# Taylors of Harrogate Flying Start Ground, 10 Coffee Bags 75g ## Commerce action policy **Price:** £3.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-flying-start-ground-10-coffee-bags-75g/` _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-ground-10-coffee-bags-75g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Taylors of Harrogate **Price:** £3.60 GBP **Caffeine:** Caffeinated **GTIN:** 615357123342 **Stock:** instock ## Summary Taylors of Harrogate Flying Start Ground is the Harrogate firm's breakfast roast in coffee-bag form, ten individually enveloped bags in a 75g carton, picked into the Teas.co.uk selection as the no-equipment way to drink real ground 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.One bag per mug, 7.5g of ground coffee behind a filter, ten mugs from the carton. A brisk, bright medium roast with low bitterness. Water at about 95 degrees, three minutes, agitate for the first twenty seconds and lift the bag out rather than leaving it in.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. ## Description Taylors of Harrogate Flying Start Ground is the brand's breakfast roast packed into coffee bags: 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, wait a few minutes and lift it out. No machine, no grinder, no filter paper, nothing to wash but the mug. That is the whole argument for the format, and it is a better argument than coffee snobbery usually allows. A cafetiere makes a better cup and nobody should pretend otherwise. But a cafetiere needs a kitchen, somewhere to tip wet grounds and four minutes of attention. A coffee bag needs a mug and a kettle. This is the format for the office drawer, the hotel room, the caravan, the tent, and the first week in a new flat while the boxes are still taped shut. Supermarkets shelve it with ground coffee rather than with instant, which is the honest placement: there is nothing freeze-dried in the bag, only ground coffee behind a filter. The Taste Profile Roast depth: ●●●○○ (3/5) A medium breakfast roast. The sweetness is kept, the smoke is kept out. Body: ●●●○○ (3/5) Lighter through a bag than the same coffee through a cafetiere, because nothing is pressing the grounds. Brightness: ●●●●○ (4/5) The point of a breakfast blend: a brisk lift that gets the mug noticed. Bitterness: ●●○○○ (2/5) Low, and it stays low unless the bag sits past five minutes. Teas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Carton Taylors 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 to a supermarket shelf, because it tells a shopper what the cup will do before they buy it. Flying Start is the wake-up entry in that range: the one built to be drunk first thing, in a hurry, probably standing up. We are not going to invent an origin story for it. The blend specification, the roast-strength number and any certification marks belong to the carton in your hand, and pack runs change. Where the current UK pack carries a roast number or a buying statement, that pack is the place to read it. What we can say is what the format does: a fixed 7.5g dose behind a filter, ten times, with no variables left for you to get wrong except the water. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet The carton that arrives is the current UK retail pack rather than a grey import on a different specification. A coffee bag leaves a spent bag and a paper envelope rather than an aluminium shell or a plastic capsule body, and the grounds inside go on the compost heap once the bag is opened out. How Does Taylors of Harrogate Flying Start Ground Coffee Bags Compare to: Taylors of Harrogate Flying Start Roast Ground Coffee, 200g: the same roast style as a loose ground bag for a cafetiere or filter. Better in the cup, but it needs a brewer and somewhere to tip the grounds. Buy that one for the kitchen and this one for the desk. Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g: the whole-bean version for anyone with a grinder, and the freshest of the three. It is also the one that demands the most equipment, which is precisely the thing a coffee bag exists to avoid. Taylors of Harrogate Hot Lava Java Ground, 10 Coffee Bags: the same format, a much louder roast. If Flying Start reads too polite in a mug, that carton is the reason the range has more than one coffee bag in it. Ideal Brewing Conditions A 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. Most disappointing coffee-bag cups are the result of a bag dropped in, ignored and lifted out limp. The Mug Water: About 95 degrees, so thirty seconds off the boil, into a mug of roughly 200 to 250ml. Agitate: Stir or swirl the bag for the first twenty seconds. A coffee bag has no plunger, so the movement you give it is the only thing circulating water through the grounds. Time: Three minutes is the sweet spot. Two makes a thin cup, five starts pulling out the bitterness the roast was set up to avoid. Lift: Press the bag against the side of the mug once, then take it out. Leaving it in is the single most common way to ruin the second half of the mug. The Travel Flask Dose: Two bags for a 500ml flask, which is the same ratio as one bag in a mug. Brew first: Brew the three minutes in the flask with the lid off, then remove both bags before you seal it. Why: A sealed flask holds near-boiling water against the grounds for hours. Coffee left on a bag keeps extracting and turns harsh by mid-morning. Result: Two decent mugs at eleven o'clock instead of one good one at eight and something stewed afterwards. Brewing Notes For Taylors of Harrogate Flying Start Coffee Bags Water temperature: About 95 degrees. Straight off a rolling boil scorches the surface of the grounds inside the bag. Measure: One bag per mug, 7.5g of coffee, ten mugs from the carton. Contact time: Three minutes, agitated for the first twenty seconds, then lift the bag out. Service: Black shows the brightness best. It takes milk without collapsing, which is more than a light roast usually manages. Iced: One bag in 120ml of hot water for three minutes, then pour the concentrate over a full glass of ice. Best with: Toast, a bacon sandwich, or the fifteen minutes before anyone else in the house is awake. 