{
    "id": 1073993,
    "title": "Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g",
    "slug": "taylors-of-harrogate-rich-italian-beans-roast-coffee-700g",
    "type": "product",
    "url": "https://teas.co.uk/product/taylors-of-harrogate-rich-italian-beans-roast-coffee-700g/",
    "modified": "2026-09-25T23:29:34+01:00",
    "excerpt": "Taylors of Harrogate Rich Italian is the darkest bean in the Yorkshire house's range, sold as whole beans in a 700g bag: a continental-style roast with bittersweet cocoa depth, heavy body and almost no acidity. Picked into the Teas.co.uk curator selection as the value dark roast for espresso and moka.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.Seven hundred grams at one of the lower costs per cup on the shelf, from a family firm trading in Harrogate since 1886, and the obvious choice if lighter beans have been leaving your milk drinks tasting thin.Curator notes: the tasting profile reflects our own editorial review of the current pack format and the brand's published description for this blend. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage notes, grind guidance and brewing temperature ranges are also published in the detailed Q and A tab below.",
    "content_text": "Taylors of Harrogate Rich Italian is the dark one. Where Flying Start is the comfortable breakfast bean, Rich Italian is Taylors doing a continental roast: pushed further, lower in acidity, and aimed at a small strong cup rather than a large gentle mug.\n\nThe name is a style, not an origin. Italian roast describes how far the beans have been taken rather than where they grew, and it is a useful shorthand: expect bittersweet cocoa, a long finish, and very little of the bright fruit acidity a lighter roast would give you. If you have tried a Scandinavian-style light roast and found it thin and sour, this is the other end of the scale and is likely to suit you better.\n\nThe Taste Profile\n\n Roast Depth: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The darkest bean in the Taylors range, and it does not hide it.\n Body: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Heavy and coating, with the weight that carries a milk drink.\n Bitterness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Firm and bittersweet. Under-extract it and the sweetness comes forward; over-extract and it turns to ash.\n Acidity: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Almost none. This is the flattest, roundest coffee in the Taylors bean range.\n\nTeas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk.\n\nThe Story Behind Taylors of Harrogate\nTaylors has traded in Harrogate since 1886, when Charles Taylor set up in the town, and it is still family owned as part of the Bettys and Taylors Group. The same firm behind Yorkshire Tea approaches coffee the same way: blend for a cup that repeats, roast to a defined profile, and put the strength on the front of the pack so nobody has to guess. Rich Italian is that logic applied to the darkest end of the scale.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\nHow Does Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g Compare to:\n\n Taylors of Harrogate Flying Start Coffee Beans: the same house, the opposite end. Flying Start is rounder and easier in a big mug; Rich Italian is darker and more concentrated and is the one to pick for espresso and moka.\n Lavazza Espresso Barista Intenso Coffee Beans: the Lavazza is tidier through the middle and finishes cleaner, and costs considerably more per gram. Rich Italian is the blunter instrument and the better buy if you drink a lot of it.\n Costa Intense Amazonian Blend Coffee Beans: both are dark, milk-friendly beans. The Costa comes in a kilo and leans heavier still; the Taylors is marginally more balanced and comes from a British family roaster, which for some buyers settles it.\n\nIdeal Brewing Conditions\nA dark roast is more soluble than a light one, which means it gives up its solids quickly and will over-extract before you expect it to. Every instruction below is aimed at getting the bittersweet depth out of Rich Italianwithout dragging the ash along with it. The two levers that matter most are grind and water temperature, in that order.\n\nThe Espresso Serve\n\n Dose:18g in a double basket, ground fine but starting one step coarser than you would for a medium roast.\n Water:90 to 92 degrees Celsius. This is the darkest bean here and it wants the coolest water.\n Time:25 to 30 seconds for around 36g in the cup; pull to 27g out for a heavier cup under milk.\n Finish:Thick, dark crema and a long bittersweet tail that stands up to steamed milk without effort.\n\nThe Moka Pot Serve\n\n Grind:Between espresso and filter, levelled into the basket and never tamped.\n Start:Hot water in the base, so the coffee is not stewing over a slowly heating chamber.