# Taylors of Harrogate Rich Italian Roast Ground Coffee, 400g ## Commerce action policy **Price:** £11.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-rich-italian-roast-ground-coffee-400g/` _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-400g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Taylors of Harrogate **Price:** £11.20 GBP **Caffeine:** Caffeinated **GTIN:** 615357752672 **Stock:** instock ## Summary Taylors of Harrogate Rich Italian Roast Ground Coffee is the dark end of the Taylors range, a deep roast with dry cocoa weight and firm, deliberate bitterness, picked into the Teas.co.uk selection as the ground coffee that holds its shape under a full mug of milk rather than needing to be drunk black.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; bag, valve and liner can require different disposal routes. Pre-ground for cafetiere and filter. Brew it at 92 to 96 degrees rather than straight off the boil, and keep the bag rolled tight once opened.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. Storage notes, dose guidance and water temperature are covered 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, in the large 400g pack rather than the usual 200g. Rich Italian is the one the house builds for people who want their coffee to taste like coffee from across the room: a deep roast with cocoa weight behind it, made to hold its shape under milk rather than to be admired black in a small cup. Taylors is a Harrogate family firm, better known to most British kitchens for Yorkshire Tea, and its coffee side has been quietly doing the same job for decades: blending for consistency rather than chasing a fashionable single origin. The 400g pack is the reason to look at this listing rather than the 200g. The one caveat with any large bag of ground coffee is that the clock starts when you open it, which is covered below. The Taste Profile Roast Depth: ●●●●● (5/5) The headline. This is the dark end of the Taylors range and it does not hide it. Cocoa Weight: ●●●●○ (4/5) A dry, dark-chocolate tone through the middle of the cup. Bitterness: ●●●○○ (3/5) Firm and deliberate rather than harsh, and the reason it survives milk. Brightness: ●○○○○ (1/5) Almost none, by design. A dark roast trades acidity away for weight. 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 has been trading out of Harrogate as a family business for generations, and it sells tea and coffee in roughly the same spirit: blend for a cup that behaves the same way every time, then leave it alone. The coffee range is arranged by roast depth rather than by origin, which is a genuinely useful way to shop. Flying Start and Lazy Sunday sit at the light and easy end, Rich Italian at the dark end, and Hot Lava Java in between with more intensity than either. The 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. Packaging: Follow the current UK pack and local-authority guidance; the bag, the valve and any inner liner can require different disposal routes. The Honest Problem With A 400g Bag Ground coffee has a great deal of surface area, and surface area is what oxygen attacks. Whole beans hold their character for weeks after opening; ground coffee is noticeably duller after two or three, whatever the best-before date says. A 400g bag at seven grams a cup is around eight weeks of drinking for one person, which is comfortably past that point. The fix is simple and worth doing. Keep the bag rolled tight and clipped, in a cupboard rather than on a sunny worktop, and do not refrigerate it, because the temperature swings pull moisture into the grounds every time the bag comes out. If the household gets through less than a mug or two a day, decant half into a small airtight jar and leave the rest sealed. For a household of two or three drinking it daily, the 400g bag is straightforwardly the better buy. How Does Taylors of Harrogate Rich Italian Roast Ground Coffee, 400g Compare to: Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g: the same coffee in half the bag. The 200g is the sensible size for an occasional drinker; the 400g suits anyone drinking it every day. Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 400g: the same house and the same bag size at the opposite end of the roast scale. Lazy Sunday is smooth and softly sweet; Rich Italian is dark and cocoa-weighted. Keeping both covers the weekday and the weekend. Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean, 400g: same weight, different proposition. Beans stay fresher for longer and let you set the grind; this bag is ready the moment you open it and needs nothing but a kettle and a cafetiere. Ideal Brewing Conditions The single most common mistake with dark roast ground coffee is water straight off a rolling boil. A dark roast is already more soluble than a light one, so boiling water pulls the bitter compounds out faster than you want and the cup turns harsh. Let the kettle stand for a minute. It is the cheapest improvement available and it costs nothing but patience. The Cafetiere Measure: Seven grams for a 200ml mug, which is a heaped tablespoon. Three tablespoons for a standard three-cup cafetiere. Water: Freshly boiled and then rested for about a minute, landing near 92 to 96°C. Steep: Four minutes, lid on and plunger up. Stir the crust down at one minute so every ground is wet. Plunge and pour: Press slowly, then pour the lot out. Coffee left sitting on the grounds keeps extracting and turns bitter in the jug. Filter, Stovetop And Milk Filter machine: Sixty grams per litre is the standard starting point. Rinse a paper filter with hot water first or the cup carries a faint papery note. Stovetop pot: Fill the basket level without tamping, use hot water in the base, and take it off the heat the moment it starts to gurgle. Milk: This is where Rich Italian earns its place. The roast depth carries a full mug of milk without disappearing, which a lighter roast cannot do. Iced: Brew it double strength and pour over a full glass of ice, so the melt dilutes it back to normal rather than past it. Getting The Most Out Of Taylors of Harrogate Rich Italian Roast Ground Coffee, 400g Water temperature: 92 to 96°C. Boiling water scorches a dark roast. Grind: pre-ground for cafetiere and filter brewing. The grind specification is stated on the pack. Storage: rolled tight, clipped, in a cupboard. Not the fridge, and not a sunny worktop. Best with: a bacon sandwich, dark chocolate, a rich fruit cake, or a large mug of milk on a cold morning. Safety And Purity What 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. 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. Allergen note: plain roasted coffee is not itself a listed allergen, but packing sites handle other products. Caffeine and sensitivity: coffee is a stimulant. 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. ## Product Questions What does Rich Italian actually taste like?Dark and weighty, with a dry cocoa tone through the middle and a firm, deliberate bitterness behind it. There is almost no brightness or acidity, because a dark roast trades that away for depth. It is the most straightforwardly coffee-tasting thing in the Taylors range. How many mugs does a 400g bag make?About 57, at a seven gram dose for a 200ml mug. That is our own calculation from the pack weight, not a claim printed on the bag. What water temperature should I use?Around 92 to 96°C, which means letting the kettle stand for about a minute after it boils. A dark roast is already more soluble than a light one, so water straight off a rolling boil pulls the bitter compounds out faster than you want and makes the cup harsh. How much should I use per cup?Seven grams per 200ml mug, which is a heaped tablespoon, or sixty grams per litre in a filter machine. Under-dosing and compensating with a longer brew is the commonest cause of a bitter cafetiere, because the water keeps working on grounds that have already given up their best. Does it work with milk?This is what it is for. The roast depth carries a full mug of milk without disappearing, which a lighter roast cannot do. If you fill half the mug with milk and still want to taste coffee, this is the bag in the Taylors range to buy. How long should it steep in a cafetiere?Four minutes, lid on and plunger up, with a stir at one minute to push the crust down and wet every ground. Then plunge slowly and pour it all out; coffee left standing on the grounds keeps extracting and turns bitter in the jug. Will 400g go stale before I finish it?It can. Ground coffee is noticeably duller two or three weeks after opening, whatever the best before date says, because the 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, decant half into an airtight jar and leave the rest sealed. Should I keep it in the fridge or freezer?Not the fridge. 