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    "id": 1073997,
    "title": "Taylors of Harrogate Rich Italian Ground, 10 Coffee Bags",
    "slug": "taylors-of-harrogate-rich-italian-ground-10-coffee-bags",
    "type": "product",
    "url": "https://teas.co.uk/product/taylors-of-harrogate-rich-italian-ground-10-coffee-bags/",
    "modified": "2026-09-25T23:29:35+01:00",
    "excerpt": "Taylors of Harrogate Rich Italian Ground is the dark, smooth carton in the Taylors coffee-bag range, ten individually enveloped bags at 75g, picked into the Teas.co.uk selection as the easiest way to get an Italian-style roast into a mug with no machine at all.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.This is not espresso and does not pretend to be. What the Italian roast style gives you here is direction rather than pressure: dark cocoa weight, acidity roasted out, bitterness kept low. It is the best of the four Taylors coffee bags with milk. One bag per mug, ten mugs, at about 95 degrees for three to four minutes.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 Ground is the dark, smooth carton in the coffee-bag range: ten individually enveloped bags, 75g of ground coffee in total, 7.5g in each. It brews in a mug like a tea bag, which means a dark Italian-style roast is available to anyone with a kettle and no interest in owning an espresso machine.\n\nIt is worth being straight about what that does and does not give you. This will never be espresso, and any product that suggests otherwise is selling you a name rather than a drink. Espresso is nine bars of pressure through a fine grind in twenty-five seconds; a coffee bag is hot water sitting in a mug. What the Italian roast style actually contributes here is a flavour direction rather than a brewing method: sugars carried well past caramel, acidity roasted out, and a dark cocoa weight left in its place. Brewed long and gently in a mug, that comes out as a smooth, round, low-acid cup that is the easiest of the four Taylors coffee bags to drink with milk, and the one most likely to convert somebody who thinks they do not like black coffee.\n\n The Taste Profile\n\n \nRoast depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Dark, but stopped short of the smoke that defines Hot Lava Java.\n\n \nCocoa: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The defining note. Dark chocolate rather than milk chocolate, and it survives milk.\n\n \nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Round and even. Fuller than the breakfast bags, lighter than the same roast from a jug.\n\n \nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low for a dark roast. Smoothness is the whole point of this one.\n\nTeas.co.uk Curator Rating: 4.3 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind The Carton\nTaylors is a Harrogate family firm, far better known nationally for its tea than for its coffee, and its coffee range is organised around stated roast styles rather than around origins. Rich Italian is the dark-but-civil entry: the roast style borrowed from the Italian tradition of taking the beans a long way and leaving sweetness rather than sharpness behind. On a supermarket shelf that is a useful label, because it tells a shopper what the cup will do before they buy it.\nHeritage and provenance are different things, and we are not going to blur them. A roast named after an Italian style is a description of the roasting, not a claim about where the coffee grew or where the carton was filled. The blend specification, any roast-strength number and any certification marks belong to the carton in your hand, and pack runs change. Where the current UK pack carries that information, the pack is the place to read it.\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 carton that arrives is the current UK retail pack rather than a grey import on a different specification.\n A coffee bag leaves a spent bag and a paper envelope rather than an aluminium shell or a plastic capsule body, and the grounds inside go on the compost heap once the bag is torn open.\n \n\n How Does Taylors of Harrogate Rich Italian Coffee Bags Compare to:\n\n Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g: the same roast as loose grounds for a cafetiere or filter. Fuller and heavier, but it needs a brewer and somewhere to tip the grounds. That bag is for the kitchen; this carton is for a mug anywhere.\n Taylors of Harrogate Hot Lava Java Ground, 10 Coffee Bags: the same format, a louder roast. Where Rich Italian is cocoa and smoothness, Hot Lava Java is smoke and grip. This one is the better milky mug; that one is the better black one for somebody who wants to feel it.\n Taylors of Harrogate Decaffe Ground, 10 Coffee Bags: the evening answer in the same format, a medium roast without the caffeine. If you like this carton but not at nine at night, that is the carton to keep beside it.\n\n Ideal Brewing Conditions\nThe dose and grind are fixed inside the bag, so the whole of the technique is water, time and movement. A dark roast this smooth is forgiving, which makes it the coffee bag to hand somebody who has never made one.\n\nThe Mug\n\n \nWater: About 95 degrees, thirty seconds off the boil, into a mug of roughly 200 to 250ml.