds. There is no plunger here, so that movement is the only thing circulating water through the grounds.\n\n \nTime: Four minutes rather than three. Give a decaf the extra minute the caffeinated bags do not need, and lift it out before five.\n\n \nLift: Press the bag once against the side of the mug and take it out. Leaving it in is the single most common way to spoil the second half of the mug.\n\nThe After-Dinner Pot\n\n \nDose: Three bags for a 750ml teapot or cafetiere jug, which is the same ratio as one bag in a mug.\n\n \nBrew: Pour the water on, stir once, and give it four minutes with the lid on.\n\n \nRemove: Take all three bags out before you carry it to the table. Bags left in keep extracting and the last cup pays for it.\n\n \nWhy: Four people get decaf after a meal without anyone standing at a machine, which is why this carton earns cupboard space.\n\n Brewing Notes For Taylors of Harrogate Decaffe Coffee Bags\n\nWater temperature: About 95 degrees. Straight off a rolling boil scorches the surface of the grounds inside the bag and adds a papery edge a decaf has no depth to hide.\nMeasure: One bag per mug, 7.5g of coffee, ten mugs from the carton.\nContact time: Four minutes, agitated for the first twenty to thirty seconds, then lift the bag out.\nService: It takes milk well and that is how most people will drink it in the evening. Black is where the roast reads most honestly, if a little quieter.\nIced: One bag in 120ml of hot water for four minutes, then pour the concentrate over a full glass of ice. Decaf iced coffee at ten at night is one of the format's quiet uses.\n\nBest with: Something at the end of a meal, a late biscuit, or the hour when you want the ritual without the consequences.\n\n Safety And Purity\n\nIngredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.\nDecaffeination: The process used is stated by the manufacturer on the pack rather than by us.\nFreshness after opening: Each bag is individually enveloped, which is the format's quiet advantage: the tenth bag is as fresh as the first because the other nine were never opened. Keep the carton sealed and dry.\n\nBag material: The filter bag and its outer envelope are not the same material and may not share a disposal route. The carton is where that is stated; we have not assumed it.\nHot Liquid: Lifting a saturated coffee bag out of a full mug drips near-boiling liquid. Use a spoon and keep the mug away from the edge of the table.",
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        "servings": null,
        "serving_unit": null,
        "price_per_cup": null,
        "price_per_cup_gbp": null,
        "price_per_cup_pence": null,
        "caffeine": "Decaffeinated",
        "brew_temp": null,
        "brew_time": null,
        "gtin": "615357122482",
        "tea_family": "coffee",
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        "brand": [
            "Taylors of Harrogate | Yorkshire Tea"
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                "title": "Product Questions",
                "content": "What actually is a coffee bag?Ground coffee sealed inside a filter bag and brewed in a mug like tea. It is not instant and there is no freeze-dried powder involved, which is why supermarkets shelve these with ground coffee. Each bag here holds 7.5g, a standard single-mug dose. Is decaffeinated the same as caffeine-free?No, and this is worth being clear about. If you need a drink with genuinely no caffeine in it for medical reasons, a herbal infusion is the safer choice than any decaf coffee. Do I need a machine, a grinder or a cafetiere?None of them. A mug and a kettle is the whole kit. That matters more for a decaf than for anything else in the range, because decaf tends to be wanted late in the evening, which is exactly when nobody wants to set up and then clean a brewer. How many mugs do I get?Ten mugs, one per bag, from a 75g carton. How long should I leave the bag in?Four minutes, then take it out. That is a minute longer than we suggest for the caffeinated bags in the same range, because decaffeinated grounds tend to give themselves up less readily. Past five minutes you start pulling out the late bitter compounds instead. Why does my coffee bag taste weak?Almost always because it was not stirred. A cafetiere has a plunger and a filter machine has a shower head; a mug has neither, so the only thing circulating water through the grounds is you. Swirl or stir the bag for the first twenty to thirty seconds and the same bag makes a noticeably fuller cup. The other two causes are too much water and water off a rolling boil. Which decaffeination process is used?The manufacturer states that on the pack. If the method matters to you, it is printed on the carton you receive. Does it taste like the caffeinated version?Close, but not identical, and anyone who tells you otherwise is selling something. In our assessment this reads softer and rounder than the caffeinated coffee bags in the same range, with less of the brisk lift through the middle of the mug. Low bitterness, easy to drink, quieter. That is the trade decaf makes. Can I put milk in it?Yes, and most people will. A mug-brewed coffee bag is a filter-strength drink rather than an espresso, so it takes a splash of milk without disappearing. Brew it first, then add the milk, and never add milk to the mug before the bag has had its four minutes. Can I make more than one cup at a time?Yes. Three bags to a 750ml pot or cafetiere jug holds the same ratio as one bag to a mug. Stir once, four minutes with the lid on, then take all three bags out before it goes to the table. That is the fastest way to give four people coffee after a meal with nobody standing at a machine. Are the bags compostable and is the carton recyclable?The grounds inside go on a compost heap once you tear the spent bag open, and that part is not in doubt. The filter bag itself and its outer envelope are not the same material and may not share a disposal route, and the carton states which is which. How long does the carton keep, once it is in the cupboard?Better than an opened bag of grounds, which is the format's quiet advantage for a coffee nobody drinks every day. Each bag is sealed in its own envelope, so the tenth is as fresh as the first even if it is drunk two months later. Go by the best-before date printed on the carton, and keep it sealed, dry and away from strong-smelling things in the cupboard. Can I drink this in the evening?That is largely what it is for. A small residual amount of caffeine remains in any decaf, so it is not the same as a herbal infusion, but for most people this is the coffee that can be drunk at nine o'clock without consequences. If you are unusually caffeine-sensitive, treat it as a low-caffeine coffee rather than as a caffeine-free drink."