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    "id": 1073989,
    "title": "Taylors of Harrogate Rich Italian Beans Roast Coffee, 200g",
    "slug": "taylors-of-harrogate-rich-italian-beans-roast-coffee-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/taylors-of-harrogate-rich-italian-beans-roast-coffee-200g/",
    "modified": "2026-09-25T23:29:34+01:00",
    "excerpt": "Taylors of Harrogate Rich Italian is the dark continental-style roast in the Taylors bean range, sold as whole beans in a 200g bag, picked into the Teas.co.uk selection as the espresso and moka pot bean for anyone whose complaint about supermarket coffee is that it tastes thin.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.Rich Italian is a roast style, not a place: taken deep enough that the acidity drops away and what remains is weight, dark cocoa and a firm bitter edge. Roughly 25 cups from the bag at 8g per 200ml, our own calculation. Buy the beans only if you grind at the point of brewing; if not, the ground version is the honest answer.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 Rich Italian is the dark, continental-style roast in the Taylors bean range, sold here as whole beans in a 200g bag. Rich Italian is a roast style rather than a place: it describes coffee taken deep into the roast the way southern European roasters have done it for a century, so the sugars caramelise fully, the acidity drops away and what is left is weight, dark cocoa and a firm bitter edge. It is built for espresso, for a moka pot on the hob, and for anyone whose complaint about supermarket coffee is that it tastes thin.\n\nBuying it as beans rather than ground is the whole point of this bag. Ground coffee starts losing aroma the moment the grinder stops, and a dark roast loses it faster than a light one because the bean structure is more open. Grinding at the point of brewing is the single biggest improvement available to a home cup, and it costs nothing once you own a grinder. If you do not own one, the ground version of this coffee exists and is the honest answer; this bag is for the people with a grinder on the counter.\n\n The Taste Profile\n\n \nRoast depth: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Deep and continental, with visible oil on the bean after a few days in the bag.\n\n \nBody: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Heavy and coating, particularly out of a moka pot.\n\n \nBitterness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Firm and structural rather than rough, and it holds up under milk.\n\n \nAcidity: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Almost none; the roast has taken it out, which is the point of the style.\n\nTeas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind The Bag\nTaylors is a Harrogate family firm, and its coffee side has always sat slightly in the shadow of its tea. That is unfair on the coffee. Rich Italian is the dark end of that range, the one to reach for when a medium roast reads polite.\nWhat the name does not tell you is anything about origin, and we are not going to invent one. Taylors buy to a blend specification rather than a single farm, and the origin split is not published on the bag at this size.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n Our Commitment To The Planet\n\n The bag that arrives is the current UK retail pack rather than a grey import on a different specification.\n Whole beans in a resealable bag waste less than capsules do: no aluminium, no plastic shell and no spent unit to dispose of per cup.\n \n\n How Does Taylors of Harrogate Rich Italian Beans Compare to:\n\n Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g: the same coffee in a catering-sized bag. The right buy only if you get through it inside a few weeks; a 700g bag of dark roast opened daily for three months is a worse cup than a 200g bag finished in three weeks.\n Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g: the same blend, already ground, for anyone without a grinder. Convenient and consistent, and noticeably quieter on the aroma after the first week. Buy the ground if the alternative is not drinking it.\n Taylors of Harrogate Hot Lava Java Ground Roast Coffee, 200g: Taylors' other bold roast, ground rather than whole, with a rougher and more smoky character. Rich Italian is the smoother of the two and the better base for milk drinks.\n\n Ideal Brewing Conditions\nWhole beans hand you every variable at once, which is the advantage and the burden. Grind size, dose and water temperature are the three that change the cup most, and with a dark roast all three are less forgiving than they would be with a medium.\n\nThe Moka Pot\n\n \nGrind: Fine, but coarser than espresso. Table salt rather than flour.\n\n \nFill: Basket level and loose; do not tamp a moka basket. Pre-boiled water in the base cuts the time the coffee spends heating.