# Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g ## Commerce action policy **Price:** £19.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-flying-start-5-roast-coffee-beans-700g/` _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-flying-start-5-roast-coffee-beans-700g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Taylors of Harrogate | Yorkshire Tea **Price:** £19.60 GBP **Caffeine:** Caffeinated **GTIN:** 615357000155 **Stock:** instock ## Summary Taylors of Harrogate Flying Start is the Yorkshire house's breakfast coffee, sold here as whole beans in a 700g bag: strong, full bodied and low in sharp acidity, built for a large morning mug rather than a delicate afternoon one. Picked into the Teas.co.uk curator selection as the everyday cafetiere bean.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.Curator notes: the tasting profile reflects our own editorial review of the current pack format and the brand's published description for this blend. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage notes, grind guidance and brewing temperature ranges are also published in the detailed Q and A tab below. ## Description Taylors of Harrogate Flying Start is the breakfast bean, and it is named for the job it does rather than for a region or a flourish. This is the 700g whole bean bag, the size that sits between the 200g pack most people buy on impulse and the catering kilo, and it is aimed squarely at a household where somebody needs a strong cup before they are prepared to speak to anybody. The number in the name is Taylors' own roast strength marker, printed on the pack. It is a house scale rather than an industry standard, so it tells you where this sits against other Taylors coffees and nothing more; check the current pack for the figure on your bag. What it signals in practice is that this is at the strong, well-developed end of the Yorkshire range: full bodied, low in sharp acidity, and built to take milk without disappearing into it. The Taste Profile Strength: ●●●●○ (4/5) Firmly at the strong end of the Taylors bean range, without tipping into char. Body: ●●●●○ (4/5) Full and round, the sort of weight that holds up through a whole mug. Bitterness: ●●●○○ (3/5) Present as structure rather than as the headline. Acidity: ●●○○○ (2/5) Low and gentle. A comfortable morning cup rather than a bright, fruity one. Teas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk. The Story Behind Taylors of Harrogate Taylors has been a Harrogate firm since 1886, when Charles Taylor set up in business in the town, and it is still family owned as part of the Bettys and Taylors Group. Yorkshire Tea is the sibling most people know, and the coffee side has been run with the same instinct: blend for a cup that behaves the same every time rather than chase a fashionable single origin, and sell it in a size a household actually gets through. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. How Does Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g Compare to: Taylors of Harrogate Rich Italian Beans: Rich Italian is the darker, more espresso-forward sibling with a sharper roast edge. Flying Start is the rounder, easier morning cup, and the better pick if most of your coffee comes out of a cafetiere rather than a machine. Lavazza Qualita Rossa Coffee Beans: the Lavazza is lighter and nuttier with a shorter finish. Flying Start carries more body, which shows up most clearly in a large mug rather than a small cup. Ideal Brewing Conditions This is a versatile bean rather than a specialist one, which is a real advantage in a house where one person uses a cafetiere and another uses the machine. Grind it to suit the method and it behaves. The one thing it does not forgive is water straight off the boil. The Cafetiere Serve Grind:Coarse, like rough sea salt. A fine grind here turns the jug muddy inside a minute. Ratio:60g of beans per litre of water, so roughly 15g for a large breakfast mug. Steep:Four minutes, break the crust with a spoon, skim the foam off the top, then plunge slowly. Decant:Straight into a warmed jug. Coffee left sitting on its grounds keeps extracting and turns bitter by the second cup. The Espresso Serve Dose:18g in a double basket, ground fine and levelled before tamping. Water:92 to 94 degrees Celsius. Time:25 to 30 seconds for around 36g in the cup. Finish:Rounder and less aggressive than a dedicated espresso roast, which makes it a comfortable americano base. Brewing Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g Water temperature: 92 to 94°C. Boiling water scalds the grounds and drags out bitterness that is not otherwise there. Grind: Coarse for cafetiere, medium for filter and pour over, fine for espresso. Grind to order wherever you can. Dose: 60g per litre for cafetiere and filter; 18g per double espresso. Time: Four minutes in a cafetiere, three to four minutes for a pour over, 25 to 30 seconds for espresso. Service: Good black in a mug, better still with a splash of milk. Sugar is unnecessary but does no harm. Iced version: Cold brew it coarse at 80g per litre for 16 hours in the fridge, then serve over ice with cold milk. Caffeine note: A fully caffeinated roasted coffee. A breakfast bag rather than an evening one. Best with: Toast and marmalade, a fry up, porridge, or a Yorkshire parkin if you want to be thematic about it. Storage, Allergens And Small Print Storage: Keep the bag sealed and in a cupboard, cool, dark and at room temperature. Not the fridge; condensation does more harm to beans than a warm kitchen does. A 700g bag is around a month of daily brewing for one steady drinker, so decanting a week at a time into a smaller jar keeps the rest of it properly sealed. 