# Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g ## Commerce action policy **Price:** £7.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-rich-italian-roast-ground-coffee-200g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/taylors-of-harrogate-rich-italian-roast-ground-coffee-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Taylors of Harrogate **Price:** £7.60 GBP **Caffeine:** Caffeinated **GTIN:** 615357752665 **Stock:** instock ## Summary Taylors of Harrogate Rich Italian Roast Ground Coffee is the dark end of the Taylors range, 200g ready ground for a cafetiere, filter or moka pot, picked into the Teas.co.uk curator selection as the pack to reach for when a medium roast keeps tasting like it is not really there.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.A 200g pack giving roughly 28 cups at a 7g measure, dark chocolate heavy, full bodied and very low in acidity, which is exactly why it takes milk so willingly. Taylors are a Harrogate family firm better known for Yorkshire Tea, and they have roasted coffee alongside it for a very long time.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. ## Description Taylors of Harrogate Rich Italian Roast Ground Coffee is the dark end of the Taylors range and the one people buy when the last bag they tried tasted like hot water. Rich Italian is a style rather than a place: it describes a roast taken further than a British breakfast coffee normally goes, until the origin character steps back and dark chocolate, toast and a proper bitter backbone step forward. This 200g pack is that roast, ready ground. Taylors are a Harrogate family firm, best known nationally for Yorkshire Tea, and they have been roasting coffee alongside the tea for a very long time. That matters here because a dark roast is the easiest roast to get wrong. Taken a few seconds too far it stops being rich and starts being ashy, and the whole cup collapses into burnt bitterness. Rich Italian sits on the right side of that line: dark, heavy and unmistakably strong, without the acrid edge that cheap dark roasts use to fake it. The Taste Profile Dark Chocolate: ●●●●● (5/5) The headline note. Deep, cocoa-heavy and present from the first sip to the last. Body: ●●●●● (5/5) Full and weighty. This is the pack that holds its shape in a large milky mug. Bitterness: ●●●●○ (4/5) Deliberate and structural rather than harsh, the backbone the whole cup is built on. Acidity: ●○○○○ (1/5) Almost none. The dark roast has burned off the brightness, which is the point of buying it. Teas.co.uk Curator Rating 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Taylors of Harrogate Taylors of Harrogate is a family business from Harrogate in North Yorkshire, and it is one of the few British firms that takes coffee and tea equally seriously. Most people meet the company through Yorkshire Tea, which sits in about as many British kitchens as any product can, but the coffee side has its own following and its own buying and roasting operation. A named roast profile like Rich Italian is the coffee equivalent of a blend recipe: the buyers pick greens that will take a long roast without turning thin, and the roastery holds the profile so that the pack you open this autumn tastes like the one you opened last spring. Taylors do not publish a green origin list or a roast-date window to us, so we are not going to quote one. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: 200g of ground roasted coffee. Cups per pack: at a standard 7g measure, 200g works out at roughly 28 cups. In a cafetiere at 15g per 250ml you are looking at about 13 mugs. That arithmetic is ours, from the pack weight, not a figure printed on the pack. Grind: a general-purpose grind, so it works in a cafetiere, a filter machine and a moka pot without you adjusting anything. Roast: dark, in the Italian style. That is a roast description, not a country of origin: the greens are bought wherever they are bought, and Italy is the tradition being copied. What it is not: not a decaf, not a flavoured coffee, and not a light or breakfast roast. If you want brightness and fruit, this is the wrong pack. How Does Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g Compare to: Costa Medium Roast No.3 Ground Coffee, 200g: same weight, same convenience, a lighter roast. The Costa pack is the safer cup to hand to somebody who is not sure they like strong coffee. Rich Italian is the one to buy when the medium roast keeps tasting like it is not really there. Grind House Blend Whole Bean Coffee, 200g: a coffee-bar house blend in whole bean form, medium rather than dark, and it needs a grinder. Rich Italian is heavier, more bitter and considerably less work. Ideal Brewing Conditions A dark roast is more soluble than a light one, because the roast has already broken down much of the structure of the bean. That makes it forgiving in one direction and unforgiving in the other: it is very hard to under-extract, and very easy to over-extract into harshness. The two habits that matter most are using water slightly off the boil and not letting the coffee sit on the grounds. The Cafetiere Measure: 15g per 250ml of water, roughly two rounded