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    "title": "Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 400g",
    "slug": "taylors-of-harrogate-lazy-sunday-roast-ground-coffee-400g",
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    "url": "https://teas.co.uk/product/taylors-of-harrogate-lazy-sunday-roast-ground-coffee-400g/",
    "modified": "2026-09-25T23:29:34+01:00",
    "excerpt": "Taylors of Harrogate Lazy Sunday Roast Ground Coffee is the gentle end of the Taylors range, a lighter roast built around smoothness and a soft natural sweetness with very little bitterness, picked into the Teas.co.uk selection as the cup for a slow morning rather than a fast one.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; bag, valve and liner can require different disposal routes. Pre-ground for cafetiere and filter. Use a full dose and the full four minutes; a lighter roast punishes a scant spoonful more than a dark one does.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. Dose guidance, water temperature and storage are covered in the detailed Q and A tab below.",
    "content_text": "Taylors of Harrogate Lazy Sunday Roast Ground Coffee is the gentle end of the Taylors range, here in the large 400g pack. The name is doing honest work. This is a lighter roast built around smoothness and a soft natural sweetness rather than around depth or bite, and it is aimed squarely at the cup you drink slowly, in a dressing gown, with nowhere in particular to be. That makes it a different proposition from almost everything else on a supermarket coffee shelf, where the default marketing move is to promise strength. Lazy Sunday promises the opposite, and it is the better buy for anyone who has decided that strong coffee is not actually what they want at eight o'clock on a Saturday. There is very little bitterness in the cup, the finish does not dry the mouth, and it takes milk politely without needing it. Taylors is a Harrogate family firm, better known to most British kitchens for Yorkshire Tea, and it arranges its coffee range by roast depth rather than by origin. Lazy Sunday and Flying Start sit at the light and easy end, Hot Lava Java carries more intensity, and Rich Italian is the dark one. If you have been buying dark roast out of habit rather than preference, this is the bag that tests the habit. The Taste Profile\n Smoothness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The headline, and the whole design brief of the blend. Natural Sweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Soft and nutty, and entirely from the bean rather than from anything added. Bitterness: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Very little. A lighter roast never builds much of it. Body: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium. Enough to hold its shape in a mug, not enough to stand under a flood of milk.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Taylors of Harrogate\nTaylors has traded out of Harrogate as a family business for generations and sells coffee in the same spirit as its tea: blend for a cup that behaves the same way every time, then leave it alone. Sorting the range by roast depth rather than by origin is a genuinely useful piece of retail honesty, because roast depth is the thing most people can actually taste the difference in, and origin names on a supermarket shelf rarely tell a shopper anything they can act on.\nThe bean origins, the roast number on the front and the grind specification are printed on the pack you receive, and blends of this kind are adjusted over time, so read the bag in your hand rather than a figure quoted elsewhere.\nPackaging: Follow the current UK pack and local-authority guidance; the bag, the valve and any inner liner can require different disposal routes. Why A Lighter Roast Asks More Of You\nThere is a reasonable assumption that a gentle coffee must be an easy one to brew, and it is wrong. A dark roast is more soluble, gives its flavour up quickly and will produce something drinkable from almost any method. A lighter roast holds on to more of its sugars and needs the conditions to be right before it releases them, which is why an under-extracted cup of this bag tastes thin and faintly sour rather than pleasantly mild.\nThe fix is not complicated. Use a full dose rather than a scant one, give it the full four minutes in a cafetiere, and use water a little hotter than you would for a dark roast, around 94 to 96\u00b0C. Under-dosing and compensating with a longer brew is the single most common reason a light roast disappoints, because the water simply keeps working on grounds that have already given up their best. How Does Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 400g Compare to:\n Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g: the same coffee in half the bag. Take the 200g if you drink coffee occasionally, because ground coffee dulls after opening and a smaller bag is finished before that matters. Taylors of Harrogate Rich Italian Roast Ground Coffee, 400g: the same house and bag size at the dark end. Rich Italian is cocoa-weighted and built for milk; this one is smooth and sweet and better with a splash or none. Keeping both covers the weekday and the weekend. L\u00f6fbergs Brazil Coffee Lovers Medium Roast Whole Bean, 400g: a similar gentleness from a different direction, and a step up in freshness if you own a grinder. This bag needs nothing but a kettle.