\n\n \nAgitate: Swirl the bag for the first twenty seconds. There is no plunger in a mug, so this is the only circulation the grounds get.\n\n \nTime: Three to four minutes. This roast holds four minutes better than any other bag in the range, because there is so little harshness waiting to come out.\n\n \nLift: Press the bag once against the side of the mug and take it out. Even a smooth roast turns dull if it sits.\n\nThe Mug Latte\n\n \nBrew short: One bag in 120ml of hot water for four minutes, which makes a proper concentrate rather than a weak coffee.\n\n \nFroth: Heat 150ml of milk and whisk or plunge it until it is foamed, while the bag is still brewing.\n\n \nCombine: Lift the bag out, pour the milk in and hold the foam back with a spoon until the end.\n\n \nWhy it works: Cocoa notes survive milk in a way that bright, citrussy roasts do not. This is the bag in the range that was built for this drink.\n\n Brewing Notes For Taylors of Harrogate Rich Italian Coffee Bags\n\nWater temperature: About 95 degrees. A dark roast scorches at a rolling boil and the cocoa note is the first thing lost.\nMeasure: One bag per mug, 7.5g of coffee, ten mugs from the carton.\nContact time: Three to four minutes, swirled for the first twenty seconds, then lift the bag out.\nService: The best of the four bags with milk. Black it reads round and cocoa-led rather than sharp.\nIced: One bag in 120ml for four minutes, cooled, then poured over ice with a splash of cold milk.\nCaffeine note: Caffeinated. A dark roast is not a strong-caffeine roast; depth and caffeine are separate things.\nBest with: Dark chocolate, almond biscuits, tiramisu, or the fifteen minutes after lunch.\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.\nFreshness after opening: Dark roasts lose aroma faster than light ones once ground. Each bag here is sealed in its own envelope, so the tenth is as fresh as the first. Keep the carton closed, cool and dry.\n\nBag material: The filter bag and its envelope are not the same material and may not share a disposal route. The carton states that; we have not assumed it.\nHot Liquid: Frothed milk poured into a mug of near-boiling coffee rises faster than people expect. Leave a centimetre at the top and pour slowly.",
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        "servings": null,
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        "price_per_cup": null,
        "price_per_cup_gbp": null,
        "price_per_cup_pence": null,
        "caffeine": "Caffeinated",
        "brew_temp": null,
        "brew_time": null,
        "gtin": "615357122468",
        "tea_family": "coffee",
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        "brand": [
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                "title": "Product Questions",
                "content": "Is this like espresso?No, and it would be dishonest to say so. Espresso is pressure; a coffee bag is immersion. What the Italian roast style gives you is the flavour direction, dark cocoa weight with the acidity roasted out, brewed long and gently in a mug instead of forced through a basket. What equipment do I need?A mug and a kettle. No grinder, no plunger, no filter papers, no machine and no wet grounds to tip out. That is the entire proposition of a coffee bag and the reason this carton lives well in an office or a hotel room. How many mugs does a carton make?Ten mugs, one per bag, 7.5g of coffee in each. Which of the Taylors coffee bags is best with milk?This one, comfortably. Cocoa notes survive milk; the bright citrus edge of a breakfast roast does not, and the smoke of Hot Lava Java fights it. If most of your coffee has milk in it, the Rich Italian carton is the one to buy. How long should the bag stay in?Three to four minutes. This roast handles four better than any other bag in the range, because there is so little harshness waiting to come out. Past five it goes dull rather than bitter, which is a gentler failure than most. Why is my cup thin?Because the bag was not moved. Swirl it for the first twenty seconds and squeeze it once against the side of the mug before lifting it. A cafetiere has a plunger and a filter machine has a shower head; a coffee bag has only you. Can I make a latte with it?Yes, and it is the best use of this carton. Brew one bag in only 120ml for four minutes to make a concentrate, froth 150ml of milk while it brews, lift the bag out and combine. Brewing in a full mug and then adding milk gives you a weak milky drink instead. Is a dark roast higher in caffeine?No. Roast depth and caffeine content are separate things. A dark roast tastes heavier because of body and cocoa weight. Does it work as iced coffee?Yes. Brew one bag in 120ml for four minutes, cool it, pour over a glass of ice and add a splash of cold milk. The cocoa note holds up cold, which is why dark roasts make better iced coffee than bright ones do. How long does an opened carton keep?Each bag is sealed in its own envelope, so the tenth is as fresh as the first. That matters for a dark roast, which stales faster than a light one once ground. Keep the carton closed, cool and dry, and go by the date printed on it. Does Rich Italian mean it comes from Italy?No. It is a roast style, not an origin. The name describes how far the beans have been taken in the roaster."
