# Taylors of Harrogate Italian Coffee Beans, 1kg

## Commerce action policy

**Price:** £22.40 GBP

**Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-italian-coffee-beans-1kg/`

_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-italian-coffee-beans-1kg/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** Taylors of Harrogate
**Price:** £22.40 GBP
**Caffeine:** Caffeinated
**GTIN:** 615357123625
**Stock:** instock

## Summary

Taylors of Harrogate Italian Coffee Beans is the dark continental roast from the Yorkshire family firm, sold here as whole beans in a one kilogram bag. The Italian name describes the roast style rather than the origin: low in acidity, heavy in cocoa and toasted sugar, and built to hold its own against milk. Picked into the Teas.co.uk curator selection for a household or a small office that gets through coffee steadily.Ingredients and dietary suitability: roasted coffee beans only. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: follow the current UK pack and local-authority guidance; foil, valve and label can require different disposal routes.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description, and the brewing figures are our recommended starting points rather than pack instructions. 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 Italian Coffee Beans is the dark continental roast from the Yorkshire family firm, sold here in a one kilogram bag. The Italian name describes the roast style rather than the origin: taken further than a breakfast roast, low in acidity, heavy in cocoa and toasted sugar, and built to hold its own against milk. It is the bag to buy if a household or a small office gets through coffee steadily. A 200g bag of the same style runs out on a Thursday. The kilogram's trade-off is freshness, and the answer to that is to keep the bulk sealed and only load the hopper with what you will drink in a week. The Taste Profile
 Roast Depth: ●●●●○ (4/5) Dark. Continental rather than scorched, developed well past the point where the sharp acids are gone. Body: ●●●●○ (4/5) Heavy and coating. This is a roast that makes the cup feel substantial before it makes it taste of anything. Bitterness: ●●●○○ (3/5) Present and warm. Cocoa and burnt sugar rather than ash, provided you keep the water off the boil. Acidity: ●●○○○ (2/5) Low by design. A dark roast trades brightness for weight, and this one has made the trade deliberately.

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 of Harrogate is a family firm from Harrogate in North Yorkshire, and it is one of the few British businesses that has taken both tea and coffee seriously for a very long time. Roast level, origin composition and any certification marks are printed on the current bag and can change between production runs. Taylors is a brand where the certification question matters, so read the bag in front of you rather than a figure quoted online, ours included. What A Continental Roast Is For
Darkness in coffee is not a quality scale, it is a flavour decision. As a roast goes further, the sharp organic acids break down and the heavier bittersweet compounds build up, so the cup loses brightness and gains weight. That is a loss if you were hoping for fruit and a gain if you were hoping for something that tastes like coffee through half a pint of milk. The British habit is milk, and that is exactly what a continental roast is designed around. It is also the reason this bean survives a cafetiere better than a lighter roast: there is no delicate top end left to be ruined by four minutes of steeping. One caution worth stating plainly, because it is widely believed and wrong: a darker roast is not automatically higher in caffeine. Roast depth changes flavour far more than it changes caffeine. Packaging: one kilogram bean bags are sealed foil with a one-way degassing valve, letting carbon dioxide out of freshly roasted beans without letting oxygen in. Follow the current UK pack and your local authority guidance for disposal; foil, valve and label can require different routes. How Does Taylors of Harrogate Italian Coffee Beans, 1kg Compare To:
 Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g: the same roast style in a smaller bag. The 700g is the one for a household that will not get through a kilo before it flattens; this is the one for an office, a big family or anyone who drinks four a day. Same cup. Lavazza Qualita Rossa Coffee Beans, 1kg: the Italian kilo bag doing the same job. The Lavazza is the more famous name and slightly sweeter in the middle; the Taylors is a touch darker. Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g: the no-grinder version of the same roast. Buy the ground bag if you own a cafetiere and nothing else; buy this if you have a grinder, because a dark roast loses its aroma fast once ground.
 Ideal Extraction Conditions
A kilogram of dark roast is forgiving of most things and unforgiving of one: heat. Get the water temperature right and the rest follows. The Cafetiere And Filter Serve
 Dose: 60g per litre, which is about 8g for a standard mug. That dose is also the basis for the 125 cups quoted above. Water: 93 degrees Celsius, which means taking the kettle off the boil and waiting thirty seconds. Boiling water on a dark roast is the single commonest cause of a bitter cafetiere. Grind: coarse, like coarse sea salt, for a cafetiere. Medium for a filter machine or a pour over. Time: four minutes in a cafetiere, then plunge slowly and decant immediately. Coffee left standing on the grounds keeps extracting.
 The Espresso, Bean To Cup And Milk Serve
 Espresso: 18g in, 36g out, 25 to 30 seconds, water at 92 degrees Celsius. If the shot is ashy, drop the temperature before you touch the grind. Bean to cup: middle grind, medium strength. These machines run hot and short, so raise the dose before you grind finer. Latte and cappuccino: what the roast is built for. The cocoa note reads clearly through 200ml of steamed milk, which a lighter roast does not manage. Cold brew: coarse grind, 70g per litre, 14 to 18 hours in the fridge. A dark roast cold brewed turns its bitterness into plain strength, and a kilo makes a great deal of it.
 Grinding, Dosing And Storage
 Grind to order: a dark roast sheds its aromatics faster than a light one once ground. That is the entire argument for buying a kilo of beans rather than a kilo of grounds. Watch the oils: darker beans carry more surface oil, which builds up on burrs and in the chute. Brush the grinder out every few weeks. Storage: sealed, cool, dark, never the fridge. Condensation does more harm than air. Decant in stages: keep the kilo sealed and move a week at a time into an airtight jar or the hopper. A full hopper standing warm on top of a machine is how a good bag goes flat.
 Safety, Allergens And Caffeine
Ingredients and dietary suitability: roasted coffee beans and nothing else. Check the current UK pack before purchase; formulations and allergen advice can change.
Allergen note: plain roasted coffee contains no cereals, dairy, nuts or soya as ingredients.
Caffeine: this is a caffeinated coffee. A darker roast is not automatically higher in caffeine. If you are sensitive to caffeine, or pregnant, follow NHS guidance on daily intake.
Traditional use: the British milky coffee, morning and mid-afternoon, and the continental after-dinner espresso it was originally modelled on.