tablespoons. Start there before you decide it is too strong or too weak. Water: just off the boil, around 92 to 94 degrees Celsius. A dark roast scalded at a rolling boil goes straight to bitter, and this is the single most common reason people give up on this style. Steep: four minutes with the lid on, break the crust with a spoon, skim, then plunge slowly. Serve: decant every drop immediately. A dark roast left standing on the grounds turns harsh faster than a light one. The Moka Pot Fill: hot water to just below the valve in the base, not cold. Cold water sits over the heat longer and stews the grounds before it ever moves. Measure: fill the basket level and sweep it flat. Do not tamp a moka basket; packing it down chokes the flow. Heat: medium, never full. You want a steady gurgle, not a spluttering rush. Stop: pull it off the heat the moment the flow turns pale and noisy, and run the base under a cold tap. That one habit removes most of the bitterness people blame on the coffee. Getting It Right in the Cup Water temperature: 92 to 94 degrees Celsius. This matters more for a dark roast than for any other style. Measure: 7g per standard cup, 15g per 250ml in a cafetiere, a level flat basket in a moka pot. Milk: this is a pack built for it. The low acidity and the heavy cocoa bottom end mean milk rounds the cup rather than flattening it, which is not true of every coffee. Sugar: if you take it, add it while the coffee is hot so it dissolves properly rather than sitting as grit at the bottom. Storage: once the pack is open the clock starts. Fold it down tight, clip it, and keep it in a cupboard rather than the fridge. Condensation is the enemy of ground coffee. Best with: breakfast, after dinner, dark chocolate, biscotti, or anything you would otherwise serve with an espresso. Safety And Purity Caffeine note: this is a caffeinated coffee and a dark roast drinks strong, so treat it as a morning, afternoon and after-dinner coffee rather than a late-evening one. Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: plain roasted and ground coffee carries no declarable allergens in itself, but packing sites vary and handle other products. The calories in a coffee are whatever goes in after it is poured. Child safety: caffeinated products are not suitable for younger children. Keep out of reach. ## Product Questions What does Rich Italian Roast actually mean?It is a roast style, not a country of origin. The beans are taken further into the roast than a British breakfast coffee, until the origin character steps back and dark chocolate, toast and a structural bitterness step forward. Italy is the tradition being copied, not the source of the beans.Is this the strongest coffee Taylors make?It sits at the dark, heavy end of their range. Bear in mind that strength on the tongue and caffeine content are different things: a dark roast tastes stronger because of the roast, not because it carries more caffeine. Your dose and your brew method decide the rest.What grind is it and which brewers will it work in?It is a general-purpose grind, cut to work in a cafetiere, a filter machine and a moka pot without adjustment. It will also work in a pressurised espresso basket. It is not cut fine enough for a professional non-pressurised one.How many cups do I get from 200g?At a standard 7g measure you get roughly 28 cups, and about 13 mugs in a cafetiere at 15g per 250ml. That is our arithmetic from the pack weight, not a figure printed on the pack.Why does my cup taste burnt or harsh?Nine times out of ten it is water that was too hot. A dark roast is already partly broken down by the roast, so water straight from a rolling boil pulls the harsh compounds immediately. Let the kettle stand for thirty seconds first. Leaving brewed coffee sitting on the grounds is the other common cause.Does it take milk well?Better than most. The low acidity and the heavy cocoa bottom end mean milk rounds the cup instead of flattening it. This is the pack to buy if your household drinks large milky mugs rather than small black ones.Is the coffee from Italy?No, and the pack does not claim that. Italian roast describes how far the beans are taken in the roaster.How long does it keep once opened?Ground coffee gives up its aroma faster than whole beans. Fold the pack down tight, clip it and keep it in a cupboard, and expect it to be at its best for two to four weeks after opening. The unopened best-before date is printed on the current pack.Should I keep it in the fridge or freezer?Not once it is open. Condensation is what stales ground coffee fastest, and a pack that keeps moving between cold and room temperature collects moisture every time. A clipped pack in a cupboard is better.Is it organic, Fairtrade or Rainforest Alliance certified?Any marks that apply are printed on the current UK pack; read them there rather than taking our word for it.Can I use it for iced coffee?Yes, and a dark roast is well suited to it because the heavy chocolate notes survive chilling and dilution better than delicate ones do. Brew double strength and pour over a full glass of ice, or cold brew coarse in the fridge overnight.How does it compare with Yorkshire Tea?Same