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: decaffeinated arabica coffee.Typical values per 100g, as publishedPer 100gEnergy1 kcalFat0gof which saturates0gCarbohydrate0.3gof which sugars0gProtein0.2gSalt0gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsDecaffeinated roast and ground coffee100%The whole of the bag. A middling roast built for drinkability, softer through the middle than the caffeinated bags in the same range, with bitterness kept low.Dose per bag7.5g75g across ten bags. Fixed at the factory, which removes the variable most home brewers get wrong.Pack: Taylors of Harrogate Decaffe Ground, 10 Coffee Bags; GTIN 0615357122482; ten individually enveloped coffee bags in a 75g carton, 7.5g of ground coffee each, ten mugs per carton. Decaffeinated. Best before the date printed on the carton.Characterising components shown. The ten-mug yield is worked out from the pack weight, not a pack claim.Sourcing & blend. Taylors of Harrogate Decaffe Ground, 10 Coffee Bags comes from Taylors of Harrogate, the Yorkshire family firm better known nationally for its tea, whose coffee range is organised around stated roast styles rather than around origins. This carton is the decaffeinated entry in that range put behind a filter so it can be brewed in a mug without a machine, which is the format that suits decaf best because decaf is most often wanted at the end of the day. The carton you receive is the current UK retail pack.What is in Taylors of Harrogate Decaffe Ground, 10 Coffee Bags, and what is not:In: decaffeinated roast and ground coffee, sealed inside a filter bag, and nothing else.No artificial colours, preservatives or added sugar: this is a plain ground coffee, not a flavoured one, and not an instant.Not instant: nothing here dissolves. The bag filters; the grounds stay behind.Not caffeine-free: decaffeinated means most of the caffeine has been taken out, not all of it. For a drink with none at all, choose a herbal infusion."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Taylors of Harrogate Decaffe Ground, 10 Coffee Bags is built in three layers, and reading them in order explains both why a coffee bag tastes different from a cafetiere and why a decaf tastes different from the caffeinated carton next to it on the shelf.The outer layer is aromatic, and this format protects it better than an open bag of grounds does. Ground coffee loses its volatiles to the air, which is why an opened bag of grounds fades within weeks. That matters more for a decaf than for anything else in a cupboard, because decaf is the coffee nobody drinks daily: a bag of decaf grounds opened in March is frequently still there in May, going quietly flat. Here each 7.5g dose sits in its own sealed envelope, so the tenth mug opens with as much aroma as the first even if it is poured two months later. Tear the envelope over the mug and you keep all of it; tear it in a drawer and you lose half.The flavour spike arrives mid palate, and it is where a decaf shows its honest limits. Caffeine itself carries a bitter edge, so removing it takes a little structure out of the middle of the cup, and the process that removes it works on the green bean before roasting rather than on the roast. What reaches the mug is therefore softer and rounder than the caffeinated bags in the same range, with less of that brisk lift and a gentler arc from first sip to last. There is also a mechanical limit on top of it: nothing presses water through these grounds. In a cafetiere the plunger and full immersion drive extraction; in a mug the water only moves as far as convection and your spoon take it. Put those two together and an unstirred decaf bag is about the thinnest cup you can make by accident, which is why so many people believe decaf is inherently weak when what they actually made was an under-extracted mug.The base structure is a short, clean finish with low bitterness and lower astringency. This is an easy mug to drink and a hard one to ruin, and its failure mode is not harshness but hollowness: a cup that arrives, says very little and leaves. That comes from too much water, too little agitation, or a bag lifted at ninety seconds because the kettle boiled and somebody was waiting.Getting it right in the cup. One bag to 200 to 250ml of water at about 95 degrees, thirty seconds off the boil. Pour onto the bag rather than dropping the bag into already-poured water, so the grounds wet evenly. Stir or swirl for the first twenty to thirty seconds, which is the closest a mug gets to a plunger and the single biggest lever you have. Give it four minutes rather than the three the caffeinated bags want, then press the bag once against the side of the mug and lift it out before five. For more than one cup, three bags to a 750ml pot holds the same ratio: stir once, four minutes with the lid on, and take every bag out before it goes to the table, because bags left sitting keep extracting and the last cup pays for the first.How water and temperature change it. A decaf shows its water more plainly than a full-bodied caffeinated roast does, because it has less structure in reserve to cover a bad cup. In a hard-water area this reads dull and faintly chalky, and a filter jug will improve it more than any change of technique will. Soft or filtered water lets what sweetness there is come forward and the finish read cleaner. Temperature matters at both ends: water straight off a rolling boil scorches the surface of the grounds inside the bag and leaves a papery edge that a decaf has no depth to hide, while water much below 90 degrees under-extracts into something thin and sour that no extra minute will rescue. Once poured, the mug is at its best for the first five minutes and flattens as it cools, which is worth knowing for a coffee that tends to be drunk slowly, late, and in company."
