# Taylors of Harrogate Decaffé Roast Ground Coffee, 200g ## Commerce action policy **Price:** £7.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-decaffe-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-decaffe-roast-ground-coffee-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Taylors of Harrogate | Yorkshire Tea **Price:** £7.60 GBP **Caffeine:** Decaffeinated **GTIN:** 615357752603 **Stock:** instock ## Summary Taylors of Harrogate Decaffé Roast Ground Coffee, 200g is the decaffeinated ground coffee from the Harrogate family firm best known in Britain for Yorkshire Tea, a roast built deliberately fuller than most decafs so the cup keeps its body once the caffeine has gone, picked into the Teas.co.uk curator selection as the after-dinner coffee that still tastes like coffee.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.Decaffeinated is not caffeine free; a trace remains.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 Taylors of Harrogate Decaffé Roast Ground Coffee, 200g is the decaffeinated ground coffee from the Harrogate family firm most British households know for Yorkshire Tea. It exists for the drinker who likes coffee at four in the afternoon and would rather not lie awake about it, and the whole design problem of a decaf is to lose the caffeine without losing the cup along with it. Most disappointing decaf is disappointing for the same reason: decaffeination strips out more than just caffeine, and a roaster who does not compensate ends up with a thin, papery coffee. What you are paying the extra for here is a roast built around that problem rather than in spite of it. It is ground rather than whole bean, so it is ready for a cafetière or a filter machine straight out of the pack. The Taste Profile Roast Depth: ●●●●○ (4/5) Deliberately fuller than you expect from a decaf, which is the point of the product. Body: ●●●○○ (3/5) Rounded and reasonably substantial, without the weight a full-caffeine dark roast carries. Sweetness: ●●●○○ (3/5) A soft, caramel-leaning sweetness that does the work the missing caffeine bitterness would otherwise do. Bitterness: ●●○○○ (2/5) Low. Decafs tend to run either flat or harsh, and this one sits on the gentle side. 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Taylors of Harrogate Taylors is a Yorkshire family business based in Harrogate, and in Britain it is best known for Yorkshire Tea. The coffee side of the company is older and quieter than the tea side, and it is run on the same logic: a small number of named blends, each built for a particular time of day or a particular kind of drinker, rather than a wall of single origins changing every season. Taylors also prints a roast strength number on the front of its coffee packs, which is a genuinely useful thing for a supermarket shopper and something most roasters do not bother with. We are not going to quote the number for this blend from memory; it is on the front of the pack, in large type, and that is where to read it. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Ground coffee packs often combine card with an inner foil liner, and the two do not go to the same place. Our Commitment To The Planet Ground coffee has a short useful life once opened. Buying the size you will actually drink inside a fortnight wastes less than buying the big bag and letting half of it go flat. How Does Taylors of Harrogate Decaffé Roast Ground Coffee, 200g Compare to: Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g: the caffeinated stablemate, and the closest comparison in the range for softness. Lazy Sunday has more natural sweetness and a livelier finish; the Decaffé trades some of that lift for the ability to drink it after dinner. Ideal Brewing Conditions A decaf needs more help than a caffeinated coffee, not less. Decaffeination takes some of the structure out with the caffeine, so Taylors Decaffépays back a slightly heavier dose and a slightly longer contact time. The Cafetière Serve Measure:Start at around 65g per litre, a touch heavier than you would use for a caffeinated coffee of the same roast. Water:Just off the boil, around 94 degrees Celsius. Let the kettle stand for half a minute rather than pouring at a rolling boil. Time:Four to five minutes. The extra minute is what stops a decaf reading thin. Finish:Plunge slowly and decant everything straight away. Coffee left on the grounds is the one thing that turns a gentle decaf bitter. The Filter Machine Serve Measure:One rounded tablespoon per mug, and do not be shy with it. Water:Fresh, and filtered if you are in a hard water area, which flattens a decaf faster than it flattens a full-strength roast. Hold:Drink it inside twenty minutes. A