# Taylors of Harrogate Flying Start Roast Ground Coffee, 200g ## Commerce action policy **Price:** £7.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-flying-start-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-flying-start-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:** Caffeinated **GTIN:** 615357000148 **Stock:** instock ## Summary Taylors of Harrogate Flying Start Roast Ground Coffee is a breakfast coffee and makes no pretence otherwise, roasted to strength 5 on the Taylors 1 to 6 scale for a full bodied cup with real presence, picked into the Teas.co.uk curator selection as the morning pack to sit opposite the mellow Brasilia.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. Deep roasted with a dark caramel sweetness underneath, low in acidity, and built with enough body to read clearly through milk at seven in the morning. 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 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 Flying Start Roast Ground Coffee is a morning coffee, and it does not pretend otherwise. The name is the brief. This is the pack for the first cup of the day, the one that has a job to do before anyone in the house is properly awake, and it is roasted with enough depth and enough bite to get through milk, through a rushed breakfast and through the fog of a Monday. Taylors put Flying Start at roast strength 5 on their own 1 to 6 scale, which is a strong roast without going all the way to the dark, bitter end where the espresso blends live. In practice that means a full bodied cup with real presence: a proper roasted depth up front, a dark caramel sweetness underneath, and a finish that holds rather than fading out halfway down the mug. It is the opposite proposition to the gentle, nutty Brasilia in the same range. The Taste Profile Roast Depth: ●●●●○ (4/5) Roast strength 5 of 6. Deep and toasted, stopping short of charred. Body: ●●●●○ (4/5) Full. This is what lets it read through milk at seven in the morning. Dark Caramel: ●●●●○ (4/5) The sweetness underneath the roast, and the thing that stops it being merely strong. Acidity: ●●○○○ (2/5) Low. The strength here comes from roast and body, not from brightness. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk. The Story Behind Taylors of Harrogate Taylors of Harrogate was founded in 1886 by Charles Taylor and is still run from Harrogate by the same family business that owns Bettys, the Yorkshire tea rooms, as part of 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, and coffee is in fact the older half of the story. The roast strength numbers printed on the front of every Taylors coffee pack are one of the more genuinely useful things on a British supermarket shelf: a single figure tells you more than a paragraph of adjectives, and it makes the range navigable without tasting your way through it. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: 200g of ground coffee. Cups per pack: at a standard 7g measure, roughly 28 cups. In a cafetiere at 15g per 250ml, about 13 mugs. Roast strength: 5 on the Taylors 1 to 6 scale. Grind: a general purpose grind that suits a cafetiere, a filter machine and a pour over without any adjustment. How Does Taylors of Harrogate Flying Start Roast Ground Coffee, 200g Compare to: Taylors of Harrogate Brasilia Ground Coffee, 200g: the two ends of the same range. Brasilia is smooth, nutty and mellow; Flying Start is deeper, stronger and more assertive. Buy Brasilia for guests and the afternoon, Flying Start for the morning. Owning both is not excessive, it is just sensible. Taylors of Harrogate Rich Italian Roast Ground Coffee: Rich Italian pushes further into dark, bitter, espresso territory. Flying Start is the more balanced of the two and keeps a dark caramel sweetness that Rich Italian trades away for intensity. Lavazza Qualita Rossa Ground Coffee, 250g: the Lavazza is an Arabica and Robusta Italian blend built for a moka pot, with more bitterness from the Robusta and a heavier, more syrupy bottom end. Flying Start is a cleaner, more straightforwardly roasted British breakfast coffee, and better through a cafetiere. Ideal Brewing Conditions A roast this deep gives you a wide margin on strength and a narrow one on temperature. Get the water right and it is very hard to make a bad cup from this pack. The Morning Cafetiere Measure: 15g per 250ml, roughly two rounded tablespoons. Go to 17g if you take a lot of milk. Water: just off the boil, around 92 degrees Celsius. Darker roasts are more sensitive to over hot water than lighter ones, because the bitter compounds are already closer to the surface. Steep: four minutes with the lid on. Break the crust with a spoon and skim it before plunging. Serve: decant straight into the mugs. Left on the grounds this one turns harsh faster than a mellow coffee does. The Big Filter Jug Ratio: 60g of coffee per litre of water for a jug that will still taste like coffee after it has sat on the plate for twenty minutes. Filter: rinse the paper first if your machine allows it. Hot plate: decant into a flask rather than leaving the jug on the plate. The plate is what turns a good jug of coffee stewed and bitter, not the coffee. Why this one: the body and roast depth