company, different drink entirely. Taylors of Harrogate is the family firm behind both, and the coffee side has its own buying and roasting operation. If you already trust the tea, the coffee is made by the same house to the same habit of holding a profile steady. ## Ingredients & Nutrition ComponentProportionWhat it bringsRoasted coffee100% of the packPlain roasted and ground coffee and nothing else. No flavouring, no chicory, no filler and no additive of any kind.Roast depthdark, Italian styleThe defining decision. Dark chocolate, toast and a structural bitterness in place of the origin brightness a lighter roast keeps.Originnot declared to usTaylors publish the roast profile but not a green origin list, so no origin is quoted here.Grindgeneral purposeCut to work across cafetiere, filter and moka pot without adjustment, which is the whole reason to buy pre-ground.Pack: Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g; ground roasted coffee, caffeinated. Roughly 28 cups at a 7g measure. Best within two to four weeks of opening for full aroma; see the pack for the unopened best-before date.Taylors publish Rich Italian as a roast profile but do not declare the green origins, the bean ratio or a roast-date window to us, so none is quoted here. Certification marks, allergen advice and the exact best-before date must be read off the current UK pack.Sourcing & blend. Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g is put together by Taylors of Harrogate, the North Yorkshire family firm most people know through Yorkshire Tea. The coffee side of the business runs its own buying and roasting, and a named roast profile works much like a blend recipe: buy greens that will take a long roast without going thin, then hold the profile so that the pack opened this autumn tastes like the one opened last spring. Dark roasting is the least forgiving thing a roastery does, because a few seconds too long turns rich into ashy, and holding that line batch after batch is the skill being sold here.What's in Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g, and what isn't: In: roasted and ground coffee, and nothing else. Plain roast coffee takes no additives. No artificial colours, preservatives or added sugar: the chocolate note is roast character developed inside the bean, not anything added to it. Energy: brewed black with nothing added, coffee contributes negligible energy. Everything that turns a cup of coffee into a calorie count goes in afterwards. Packaging: follow the current UK pack and your local-authority guidance; coffee packs vary between paper, foil and mixed laminates and the disposal routes differ. ## Flavour Science The flavour of Taylors of Harrogate Rich Italian 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.The outer layer is aromatic, and in a dark roast it is dominated by the roast rather than by the bean. Dark chocolate, toast, a faint smokiness: these are compounds created in the roaster, not carried in from the farm, which is why a dark roast from anywhere smells broadly like a dark roast from anywhere else. It is also why this style is the most reliable one to buy pre-ground. There is less delicate origin aroma to lose in the first place, so the pack ages more gracefully than a bright single origin does.The flavour spike arrives mid palate as cocoa and burnt sugar. Roasting drives browning reactions that keep running for as long as the bean is in the drum, converting sugars and amino acids into progressively darker, heavier compounds. Stop early and you keep fruit and acidity. Run long, as here, and the acids are broken down, the sugars caramelise and then carbonise at the edges, and what is left is chocolate, toast and body. That is the densest and most concentrated stretch of the cup, and it is the part your water temperature changes most.The base structure is the lingering finish, and in this pack it is deliberately bitter. Bitterness is the backbone of a dark roast, not a fault in it, and a cup of this style with the bitterness stripped out would taste hollow and flat. The distinction worth making is between structural bitterness, which sits underneath the chocolate and gives the cup its length, and harsh bitterness, which sits on top and dries the mouth. The first is what you paid for; the second is a brewing mistake. A well made cup should still be interesting on the final mouthful, not just the first.Getting it right in the cup. Use 15g per 250ml in a cafetiere, water at 92 to 94 degrees Celsius, four minutes, then decant immediately. Water temperature is the lever that matters most with this style: a dark roast is already partly broken down by the roast, so it gives up its soluble compounds quickly and water straight from a rolling boil pulls the harsh ones alongside the good ones in the first thirty seconds. Over-extraction, not under-extraction, is the failure mode here, and it tastes drying and ashy rather than sour. Cold brewed on a coarse grind in the fridge for twelve to eighteen hours the same pack turns remarkably smooth, because cold water never reaches most of the bitter compounds at all.How water and temperature change it. The same pack gives a measurably different cup