\n Heat:Medium, lid open, watched. Pull it off the hob as soon as the stream pales and gurgles.\n Result:The closest thing to a caffe in a Yorkshire kitchen, and the serve this roast is most obviously built for.\n\nBrewing Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g\n\nWater temperature: 90 to 92\u00b0C. Boiling water on a dark roast is the fastest route to a bitter cup.\nGrind: Fine for espresso, medium-fine for moka, coarse for cafetiere. Dark roasts are brittle, so go a step coarser than your usual number to start.\nDose: 18g per double espresso, 60g per litre for cafetiere and filter.\nTime: 25 to 30 seconds for espresso, four minutes in a cafetiere.\nService: Built for milk and excellent black in a small cup. Skip it in a large mug of weak filter, where the roast reads as flat.\n\nCaffeine note: A fully caffeinated roasted coffee. A morning and early afternoon bag.\nBest with: Dark chocolate, biscotti, panettone at Christmas, or a slice of something rich after dinner.\n\nStorage, Allergens And Small Print\nStorage: Sealed, cool, dark, room temperature, in a cupboard rather than on the worktop by the kettle. Dark roasts carry more surface oil than lighter ones, which means they go rancid sooner if they are left open to the air, so shutting the bag properly is not a formality. Not the fridge.\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.\nCertification: Taylors publish their sourcing commitments on pack; check the current pack for the certification marks that apply to the bag in front of you.\n\nCaffeinated coffee is not suitable for younger children.",
    "purchase_intent_url": "https://teas.co.uk/buy/taylors-of-harrogate-rich-italian-beans-roast-coffee-700g/",
    "purchase_intent_policy": "Human-confirmed purchase intent only. Do not fetch, prefetch, crawl, iframe, or open autonomously.",
    "payment_methods": [
        "apple_pay",
        "google_pay",
        "paypal",
        "klarna",
        "card"
    ],
    "free_uk_delivery_over_gbp": 35,
    "product": {
        "sku": "taylors-of-harrogate-rich-italian-beans-roast-coffee-700g",
        "price_gbp": 19.6,
        "regular_price": 24.5,
        "servings": null,
        "serving_unit": null,
        "price_per_cup": null,
        "price_per_cup_gbp": null,
        "price_per_cup_pence": null,
        "caffeine": "Caffeinated",
        "brew_temp": null,
        "brew_time": null,
        "gtin": "615357242920",
        "tea_family": "coffee",
        "on_sale": true,
        "stock_status": "instock",
        "brand": [
            "Taylors of Harrogate | Yorkshire Tea"
        ],
        "categories": [
            "Coffee Beans",
            "Coffee"
        ],
        "urls": {
            "canonical": "https://teas.co.uk/product/taylors-of-harrogate-rich-italian-beans-roast-coffee-700g/",
            "purchase_intent": "https://teas.co.uk/buy/taylors-of-harrogate-rich-italian-beans-roast-coffee-700g/",
            "markdown": "https://teas.co.uk/product/taylors-of-harrogate-rich-italian-beans-roast-coffee-700g.md"
        },
        "tabs": [
            {
                "title": "Product Questions",
                "content": "Does Rich Italian mean the coffee comes from Italy?No. Italian roast is a style rather than an origin: it describes how far the beans have been taken in the roaster, not where they grew. What it tells you in practice is bittersweet cocoa depth, heavy body and almost no bright acidity.How does it differ from Taylors Flying Start?Same house, opposite ends of the range. Flying Start is the rounder breakfast bean for a large mug; Rich Italian is darker, more concentrated and aimed at a small strong cup. If your coffee goes through a machine or a moka pot, this is the one. If it goes through a cafetiere at breakfast, Flying Start is easier.Why is my espresso choking on this bean?Because dark roasts are brittle. The longer the roast, the more moisture leaves the bean and the more easily it shatters, so it grinds finer than a medium roast at the same setting. Go one step coarser on the grinder before changing anything else, and change only that one thing.What water temperature does it want?90 to 92 degrees Celsius, the coolest of any bean in this part of the range. A dark roast is already well down the bitterness road before water reaches it, so heat pushes it the rest of the way. If you have no temperature control, boil and wait forty seconds.How many cups will 700g make?About 38 double shots at an 18g dose, or roughly 46 large mugs from a cafetiere at 60g per litre. Both figures are arithmetic on the pack weight rather than claims printed on it.Is it any good in a moka pot?This is the serve it was most obviously built for. Grind between espresso and filter, level the basket without tamping, start with hot water in the base and take the