## Product Questions

Does "Italian" mean the coffee comes from Italy?No. It describes the roast style, not the origin. A continental or Italian roast is taken further than a breakfast roast, which breaks down the sharp acids and builds the heavy bittersweet compounds instead. The beans themselves come from wherever the blend is drawn from, and that is printed on the current bag.Is this whole bean or ground?Whole bean, one kilogram. You need a grinder, or a bean-to-cup machine with one built in. Beans will not work in a filter machine or a cafetiere as they are, so if you have no grinder, buy the ground version of the same roast instead.How many cups do I get from a kilo?About 125 cups or 55 double espressos.Will a kilo go stale before I finish it?Only if you treat it as one big open bag. Keep the bulk sealed, cool and dark and decant about a week at a time into an airtight jar or the hopper. A full hopper standing warm on top of a machine is how a good bag goes flat, not the size of the bag itself.My cafetiere from these beans tastes bitter. What am I doing wrong?Almost certainly the water. Boiling water on a dark roast is the commonest cause of a bitter cafetiere. Take the kettle off the boil and wait thirty seconds, which lands you around 93 degrees Celsius, use 60g per litre, four minutes, then plunge slowly and decant straight away. Coffee left standing on the grounds keeps extracting.Is it good with milk?That is what it is built for. The cocoa note reads clearly through 200ml of steamed milk, which a lighter roast does not manage. A continental roast is designed around the British habit of a milky coffee, and this is the serve most households will make from it.Does a darker roast mean more caffeine?No, and it is one of the most widely repeated coffee myths.What settings should I start on for espresso?18g in, 36g out, 25 to 30 seconds, water at 92 degrees Celsius. A dark roast reaches its bitterness limit early, so if the shot is ashy and drying, drop the temperature before you touch the grind. Sharp and thin means go finer.Is this coffee certified?Certification marks are printed on the pack and can change between production runs. Check the bag in front of you rather than a figure quoted online, ours included.Can I make cold brew with it?Yes, and a dark roast is well suited to it. Grind coarse, use 70g per litre and leave it in the fridge for 14 to 18 hours. Cold water leaves most of the bitter compounds in the grounds, so what reads as bitterness hot reads as plain strength cold. A kilo makes an enormous amount.Who is a one kilogram bag actually for?A household of steady coffee drinkers, a small office, or anyone running a bean-to-cup machine daily. At two coffees a day a kilo is roughly two months. If you drink coffee at weekends only, buy a 700g or a 200g bag of the same roast instead; you will drink it while it is fresh.Is the bag recyclable?Kilo bean bags are sealed foil with a one-way degassing valve, which lets roasting gas escape without letting oxygen in. The foil, the valve and the label can each need a different disposal route, so follow the guidance printed on the current UK pack and your local authority rules.

