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    "id": 1073979,
    "title": "Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g",
    "slug": "taylors-of-harrogate-lazy-sunday-roast-ground-coffee-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/taylors-of-harrogate-lazy-sunday-roast-ground-coffee-200g/",
    "modified": "2026-09-25T23:29:34+01:00",
    "excerpt": "Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g is the gentle end of the Taylors coffee range, a light to medium roast ground for cafeti\u00e8re and filter, built to be drunk slowly and black rather than thrown down before the school run, picked into the Teas.co.uk curator selection as the blend for anyone who finds a dark Italian roast harsh.Ingredients and dietary suitability: 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.Taylors prints a roast strength number on the front of the pack.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.",
    "content_text": "Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g is the gentle end of the Taylors coffee range, and the name is doing honest work for once. This is a coffee built for a morning with nowhere to be, drunk slowly out of a big cup, rather than the short sharp thing you throw down before the school run.\n\nThe commercial logic of the British coffee shelf pushes almost everything towards darker, bolder and stronger, because strength is easy to put on a label. Taylors runs a named blend at the other end of that scale on purpose, for the substantial number of people who find a dark Italian roast harsh and have concluded, wrongly, that they simply do not like coffee. It is ground rather than whole bean, so it goes straight into a cafeti\u00e8re or a filter machine.\n\nThe Taste Profile\n\n \nSmoothness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The defining quality. Almost nothing sharp anywhere in the cup.\n\n \nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Soft and nutty, and enough of it that most people will not reach for sugar.\n\n \nRoast Depth: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Light to medium. The gentlest roast in the Taylors coffee line by some distance.\n\n \nBitterness: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Very low, which is the whole reason the blend exists.\n\n4.4 / 5 - Our expert verdict from the curators at Teas.co.uk\n\nThe Story Behind Taylors of Harrogate\nTaylors is a Yorkshire family firm based in Harrogate, best known in Britain for Yorkshire Tea, with a coffee side that is older and rather quieter. The house approach is a small number of named blends rather than a rotating wall of single origins, each one built for a specific occasion, and the names tell you the occasion rather than the origin. Lazy Sunday is the unhurried one. Hot Lava Java, elsewhere in the same range, is not.\nTaylors also prints a roast strength number in large type on the front of every coffee pack, which is more useful to a supermarket shopper than most of what goes on coffee packaging. We will not quote the figure for this blend from memory; it is on the front of the pack and it takes a second to read.\nPackaging: 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 rarely go to the same bin.\n\nOur Commitment To The Planet\n\n \n \n A 200g pack is roughly a fortnight of good drinking for one household, which is about as long as ground coffee stays worth drinking. Buying bigger is usually buying waste.\n\nHow Does Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g Compare to:\n\n Taylors of Harrogate Lazy Sunday Beans Roast Coffee, 200g: the identical blend as whole beans at the same pack size. If you own a grinder, buy those instead: beans hold their aroma for weeks, ground coffee for days.\n Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g: the other end of the same range. Rich Italian is dark, bold and built for milk drinks; Lazy Sunday is light, sweet and built to be drunk black. They are not really substitutes for one another, and the roast number on the front of each pack tells you which you are buying.\n Ueshima Fuji Mountain Ground Coffee, 200g: a Japanese house blend at a similar size and slightly lower price. Ueshima is the more precise, cleaner cup that rewards a scale and a timer; Lazy Sunday is the more forgiving one that tastes fine even when you make it carelessly.\n\nIdeal Brewing Conditions\nA light roast has more acidity and less developed sugar than a dark one, so Lazy Sundayis easy to under-extract and almost impossible to make harsh. Push it slightly further than instinct suggests.\n\nThe Slow Cafeti\u00e8re\n\n \nMeasure:Around 60g per litre, or 30g for a two-cup pot. Weigh it once and the scoop becomes obvious.\n\n \nWater:Just off the boil, around 94 degrees Celsius, which is a kettle left standing for half a minute.\n\n \nTime:Five minutes rather than four. A light roast gives up its sweetness slowly and the extra minute is where it arrives.\n\n \nFinish:Plunge slowly and decant into a warmed jug so the pot is not still brewing while you drink the first cup.\n\nThe Big Sunday Filter Jug\n\n \nMeasure:One rounded tablespoon per mug, straight into the basket.