\n\n \nHeat: Medium, never full. Pull it off the hob the moment the flow turns pale and starts to sputter.\n\n \nResult: The heaviest, most syrupy cup this bean produces, and the build the roast was designed around.\n\nThe Cafetiere\n\n \nGrind: Coarse, like coarse sea salt. Fine grounds through a mesh give sludge rather than strength.\n\n \nDose: Roughly 8g per 200ml, which is about 25 mugs from this bag by our own calculation.\n\n \nWater: Around 95 degrees, so thirty seconds off the boil. Boiling water scorches a dark roast.\n\n \nTime: Four minutes, then plunge slowly and decant. Coffee left sitting on the grounds keeps extracting and turns bitter.\n\n Brewing Notes For Taylors of Harrogate Rich Italian Beans\n\nWater temperature: About 95 degrees. A dark roast scorches at a rolling boil and reads ashy.\nMeasure: Roughly 8g per 200ml cup, about 25 cups from the 200g bag.\nGrind: At the point of brewing, every time. This is the whole reason to buy beans.\nService: Black from a moka pot, or short with hot milk; the bitterness is structural enough to stay audible.\nIced version: Brew double strength, cool, and pour over a glass packed to the top with ice.\nCaffeine note: Caffeinated. Roast depth and caffeine are separate things; a dark roast is not automatically stronger in caffeine.\nBest with: Cooked breakfast, dark chocolate, almond biscotti, or on its own after a heavy meal.\n\n Safety And Purity\n\nIngredients 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.\nOil on the bean: A dark roast pushes oils to the surface within days of roasting. That sheen is normal and expected, and it is also the reason this bean should not sit in a hopper for a fortnight.\nAllergen Warning: Read the allergen statement on the current UK pack.\nStorage: Reseal the bag, keep it somewhere cool and dark, and leave it out of the fridge. Condensation does far more damage to beans than room temperature does.\nGrinder Care: Oily dark beans coat burrs faster than dry light ones. Clean the grinder more often with this bean than you would with a breakfast roast.",
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        "caffeine": "Caffeinated",
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                "title": "Product Questions",
                "content": "Does Rich Italian mean the coffee is from Italy?No. Rich Italian is a roast style, not an origin. It describes coffee taken deep into the roast the way southern European roasters do it, so the acidity falls away and weight, dark cocoa and a firm bitter edge are what is left. The beans themselves are a blend. Do I need a grinder for this bag?Yes. These are whole beans, and grinding at the point of brewing is the entire reason to buy them rather than the ground version. If you do not have a grinder, buy Taylors Rich Italian Roast Ground instead; it is the same blend and it is the honest answer. How many cups will 200g make?About 25 cups at 8g per 200ml, which is a standard cafetiere dose. That is our own calculation from the bag weight, not a figure printed on the pack, so adjust it to whatever dose you actually use. What grind should I use?Coarse like sea salt for a cafetiere, fine like table salt for a moka pot, finer still for espresso. Grind size changes the cup more than the dose does, so change one thing at a time and taste between changes. Why are my beans shiny?A dark roast pushes the bean's own oils to the surface within a few days. That sheen is normal and is a sign of the roast level rather than a fault. It does mean the bean is best used within a few weeks and that your grinder burrs need cleaning more often. Should I use boiling water?No. Let the kettle stand thirty seconds, which puts you near 95 degrees. Water at a rolling boil scorches a dark roast and the cup reads ashy. With a light roast you could get away with it; with this one you cannot. Is a dark roast stronger in caffeine?No, and this is the most common misreading of roast depth. Roast depth and caffeine content are separate things. A dark roast tastes stronger because of body and bitterness, not because of caffeine. Does it work with milk?It is one of the better supermarket beans for it. The bitterness is structural rather than rough, so it stays audible under milk instead of disappearing. Brew short and strong first, then add the milk, rather than brewing long and topping up. Should I keep the beans in the fridge?No. Reseal the bag and keep it somewhere cool and dark, at room temperature. A fridge or freezer introduces condensation every time the bag comes out, and moisture does far more damage to roasted coffee than ordinary room warmth. Is the 700g bag a better buy?Only if you finish it quickly. A 200g bag drunk in three weeks beats a 700g bag opened daily for three months, because a dark roast fades faster than a medium one. Buy the size that matches how much coffee you actually drink. Where do the beans come from?Where the current UK pack carries buying or certification information, that pack is the place to read it."