pot off the hob the instant the stream pales and gurgles. Everything that comes out after the gurgle is what makes moka taste burnt.Does it survive milk?Comfortably. The heavy body and near-absent acidity are exactly what steamed milk does not flatten, and the same holds for barista oat. For a flat white, pull the shot shorter, around 27g out instead of 36g, and the coffee will read clearly through the milk.Why do dark roast beans look oily?Because a long roast pushes the bean's own oils to the surface. It is normal and not a defect. It does mean two things in practice: keep the bag properly sealed, because exposed oil goes rancid faster than a dry lighter roast does, and wipe out your hopper and grinder more often than you otherwise would.How long will the bag stay good?Check the best before date on the pack for the formal answer. In practice whole beans hold their character for a few weeks after opening if kept sealed, and a dark roast fades a little faster than a light one because of the surface oil. Ground coffee goes flat far sooner than either.Who are Taylors of Harrogate?A Harrogate firm since 1886, when Charles Taylor set up in the town, still family owned as part of the Bettys and Taylors Group. Yorkshire Tea is the better known sibling. The coffee side runs on the same instinct: blend for a repeatable cup and put the strength on the front of the pack rather than making people guess.Where is the coffee grown, and is it certified?Taylors publish their sourcing commitments on pack. Check the current pack for both.Does a dark roast cold brew well?Better than it hot brews, for some people. Grind coarse, 80g per litre of cold filtered water, 16 hours covered in the fridge, strain through a paper filter without pressing."
            },
            {
                "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 coffee beans100%The only ingredient. Whole bean coffee is a single-ingredient product: no flavouring, no carrier, no bulking agent.Italian-style roast developmentMarked on pack by strength numberTaken to the darkest point in the Taylors bean range. This is where the bittersweet cocoa, the heavy body and the near-absent acidity all come from.Surface oilsVisible, not quantifiedA long roast pushes the bean's own oils to the surface. Normal for the style, and the reason the bag wants shutting properly and the grinder wants wiping out.Blend components by originNot publishedTaylors publish sourcing commitments on pack, but not a split we can verify per batch, so we do not restate one. Check the current pack.Pack: Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g; whole roasted beans, caffeinated. Around 38 double espressos at an 18g dose, or roughly 46 large cafetiere mugs at 60g per litre.Proportions shown are the ones we can stand behind. Black coffee carries no meaningful calorie load; anything added in the cup is yours, not ours.Sourcing & blend. Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g is blended and roasted by Taylors of Harrogate, trading in the Yorkshire town since 1886 and still family owned within the Bettys and Taylors Group. A dark roast is an unforgiving thing to make consistently, because the window between properly developed and burnt is narrow and it narrows further the longer the roast runs. Buying green coffee to a fixed specification and roasting to a defined profile is what keeps one bag tasting like the last; the certification marks that apply to any given batch are printed on the pack rather than restated here.What is in Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g, and what is not:In: roasted coffee beans, whole, and nothing else in the bag.No artificial flavourings, colours, preservatives or added sugar: the bittersweet edge is caramelisation from the roast, not an ingredient.Not decaffeinated: a fully caffeinated coffee. Taylors make a decaffeinated bean in the same range.Packaging: follow the current UK pack and local-authority guidance; the bag, its one-way valve and the label can require different disposal routes."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g 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. In a dark roast all three are the roaster's work rather than the farm's, which is the honest thing to say about the style.The outer layer is aromatic, and in this bean it announces itself before you have finished opening the bag. Roasting drives several hundred volatile compounds into the oils held in the bean's cell walls, and an Italian-style roast pushes far enough that those oils migrate to the surface, which is why the beans look glossy. That visible oil is the aroma sitting on the outside instead of the inside, and it cuts two ways: the bag smells magnificent, and it has less protection than a matte, lighter roast does. Carbon dioxide from roasting keeps venting through