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. Certification: Taylors publish their sourcing commitments on pack; check the current pack for the certification marks that apply to the bag in front of you. Caffeinated coffee is not suitable for younger children. ## Product Questions What does the number in the name mean?It is the roast strength marker Taylors print on their coffee packs. It is a house scale rather than an industry standard, so it places this coffee against other Taylors blends and against nothing else. Check the current pack for the figure on the bag in front of you.What does Flying Start taste like?Strong and round rather than sharp. Full body, low acidity, a nutty and slightly cocoa-leaning depth, and a finish that stays comfortable rather than drying. It is built as a breakfast coffee, which means it has to survive being drunk quickly out of a big mug.What grind do I need for a cafetiere?Coarse, like rough sea salt. Fine grounds slip through the mesh and keep extracting in the jug, which is why a fine-ground cafetiere turns muddy and bitter within a minute. Use 60g per litre, four minutes, break the crust, skim, plunge slowly and decant.Should I use water straight off the kettle?No. 92 to 94 degrees Celsius is the window. Boiling water scalds the grounds and pulls out bitterness that would not otherwise appear, which is the single commonest reason a decent bag of beans tastes harsh at home. Boil, then wait thirty to forty seconds.How many mugs does 700g make?On a cafetiere at 60g per litre it works out at roughly 46 large mugs, and on an 18g espresso dose about 38 doubles. Both are arithmetic from the pack weight rather than claims printed on it, so scale them to whatever dose you actually use.Does it take milk?Easily. The body and the low acidity are what carry it through a splash of milk in a mug, and it works under steamed milk too, though it is rounder and less punchy there than a dedicated espresso roast would be. It is equally drinkable black if you keep the water off the boil.Will it work in a filter machine or a pour over?Yes, at a medium grind and around 60g per litre. This is a versatile bean rather than a specialist one, which is genuinely useful in a house where one person uses a machine and another uses a jug. A total brew time of three to four minutes is the target for a pour over.How do I store a 700g bag?Sealed, cool, dark and at room temperature, in a cupboard rather than on the worktop by the kettle. Not the fridge. Beans are porous and take on fridge smells, and every trip in and out puts condensation on cold beans. Decant a week at a time and leave the main bag shut.How long will the beans keep once I open them?The best before date on the pack is the formal answer. In practice, whole beans hold their character for a few weeks after opening if you keep them sealed, then fade in aroma steadily. Ground coffee goes flat far faster, which is the argument for grinding as you go.Who are Taylors of Harrogate?A Harrogate firm since 1886, when Charles Taylor set up in the town, and still family owned as part of the Bettys and Taylors Group. Yorkshire Tea is the better known sibling; the coffee side is run on the same principle of blending for a repeatable cup rather than chasing a fashionable origin.Where is the coffee grown, and is it certified?Taylors publish their sourcing commitments on pack. Check the current pack for both.Can I cold brew it?Yes, and the roundness suits it. Grind coarse, stir 80g into a litre of cold filtered water, cover and leave in the fridge for 16 hours, then strain through a paper filter without squeezing the bed. Cold water leaves most of the bitter fraction behind, so the result is sweeter than the hot cup. ## 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 bringsRoasted coffee beans100%The only ingredient. Whole bean coffee is a single-ingredient product: no flavouring, no carrier, no bulking agent.Roast developmentMarked on pack by strength numberTaylors set this blend at the strong end of their house scale. That is where the full body, the nutty depth and the low acidity come from, rather than from any one origin.Blend components by originNot publishedTaylors publish sourcing commitments on pack, but not a split we can verify per batch, so we do not restate one. Check the current pack for the origin and certification detail printed on it.Pack: Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g; whole roasted beans, caffeinated. Roughly 46 large cafetiere mugs at 60g per litre, or around 38 double espressos at an 18g dose.Proportions shown are the ones we can stand behind. Black coffee carries no meaningful calorie load; anything added in the cup is yours, not ours.Sourcing & blend. Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g is blended and roasted by Taylors of Harrogate, a Yorkshire firm trading in the town since 1886 and still family owned as part of the Bettys and Taylors Group. The coffee side is run on the same principle as the tea side: buy green coffee to a fixed specification, roast to a set profile, and taste the result against the standard so the bag opened in November behaves like the one opened in June. Taylors publish their sourcing commitments on pack, and the certification marks that apply to any given batch are printed there rather than here.What is in Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g, and what is not:In: roasted coffee beans, whole, and nothing else in the bag.No artificial flavourings, colours, preservatives or added sugar: the sweetness in the cup is caramelisation from the roast, not an ingredient.Not decaffeinated: a fully caffeinated coffee. Taylors make a decaffeinated bean in the same range if you want the house style without it.Packaging: follow the current UK pack and local-authority guidance; the bag, its one-way valve and the label can require different disposal routes. ## Flavour Science The flavour of Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g 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 roastery, and once again in your kitchen at the moment of extraction.The outer layer is aromatic, and in whole bean coffee it is sealed in. Roasting drives several hundred volatile compounds into the oils held inside the bean's cell walls, along with a charge of carbon dioxide that keeps escaping slowly through the one-way valve in the bag for days afterwards. That gas is why fresh grounds swell and foam when the water first hits them in a cafetiere. It is also the clock on the pack: grinding exposes the whole interior surface to air at once, so a bag ground on Sunday smells tired by Wednesday. This is the practical argument for a grinder, and it matters more on a breakfast coffee than anywhere else, because aroma is most of what you notice in a cup drunk quickly.The flavour spike arrives mid palate. Taylors set this blend at the strong end of their house scale, and a longer, better-developed roast converts more of the bean's sugars through caramelisation and Maillard reaction into heavier compounds: toasted nut, a soft cocoa depth, a suggestion of dried fruit underneath. Those compounds dissolve readily, so the coffee gives up its character quickly and generously. That is what makes it forgiving in a cafetiere, where the water is doing the work rather than nine bars of pump pressure. It is the densest stretch of the cup and the part a longer steep develops most.The base structure is the finish: the weight left coating the tongue and the bitterness underneath it. Roasting builds melanoidins, the large brown molecules responsible for coffee's viscosity, and they are why this blend reads as full rather than thin and why it stays comfortable rather than turning drying at the end of a big mug. A properly brewed cup should still be pleasant on the last mouthful, which is a real test for a coffee people drink in 400ml quantities before eight in the morning.Getting it right in the cup. In a cafetiere, use 60g of coarsely ground coffee per litre, pour water at 92 to 94 degrees, and start a four minute timer. At four minutes, break the crust with a spoon, skim off the foam and floating grounds, plunge slowly and decant the whole jug immediately, because coffee left sitting on its bed keeps extracting and the second cup will be noticeably more bitter than the first. For a filter machine or a pour over, a medium grind and a three to four minute total brew time; for espresso, 18g in a double basket out to about 36g in 25 to 30 seconds. Under-extraction tastes sour and hollow and is fixed with a finer grind or a longer contact; over-extraction tastes drying and ashy and is fixed with the opposite. Change one variable at a time or you learn nothing from the result.How water and temperature change it. The same beans give a measurably different cup depending on how you treat the water. Water straight off the kettle scalds the grounds and pulls the bitter fraction forward, which is why a good bag of beans can taste harsh in a kitchen that never waits; thirty to forty seconds after the boil is close enough if you have no temperature control. Cooler water or a shorter steep keeps the sweetness forward and the body lighter, at the cost of some depth. Water chemistry matters as much as heat: very soft or distilled water lacks the dissolved minerals that carry flavour compounds out of the grounds and gives a flat, sour result, while very hard water over-extracts the bitter end and scales the kettle besides. In a hard water area a jug filter will improve the cup more than changing beans ever does. Cold water changes the rules entirely: cold brewed coarse at 80g per litre for sixteen hours in the fridge, this blend comes out rounder, sweeter and much lower in perceived bitterness, because the compounds responsible for that bitterness largely need heat to dissolve. None of this is a fault in the coffee. It is one roast responding to the cup you build around it, and once you know which way you like it the result repeats every morning. ## Recipe Ideas Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g is a breakfast bean, so the builds below start with the two morning serves and then move through a batch method, a cold jug and a Yorkshire bake. Seven hundred grams is enough to work through all of them without rationing. Brewing methods and serving ideas, born here first The Proper Cafetiere Mug How to make a single large cafetiere mug that is not muddy at the bottom. 