            },
            {
                "title": "Recipe Ideas",
                "content": "Taylors of Harrogate Decaffe Ground, 10 Coffee Bags brews in a mug with nothing but a kettle, which makes it the easiest real coffee in the house to make at ten o'clock at night. Five builds below cover the everyday mug, a pot for the table after a meal, a late iced coffee, an affogato and a decaf coffee syrup for pouring.\nWays to brew it, born here first\n\n \n The Four Minute Mug\n \n The everyday build, and the one extra minute a decaf needs that a caffeinated bag does not.\n \n 5 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 Decaffe coffee bag\n 200 to 250ml water at about 95 degrees\n A teaspoon\n \n \n \n Method\n \n Tear the envelope over the mug and drop the bag in.\n Pour water thirty seconds off the boil straight onto the bag.\n Stir or swirl for the first twenty to thirty seconds, then leave it four minutes.\n Press the bag once against the side of the mug and lift it out before five minutes.\n \n \n \n What you'll end up with: A soft, round mug of real coffee with low bitterness, made in the ten minutes before bed without setting up a single piece of equipment.\n\n \n The Pot For The Table\n \n How to give four people decaf after a meal without anyone standing at a machine.\n \n 6 min\n 3 to 4 cups\n Easy\n \n \n \n You'll need\n \n 3 Decaffe coffee bags\n 750ml water at about 95 degrees\n A teapot or an empty cafetiere jug\n \n \n \n Method\n \n Warm the pot with a splash of hot water and tip it out.\n Add three bags and pour 750ml of water thirty seconds off the boil over them.\n Stir once, put the lid on and leave it four minutes.\n Remove all three bags before the pot goes to the table.\n \n \n \n What you'll end up with: A pot that holds its strength across three or four cups, because the bags came out instead of sitting in it stewing.\n\n \n Late Iced Coffee\n \n Concentrate over ice, so the melt does not turn it into brown water.\n \n 6 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 1 Decaffe coffee bag\n 120ml water at about 95 degrees\n A full glass of ice\n Milk, optional\n \n \n \n Method\n \n Brew one bag in only 120ml of water for four minutes, stirring at the start.\n Lift the bag out and let the concentrate stand for a minute.\n Pour it over a glass filled to the top with ice.\n Top with a splash of cold milk if you want it long.\n \n \n \n What you'll end up with: An iced coffee that still tastes of coffee once the ice has done its work, and one you can drink after nine without regretting it.\n\n \n Decaf Affogato\n \n Pudding and coffee in one bowl, with no machine and no consequences.\n \n 6 min\n 1 bowl\n Easy\n \n \n \n You'll need\n \n 1 Decaffe coffee bag\n 80ml water at about 95 degrees\n 2 scoops vanilla ice cream\n \n \n \n Method\n \n Brew one bag in 80ml of water for four minutes, stirring hard at the start.\n Lift the bag out and press it once against the side of the cup.\n Put two scoops of vanilla ice cream in a cold bowl.\n Pour the hot concentrate over the top at the table and eat it straight away.\n \n \n \n What you'll end up with: The one pudding that improves on being made with decaf, because nobody has to refuse it at half past nine.\n\n \n Decaf Coffee Syrup\n \n Two bags into something that keeps in the fridge for a week and goes on everything.\n \n 15 min\n About 150ml\n Easy\n \n \n \n You'll need\n \n 2 Decaffe coffee bags\n 150ml water at about 95 degrees\n 100g caster sugar\n A pinch of salt\n \n \n \n Method\n \n Brew two bags in 150ml of water for five minutes, stirring at the start, then lift both out.\n Stir in the sugar while the coffee is still hot until it has completely dissolved.\n Add a pinch of salt, which sharpens the coffee rather than making it salty.\n Cool and keep it in a sealed jar in the fridge for up to a week.\n \n \n \n What you'll end up with: A coffee syrup for ice cream, porridge, cold milk or a late glass of something, with no caffeine question attached to any of it."
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