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "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.Typical values per 100g, as publishedPer 100gEnergy0 kcalFat0gof which saturates0gCarbohydrate0gof which sugars0gFibre0gProtein0gSalt0gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsRoasted coffee beans100%The whole of the bag. A dark continental-style roast: caramelised sugars, dark cocoa, almost no acidity.Suggested dose~8g per 200mlAbout 25 cups from the 200g bag by our own calculation. Adjust to your grinder and your method.Pack: Taylors of Harrogate Rich Italian Beans Roast Coffee, 200g; whole roasted coffee beans, resealable bag. Best before the date printed on the pack, and best used within a few weeks of opening.Characterising components shown.Sourcing & blend. Taylors of Harrogate Rich Italian Beans Roast Coffee, 200g comes from Taylors of Harrogate, the Yorkshire family firm better known for its tea, which has run a coffee range alongside it for decades. The house approach is to roast to a stated style and hold the blend consistent season to season, which is why a Rich Italian bag bought in March should read the same as one bought in October. The bag you receive is the current UK retail pack.What is in Taylors of Harrogate Rich Italian Beans Roast Coffee, 200g, and what is not:In: whole roasted coffee beans, dark continental-style roast, and nothing else.No artificial colours, preservatives or added sugar: this is a plain roasted bean, not a flavoured coffee.Not pre-ground: these are whole beans. The ground version of the same blend exists separately for anyone without a grinder."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Taylors of Harrogate Rich Italian Beans Roast 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.The outer layer is aromatic, and with a dark roast it is the layer that arrives fastest and leaves soonest. Grinding releases it in a rush, which is why a freshly ground dose smells of dark chocolate and toasted bread and a week-old ground bag smells of almost nothing. The oils that carry those compounds are sitting on the surface of the bean, pushed there by the depth of the roast, and they oxidise in contact with air. Everything about how you store and grind this coffee is really about protecting this layer, because it is the one that dies first and the one you notice missing.The flavour spike arrives mid palate, where roast development carries the weight. This is a roast-led coffee, not an origin-led one. The sugars in the bean have been taken far past the point where fruit and citrus notes survive, into caramel and then into dark cocoa, and the acidity that a lighter roast would show has been burned off almost entirely. What replaces it is body and a firm bitterness that reads as structure rather than as a fault. That is the deliberate design of the Italian style and it is what makes the coffee work under milk: there is something left for the milk to sit on.The base structure is the lingering finish: dry, long and slightly savoury, closing the cup cleanly. With a dark roast the failure mode at this end is ashiness rather than thinness, and it almost always comes from water that was too hot or an extraction that ran too long. A well made cup finishes with cocoa and a dry grip; a badly made one finishes with the taste of a burnt pan. The difference is thirty seconds of kettle patience and a grind adjustment.Getting it right in the cup. Grind at the point of brewing, every single time, and match the grind to the method: coarse like sea salt for a cafetiere, fine like table salt for a moka pot, finer again for espresso. Dose around 8g per 200ml, which is roughly 25 cups from this bag. Use water at about 95 degrees, thirty seconds off the boil, because boiling water scorches a dark roast and puts ash into the finish before you have tasted anything. In a cafetiere, four minutes and then decant; coffee left standing on its grounds carries on extracting and turns bitter in the pot. In a moka pot, medium heat and off the hob the moment the flow turns pale. Reseal the bag between uses, keep it cool and dark, and keep it out of the fridge.How water and temperature change it. Water is not a neutral ingredient, and a dark roast shows that more clearly than anything else in the cupboard. Hard tap water flattens the cocoa note and drives the finish towards chalk and ash; filtered or soft water lets the caramelised sweetness come forward and turns the bitterness from a rough edge into a structural one. In a hard water area a filter jug will improve this coffee more than a better grinder would. Warm the cup, brew slightly less, and drink it while it is hot. None of this is a fault in the bean, it is a deep roast responding accurately to the conditions you give it."