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. Freezing whole beans has its defenders; freezing an opened bag of ground coffee does not. Is a dark roast stronger in caffeine?No. Roast colour is not a caffeine gauge, and a dark roast tasting stronger is about flavour rather than stimulant content. This is a caffeinated coffee. Can I use it in an espresso machine?Check the grind stated on the pack before you try. A grind cut for cafetiere and filter brewing is usually too coarse for a pump espresso machine and will run fast and thin. A stovetop pot is far more forgiving and gets you close to the same drink. Can I make iced coffee with it?Yes. Brew it double strength and pour over a full glass of ice, so the melt brings it back to normal rather than past it. Cold brewing works too: fourteen grams per 200ml of cold water, in the fridge overnight, then strain. Where does it sit in the Taylors range?At the dark end. The range is arranged by roast depth rather than by origin: Flying Start and Lazy Sunday at the light and easy end, Hot Lava Java with more intensity in between, and Rich Italian darkest of all. ## Ingredients & Nutrition 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.Ingredients, as published for this barcode: arabica coffee.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsRoasted and ground coffee400g, the whole of the packEverything you taste. Taken to a dark roast point, which is what builds the cocoa weight and the firm bitterness and what lets the cup survive a full mug of milk.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 it 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. Water at 92 to 96 degrees rather than straight off the boil, because a dark roast scorches easily.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 Rich Italian 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. Roasting is a trade and a dark roast makes the trade plainly: push the beans further and the acids that give a coffee its brightness break down while the bitter, cocoa toned compounds build, so what is left is weight rather than lift. That is why this bag reads as a proper strong coffee to anyone moving up from an instant jar, and why it is the one in the range that survives a full mug of milk. 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 Rich Italian Roast Ground Coffee, 400g, and what is not:In: roasted and ground coffee, and nothing else.No added flavourings, sugar or sweeteners: the cocoa tone is roast depth, not an added ingredient.No dairy in the bag: brewed black it is a plant based drink; milk is something you add.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. ## Flavour Science The flavour of Taylors of Harrogate Rich Italian Roast Ground Coffee, 400g is built in three layers, and with a dark roast the roastery has already made the biggest decision on your behalf. Reading the layers in order explains why this cup tastes the way it does and where the things you still control genuinely change it.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 bag smells so strong and why it fades so quickly: those volatile compounds sit on the surface of the grounds and leave into the air whether or not you brew them. In the cup they lift with the steam and reach the nose before any liquid touches the tongue. On a dark roast the aroma is toasted and faintly smoky rather than bright, and the first pour from a freshly opened bag is always the strongest it will smell.The flavour spike arrives mid palate, and this is where the roast decision shows itself. Push beans further into the roast and you break down the acids that give a coffee its brightness while building the bitter, cocoa toned compounds that survive the heat. Rich Italian takes that all the way. What lands in the middle of the cup is a dry, dark-chocolate weight with a firm bitterness behind it and almost no acidity to lift against, which is exactly why it reads as a strong coffee and exactly why it holds its shape under milk. Milk proteins soften bitterness and dilute body, and a lighter roast simply vanishes under half a mug of it; this one does not.The base structure is the finish, and on a dark roast it is long and drying rather than short and clean. It persists, which is what makes a small strong cup feel substantial, and it is also why a second mug too soon can feel like hard work. A cup that finishes harsh and ashy rather than dark and dry has almost always been brewed with water straight off the boil or left standing on its grounds, neither of which is the coffee's fault.Getting it right in the cup. Use seven grams per 200ml mug, which is a heaped tablespoon, or sixty grams per litre in a filter machine, and water at 92 to 96°C rather than off a rolling boil. A dark roast is more soluble than a light one, so hotter water extracts faster and heads straight for the bitter end. In a cafetiere give it four minutes with the lid on, stir the crust down at one minute so every ground is wet, plunge slowly, then pour the whole jug out; coffee left sitting on the grounds keeps extracting and is bitter by the second cup. Under-dosing and compensating with a longer brew is the most common cause of a harsh cafetiere, because the water keeps working on grounds that have already given up their