\n Ideal Brewing Conditions\nThis blend rewards attention rather than demanding equipment. The three things that matter are the dose, the time and the water, in that order, and none of them costs anything to get right. The Slow Cafetiere\n Measure: Seven grams for a 200ml mug, which is a heaped tablespoon. Do not go light, however gentle the coffee is meant to be. Water: Freshly boiled and rested briefly, landing near 94 to 96\u00b0C. A little hotter than a dark roast wants. Steep: A full four minutes with the lid on, and a stir at one minute to push the crust down and wet every ground. Plunge and pour: Press slowly, then pour it all out. Coffee left standing on the grounds goes bitter, which is the one way this blend can turn unpleasant.\n Filter, Milk And Cold\n Filter machine: Sixty grams per litre. Rinse the paper filter with hot water first or you will taste it. Milk: A splash rather than a flood. Half a mug of milk buries a light roast entirely, which is what Rich Italian is for. Cold brew: Fourteen grams per 200ml of cold water overnight. The low bitterness makes this a particularly forgiving bag for it. No sugar needed: The sweetness is already there. Sugar mostly flattens it.\n Getting The Most Out Of Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 400g\n\nWater temperature: 94 to 96\u00b0C. Slightly hotter than a dark roast, still not straight off a rolling boil.\nGrind: pre-ground for cafetiere and filter brewing. The grind specification is stated on the pack.\nStorage: rolled tight, clipped, in a cool dark cupboard. Not the fridge; the temperature swings pull moisture into the grounds.\n\nBest with: toast and marmalade, a plain scone, coffee cake, or a slow breakfast with the papers.\n Safety And Purity\nWhat is in the bag: roasted and ground coffee and nothing else. There is no sugar, no sweetener and no dairy in a plain ground coffee of this kind.\nIngredients 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.\nAllergen note: plain roasted coffee is not itself a listed allergen, but packing sites handle other products.\nCaffeine and sensitivity: coffee is a stimulant, and a mild-tasting coffee is still a caffeinated one. If you are pregnant, caffeine sensitive or watching your intake for any reason, count your mugs and take advice from your GP or midwife rather than from a product page.",
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        "caffeine": "Caffeinated",
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                "title": "Product Questions",
                "content": "What does Lazy Sunday taste like?Smooth and nutty with a soft natural sweetness, very little bitterness and a gentle finish that does not dry the mouth. It is the opposite of the usual supermarket promise of strength, and it is the better buy for anyone who has decided strong coffee is not actually what they want first thing. How many mugs does a 400g bag make?About 57 at seven grams a mug. That figure is our own calculation from the pack weight, not a claim printed on the bag. Why does my cup taste thin and a bit sour?Almost always under-extraction. A lighter roast holds on to its sugars and needs the right conditions to release them. Use a full seven gram dose, the full four minutes, and water at 94 to 96\u00b0C, which is slightly hotter than a dark roast wants. Is a light roast weaker coffee?Weaker in flavour intensity, not in caffeine. Roast colour is not a caffeine gauge, which is the most persistent myth in coffee. Does it work with milk?A splash, yes. Half a mug, no. A lighter roast has less weight behind it and disappears under a flood of milk, which is what the Rich Italian bag in the same range is built for. Taken black or with a small splash is where this one is at its best. Should I add sugar?Try it without first. The sweetness in this blend is already there and comes from the bean rather than from anything added, and sugar tends to flatten it rather than lift it. If you have been sugaring a dark roast out of necessity, this is the bag to test whether you still need to. How long should it steep in a cafetiere?Four full minutes, lid on, with a stir at one minute to push the crust down. Then plunge slowly and pour the whole jug out, because coffee left standing on the grounds keeps extracting and turning bitter, which is the one way this blend can go wrong. Will 400g go stale before I finish it?It can. Ground coffee is noticeably duller two or three weeks after opening, because grinding exposes so much surface area to oxygen. Keep the bag rolled tight and clipped in a cupboard, and if you drink less than a mug or two a day, take the 200g bag instead or decant half into an airtight jar. Should I keep it in the fridge?No. Every time the bag comes out, the temperature swing pulls moisture into the grounds, and moisture is what stales coffee fastest. A cool dark cupboard is better, and the door of a fridge is the worst place of all. Is it good for cold brew?Unusually forgiving for it, because there is so little bitterness to begin with. Use fourteen grams per 200ml of cold water, twelve hours in the fridge, then strain through a paper filter. Serve it neat over ice; it needs no dilution. Where does it sit in the Taylors range?At the gentle end. Taylors sorts its coffee by roast depth rather than origin: Lazy Sunday and Flying Start light and easy, Hot Lava Java with more intensity, Rich Italian darkest. Roast depth is the thing most people can actually taste the difference in, which makes it a more useful way to shop than an origin name. Can I use it in an espresso machine?Check the grind stated on the pack first. A grind cut for cafetiere and filter is usually too coarse for a pump espresso machine and will run fast and thin, and a light roast shows that fault more plainly than a dark one would."