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. Freshness 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. Bag material: The filter bag and its 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. Hot 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 desk. ## Product Questions What actually is a coffee bag?Ground coffee sealed inside a filter bag, brewed in a mug like tea. It is not instant and there is no freeze-dried powder involved. Supermarkets shelve these with ground coffee for that reason. Each bag here holds 7.5g, which is a standard single-mug dose. Do I need a machine, a grinder or a cafetiere?None of them. A mug and a kettle is the whole kit. That is the entire point of the format, and it is why a carton of these lives better in an office drawer or a caravan than a bag of grounds ever will. How many mugs do I get?Ten mugs, one per bag, from a 75g carton. How long should I leave the bag in?Three minutes, and then take it out. Two minutes gives a thin cup. Five starts dragging out the bitter compounds that arrive late in any extraction, and a breakfast roast has nothing to hide behind when that happens. Why is my cup weak?Almost always because the bag was not moved. A cafetiere has a plunger and a filter machine has a shower head; a coffee bag has only you. Swirl or stir it for the first twenty seconds, and squeeze it once against the side of the mug before lifting it out. How much water per bag?Roughly 200 to 250ml, which is an ordinary mug. A pint mug will taste thin on one bag; use two, or accept a longer, lighter drink. There is no way to increase the dose inside a sealed bag, so the water is your only lever. Does it take milk?Yes, better than most light roasts. It is a breakfast blend with enough body to survive a splash, though the brightness that makes it worth drinking shows best black. If you mostly drink milky coffee, the Rich Italian coffee bags are the better buy. Is it any good for travelling?It is the reason the format exists. Ten sealed envelopes weigh almost nothing and survive a rucksack, a glovebox or a suitcase. Anywhere with a kettle becomes somewhere you can have real coffee, which is not true of beans or a cafetiere. Can I make it iced?Yes. Brew one bag in 120ml of hot water for three minutes, lift the bag, then pour that concentrate over a glass packed with ice. Brewing at normal strength and adding ice gives you cold brown water, which is the usual mistake. How long does the carton keep once opened?Longer than a bag of loose grounds, and that is the format's quiet advantage: each bag is individually enveloped, so the tenth is as fresh as the first. Keep the carton somewhere cool and dry, sealed against damp, and go by the date printed on it. Can I compost the used bag?The grounds inside certainly compost. Whether the filter bag and the outer envelope do depends on the materials used in the current pack run, and those are stated on the carton rather than by us. Open the bag out, compost the grounds, and dispose of the rest as the pack directs. ## 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.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsRoast and ground coffee100%The whole of the bag. A medium breakfast roast, brisk and bright, with the bitterness kept deliberately 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 Flying Start Ground, 10 Coffee Bags 75g; GTIN 0615357123342; ten individually enveloped coffee bags in a carton, 7.5g of ground coffee each, ten mugs per carton. Caffeinated. 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 Flying Start Ground, 10 Coffee Bags 75g 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. Flying Start is the wake-up entry in that range, and this carton is that roast put behind a filter so it can be brewed in a mug without a machine. The carton you receive is the current UK retail pack.What is in Taylors of Harrogate Flying Start Ground, 10 Coffee Bags 75g, and what is not:In: roast and ground coffee, a medium breakfast roast, 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 an espresso dose: 7.5g behind a filter is a mug of brewed coffee, not a shot. ## Flavour Science The flavour of Taylors of Harrogate Flying Start Ground, 10 Coffee Bags 75g is built in three layers, and reading them in order explains why a coffee bag tastes the way it does compared with the same roast out of a cafetiere.The outer layer is aromatic, and the format protects it. Ground coffee loses its volatiles to the air, which is why an opened bag of grounds fades within weeks; here each 7.5g dose sits in its own sealed envelope, so the tenth mug opens with as much aroma as the first. What lifts out of the mug is a warm cereal-and-caramel note with a citrus edge over the top, which is the signature of a roast stopped in the middle rather than carried on into smoke. Tear the envelope directly over the mug and you get all of it; tear it in a drawer and you lose half.The flavour spike arrives mid palate and it is where the bag shows both its strength and its limit. A medium roast keeps the sugars in caramel territory and leaves the origin acidity intact, so what fills the middle of the mug is a brisk, bright