## Ingredients & Nutrition

IngredientProportionWhat it bringsRoasted coffee beans100%The whole of the product, taken to a dark continental roast: far enough for the sharp acids to break down and the heavy bittersweet compounds to build, which is what gives the cup its weight and its cocoa note.Origin composition and roast levelPrinted on the packTaylors states these on the bag and they can change between production runs. The Italian name describes the roast style, not the origin of the beans.Additives, flavourings, sugarNoneNothing is added to roasted coffee beans. The cocoa and toasted-sugar notes are roast development, not flavouring.Pack: Taylors of Harrogate Italian Coffee Beans, 1kg; whole roasted beans, caffeinated. Best before date printed on the bag; aroma is at its best within about a month of opening, so decant a week at a time and keep the bulk sealed.Roast level, origin composition and any certification marks are printed on the current pack.Sourcing & roast. Taylors of Harrogate Italian Coffee Beans, 1kg comes from Taylors of Harrogate, a family firm from Harrogate in North Yorkshire and one of the few British businesses that has taken both tea and coffee seriously for a very long time. Italian sits at the dark end of that scale, aimed squarely at the British habit of drinking coffee with milk. The beans arrive in a sealed foil bag with a one-way valve that lets roasting gas escape without letting oxygen back in.What's in Taylors of Harrogate Italian Coffee Beans, 1kg, and what isn't:In: roasted coffee beans, and nothing else in the bag.No artificial colours, preservatives, flavourings or added sugar: any sweetness is developed during roasting.No dairy, cereals, egg, soya or nuts as ingredients: black coffee brewed without milk or sugar carries effectively no calories.Caffeine: caffeinated. A darker roast is not automatically higher in caffeine; dose and method decide the figure, so none is published here.

## Flavour Science

The flavour of Taylors of Harrogate Italian Coffee Beans, 1kg is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the moment the grinder runs to the last swallow.The outer layer is aromatic: dark cocoa, toasted sugar and a faint smokiness, with none of the citrus or berry lift a light roast leads with. These volatile compounds form late in the roast and sit loosely on the surface of the bean, so they reach the nose first and leave first. A dark roast has a great many of them and sheds them quickly once ground, which is why a kilogram of beans is a sensible purchase and a kilogram of ready-ground coffee is not. It is also why the bag smells so much stronger on the day you open it than a fortnight later, even though the cup itself has barely changed strength.The flavour spike arrives in the middle of the cup and is where the roast decision shows most plainly. Taking a roast further destroys most of the fruit acids and builds the heavy bittersweet molecules in their place, so the middle reads as cocoa and burnt sugar rather than as anything bright. That is a loss if you wanted fruit and a gain if you wanted a coffee that still tastes of coffee through 200ml of steamed milk. It is also what makes this bean forgiving in a cafetiere: there is no delicate top end left for four minutes of steeping to ruin.The base structure is the finish: heavy, coating and warm, staying on the palate rather than clearing off it. Body is doing most of the work, and it is the reason a dark roast feels substantial before it tastes of anything in particular. The line to watch is between warm and ashy. A well made cup finishes round and cocoa-led; an over-extracted one finishes dusty and keeps drying the tongue a minute later, and on this coffee the usual cause is water that was still boiling when it hit the grounds.Getting it right in the cup. For a cafetiere use 60g per litre, which is about 8g to a standard mug, with water at 93 degrees Celsius, and give it four minutes before plunging slowly and decanting straight away. That 8g dose is also the basis for the 125 cups a kilo yields. Taking the kettle off the boil and waiting thirty seconds is the single most useful habit anyone can form with a dark roast; boiling water is what turns a good continental blend into a bitter one. For espresso, start at 18g in, 36g out over 25 to 30 seconds with water at 92 degrees Celsius, and if the shot tastes ashy drop the temperature a degree before touching the grind. In a bean-to-cup machine, which runs short and hot, raise the dose first. Cold brewed at 70g per litre for 14 to 18 hours in the fridge the same beans change character: cold water leaves most of the bitter compounds behind, so what reads as bitterness hot reads as plain strength cold.How water and temperature change it. The same beans give a measurably different cup depending on how you treat the water, and a dark roast is the most temperature-sensitive thing in any coffee cupboard. Two degrees hotter pulls noticeably more bitterness; two degrees cooler leaves the structure intact and the finish cleaner. Hard water flattens what little acidity survives the roast and pushes the cup chalky, while very soft water sharpens the bitter edge, which here is the direction you least want to travel. Filtered water is worth it for the taste and for the boiler. None of this is a fault in the roast, it is the same bean responding to the cup you build around it, and once you have found the setting that suits you it repeats every morning without further thought.