here survive a filter jug better than a delicate coffee would. Getting It Right in the Cup Water temperature: 92 degrees Celsius, and never straight off a rolling boil. Measure: 7g per cup, 15g per 250ml in a cafetiere, 60g per litre in a filter machine. Milk: it takes milk very well, which is largely the point of a breakfast roast. The body carries through where a lighter coffee would vanish. Storage: fold the pack down tight, clip it, cool dark cupboard. Not the fridge. Freshness: finish an opened pack within two to four weeks. After that it goes quiet rather than bad. Best with: breakfast, toast, a bacon sandwich, and any morning where the coffee needs to do some work. Safety And Purity Caffeine note: this is a caffeinated coffee and a deliberately assertive one, which makes it a poor choice late in the day. Roast strength and caffeine content are not the same thing, but a strong morning coffee brewed strong will carry a meaningful dose regardless. Keep a decaffeinated pack for the evening. 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. Allergen note: plain roasted coffee carries no declarable allergens, but packing sites vary. Child safety: caffeinated products are not suitable for younger children. Keep out of reach. ## Product Questions What does Flying Start taste like?Deep and full bodied with a dark caramel sweetness underneath the roast. It is a proper breakfast coffee: enough presence to read through milk, low in acidity, with a finish that holds rather than fading halfway down the mug. Strong, but not the burnt, bitter kind of strong.What does roast strength 5 actually mean?Taylors grade their coffees on a 1 to 6 scale printed on the front of every pack, and Flying Start sits at 5. That puts it firmly in the strong half without going all the way to the dark, bitter end where the espresso-focused blends live. It is one of the more useful things on a British supermarket shelf: one number tells you more than a paragraph of adjectives.How many cups do I get from 200g?At a standard 7g measure, roughly 28 cups. In a cafetiere at 15g per 250ml, about 13 mugs. If you take a lot of milk you will probably push to 17g per 250ml, which brings that down to around 11.Does a dark roast need different water?Yes, slightly cooler. Aim for about 92 degrees Celsius, which is a boiled kettle rested for thirty to forty seconds. Deeper roasts are more sensitive to over hot water than lighter ones, because the bitter compounds are already closer to the surface of the bean. Water at a rolling boil is the single most common reason a good dark roast tastes harsh.Which brewing methods does this grind suit?It is a general purpose grind and works in a cafetiere, a filter machine or a pour over with no adjustment. It handles a big filter jug better than a delicate coffee would, because the body and roast depth survive sitting in a flask. It is not cut fine enough for a non-pressurised espresso basket.Does it work with milk?That is largely what it was roasted for. A breakfast coffee has to survive being diluted by a good splash of milk at seven in the morning, and the body and roast depth here carry through where a lighter, brighter coffee would simply disappear. Black it is assertive; white it is exactly what most people want first thing.How does it compare to Brasilia in the same range?They sit at opposite ends of the same range. Brasilia is smooth, nutty and mellow, the pack you put out for guests. Flying Start is deeper, stronger and built for the morning. Owning both is not excessive, it is just sensible: one covers breakfast, the other covers the rest of the day.Does a stronger roast mean more caffeine?No. Roast strength and caffeine content are not the same thing, and the two are confused constantly. Roast strength describes how far the bean was taken in the roaster and therefore how the cup tastes. What actually determines the caffeine in your mug is how much coffee you use and how you brew it. Brew this one strong and you will get a meaningful dose, but that is your dose talking, not the roast number.Who are Taylors of Harrogate?A Yorkshire family business founded in 1886 by Charles Taylor, still run from Harrogate as part of the Bettys and Taylors Group, the same family company behind the Bettys tea rooms. Most people know them through Yorkshire Tea without realising the coffee comes from the same house, and coffee is actually the older half of the story.How should 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. Use an opened pack within two to four weeks for the aroma you paid for; after that it goes quiet rather than bad, tasting flat instead of deep.Why does my filter jug go bitter after half an hour?It is the hot plate, not the coffee. Leaving a glass jug sitting on a heated plate keeps cooking the liquid and stews it. Decant into an insulated flask as soon as the machine finishes and the same jug will still be drinkable an hour later. Brewing at 60g per litre also helps it hold up.Can I make iced coffee with it?Yes, and the roast depth suits it. Brew at double strength so the ice does not dilute it into nothing, cool it, then pour over a full glass of ice with cold milk. For cold brew, use 60g of grounds to 700ml of cold water and leave it in the fridge for 14 to 18 hours; a deep roast gives a chocolatey, low acidity cold brew. ## 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.