            },
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                "title": "Ingredients & Nutrition",
                "content": "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 and ground coffee400g, the whole of the packEverything you taste. Stopped at a lighter roast point, which keeps the bean's own sugars intact rather than replacing them with roast bitterness.Bean composition and originsSee current packTaylors states the blend and the origins on the bag. We have not restated a ratio or an origin we cannot read off the pack in your hand.GrindPrinted on the current packPre-ground for cafetiere and filter brewing, which is where a supermarket ground coffee is aimed. The grind specification is stated on the bag and decides which brewers this pack suits.Water (added by you)The bulk of the finished cupSeven grams per 200ml mug, or sixty grams per litre in a filter machine, at 94 to 96 degrees. A lighter roast wants slightly hotter water than a dark one.Pack: Caffeinated. Best within the date printed on the pack, and best within two to three weeks of opening.Percentages are not published for this blend and we have not invented any. Black coffee carries almost no calories; anything added at the cup, milk or sugar, changes that entirely, and the nutrition panel on the pack is the figure to work from.Sourcing & blend. Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 400g comes from a Harrogate family firm that most British kitchens know better for Yorkshire Tea, and the coffee side is run in the same spirit: blend for a cup that behaves the same way every time, then leave it alone. The range is sorted by roast depth rather than by origin, which is a genuinely useful piece of retail honesty, because roast depth is the thing most people can actually taste the difference in. Lazy Sunday sits at the gentle end of that shelf and is built around smoothness rather than strength. Stopping the roast earlier keeps the sugars and acids the bean arrived with instead of breaking them down into the bitter, cocoa toned compounds a dark roast is made of, which is why the cup reads as soft and sweet and why it needs neither sugar nor much milk. The trade is that a lighter roast is less soluble and less forgiving, so a scant dose or a rushed brew shows up as thinness rather than as mildness. For the certifications, the grind specification and the recycling route carried by the bag in your hand, read the current pack.What is in Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 400g, and what is not:In: roasted and ground coffee, and nothing else.No added flavourings, sugar or sweeteners: the sweetness is the bean and the roast stop, not an added ingredient.No dairy in the bag: brewed black it is a plant based drink; milk is something you add, and a splash is plenty.Brewer note: cut for cafetiere and filter. Check the grind stated on the pack before using it in a pump espresso machine, where a coarse grind will run fast and thin."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 400g is built in three layers, and with a lighter roast rather more of the bean's own character survives into the cup than most people expect. Reading the layers in order explains why this coffee tastes gentle rather than weak, and why it is fussier about brewing than a dark roast is.The outer layer is aromatic, and it is the first thing out of the bag. Grinding coffee exposes an enormous amount of surface area, which is why an opened pack smells so strong and fades so quickly: the volatile compounds sit on the surface of the grounds and leave into the air whether or not you brew them. On a lighter roast that aroma is sweet and nutty rather than toasted or smoky, and it carries much more of the bean's own scent than a dark roast does, because a dark roast increasingly smells of the roasting rather than of the coffee.The flavour spike arrives mid palate, and here the roast stop is the whole story. Roasting is a trade. Push the beans further and the sugars and acids the bean arrived with break down while bitter, dry, cocoa toned compounds build in their place; stop earlier and those sugars survive. Lazy Sunday stops early, so what lands in the middle of the cup is a soft, nutty sweetness with almost nothing bitter to balance against. That absence is the design and not a shortfall, but it does mean there is nowhere for a brewing mistake to hide. In a dark roast a little under-extraction reads as mildness; here it reads as thinness and a faint sourness, because the sweet compounds that should fill the middle have not come out yet.The base structure is the finish, and on this blend it is gentle and clean rather than long and drying. It fades rather than grips and it does not dry the mouth, which is precisely what makes a second and third mug on a slow morning appealing rather than heavy going. A cup that finishes harsh has almost always been left standing on its grounds, which is the one reliable way to make this coffee unpleasant.Getting it right in the cup. Use a full seven grams per 200ml mug, or sixty grams per litre in a filter machine, and do not go light on the spoon because the coffee is described as gentle; that is the commonest mistake with this bag. Water at 94 to 96\u00b0C, which is a touch hotter than a dark roast wants, because a lighter roast is less soluble and needs the heat to release its sugars. In a cafetiere give it the full four minutes with the lid on and stir the crust down at one minute so every ground is wet, then plunge slowly and pour the whole jug out. Under-dosing and compensating with a longer brew does not work, because the water keeps pulling at grounds that have already given up their best and takes the drying compounds instead. Cold brewed at fourteen grams per 200ml of cold water overnight, this blend is unusually forgiving, because there is so little bitterness in it to begin with.How water and temperature change it. The same bag gives a measurably different cup depending on the water and the heat. Hotter water and a longer contact time bring out more sweetness and body up to a point, then start dragging the drying compounds in behind them; cooler water or a short brew leaves the cup thin and slightly sour. Hard tap water is a particular problem for a light roast, because it mutes exactly the delicate sweetness the blend is built around and leaves a flat, chalky impression in its place, so a filter jug is a bigger improvement here than a more expensive bag would be. Very soft water swings the other way and can make the cup taste hollow, because there is not enough dissolved mineral content to carry the flavour compounds out of the grounds. Storage is the last variable and the one most people ignore: ground coffee is noticeably duller two or three weeks after opening, and on a delicate blend that loss shows sooner than it would on a dark roast. None of this is a fault in the blend. It is the same grounds responding to the cup you build around them, and once you know which way you like it the result is repeatable every morning."