the bag's one-way valve for days and is what makes fresh grounds bloom and gives a shot its crema. Grinding exposes the whole interior at once, so grind to order and keep the bag shut; oil that has been open to the air goes stale faster than the dry surface of a light roast.The flavour spike arrives mid palate and belongs entirely to caramelisation and the Maillard reaction. A long roast converts the bean's sugars into heavier, darker compounds: cocoa, molasses, dark toast, a bittersweet edge that reads as depth rather than sharpness. Those compounds are highly soluble, and this is the fact that governs everything you do with this bag. A dark roast surrenders its solids faster than a light one, which means it tastes full and sweet at the right extraction and hollow, ashy and drying only a few seconds later. The window is genuinely narrow. This is the densest stretch of the cup and the part your grind setting controls more than anything else.The base structure is the finish: the coating weight left on the tongue and the bitterness sitting underneath. Dark roasting builds melanoidins, the large brown molecules responsible for viscosity, and they are why this reads as heavy rather than thin and why it comes through a flat white instead of being drowned by it. The acidity that a lighter roast would contribute has largely been roasted away, so there is nothing to lift the finish, which is exactly what people either love or dislike about the Italian style. A properly extracted cup should be bittersweet and long, with the bitterness functioning as structure; if it is drying and papery, the extraction went too far.Getting it right in the cup. Start one grind step coarser than you would for a medium roast, because dark beans are brittle and shatter finer at the same setting. For espresso, 18g in a double basket, water at 90 to 92 degrees, about 36g in the cup in 25 to 30 seconds; pull it to 27g out for a heavier version to go under milk. For a moka pot, grind between espresso and filter, level the basket but never tamp it, start with hot water in the base so the coffee is not stewing over a slowly warming chamber, keep the lid open and take the pot off the heat the moment the stream turns pale and gurgles, because everything after the gurgle is steam and that is what makes moka taste burnt. For a cafetiere, 60g per litre, coarse, four minutes, break the crust, skim, plunge slowly and decant at once. With this bean, over-extraction is the fault to watch for and it shows up as ash rather than as strength.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 magnifies every mistake. Hotter water pulls the heavy bitter fraction faster: at 96 degrees this turns harsh, at 91 it stays bittersweet and round, and thirty to forty seconds off the boil gets you close enough without a thermometer. Cooler water or a shorter contact keeps the sweetness forward at the cost of some weight. Water chemistry matters as much as heat: very soft or distilled water has too few dissolved minerals to carry flavour out of the grounds and gives a flat, sour result, while very hard water over-extracts the bitter end and scales the machine besides, so a jug filter in a hard water area does more for this coffee than any change of technique. None of this is a fault in the coffee. It is one roast responding to the cup you build around it, and once you have found the version you like, it repeats every morning."
            },
            {
                "title": "Recipe Ideas",
                "content": "Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g is a continental-style dark roast, so the builds below lean Italian: the short shot, the stovetop, the milk drinks it carries easily, and three cold or sweet uses that a lighter bean would lose entirely.\nBrewing methods and serving ideas, born here first\n\n \n The Short Black\n \n How to pull a bittersweet ristretto-leaning shot from a dark roast.\n \n 3 min\n 1 small cup\n Easy\n \n \n \n You will need\n \n 18g Taylors Rich Italian, ground fine\n Water at 90 to 92\u00b0C\n Scales\n A warmed demitasse\n \n \n \n Method\n \n Grind 18g of Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g fine, one step coarser than your medium-roast setting.\n Pull to about 27g out in 22 to 26 seconds rather than a full 36g.\n The shorter ratio keeps the sweetness and leaves the ash behind.\n Drink it inside a minute; a dark roast shot goes flat quickly.\n \n \n \n What you will end up with: A thick, dark, bittersweet cup with a long finish. Shorter is the whole answer with this roast.\n\n \n Moka Pot, Done Properly\n \n How to work a stovetop pot without the burnt, metallic edge.\n \n 7 min\n 2 small cups\n Medium\n \n \n \n You will need\n \n 17g Taylors Rich Italian, ground medium-fine\n Hot water to just below the valve\n A three cup moka pot\n A cloth for the handle\n \n \n \n Method\n \n Fill the base with hot water to just under the valve so the coffee never sits stewing over a cold chamber.