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.Roast strength5 of 6Taylors' own scale, printed on the front of the pack. Firmly in the strong half without reaching the dark, bitter end where the espresso blends sit.BodyfullThe reason it reads clearly through a good splash of milk at breakfast, where a lighter coffee would simply vanish.Dark caramel notedeveloped in the roastThe sweetness underneath the roast depth, and what stops the cup from being merely strong.Grindgeneral purposeCut to work across cafetiere, filter and pour over without adjustment.Pack: Taylors of Harrogate Flying Start Roast Ground Coffee, 200g; roast and ground coffee, caffeinated, roast strength 5. 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.The roast strength number and the certification marks are both printed on the current UK pack.Sourcing & blend. Taylors of Harrogate Flying Start Roast 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 the roast strength number on the front of every pack makes their range navigable without having to taste your way through it. Flying Start is their morning coffee and is built to a brief rather than to a fashion.What's in Taylors of Harrogate Flying Start Roast Ground Coffee, 200g, and what isn't:In: roasted and ground coffee beans and nothing else.No artificial colours, preservatives or added sugar: the dark caramel sweetness is roast sugar developed inside the bean, not anything added afterwards.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. ## Flavour Science The flavour of Taylors of Harrogate Flying Start 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. 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. At roast strength 5 the roaster has already made most of the decisions, and your job is mainly not to undo them.The outer layer is aromatic: deep toast, dark caramel and a warm roasted sweetness, built by the Maillard reaction and then by the early stages of caramelisation as the roast went further than a mellow coffee would. A deeper roast produces a heavier, more insistent aroma than a light one, which is why this pack announces itself across the kitchen the moment it is opened. These volatiles sit loosest in the ground coffee and leave first, so a freshly poured cup reads more aromatic than the same cup five minutes later, and an opened pack goes quiet within a few weeks. Nothing has spoiled; the top layer has walked off into the room. Fold the pack down tight and clip it.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. At this roast level most of them have been roasted away, which is precisely why the cup is low in acidity and why the middle is carried by roast sweetness and dark caramel instead. That gives you a wide margin on strength: adding more coffee makes the cup fuller rather than sharper, and this blend takes a heavy dose without complaint. It is the reason a breakfast coffee is roasted this far in the first place, because it has to survive being diluted by milk and still taste of something.The base structure is the lingering finish, and it is the most substantial layer in this coffee. The heavy, late extracting compounds give real body and a persistent roasted depth that holds after you swallow. It is what lets the cup read clearly through a good splash of milk at seven in the morning, and it is why this pack survives a filter jug better than a delicate coffee would. The risk sits here too: because the roast has already pushed bitterness close to the surface, over brewing tips the finish from deep to harsh faster than it would in a lighter coffee. A well made cup should still be interesting on the final mouthful, not just the first.Getting it right in the cup. Use 7g per standard cup, 15g per 250ml in a cafetiere, or 60g per litre in a filter machine, with water at about 92 degrees Celsius, which means a boiled kettle rested for thirty to forty seconds. That is slightly cooler than you would use for a light roast, and it matters more here: water at a rolling boil is the single most common reason a good dark roast tastes harsh. Four minutes in a cafetiere with the lid on, crust broken and skimmed before plunging, then decant straight away, because this one turns harsh on the grounds faster than a mellow coffee does. With a filter machine, decant into a flask rather than leaving the jug on the hot plate; the plate is what stews a jug of coffee, not the coffee itself.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, bitter, late extracting compounds, and in a deep roast that tips into harshness sooner than it would in a lighter one; cooler water or a shorter contact keeps the dark caramel forward and the finish cleaner. If the cup is bitter, drop the temperature before you touch the dose, because with this roast temperature is almost always the culprit. Hard tap water, which most of the south east has, flattens the aroma and dulls the finish, and a filter jug is a worthwhile improvement. Cold brewed instead, 60g to 700ml for 14 to 18 hours in the fridge, a roast this deep gives a chocolatey, thick, notably low acidity concentrate, because the bitter compounds that need heat never get any. 