\n\n \nWater:Fresh, and filtered if you live in a hard water area. Hard water flattens a light roast faster than it flattens a dark one.\n\n \nHold:Decant into a flask rather than leaving it on the hotplate, which cooks the sweetness out within twenty minutes.\n\n \nResult:A jug that stays pleasant across a long breakfast, which is exactly what the blend is for.\n\nGetting The Best From Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g\n\nWater temperature: 94\u00b0C. A light roast needs the heat to extract properly, so do not go cooler than this.\nMeasure: 60g per litre, and give it five minutes rather than four.\nMilk: It takes milk, but this is a blend that is better black. A light roast has less to push through milk than a dark one, and a big flat white will bury it.\nSugar: Try it without first. The blend carries enough of its own sweetness that most people find they do not need any.\nStorage: Airtight, cool and dark, and finish the pack inside a fortnight of opening.\n\nBest with: A long breakfast, toast and marmalade, or the back half of a newspaper.\n\nSafety And Purity\n\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\nAllergen Warning: read the allergen declaration on the pack rather than taking our word for it.\nRoast strength: printed on the pack.",
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                "title": "Product Questions",
                "content": "How strong is Lazy Sunday?It is the gentle end of the Taylors coffee range, light to medium by our own assessment, with very little bitterness anywhere in the cup. Taylors prints a roast strength number in large type on the front of the pack, and that number is the manufacturer's own answer to this question. Read it there rather than taking a figure from us.Where does the coffee come from?Whatever the current pack says. Lazy Sunday is a blend named after an occasion rather than a place, so the name tells you nothing about origin and we will not invent one. The origins are printed on the pack, and that is the only authority worth quoting.What can I brew it in?It is pre-ground for a cafeti\u00e8re, a filter machine, an aeropress or a stovetop pot, so no extra equipment is needed. It is not ground for espresso. If you want this blend for an espresso machine, buy the whole bean version and grind it yourself.How long should I brew it?Five minutes in a cafeti\u00e8re rather than the usual four. A lighter roast gives up its sweetness more slowly than a dark one, and the fifth minute is where most of it arrives. You are very unlikely to make this blend harsh by leaving it too long; you are quite likely to make it thin by not leaving it long enough.Should I drink it with milk?It will take milk, but it is better black. A light roast has less to push through milk than a dark one, so a large flat white tends to bury it. If milk coffee is your everyday drink, the Rich Italian from the same range is built for that job and this one is not.Does it need sugar?Try it without first. The blend carries a soft, nutty sweetness of its own, and a fair number of people who habitually sugar their coffee find they stop doing it with this one. If a coffee needs sugar to be drinkable, the usual culprit is bitterness, and there is very little of that here.What water temperature works best?Around 94 degrees Celsius, which is a kettle left to stand for about thirty seconds after boiling. Do not go cooler than that with a light roast: it needs the heat to extract properly, and under-extracted light coffee is the sour, watery cup people blame on the beans.How long does it keep once opened?About a fortnight of genuinely good drinking. Ground coffee begins losing aroma within hours of the seal breaking. Keep it airtight, cool and dark, not in the fridge, and treat the best-before date as the manufacturer's safety figure rather than a guide to how good it still tastes.Beans or ground, which should I buy?If you own a grinder, buy the beans. The identical blend is sold as Taylors of Harrogate Lazy Sunday Beans Roast Coffee at the same 200g size, and whole beans hold their aroma for weeks where ground holds it for days. If you do not own a grinder, this is the pack you want and there is no shame in it.How much caffeine does a cup contain?It is a caffeinated coffee, and that is as far as we will go. With ground coffee the figure per cup depends on your dose, your method and how long you brew it, so any single number would be misleading.Is it organic or certified?Check the pack at the point of purchase if it matters to you.Is it any good cold?Very. A light, sweet roast makes an unusually pleasant cold brew, because cold water pulls almost none of the bitter compounds and leaves the sweetness intact. Use 80g to a litre of cold water, leave it in the fridge for fourteen hours and strain it through a paper filter."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsRoasted coffee, ground100% of the pack contentsEverything in the cup. A light to medium roast with a soft, nutty sweetness and very little bitterness.Pack: Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g; pre-ground for cafeti\u00e8re, 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. Lazy Sunday is named after an occasion, not a place.Sourcing & blend. Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g is put together by Taylors of Harrogate, the Yorkshire family firm most British households know for Yorkshire Tea, whose coffee side is older and quieter than its tea side. The house approach is a short list of named blends, each built for a particular occasion, rather than a rotating wall of single origins: the names tell you when to drink the coffee rather than where it came from. Lazy Sunday sits at the gentle end of that list, which is a deliberate commercial decision in a market that pushes almost everything towards darker and bolder, and it exists for the large number of people who find a dark Italian roast harsh.What's in Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g, and what isn't:In: roasted coffee, ground, and nothing else in the pack.No added flavouring: this is a plain roast, not a flavoured coffee. The nutty sweetness is developed in the roast rather than added to it.Not ground for espresso: the grind is cut for cafeti\u00e8re and filter. For espresso, buy the whole bean version and grind it yourself."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Taylors of Harrogate Lazy Sunday 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 lighter roast puts more of the work on the brewer and less on the roaster, which is why the same pack can produce two quite different cups in two different kitchens.The outer layer is aromatic, and it reads sweeter and less smoky than a dark roast does. Roasting drives moisture out of the green bean and builds volatile compounds in its place, and how far you take that roast decides which compounds you end up with. Stopped earlier, as this one is, you keep more of the bean's own character and less of the caramelised, almost burnt-sugar smell that a dark roast develops. The practical consequence is that this pack smells of nuts and cereal rather than of chocolate and smoke, and that the aroma is the first thing to go once the bag is open, which is why a fortnight is the honest window for a ground coffee.The flavour spike arrives mid palate, and it is where a light roast lives or dies. Hot water pulls soluble material out of ground coffee in a rough order: acids and sugars early, body-building compounds next, and the dry, bitter ones last. A dark roast has already burned off much of its acidity in the roaster and will taste broadly the same however you treat it. This one has not, so a short brew leaves you in the sour, thin part of the curve before the sweetness has arrived, and a longer brew carries you into the sweet middle where the blend is supposed to sit. It is almost impossible to push this coffee far enough to make it harsh, which is unusual and is the reason it is such a forgiving pack for someone who does not weigh anything.The base structure is the lingering finish: a gentle, nutty tail with almost no dryness and no bitter edge to it. This is the layer that makes the blend drinkable in quantity, which is the point of a coffee named after an unhurried morning. A cup that grips the back of your mouth is a cup you stop after one of; this one is built for the second and third.Getting it right in the cup. Use around 60g of ground coffee per litre, or 30g for a two-cup cafeti\u00e8re, and pour water that has stood off the boil for about thirty seconds, which puts you near 94 degrees Celsius. Do not go cooler than that: a light roast needs the heat to extract properly, and the sour watery cup people blame on the coffee is nearly always water that was not hot enough. Give it five minutes rather than four, because the fifth minute is where a lighter roast's sweetness arrives, then plunge slowly and decant everything into a warmed jug so the pot is not still brewing while you drink the first cup. In a filter machine, dose one rounded tablespoon per mug and get the jug off the hotplate and into a flask, since twenty minutes of direct heat cooks the sweetness out and leaves a stewed note in its place. Store the rest airtight, cool and dark, and finish the pack inside a fortnight.How water and temperature change it. Water is most of the cup, and a light roast shows water faults more plainly than a dark one because it has less roast character to hide behind. Hard tap water flattens the sweetness and puts a chalky edge on the finish, so in a hard water area a filter jug will do more for this coffee than a more expensive bag would; soft water lets the nutty sweetness ring clearly and can tip towards sour if you also under-dose. Hotter water and a longer contact time pull more of the heavier compounds for a fuller, rounder cup, which for this blend is almost always the right direction; cooler water or a shorter brew keeps it bright and light and risks leaving it thin. Cold brewed, it goes somewhere else entirely: fourteen hours in the fridge at a coarse grind produces a notably sweet, almost syrupy concentrate with no bitterness at all, and a light sweet roast suits that treatment better than a dark one does. None of this is a fault in the blend, it is the same coffee responding to the cup you build around it."