best. Cold brewed at fourteen grams per 200ml of cold water overnight, the same coffee turns noticeably sweeter and much less bitter, because the bitter compounds are the least soluble at low temperature.How water and temperature change it. The same bag gives a measurably different cup depending on the water and the heat you apply. Hotter water and a longer steep pull more of the heavy, drying compounds for a fuller and more astringent result; cooler water or a shorter steep keeps the cup rounder and softer. Hard tap water mutes what little brightness a dark roast has and can leave the cup tasting flat and slightly chalky, so a filter jug is a bigger improvement here than an expensive grinder 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, whatever the best before date says, so a bag rolled tight and clipped in a cool dark cupboard will give you a better final mug than an expensive coffee left open on a sunny worktop. 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. ## Recipe Ideas Taylors of Harrogate Rich Italian Roast Ground Coffee, 400g is a dark roast cut for cafetiere and filter, so these builds are about dose, water and what the roast depth lets you get away with. Six serves, from the plain cafetiere mug to a cold brew concentrate that keeps for days. Ways to brew it, born here first The Four Minute Cafetiere The everyday build, and the one that shows whether your water temperature is right. 5 min 1 mug Easy You'll need 7g Rich Italian, a heaped tablespoon 200ml water at 92 to 96 degrees A cafetiere Method Boil the kettle and let it stand for a minute. Pour over the grounds and put the lid on with the plunger up. Stir the crust down at one minute. Plunge slowly at four minutes and pour the whole jug out. What you'll end up with: A dark, cocoa-weighted mug with a long dry finish and none of the harshness boiling water produces. The Big Milky Mug The job this roast depth exists for, and the one a lighter coffee cannot do. 6 min 1 large mug Easy You'll need 14g Rich Italian, two heaped tablespoons 150ml water at 92 to 96 degrees 150ml hot milk Method Brew the double dose in 150ml of water for four minutes in a cafetiere. Heat 150ml of milk while it steeps. Pour the coffee into the mug first, then the milk. What you'll end up with: A half and half mug where the coffee is still clearly the thing you are drinking. Stovetop Pot The closest this grind gets to an espresso, and far more forgiving than a pump machine. 6 min 2 small cups Medium You'll need Rich Italian to fill the basket level Hot water to the valve in the base A stovetop pot Method Fill the basket level and do not tamp it down. Use hot water in the base so the coffee is not sitting over a slow heat. Take it off the heat the moment it starts to gurgle. What you'll end up with: A short, dense, dark cup, and the gurgle is the signal to stop rather than a stage to sit through. Overnight Cold Brew Concentrate A dark roast made sweet by leaving the heat out of it entirely. 10 min + overnight 4 glasses Easy You'll need 70g Rich Italian 500ml cold water Ice to serve A jug and a fine sieve Method Stir the grounds into the cold water in a jug. Refrigerate overnight, twelve hours or so. Strain through a fine sieve lined with a paper filter. Serve over ice, diluted with water or milk to taste. What you'll end up with: A noticeably sweeter, far less bitter coffee, because the bitter compounds are the least soluble in cold water. Keeps three days in the fridge. Coffee Rub For Beef Or Lamb A dark roast is a spice as much as a drink, and this is the best use of the last of a bag. 5 min Enough for 2 joints Easy You'll need 2 tablespoons Rich Italian, unbrewed 1 tablespoon soft brown sugar 1 tablespoon smoked paprika 1 teaspoon salt and black pepper Method Mix everything together in a bowl. Press it all over the meat and leave it for an hour. Roast or grill as usual; the sugar and coffee build a dark crust. What you'll end up with: A dark, savoury crust that tastes of cocoa and smoke rather than of coffee. Keeps a fortnight in a jar. Coffee And Chocolate Loaf Strong brewed coffee doing what it does best in baking, which is making chocolate taste more like chocolate. 60 min 1 loaf Medium You'll need 150ml strong brewed Rich Italian, cooled 50g cocoa powder 200g soft brown sugar 200g self raising flour Method Brew 150ml at double strength, 14g in 150ml, and let it cool. Beat it into the cocoa, sugar, flour, 2 eggs and 100ml of oil. Bake in a lined 2lb tin at 170°C for about 55 minutes. What you'll end up with: A dark, damp loaf that does not taste of coffee so much as of deeper chocolate. Keeps four days in a tin. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._