## Recipe Ideas

Taylors of Harrogate Italian Coffee Beans, 1kg is a dark roast bought in bulk, so the serves below cover the ways a household actually gets through a kilo. Six builds: the cafetiere for the table, a filter jug, the espresso reference shot, a latte, a moka pot and a batch of cold brew.
Brewing methods and serving ideas, born here first
 The Cafetiere For The Table How to make cafetiere coffee with Taylors of Harrogate Italian beans. 6 min 3 mugs Easy You'll need 36g Taylors Italian beans 600ml water at 93°C A three-mug cafetiere A long spoon Method Boil the kettle, then wait thirty seconds. Boiling water on a dark roast is the commonest cause of a bitter cafetiere. Grind 36g coarse, like coarse sea salt, into the warmed jug. Pour 600ml, stir the crust once at thirty seconds, and wait four minutes. Plunge slowly and decant immediately; coffee left on the grounds keeps extracting. What you'll end up with: Three mugs of heavy, cocoa-led coffee that takes milk well. The serve this bag will make most often. 
 Filter Jug For The Morning How to make filter coffee with Taylors of Harrogate Italian beans. 8 min 4 mugs Easy You'll need 48g Taylors Italian beans 800ml filtered water A paper filter A filter machine or pour-over cone Method Rinse the paper filter with hot water and discard it; unrinsed paper tastes of paper. Grind 48g medium, like table salt. Brew with 800ml. On a pour-over, wet the bed, wait thirty seconds, then pour in slow circles. Decant out of the machine rather than leaving it on a hotplate. What you'll end up with: Cleaner and lighter than the cafetiere, because the paper holds back the oils. Four mugs from under 50g of a kilo bag. 
 The Reference Double Shot How to pull a balanced double of Taylors of Harrogate Italian. 3 min 1 double Medium You'll need 18g Taylors Italian beans Filtered water at 92°C Scales that read to 0.1g A warmed cup Method Grind 18g fresh into a dry double basket, level and tamp flat. Pull to 36g in the cup over 25 to 30 seconds. Ashy and drying, drop the water a degree before you touch the grind. Sharp and thin, go finer. What you'll end up with: Judge every other setting on the machine against this one. 
 Latte, The Everyday Serve How to make a latte with Taylors of Harrogate Italian. 5 min 1 glass Medium You'll need 18g Taylors Italian beans 200ml whole or oat milk, fridge cold A milk thermometer if you have one A 250ml glass Method Pull a 36g double into the glass. Steam 200ml of milk to about 60°C, stretching briefly then folding it smooth. Pour steadily down the centre to combine. If the coffee is lost under that much milk, raise the dose to 20g rather than grinding finer. What you'll end up with: The drink a continental roast was designed around. The cocoa note still reads clearly through 200ml of milk. 
 Moka Pot, Stovetop How to make moka pot coffee with Taylors of Harrogate Italian. 7 min 2 small cups Medium You'll need 16g Taylors Italian beans Pre-boiled water to the valve A three-cup moka pot Method Fill the base with water already boiled, up to just below the valve. Grind a touch coarser than espresso, fill the basket level and do not tamp. Heat on a medium flame with the lid open until the coffee runs honey-coloured, then take it off before it hisses. Cool the base under the tap to stop extraction dead. What you'll end up with: The closest thing to espresso without a machine, and a dark continental roast is exactly what a moka pot was built for. 
 Cold Brew By The Jug How to make cold brew with Taylors of Harrogate Italian. 10 min + 16 hours 1 litre Easy You'll need 70g Taylors Italian beans 1 litre cold filtered water A large sealed jar Ice Method Grind 70g coarse and stir into 1 litre of cold water. Seal and leave in the fridge for 14 to 18 hours. Strain through a paper filter, slowly, without pressing the bed. Serve over ice, neat or cut with milk. What you'll end up with: Plain strength rather than bitterness, because cold water leaves the bitter compounds in the grounds. Keeps about five days, and a kilo makes a great deal of it.

---

_Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._