Best Robert Timms Instant Coffees
This review is for Robert Timms Full-bodied granulated 500g tinned coffee: It's Reasonably strong coffee, unlike weak coffee we get from most other… Read more
brands' budget line. It even has a hint of acidity to top it off. I'd say this is the best budget instant coffee I ever tried.
The Robert Timms Espresso Instant Coffee. Best out of all the Instant Coffees available on shelf. But it takes a little practice getting the amount… Read more
of coffee right. It's strong as an espresso should be BUT I find that a teaspoon and a 1/4 does a small mug. Obviously a bit more for a larger mug. For a latte, I dissolve the coffee in boiling water and add heated milk, otherwise it's straight up boiling water and a little cold milk. Great either way
Bitter – Most of the review is saying it was smooth and not bitter at all. I wish I could say the same, but my first sip was the complete opposite. Tempted to throw the jar away, but will give it another try, perhaps with less coffee. Show details
Robert Timms freeze dried coffee available – For those looking for Robert Timms freeze dried coffee- I found you can buy the sachets from Hotel suppliers ; I ordered 500 sachets on line for $89… Read more
from Hotel products direct in sydney ; delivery charge 20 bucks or so- ends up beng 20 c per sachet...best decaf instant I've tasted
After using Robert Timms coffee bags for 14 years, I noticed the boxed quantity reduced from 28 to 24 bags. However, the price hasn't reduced. I… Read more
would dare say it has increased. An Australian company of some 70 years is pandering to the pressures of the big supermarkets and not looking after their customers. Let's write to Robert Timms and share our dissatisfaction with this change.
Used to taste better ... or is it just me? – I started buying this coffee regularly, after Moccona classic medium roast had robusta added to it and suddenly started to taste bad. Some 'world… Read more
barista judge' on channel 9 tasted this one in 2020 and thought it was good. I agreed with his assessment, but in the last couple of months, I think I have detected a burnt kind of taste to it, but only sometimes (???). Unlike with Moccona, Robert Timms still has the '100% arabica' on the label. Could they be sneaking robusta into it to make it cheaper to produce and more profitable, or is it my taste buds or something else? I wonder whether there is a 5% 'margin of error' allowed in the 100% arabica label and how strenuous the quality control is.