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. ## Recipe Ideas Taylors of Harrogate Flying Start Roast Ground Coffee, 200g is a morning pack, so the builds below start with the two ways most households actually make breakfast coffee and then use the roast depth where it earns its keep. Six in total, covering the cafetiere, the filter jug, a flask for a cold start, and three that lean on the dark caramel side. Brewing methods and serving ideas, born here first The Morning Cafetiere How to make The Morning Cafetiere with Taylors of Harrogate Flying Start. 5 min 2 mugs Easy You'll need 30g Taylors of Harrogate Flying Start 500ml water at 92°C Milk to taste Method Boil the kettle and let it stand a full thirty to forty seconds. A deep roast is more sensitive to over hot water than a light one. Add 30g of Taylors of Harrogate Flying Start Roast Ground Coffee, 200g and pour on 500ml of water. Use 34g if you take a lot of milk. Steep 4 minutes with the lid on, then break the crust and skim the foam. Plunge slowly and decant both mugs immediately. What you'll end up with: A deep, full mug that still reads as coffee under milk. If it comes out harsh, drop the water temperature before you touch the dose. The Filter Jug That Survives Breakfast How to make The Filter Jug That Survives Breakfast with Taylors of Harrogate Flying Start. 8 min 4 mugs Easy You'll need 60g Taylors of Harrogate Flying Start 1 litre of water A paper filter An insulated flask Method Rinse the paper filter with hot water first if the machine allows it, and pour that water away. Measure 60g of Taylors of Harrogate Flying Start Roast Ground Coffee, 200g per litre of water. Brew as normal. Decant into an insulated flask the moment it finishes. Do not leave the jug sitting on the hot plate. What you'll end up with: Coffee that is still drinkable an hour later. The hot plate is what stews a jug, not the coffee, and this roast survives a flask better than a delicate one. Night Before Flask for an Early Start How to make Night Before Flask for an Early Start with Taylors of Harrogate Flying Start. 10 min + overnight 4 servings Easy You'll need 60g Taylors of Harrogate Flying Start 700ml cold water A jar and a paper filter Ice, or hot milk to warm it Method Stir 60g of Taylors of Harrogate Flying Start Roast Ground Coffee, 200g into 700ml of cold water so every ground is wet. Leave in the fridge for 14 to 18 hours. Strain through a paper filter without squeezing the bed. Serve over ice, or warm a measure with hot milk if you want it hot without waiting for a kettle. What you'll end up with: A deep roast gives a chocolatey, thick, low acidity concentrate. Keeps about a week, so one batch covers several early starts. Breakfast Mocha How to make Breakfast Mocha with Taylors of Harrogate Flying Start. 6 min 1 mug Easy You'll need 18g Taylors of Harrogate Flying Start 2 teaspoons cocoa 1 teaspoon sugar 180ml hot milk Method Brew 18g of Taylors of Harrogate Flying Start Roast Ground Coffee, 200g strong in 100ml of water. Mix 2 teaspoons of cocoa and 1 teaspoon of sugar in the mug with a splash of the hot coffee, working it into a smooth paste first. Add the rest of the coffee and stir. Top with 180ml of hot milk. What you'll end up with: The paste step is the whole trick; tip the cocoa in loose and it stays in lumps. The roast depth here stands up to chocolate where a mild coffee would get buried. Coffee Braised Beef How to make Coffee Braised Beef with Taylors of Harrogate Flying Start. 3 hrs Serves 4 Medium You'll need 300ml strong Taylors of Harrogate Flying Start 1kg beef shin or brisket 2 onions, sliced 1 tablespoon black treacle 2 tablespoons tomato puree Method Brown 1kg of beef shin or brisket hard in a casserole, then set it aside and soften 2 sliced onions in the same pan. Stir in 2 tablespoons of tomato puree and 1 tablespoon of black treacle. Pour in 300ml of strong Taylors of Harrogate Flying Start Roast Ground Coffee, 200g and return the beef. Cover and cook at 150°C for 3 hours, until the meat pulls apart with a fork. What you'll end up with: The coffee reads as savoury depth rather than as coffee. A deep roast is the right one for this; a mellow coffee would disappear entirely. Coffee and Treacle Tray Bake How to make Coffee and Treacle Tray Bake with Taylors of Harrogate Flying Start. 45 min 12 squares Medium You'll need 80ml strong Taylors of Harrogate Flying Start, cooled 225g self raising flour 150g dark muscovado sugar 150g soft butter 2 large eggs 2 tablespoons black treacle Method Brew 80ml of Taylors of Harrogate Flying Start Roast Ground Coffee, 200g strong and leave it to go completely cold. Beat 150g of soft butter with 150g of dark muscovado sugar and 2 tablespoons of black treacle until combined. Add 2 large eggs one at a time, then fold in 225g of self raising flour and the cold coffee. Bake in a lined 20cm square tin at 180°C for 30 to 35 minutes, then cool in the tin before cutting. What you'll end up with: Keeps 4 days in a tin and improves on the second day. Use the coffee cold, or it will start cooking the eggs as you fold. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._