hotplate cooks the sweetness out and leaves the papery note behind. Result:A round, easy after-dinner cup that does not announce itself as a decaf. Getting The Best From Taylors of Harrogate Decaffé Roast Ground Coffee, 200g Water temperature: 94°C. Boiling water on a decaf pulls the papery note forward immediately. Measure: Slightly heavier than you would dose a caffeinated coffee. This is the single most useful adjustment. Steep: Four to five minutes in a cafetière, covered, then decant. Milk: Takes milk well and keeps its sweetness under it, which is not true of every decaf. Storage: Airtight, cool and dark, and finish the pack inside two weeks of opening. Ground decaf goes flat no more slowly than any other ground coffee. Caffeine note: Decaffeinated is not the same as caffeine free. The process removes the great majority of the caffeine but a trace remains, so if you need a genuinely caffeine-free drink, a herbal infusion is the honest answer. Best with: After dinner, with something sweet, or as the second cup of the evening when the first one was the real thing. Safety And Purity 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. Allergen Warning: read the allergen declaration on the pack. Decaffeination note: if the method matters to you, the pack is the place to look. ## Product Questions Is decaffeinated the same as caffeine free?No, and the distinction matters. Decaffeination removes the great majority of the caffeine but a trace remains. If you need a drink with no caffeine in it at all, a herbal infusion is the honest answer rather than any decaf coffee. If you are simply trying to avoid a big hit late in the day, this does the job.Which decaffeination process is used?If the method matters to you, the current pack is the place to look. Anyone telling you the method without having read that pack is telling you something they do not know.Why do so many decafs taste thin?Because decaffeination takes more out of the bean than caffeine alone. Some of the compounds that build body and sweetness come out with it, and a roaster who does not compensate ends up with a papery cup. This blend is roasted deliberately fuller to put that back, which is what you are paying the extra for.Should I use more of it than a normal coffee?Slightly, yes, and it is the single most useful adjustment you can make. Start at around 65g per litre in a cafetière rather than the usual 60g, and give it four to five minutes rather than four. That extra weight and extra minute is what keeps a decaf from reading thin.What water temperature should I use?Around 94 degrees Celsius, which is a kettle left to stand for about thirty seconds. Water at a rolling boil pulls the papery note forward on a decaf faster than it would on a caffeinated roast, and once that note is in the cup you cannot take it out again.What is the roast strength number on the pack?Taylors prints a roast strength figure in large type on the front of its coffee packs, which is genuinely useful and more than most roasters bother with. We are not going to quote it from memory for this blend. Read it off the front of the pack, where it is impossible to miss.What can I brew it in?It is pre-ground, so a cafetière, a filter machine, an aeropress or a stovetop pot all work without any equipment beyond what you already have. It is not ground for espresso, and it is too fine for a very coarse cold brew, though it will still make a decent one given long enough.Does it take milk?Yes, and better than most decafs do. The extra roast depth means the coffee still reads through the milk rather than disappearing under it, which is the usual problem when you make a flat white with a light decaf.How long does it keep once opened?Plan on about a fortnight of good drinking. Ground coffee starts losing aroma within hours of the seal breaking, and decaf is no more resilient than anything else. Keep it airtight, cool and dark, and the best-before date on the pack is the manufacturer's figure rather than a guide to how good it still tastes.Can I drink it in the evening?That is what it is for. A trace of caffeine remains after decaffeination, so it is not a guarantee for anyone who is very sensitive, but for most people this is the coffee that lets you have one after dinner without paying for it later.Is it organic or certified?Taylors publishes its own sourcing position and the pack is the current version of it.Beans or ground, which should I buy?If you own a grinder, buy the beans: the same blend is sold as Taylors of Harrogate Decaffé Beans Roast Coffee at the same size, and whole beans hold their aroma for weeks where ground goes flat in a fortnight. If you do not own a grinder, this pack is the one you want. ## Ingredients & Nutrition 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 (100%).Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsDecaffeinated roasted coffee, ground100% of the pack contentsEverything in the cup. Roasted deliberately fuller than a standard decaf to put back the body and sweetness that decaffeination takes out.Pack: Taylors of Harrogate Decaffé Roast Ground Coffee, 200g; pre-ground for cafetière, filter, aeropress or stovetop. Use within the best-before date, and within about a fortnight of opening for the aroma.Only the pack contents are shown. Taylors prints a roast strength number on the front; read it there.Sourcing & blend. Taylors of Harrogate Decaffé Roast Ground Coffee, 200g is put together by Taylors of Harrogate, the Yorkshire family firm most British households know for Yorkshire Tea. The coffee side of the business is older and quieter than the tea side and runs on the same logic: a small number of named blends, each built for a particular time of day or a particular kind of drinker, rather than a rotating wall of single origins. The design problem for any decaf is that decaffeination removes some of the compounds that build body and sweetness alongside the caffeine, and a roast that does not compensate for that tastes papery. This one is roasted fuller on purpose.What's in Taylors of Harrogate Decaffé Roast Ground Coffee, 200g, and what isn't:In: decaffeinated roasted coffee, ground, and nothing else in the pack.No added flavouring: this is a plain decaf roast, not a flavoured coffee. Any sweetness is developed in the roast.Not caffeine free: decaffeination removes the great majority of the caffeine, not all of it. A trace remains, and anyone who needs zero should drink a herbal infusion instead. ## Flavour Science The flavour of Taylors of Harrogate Decaffé 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. A decaf is the hardest version of this to build, because one of the compounds that normally holds the structure together has been taken out before the roasting even begins.The outer layer is aromatic, and in ground coffee it is already partly spent before you open the pack. Roasting develops hundreds of volatile compounds inside the bean, and grinding releases them all at once; from that moment they are leaving. This is why a bag of ground coffee smells wonderful on day one and merely pleasant on day fourteen, and why the single best thing you can do for this pack is keep it airtight and finish it inside a fortnight. Decaffeination changes the aromatic layer as well as thinning it: some of the precursors that build the sweeter, more caramelised smells are carried out with the caffeine, which is why a poorly built decaf smells flat even when it is fresh.The flavour spike arrives mid palate, and here the roast is doing repair work. Hot water pulls soluble material out of ground coffee in a rough order: acids and sugars first, then the body-building compounds, then the dry and bitter ones last. Caffeine itself is bitter, and removing it takes a structural element out of the middle of the cup. A roaster compensating for that pushes the roast slightly further, developing more caramelised sugars to fill the gap. You can taste that decision here: the middle of the cup reads rounder and sweeter than the roast colour suggests, and there is noticeably less of the sharp edge that a light decaf leaves behind.The base structure is the lingering finish: a soft, caramel-leaning tail that fades without drying the mouth out. The test of a decaf is whether it leaves a papery, cardboard-like note at the end, and that note is the signature of a bean that gave up too much in processing and was not roasted hard enough afterwards.Getting it right in the cup. Dose it slightly heavier than you would a caffeinated coffee of the same roast: around 65g per litre in a cafetière rather than the usual 60g, or a generous rounded tablespoon per mug in a filter machine. Bring the kettle to the boil and let it stand for about thirty seconds, which puts you near 94 degrees Celsius, because boiling water pulls the papery note forward on a decaf faster than it would on a full-strength roast. Give it four to five minutes in a cafetière, plunge slowly, and decant everything immediately, since coffee left sitting on the grounds keeps extracting and the gentle sweetness is the first thing to be overrun. In a filter machine, drink it within twenty minutes and take it off the hotplate, which cooks the sweetness out and leaves exactly the papery note you were trying to avoid. Store what is left airtight, cool and dark, and buy the size you will finish rather than the size that looks like better value.How