6 min 1 large mug Easy You will need 15g Taylors Flying Start, ground coarse 250ml water at 93°C A spoon to break the crust A warmed mug Method Grind 15g of Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g coarse and tip into a warmed one-cup cafetiere. Pour 250ml of water at 93°C over the grounds and set a four minute timer. Break the crust at four minutes, skim off the foam, then plunge slowly. Pour the lot out straight away rather than leaving it standing on the grounds. What you will end up with: A full, nutty mug with a clean finish. Skimming is the step everyone skips, and it is what stops the last inch tasting like sediment. Breakfast Jug For Four How to brew for a table without the last cup being the worst one. 7 min 4 mugs Easy You will need 60g Taylors Flying Start, ground coarse 1 litre water at 93°C A warmed jug or thermos Milk on the table Method Brew 60g of coarsely ground Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g in 1 litre of water at 93°C for four minutes in a large cafetiere. Break the crust, skim and plunge slowly. Decant the whole litre into a warmed jug or a thermos immediately. Put milk and sugar on the table rather than in the jug. What you will end up with: Four mugs that all taste the same. Decanting is the entire reason: coffee left on its grounds keeps extracting and the fourth cup would otherwise be bitter. Americano From A Single Basket How to build an americano that does not taste watered down. 4 min 1 mug Easy You will need 18g Taylors Flying Start, ground fine 150ml hot water at 92°C A warmed mug A splash of milk, optional Method Pour 150ml of hot water into the mug first. Pull a 36g double of Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g directly on top of it. Putting the water in first preserves the crema instead of blasting it apart. Add a splash of milk if you want, but taste it black first. What you will end up with: A long black mug with a tan head still on it. The rounder Taylors roast makes a gentler americano than a hard espresso blend would. Overnight Cold Brew How to keep a jug of cold coffee in the fridge for the week. 10 min + 16 hours 1 litre Easy You will need 80g Taylors Flying Start, ground coarse 1 litre cold filtered water A lidded jar Ice to serve Method Stir 80g of coarsely ground Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g into 1 litre of cold filtered water until every ground is wet. Refrigerate covered for 16 hours. Strain through a paper-lined sieve and do not press the bed. Serve over ice, neat or half and half with milk. What you will end up with: A litre that keeps about five days covered in the fridge, sweeter and rounder than the hot cup because cold water leaves the bitter compounds behind. Coffee Parkin How to put a Yorkshire coffee into a Yorkshire cake. 70 min + 2 days 12 squares Medium You will need 20g Taylors Flying Start, for 80ml strong brew 200g medium oatmeal and 100g plain flour 200g black treacle and 100g golden syrup 200g butter, 100g soft brown sugar, 1 egg 2 teaspoons ground ginger Method Brew 20g of Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g in 80ml of water for a strong concentrate and cool it. Melt the butter, treacle, syrup and sugar together over a low heat, then cool slightly. Mix into the oatmeal, flour and ginger with the egg and the cooled coffee. Bake in a lined 20cm square tin at 160°C for 55 to 60 minutes, then wrap and leave two days before cutting. What you will end up with: A dark, sticky parkin that improves for two days in the tin. The coffee deepens the treacle rather than announcing itself. Flask Coffee That Survives The Morning How to fill a flask without it tasting stewed by ten o clock. 8 min 500ml flask Easy You will need 35g Taylors Flying Start, ground coarse 550ml water at 93°C A vacuum flask, pre-warmed A fine sieve Method Rinse the flask out with boiling water first and pour it away, so the coffee is not chilled on contact. Brew 35g of Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g in 550ml of water at 93°C for four minutes. Strain through a fine sieve into the warmed flask so no grounds travel with it. Leave the milk out until you pour; milk in a flask turns unpleasant within an hour. What you will end up with: A flask that still tastes like coffee three hours later. Straining out every ground is what stops it stewing on the way. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._