            },
            {
                "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.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsRoast and ground coffee100%The whole of the bag. A dark Italian-style roast with a cocoa weight and the acidity roasted out of it.Dose per bag7.5g75g across ten bags, fixed at the factory. Enough to make a proper mug, and enough to hold its line under milk.Pack: Taylors of Harrogate Rich Italian Ground, 10 Coffee Bags; GTIN 0615357122468; ten individually enveloped coffee bags in a carton, 7.5g of ground coffee each, ten mugs per carton, 75g total. Caffeinated. Best before the date printed on the carton.Characterising components shown.Sourcing & blend. Taylors of Harrogate Rich Italian Ground, 10 Coffee Bags comes from Taylors of Harrogate, the Yorkshire family firm better known nationally for its tea, whose coffee range is organised around stated roast styles rather than around origins. Rich Italian is the dark-but-civil entry in that range, and the name describes the roasting tradition rather than the provenance of the coffee. The carton you receive is the current UK retail pack.What is in Taylors of Harrogate Rich Italian Ground, 10 Coffee Bags, and what is not:In: roast and ground coffee, a dark Italian-style roast, sealed inside a filter bag, and nothing else.No artificial colours, preservatives or added sugar: this is a plain ground coffee, not a flavoured one, and not an instant.No milk in the bag: it brews black, and any milk is added by you at the mug.Not espresso: the roast style is Italian, the brewing method is immersion in a mug. No pressure is involved and no crema will form."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Taylors of Harrogate Rich Italian Ground, 10 Coffee Bags is built in three layers, and reading them in order explains why this is the carton in the range that takes milk without disappearing into it.The outer layer is aromatic, and it is dark chocolate rather than smoke. A roast taken this far but stopped short of char leaves behind the heavier end of the caramelisation products and very little of the burnt note, so the envelope opens on cocoa, toasted nut and a faint sweetness like the inside of a chocolate box. Ground coffee sheds these compounds quickly once it meets air, which is precisely the problem an individually sealed 7.5g dose solves: the tenth mug of this carton opens the same way as the first, which an opened 200g bag of the same roast cannot promise after three weeks.The flavour spike arrives mid palate and it is where the roast style does its real work. Dark roasting drives the bean sugars well past the caramel stage and strips out most of the perceived acidity along the way. What that leaves is weight without sharpness, a rounded cocoa-forward middle that fills the mouth evenly rather than spiking at the front like a bright breakfast blend. Because a filter bag extracts gently and without pressure, that middle arrives softened again, which is why this reads as smooth where the same roast from a cafetiere reads as heavy. It is also the reason it survives milk: milk proteins bind to the compounds responsible for perceived bitterness and roll the sharp edges off a coffee, which flattens a bright roast into nothing but leaves a cocoa-led one essentially intact.The base structure is a clean, rounded finish that fades rather than grips. Bitterness is low for a dark roast and astringency is low with it, so the mug stays pleasant to the bottom. The failure mode here is dullness rather than harshness: a cup that arrives round, stays round and never says anything. That comes from too much water, a bag lifted too early, or a bag left in so long that everything interesting has already been pulled out and only body remains.Getting it right in the cup. One bag to 200 to 250ml of water at about 95 degrees, thirty seconds off the boil, poured onto the bag rather than the bag dropped into poured water. Swirl for the first twenty seconds, because there is no plunger in a mug. Three minutes is right and four is comfortably within range for this roast, which has less harshness waiting in reserve than any other bag in the range. Press the bag once against the side and lift it out. For a milky mug or a latte, brew short: one bag in 120ml for four minutes makes a concentrate that still tastes of coffee once 150ml of frothed milk goes in, whereas a full mug topped with milk gives you a pale, weak drink and the false impression that the coffee was the problem.How water and temperature change it. Dark roasts are more exposed to their water than light ones because there is no acidity left to balance the minerals. Hard tap water pushes this cup towards chalk and dulls the cocoa into something closer to cardboard; filtered or soft water lets the chocolate note lift and the finish stay clean. A filter jug will do more for this mug than any change in timing. Temperature matters at both ends: water straight off a rolling boil scorches the grounds inside the bag and the cocoa note is the first casualty, while water under 90 degrees under-extracts into something thin and sweetish that never develops. Milk temperature matters too, and it is the mistake people make most often here: milk heated past about 65 degrees turns from sweet to eggy, and no amount of good coffee underneath will rescue it."