water and temperature change it. Water is most of the cup, and a decaf shows water faults more plainly than a caffeinated coffee does because it has less structure to hide behind. Hard tap water flattens the sweetness and leaves a chalky edge, so in a hard water area a filter jug will improve this cup more than a more expensive bag would; soft water lets the caramel notes through clearly. Hotter water and a longer contact time pull more of the heavier compounds for a fuller, rounder result, which for this blend is usually the right direction to push; cooler water or a shorter time keeps it lighter and risks the thin, sour reading that gives decaf its reputation. A cold brew made with it goes the other way again: twelve to sixteen hours in the fridge at a coarse grind produces a sweet, very low-bitterness concentrate that is arguably the most flattering way to drink a decaf, since cold water never pulls the harsh compounds at all. ## Recipe Ideas Taylors of Harrogate Decaffé Roast Ground Coffee, 200g is an evening coffee, so most of these builds are after-dinner ones. Five below: the cafetière done properly, a filter serve, a cold brew, a nightcap and a pudding. Recipes, born here first The After-Dinner Cafetière How to make The After-Dinner Cafetière with Taylors of Harrogate Decaffé. 7 min 3 cups Easy You'll need 33g Taylors Decaffé ground coffee 500ml water at 94 degrees A warmed cafetière and a jug Milk, optional Method Warm the cafetière with hot water and tip it out, then add 33g of ground coffee, which is a touch heavier than you would dose a caffeinated roast. Pour 500ml of water that has stood off the boil for thirty seconds, wetting all the grounds at once. Wait five minutes rather than four. The extra minute is what stops a decaf reading thin. Plunge slowly and decant into a jug straight away. What you'll end up with: A round, sweet after-dinner cup that does not announce itself as a decaf. Filter Machine, Full Jug How to make Filter Machine, Full Jug with Taylors of Harrogate Decaffé. 8 min 6 cups Easy You'll need 6 rounded tablespoons ground coffee 1 litre fresh water, filtered if hard A paper filter A flask, if you are not drinking it at once Method Fill the tank with fresh water. Water that has stood in the machine for days is the commonest reason filter coffee tastes dull. Dose one rounded tablespoon per mug and do not be shy with it. Decant into a flask as soon as it has brewed. A hotplate cooks the sweetness out within twenty minutes and leaves the papery note behind. What you'll end up with: A jug for the table that stays drinkable, which is what a hotplate will not give you. Fridge Cold Brew, The Flattering Method How to make Fridge Cold Brew, The Flattering Method with Taylors of Harrogate Decaffé. 10 min + 14 hrs 4 glasses Easy You'll need 80g Taylors Decaffé ground coffee 1 litre cold water A large jar with a lid A paper filter to strain Method Stir the grounds into the cold water until every particle is wet, then lid the jar. Refrigerate for fourteen hours. Cold water never pulls the harsh compounds, which is why this is the most flattering way to drink a decaf. Strain through a paper filter and keep it in the fridge for up to a week. What you'll end up with: A sweet, very low-bitterness concentrate you can drink at ten at night. Evening Coffee With Orange And Cream (Adult) How to make Evening Coffee With Orange And Cream (Adult) with Taylors of Harrogate Decaffé. 8 min 2 glasses Medium You'll need 300ml strong brewed Decaffé 25ml orange liqueur per glass Lightly whipped double cream A strip of orange peel Method Brew the coffee strong in a cafetière and warm two heatproof glasses while it steeps. Pour the liqueur into each glass, then the hot coffee, and stir once. Float the cream over the back of a spoon so it sits on the surface rather than mixing in. Twist the orange peel over the top to release the oil. What you'll end up with: The end-of-dinner drink without the four-in-the-morning consequences. Coffee Custard For Trifle Or Pots How to make Coffee Custard For Trifle Or Pots with Taylors of Harrogate Decaffé. 25 min 4 pots Medium You'll need 100ml very strong brewed Decaffé 400ml whole milk 4 egg yolks 60g caster sugar Method Heat the milk with the brewed coffee until it is just steaming, not boiling. Whisk the yolks and sugar until pale, then pour the hot coffee milk over them in a thin stream, whisking as you go. Return to a low heat and stir constantly until it coats the back of a spoon, then pour into pots and chill. What you'll end up with: A coffee pudding you can serve late in the evening, built on a decaf rather than the real thing. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._