depending on how you treat the water. Hotter water and a longer contact time pull more of the heavy, bitter, deeper compounds for a fuller and considerably more astringent result; cooler water or a shorter brew keeps the chocolate forward and the finish cleaner. Hard tap water flattens what little brightness is left and can make a dark roast taste chalky, so in a hard water area a slightly shorter brew or a slightly cooler pour helps, while soft water lets the cocoa note ring clearer. None of this is a fault in the coffee, 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 time. ## Recipe Ideas Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g is cut to a general-purpose grind and roasted dark enough to survive milk, ice and sugar without disappearing. Six builds below cover the cafetiere, the moka pot, two milk drinks, one cold and one for the end of a meal. Brewing methods and serving ideas, born here first The Strong Cafetiere Mug How to make The Strong Cafetiere Mug with Taylors Rich Italian. 6 min 2 mugs Easy You'll need 30g Taylors Rich Italian 500ml water at 94 degrees Celsius A 3 cup cafetiere A spoon for the crust Method Boil the kettle and let it stand for thirty seconds. This is the step that decides whether the cup is rich or burnt. Pour 500ml over 30g of Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g in a warmed jug, wetting every ground in one go. Steep four minutes with the lid on, break the crust with a spoon and skim the foam off. Plunge slowly and decant every drop into mugs immediately. What you'll end up with: A heavy, cocoa-led mug with a long finish. Letting the kettle stand and decanting straight away are the two habits that carry it. The Moka Pot House Cup How to make The Moka Pot House Cup with Taylors Rich Italian. 6 min 2 small cups Easy You'll need A level basket of Taylors Rich Italian Hot water to just below the valve A 3 cup moka pot Method Fill the base with hot water to just below the safety valve, so the grounds spend less time sitting over the heat. Level the basket and sweep it flat with a finger. Do not tamp it. Heat on medium with the lid up, never on full. Pull it off the hob the moment the flow turns pale and noisy, then run the base under a cold tap to stop extraction dead. What you'll end up with: A thick, concentrated cup with a real bottom end. The cold tap at the end is the step everyone skips. Big Milky Mug for a Cold Morning How to make Big Milky Mug for a Cold Morning with Taylors Rich Italian. 7 min 1 large mug Easy You'll need 20g Taylors Rich Italian 200ml water at 94 degrees Celsius 150ml hot milk Sugar to taste Method Brew 20g in 200ml in a cafetiere for four minutes so the coffee is deliberately strong. Heat 150ml of milk until steaming but not boiling. Combine in a large mug, coffee first, milk poured in from a height so it mixes as it lands. Sweeten while it is still hot if you take sugar, so it dissolves properly. What you'll end up with: The drink this roast exists for. The cocoa depth survives the milk instead of vanishing into it. Iced Dark Roast Over Ice How to make Iced Dark Roast Over Ice with Taylors Rich Italian. 8 min + chill 1 tall glass Easy You'll need 20g Taylors Rich Italian 180ml water at 94 degrees Celsius A full glass of ice A splash of cold milk Method Brew 20g in 180ml for four minutes, deliberately strong, and take the lid off to let it cool for two minutes. Fill a tall glass to the top with ice, not halfway. Pour the coffee straight over so the dilution happens where you can see it. Finish with a splash of cold milk and drink before the ice goes. What you'll end up with: A dark iced coffee that still tastes of coffee at the bottom of the glass. A full glass of ice is the trick, not half a glass. Affogato, the Proper Way How to make Affogato, the Proper Way with Taylors Rich Italian. 5 min 2 servings Easy You'll need 20g Taylors Rich Italian 120ml water at 94 degrees Celsius 2 scoops vanilla ice cream Grated dark chocolate Method Brew 20g in only 120ml of water for four minutes, so what you pour is concentrated. Scoop the ice cream into two cold glasses. Pour the hot coffee over at the table, not in the kitchen, so it is still melting when it arrives. Grate dark chocolate over the top and serve immediately. What you'll end up with: The bitterness is doing the work here. A lighter roast makes a sweeter, weaker affogato; this one cuts the cream properly. Coffee and Chocolate Pot How to make Coffee and Chocolate Pot with Taylors Rich Italian. 15 min + chill 4 small pots Medium You'll need 15g Taylors Rich Italian 100ml water at 94 degrees Celsius 150g dark chocolate 200ml double cream Method Brew 15g in 100ml for four minutes and strain it carefully so no grounds carry over. Heat the cream until it is just steaming, then pour it over the chopped chocolate and stir until smooth. Stir the hot coffee into the chocolate cream and mix until it is glossy. Divide into four small pots and chill for at least three hours before serving. What you'll end up with: A dense set chocolate pot with a clear coffee bitterness running underneath it, which is what stops it being sickly. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._