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                "title": "Recipe Ideas",
                "content": "Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 400g is a lighter roast cut for cafetiere and filter, so these builds are about giving it enough dose, enough time and enough heat to show what it has. Six serves, from the slow morning cafetiere to a cold brew that needs no dilution at all.\nWays to brew it, born here first\n\n \n The Slow Morning Cafetiere\n \n The cup the blend is named after, and the one that shows whether your dose is honest.\n \n 5 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 7g Lazy Sunday, a heaped tablespoon\n 200ml water at 94 to 96 degrees\n A cafetiere\n \n \n \n Method\n \n Boil the kettle and let it settle for about thirty seconds.\n Pour over a full heaped tablespoon, not a scant one.\n Stir the crust down at one minute.\n Plunge at four minutes and pour the whole jug out.\n \n \n \n What you'll end up with: A smooth, softly sweet mug with a gentle finish that does not dry the mouth.\n\n \n Filter Jug For Two\n \n Breakfast for two without anyone standing over a cafetiere.\n \n 7 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 24g Lazy Sunday\n 400ml cold water in the machine\n A filter machine and paper\n \n \n \n Method\n \n Rinse the paper filter with hot water and tip it away.\n Measure 24g in, which is sixty grams per litre.\n Decant the jug off the hotplate as soon as it finishes.\n \n \n \n What you'll end up with: Two even mugs. Leaving the jug on a hotplate is what makes filter coffee taste stewed, and a light roast shows it soonest.\n\n \n The Splash Of Milk Version\n \n How much milk a light roast will take before it disappears underneath it.\n \n 5 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 7g Lazy Sunday\n 200ml water at 94 to 96 degrees\n A 30ml splash of milk\n \n \n \n Method\n \n Brew as usual, four minutes in a cafetiere.\n Add no more than a 30ml splash of milk.\n Taste before adding sugar. It is probably already sweet enough.\n \n \n \n What you'll end up with: Rounder without being buried. Past about a third of a mug of milk, this roast stops being the thing you are drinking.\n\n \n Overnight Cold Brew, Neat\n \n \n \n 10 min + overnight\n 3 glasses\n Easy\n \n \n \n You'll need\n \n 42g Lazy Sunday\n 600ml cold water\n Ice to serve\n A jug and a paper filter\n \n \n \n Method\n \n Stir the grounds into the cold water.\n Refrigerate for twelve hours.\n Strain through a paper filter in a sieve.\n Serve neat over ice; it needs no dilution.\n \n \n \n What you'll end up with: A sweet, clean cold coffee that tastes almost like iced tea made from coffee. Keeps three days in the fridge.\n\n \n Coffee Syrup For Pancakes\n \n A slow breakfast use for the sweetness this blend already has.\n \n 12 min\n 1 small jug\n Easy\n \n \n \n You'll need\n \n 100ml strong brewed Lazy Sunday\n 100g soft brown sugar\n A knob of butter\n Pancakes to serve\n \n \n \n Method\n \n Brew 100ml at double strength, 14g in 100ml.\n Simmer it with the sugar until it coats the back of a spoon.\n Stir in the butter off the heat.\n \n \n \n What you'll end up with: A glossy caramel-coffee syrup, far less bitter than one made with a dark roast. Keeps a week in the fridge.\n\n \n Coffee Soaked Breakfast Loaf\n \n An overnight soak that does the work while you are asleep.\n \n 60 min + overnight\n 1 loaf\n Medium\n \n \n \n You'll need\n \n 250ml brewed Lazy Sunday, cooled\n 250g mixed dried fruit\n 150g soft brown sugar\n 250g self raising flour\n \n \n \n Method\n \n Soak the dried fruit in the cooled coffee overnight.\n Beat in the flour, sugar and 1 large egg the next day.\n Bake in a lined 2lb tin at 170\u00b0C for about 60 minutes.\n \n \n \n What you'll end up with: A soft fruited loaf with a gentle coffee note behind it rather than over it. Keeps four days in a tin."
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