sweetness rather than depth. The limit is mechanical: nothing presses water through these grounds. In a cafetiere the plunger and the full immersion drive extraction; in a mug the water only circulates as far as convection and your spoon take it. That is why an unstirred coffee bag reads thin while a stirred one reads properly like coffee, and it is the single biggest difference between a good cup of this and a disappointing one.The base structure is a short, clean finish with very little tail. Bitterness is low by design and astringency is low with it, which makes this an easy mug to drink quickly and a hard one to ruin. The failure mode at this end is not harshness but hollowness, a cup that arrives, says nothing and leaves. That comes from too much water, too little agitation, or a bag lifted after ninety seconds because the kettle boiled and the meeting started.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 poured water, so the grounds wet evenly. Stir or swirl for the first twenty seconds, which is the closest a mug gets to a plunger. Leave it three minutes: two is thin, five drags out the late bitter compounds that this roast was built to avoid. Press the bag once against the side of the mug and lift it out. For a flask, use two bags to 500ml, brew with the lid off and remove both bags before sealing, because a sealed flask keeps near-boiling water on the grounds for hours and the eleven o'clock cup pays for it.How water and temperature change it. A light-to-medium roast shows its water more plainly than a dark one does, because the brightness that makes it worth drinking sits in exactly the range hard water flattens. In a hard-water area this cup reads dull and slightly chalky, and a filter jug will improve it more than any change of technique. Soft or filtered water lets the citrus edge come forward and the caramel read sweeter. Temperature matters at both ends: water straight off a rolling boil scorches the surface of the grounds inside the bag and produces a papery edge, while water much below 90 degrees under-extracts into something sour and watery 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 suits a coffee designed to be drunk standing up. ## Recipe Ideas Taylors of Harrogate Flying Start Ground, 10 Coffee Bags 75g brews in a mug with nothing but a kettle, which makes it the most portable real coffee in the cupboard. Five builds below cover the everyday mug, a travel flask, an iced concentrate, a camping brew and a coffee-and-orange syrup for pouring over ice cream. Ways to brew it, born here first The Three Minute Mug The everyday build, and the two habits that separate it from a weak one. 4 min 1 mug Easy You'll need 1 Flying Start coffee bag 200 to 250ml water at about 95 degrees A teaspoon Method Tear the envelope over the mug and drop the bag in. Pour water thirty seconds off the boil straight onto the bag. Stir or swirl for the first twenty seconds, then leave it three minutes. Press the bag once against the side of the mug and lift it out. What you'll end up with: A bright, brisk mug of real coffee with low bitterness, made without a single piece of equipment. The Flask That Survives Till Eleven How to fill a flask without the coffee turning harsh by mid-morning. 5 min 2 mugs Easy You'll need 2 Flying Start coffee bags 500ml water at about 95 degrees A 500ml vacuum flask Method Warm the flask with hot water first and tip it out. Brew both bags in the flask for three minutes with the lid off. Remove both bags before you seal it, without fail. Seal and it will still taste like coffee three hours later. What you'll end up with: Two mugs that taste the same at eleven as they did at eight, instead of one good one and something stewed. Iced Coffee Without The Dilution Brew short and strong, then let the ice do the diluting. 4 min + chill 1 glass Easy You'll need 1 Flying Start coffee bag 120ml water at about 95 degrees A tall glass packed with ice A strip of orange peel Method Brew one bag in just 120ml of hot water for three minutes, which is double strength. Lift the bag out and let the concentrate cool for five minutes. Pour over a glass packed to the top with ice. Twist a strip of orange peel over the surface and drop it in. What you'll end up with: A cold coffee that still tastes of coffee once the ice has melted, rather than of cold brown water. The Camp Kettle Brew One mug, one bag, one fire, and no grounds to bury afterwards. 4 min 1 mug Easy You'll need 1 Flying Start coffee bag A camp kettle or billy can An enamel mug Method Boil the kettle and take it off the heat for a slow count of thirty. Pour onto the bag in the mug and swirl it with a stick or a spoon. Wait three minutes, using the time to do something else. Lift the bag out and put it in the rubbish bag; nothing to tip out, nothing to rinse. What you'll end up with: Proper coffee on a campsite with no grinder, no plunger and no wet grounds in the washing-up bowl. Coffee And Orange Syrup For Ice Cream What to do with the last two bags in the carton. 15 min 6 servings Medium You'll need 2 Flying Start coffee bags 150ml water 150g caster sugar Pared zest of one orange Method Brew both bags in 150ml of hot water for four minutes to make a strong concentrate. Lift the bags out and stir 150g of caster sugar into the hot liquid until it dissolves. Simmer with the pared orange zest for eight minutes until it coats a spoon. Cool, strain out the zest, and keep in a jar in the fridge for two weeks. What you'll end up with: A bright coffee syrup for pouring over vanilla ice cream, which is the best possible end for a carton's last two bags. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._