\n Level 17g of medium-fine ground Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g into the basket. Do not tamp it.\n Heat on medium with the lid open.\n Remove from the hob the second the stream pales and gurgles, then cool the base under the tap.\n \n \n \n What you will end up with: Two small, concentrated cups. The gurgle is steam, and everything that comes through after it is the bitterness people blame on the pot.\n\n \n Cappuccino For A Sunday Morning\n \n How to build a cappuccino with a proper foam cap rather than bubbles.\n \n 5 min\n 1 cup\n Medium\n \n \n \n You will need\n \n 18g Taylors Rich Italian\n 150ml whole milk\n A warmed 6 to 7oz cup\n Cocoa to dust, optional\n \n \n \n Method\n \n Pull a 36g double of Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g into a warmed cup.\n Steam 150ml of milk with a longer stretch than you would for a flat white, five or six seconds, then swirl hard to break any large bubbles.\n Pour the liquid milk in first and spoon the foam on last.\n Dust with cocoa if you want it, but taste it first.\n \n \n \n What you will end up with: A cap of dense foam over a coffee that still tastes of coffee. A dark roast is the only kind that reads through a full cappuccino.\n\n \n Caffe Shakerato (Adult Optional)\n \n How to make the Italian shaken iced coffee that foams without milk.\n \n 4 min\n 1 glass\n Easy\n \n \n \n You will need\n \n 18g Taylors Rich Italian\n 10ml sugar syrup\n A shaker full of ice\n A chilled coupe\n 20ml amaretto, optional\n \n \n \n Method\n \n Pull a 36g double of Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g and stir the syrup in while hot.\n Shake hard with a shaker full of ice for fifteen seconds.\n Double strain into a chilled coupe so no ice shards travel.\n Add 20ml of amaretto before shaking if it is that kind of afternoon.\n \n \n \n What you will end up with: A cold, foamed coffee with no milk in it at all. The foam is crema, which is why the beans have to be reasonably fresh.\n\n \n Sweet Dark Cold Brew\n \n \n \n 10 min + 16 hours\n 1 litre\n Easy\n \n \n \n You will need\n \n 80g Taylors Rich Italian, ground coarse\n 1 litre cold filtered water\n A lidded jar\n Ice to serve\n \n \n \n Method\n \n Stir 80g of coarsely ground Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g into 1 litre of cold filtered water until every ground is wet.\n Refrigerate covered for 16 hours.\n Strain through a paper-lined sieve and resist squeezing the bed.\n Serve over ice with a splash of milk.\n \n \n \n What you will end up with: A litre that keeps about five days covered. Cold water cannot dissolve most of the bitter compounds, which is why this comes out sweeter than the hot cup.\n\n \n Affogato With Amaretti\n \n How to build a two minute pudding around a dark shot.\n \n 3 min\n 1 serving\n Easy\n \n \n \n You will need\n \n 18g Taylors Rich Italian\n 1 scoop vanilla ice cream\n 2 amaretti biscuits, crushed\n A chilled glass\n \n \n \n Method\n \n Scoop the ice cream into a chilled glass and return it to the freezer while the machine warms.\n Crush the amaretti roughly and scatter half over the ice cream.\n Pull a 36g double of Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g and pour it over at the table.\n Scatter the rest of the amaretti on top and eat immediately.\n \n \n \n What you will end up with: A proper pudding for three minutes of work. The bittersweet roast against sweet vanilla and almond is the entire idea.\n\n \n Dark Coffee Chocolate Pots\n \n How to use a strong brew to sharpen a chocolate pudding.\n \n 15 min + chill\n 4 pots\n Easy\n \n \n \n You will need\n \n 18g Taylors Rich Italian, for one double shot\n 200g dark chocolate, 70 per cent\n 250ml double cream\n A pinch of flaky salt\n \n \n \n Method\n \n Pull a 36g double of Taylors of Harrogate Rich Italian Beans Roast Coffee, 700g.\n Heat 250ml of double cream to just below a simmer and pour it over 200g of chopped dark chocolate.\n Stir until smooth, then beat in the espresso and a pinch of flaky salt.\n Divide into four small pots and chill for at least four hours.\n \n \n \n What you will end up with: Four rich pots that keep three days covered in the fridge. The coffee is there to cut the sweetness rather than to be tasted on its own."
            }
        ]
    },
    "contentSignals": "ai-train=yes, search=yes, ai-input=yes",
    "links": {
        "apiCatalog": "https://teas.co.uk/.well-known/api-catalog",
        "llmsTxt": "https://teas.co.uk/llms.txt",
        "mcpCard": "https://teas.co.uk/.well-known/mcp/server-card.json",
        "primaryAgenticRouteAuthority": "https://teas.co.uk/.well-known/teas-primary-agentic-route-authority.json"
    }
}