            },
            {
                "title": "Recipe Ideas",
                "content": "Taylors of Harrogate Rich Italian Beans Roast Coffee, 200g is a dark roast built for pressure and for the hob, which makes it the most useful bean in the cupboard for espresso-style drinks. Six builds below cover the moka pot, the cafetiere, a flat white, an iced double, an affogato and a coffee rub for slow-cooked beef.\nRecipes, born here first\n\n \n The Moka Pot\n \n How to make The Moka Pot with Taylors of Harrogate Rich Italian Beans.\n \n 6 min\n 2 cups\n Medium\n \n \n \n You'll need\n \n 16g Taylors of Harrogate Rich Italian, ground fine\n Pre-boiled water to the valve line\n A three-cup moka pot\n \n \n \n Method\n \n Grind 16g fine, about the texture of table salt, and fill the basket level without tamping.\n Fill the base with pre-boiled water to just below the valve, then assemble with a cloth to protect your hand.\n Heat on a medium hob with the lid open so you can watch the flow.\n Pull it off the heat the moment the stream turns pale and starts to sputter, and run the base under a cold tap.\n \n \n \n What you'll end up with: The heaviest, most syrupy cup this bean produces, and the build the roast was designed around.\n\n \n The Four Minute Cafetiere\n \n How to make The Four Minute Cafetiere with Taylors of Harrogate Rich Italian Beans.\n \n 6 min\n 3 mugs\n Easy\n \n \n \n You'll need\n \n 24g Taylors of Harrogate Rich Italian, ground coarse\n 600ml water at about 95 degrees\n A timer\n \n \n \n Method\n \n Grind 24g coarse, like coarse sea salt, straight into a warmed cafetiere.\n Pour 600ml of water thirty seconds off the boil and stir the crust once.\n Wait four minutes, then plunge slowly and steadily.\n Decant the whole pot immediately; coffee left on the grounds keeps extracting and turns bitter.\n \n \n \n What you'll end up with: Three mugs of full dark coffee with cocoa depth and a dry grip on the finish.\n\n \n Stovetop Flat White\n \n How to make Stovetop Flat White with Taylors of Harrogate Rich Italian Beans.\n \n 8 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 16g Taylors of Harrogate Rich Italian, ground fine\n 120ml whole or oat milk\n A moka pot and a milk frother\n \n \n \n Method\n \n Brew a moka pot and take only the first, darkest 60ml of the flow.\n Heat 120ml of milk and texture it to a thin, glossy foam.\n Pour the milk through the centre of the coffee in one steady movement.\n Taking only the first flow is the trick; the tail end of a moka pot is where the bitterness lives.\n \n \n \n What you'll end up with: A milk coffee with real dark-roast weight under it, made without an espresso machine.\n\n \n Iced Double\n \n How to make Iced Double with Taylors of Harrogate Rich Italian Beans.\n \n 8 min + chill\n 1 glass\n Easy\n \n \n \n You'll need\n \n 16g Taylors of Harrogate Rich Italian, ground coarse\n 200ml water at about 95 degrees\n A tall glass packed with ice\n A splash of cold milk, optional\n \n \n \n Method\n \n Brew 16g in 200ml in a cafetiere for four minutes, which is double the usual strength.\n Cool the coffee to room temperature rather than pouring it hot over ice.\n Pour over a glass packed to the top with ice.\n Add a splash of cold milk if you want it softer.\n \n \n \n What you'll end up with: A cold coffee that still tastes of coffee once the ice has done its work.\n\n \n Affogato\n \n How to make Affogato with Taylors of Harrogate Rich Italian Beans.\n \n 6 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 16g Taylors of Harrogate Rich Italian, ground fine\n 4 scoops vanilla ice cream\n Grated dark chocolate\n \n \n \n Method\n \n Scoop two balls of vanilla ice cream into each of two small heatproof glasses.\n Brew a moka pot and take the first dark 60ml.\n Pour it straight over the ice cream and serve at once.\n Grate dark chocolate over the top.\n \n \n \n What you'll end up with: The best argument there is for keeping a dark roast in the house, made in under six minutes.\n\n \n Coffee Rub For Slow Cooked Beef\n \n How to make Coffee Rub For Slow Cooked Beef with Taylors of Harrogate Rich Italian Beans.\n \n 10 min + slow cook\n 6 servings\n Medium\n \n \n \n You'll need\n \n 2 tablespoons Taylors of Harrogate Rich Italian, ground fine\n 2 tablespoons dark muscovado sugar\n \u20221 tablespoon smoked paprika and 1 teaspoon sea salt\n \u20221.5kg beef brisket or short rib\n \n \n \n Method\n \n Mix 2 tablespoons of finely ground coffee with the sugar, smoked paprika and sea salt.\n Rub the mixture over 1.5kg of brisket or short rib and leave it covered in the fridge for two hours.\n Roast covered at 140 degrees for five hours, or slow cook on low for eight.\n Rest for twenty minutes before pulling or carving.\n \n \n \n What you'll end up with: A dark bitter crust that reads as depth rather than as coffee, and the best use for the last few grams in the bag."
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