            },
            {
                "title": "Recipe Ideas",
                "content": "Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g is a gentle, sweet roast, so the builds that suit it are the long slow ones rather than anything that tries to make it punchy. Five below: the unhurried cafeti\u00e8re, a breakfast jug, a cold brew, an iced sweet serve and a tray bake.\nRecipes, born here first\n\n \n The Unhurried Cafeti\u00e8re\n \n How to make The Unhurried Cafeti\u00e8re with Taylors of Harrogate Lazy Sunday.\n \n 7 min\n 3 cups\n Easy\n \n \n \n You'll need\n \n 30g Lazy Sunday ground coffee\n 500ml water at 94 degrees\n A warmed cafeti\u00e8re and a jug\n Somewhere to sit for twenty minutes\n \n \n \n Method\n \n Warm the cafeti\u00e8re with hot water and tip it out, then add the ground coffee.\n Pour water that has stood off the boil for thirty seconds, wetting all the grounds at once.\n Wait five minutes, not four. The fifth minute is where a lighter roast's sweetness arrives.\n Plunge slowly and decant into a warmed jug, then drink it black before you decide whether it needs anything.\n \n \n \n What you'll end up with: A soft, nutty, sweet cup with no bite to it, and a second cup as good as the first.\n\n \n The Long Breakfast Jug\n \n How to make The Long Breakfast Jug with Taylors of Harrogate Lazy Sunday.\n \n 8 min\n 6 cups\n Easy\n \n \n \n You'll need\n \n 6 rounded tablespoons ground coffee\n 1 litre fresh water, filtered if hard\n A paper filter\n A warmed flask\n \n \n \n Method\n \n Fill the machine with fresh water rather than whatever has been standing in the tank since Thursday.\n Brew one rounded tablespoon per mug into the jug.\n Decant straight into a warmed flask. Twenty minutes on a hotplate cooks the sweetness out and stews what is left.\n \n \n \n What you'll end up with: A jug that is still worth drinking an hour into a long breakfast.\n\n \n Sweet Cold Brew, No Sugar Needed\n \n How to make Sweet Cold Brew, No Sugar Needed with Taylors of Harrogate Lazy Sunday.\n \n 10 min + 14 hrs\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 80g Lazy Sunday ground coffee\n 1 litre cold water\n A large jar with a lid\n Ice to serve\n \n \n \n Method\n \n Stir the grounds into the cold water until every particle is wet, then lid the jar.\n Refrigerate fourteen hours. Cold water pulls the sweetness and almost none of the bitterness, which suits a light roast better than a dark one.\n Strain through a paper filter and serve over ice, undiluted.\n \n \n \n What you'll end up with: A concentrate sweet enough that adding sugar would be a mistake.\n\n \n Iced Coffee With Honey And Oat Milk\n \n How to make Iced Coffee With Honey And Oat Milk with Taylors of Harrogate Lazy Sunday.\n \n 8 min + chill\n 1 glass\n Easy\n \n \n \n You'll need\n \n 150ml strong brewed Lazy Sunday, cooled\n 1 teaspoon clear honey\n 80ml oat milk\n A tall glass of ice\n \n \n \n Method\n \n Stir the honey into the coffee while it is still warm, because it will not dissolve once the drink is cold.\n Cool the sweetened coffee, then pour it over the packed ice.\n Float the oat milk on top and leave it to fall through on its own rather than stirring.\n \n \n \n What you'll end up with: A soft iced coffee where the honey follows the nutty sweetness already in the roast.\n\n \n Coffee And Walnut Tray Bake Soak\n \n How to make Coffee And Walnut Tray Bake Soak with Taylors of Harrogate Lazy Sunday.\n \n 10 min\n 1 tray\n Easy\n \n \n \n You'll need\n \n 100ml very strong brewed Lazy Sunday\n 60g soft brown sugar\n A handful of chopped walnuts\n A plain sponge tray bake, still warm\n \n \n \n Method\n \n Dissolve the sugar into the hot coffee and reduce it over a low heat for two minutes until it thickens slightly.\n Prick the warm sponge all over with a skewer and spoon the syrup across it.\n Scatter the walnuts on top and leave it to cool in the tin so the syrup sets into the crumb.\n \n \n \n What you'll end up with: A coffee cake that tastes of coffee rather than of coffee essence."
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