            },
            {
                "title": "Recipe Ideas",
                "content": "Taylors of Harrogate Rich Italian Ground, 10 Coffee Bags is the smooth, cocoa-led carton in the range, which makes it the one to build milk drinks on. Six builds below cover the everyday mug, a mug latte, an iced version, an affogato, a coffee and chocolate sauce and a tiramisu soak.\nWays to brew it, born here first\n\n \n The Everyday Mug\n \n The straight build, and the two habits that stop it going dull.\n \n 4 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 Rich Italian coffee bag\n 200 to 250ml water at about 95 degrees\n A teaspoon\n \n \n \n Method\n \n Tear the envelope over the mug and drop the bag in.\n Pour water thirty seconds off the boil straight onto the bag.\n Swirl for twenty seconds, then leave it three to four minutes.\n Press the bag once against the side of the mug and lift it out.\n \n \n \n What you'll end up with: A round, dark, low-acid mug with a cocoa note through the middle and very little bitterness.\n\n \n The Mug Latte\n \n Brew short, froth separately, and it works without a machine.\n \n 6 min\n 1 large mug\n Easy\n \n \n \n You'll need\n \n 1 Rich Italian coffee bag\n 120ml water at about 95 degrees\n 150ml milk\n A whisk or a clean cafetiere\n \n \n \n Method\n \n Brew one bag in only 120ml of hot water for four minutes to make a concentrate.\n Heat 150ml of milk to about 60 to 65 degrees, not hotter, and froth it.\n Lift the bag out and press it once against the side.\n Pour the milk in, holding the foam back with a spoon until the last moment.\n \n \n \n What you'll end up with: A milky coffee that still tastes of coffee, because the brew was concentrated before the milk arrived.\n\n \n Iced Cocoa Coffee\n \n The dark roast that survives being chilled.\n \n 5 min + chill\n 1 glass\n Easy\n \n \n \n You'll need\n \n 1 Rich Italian coffee bag\n 120ml water at about 95 degrees\n A tall glass packed with ice\n A splash of cold milk\n \n \n \n Method\n \n Brew one bag in 120ml for four minutes, which is roughly double strength.\n Cool the concentrate to room temperature rather than pouring it hot over ice.\n Fill a tall glass to the top with ice and pour the coffee over.\n Add a splash of cold milk and stir once.\n \n \n \n What you'll end up with: A cold coffee that still reads of dark chocolate once the ice has done its work.\n\n \n Affogato\n \n Two ingredients, ninety seconds, and it is better than it has any right to be.\n \n 5 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 1 Rich Italian coffee bag\n 100ml water at about 95 degrees\n 2 scoops of vanilla ice cream\n \n \n \n Method\n \n Brew one bag in 100ml for four minutes to make a strong, short coffee.\n Put a scoop of vanilla ice cream into each of two small glasses.\n Lift the bag out and pour the hot coffee over the ice cream at the table.\n Eat immediately, while half of it is still cold.\n \n \n \n What you'll end up with: The cocoa note of the roast against cold vanilla, which is the classic pairing for a reason.\n\n \n Coffee And Chocolate Sauce\n \n A pouring sauce that uses one bag and keeps for a week.\n \n 15 min\n 6 servings\n Medium\n \n \n \n You'll need\n \n 1 Rich Italian coffee bag\n 100ml water\n 150g dark chocolate, chopped\n 100ml double cream\n \n \n \n Method\n \n Brew one bag in 100ml of hot water for four minutes and lift the bag out.\n Heat 100ml of double cream to just below a simmer.\n Pour the cream over 150g of chopped dark chocolate and stir until smooth.\n Beat in the hot coffee and keep in a jar in the fridge for up to a week.\n \n \n \n What you'll end up with: A glossy coffee-chocolate sauce for ice cream, pancakes or a plain sponge.\n\n \n Tiramisu Soak Without An Espresso Machine\n \n The one dessert people assume they cannot make without a machine.\n \n 10 min + chill\n 6 servings\n Medium\n \n \n \n You'll need\n \n 2 Rich Italian coffee bags\n 250ml water at about 95 degrees\n 2 tablespoons caster sugar\n 200g sponge fingers\n \n \n \n Method\n \n Brew both bags in 250ml of hot water for five minutes to make a strong soak.\n Stir in the caster sugar while it is hot and let it cool completely.\n Dip each sponge finger for one second only; longer and they collapse.\n Layer with your mascarpone mixture and chill for at least four hours.\n \n \n \n What you'll end up with: A tiramisu soak with the cocoa depth the dessert needs, made with two coffee bags and a kettle."
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