# Cafédirect 4 Organic Machu Picchu Ground Coffee, 200g ## Commerce action policy **Price:** £8.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/cafedirect-4-organic-machu-picchu-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/cafedirect-4-organic-machu-picchu-ground-coffee-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Cafédirect **Price:** £8.00 GBP **Caffeine:** Caffeinated **GTIN:** 5060198252754 **Stock:** instock ## Summary Cafédirect Organic Machu Picchu is a 200g pack of organic ground coffee named after the Peruvian site, from a British company built around trading directly with the growers it buys from. Medium bodied and clean rather than syrupy, with low bitterness and a soft brightness that a dark roast would have burned away.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.The 4 on the front is the brand's own strength marker, printed on the pack. About 25 mugs at 8g per 200ml. Picked into the Teas.co.uk selection as the organic ground coffee for anyone who would rather taste a coffee with a place attached than a blend engineered not to change.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description Cafédirect Organic Machu Picchu is a 200g pack of organic ground coffee named after one of the most recognisable places on earth. Machu Picchu is in Peru, and Cafédirect sells the same named coffee as a larger bag of whole beans that carries Peru in the title, so the name is doing geography rather than decoration. The 4 on the front is the brand's own strength marker, printed on the pack as part of a scale the company uses across its range. Two things make this pack worth its shelf price. The first is the organic certification, which is carried in the product name and means the growing has been done to a certified standard rather than a described one. The second is the company behind it. Cafédirect is a British business built around trading directly with the growers it buys from, which is a different commercial model from the usual chain of intermediaries, and it is the reason a pack like this exists at supermarket scale at all. The Taste Profile Body: ●●●○○ (3/5) Medium and clean rather than syrupy. This is a coffee with definition rather than weight. Bitterness: ●●○○○ (2/5) Low and well behaved, provided the brew is stopped on time. Acidity: ●●●○○ (3/5) Present and pleasant. A soft brightness that a heavy dark roast would have burned away. Teas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk. The story behind the pack Named coffees behave differently from house blends on a shelf. A blend is designed to taste the same every year while the harvests underneath it move; a named coffee is sold on the expectation that where it comes from is part of what you are buying. That is the proposition here, and it changes what a good cup looks like: you want to be able to taste the coffee rather than the roast, which is why the roast stops short of the char that a dark Italian blend goes looking for. The exact origin statement, the altitude, the certification marks the current bag carries, and the grind cut are all printed on the pack, and we would rather send you to it than invent detail. The organic certification is carried in the product name as sold, which is why it is stated here; everything beyond that belongs to the bag. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. How Cafédirect 4 Organic Machu Picchu Ground Coffee, 200g compares Against a supermarket house blend at the same price: the blend will be more consistent year to year and usually a little heavier in the cup. This is the one to buy if you would rather taste a coffee with a place attached to it than a coffee engineered not to change. Against a dark Italian roast: different job entirely. A dark roast trades origin character for cocoa and smoke. Here the roast is stopped earlier, which keeps a soft brightness in the cup that a dark pack simply does not have. Against the same coffee as whole beans: the larger bean bag holds its aroma longer, because a whole bean has a fraction of the surface area of the same weight ground. Ground is the right choice if you have no grinder and will finish 200g inside a month, which most households will. Getting the best out of it A medium roast with some acidity left in it rewards attention in a way a dark roast does not. Get the dose and the water right and there is genuine detail in the cup; get them wrong and it flattens into ordinary. The cafetiere Dose: Around 8g per 200ml of water, a generous heaped tablespoon. Weigh it once with kitchen scales and afterwards you will recognise the spoonful. Water: Boil, then wait about twenty seconds, roughly 95 to 96 degrees. A medium roast can take slightly hotter water than a dark one, and it needs it to open up properly. Time: Four minutes, then plunge. Under-brewing is the commoner mistake with a medium roast; the result reads thin and sharp rather than bitter. Decant: Pour the whole jug out into warmed cups rather than leaving it standing on the grounds. Filter, milk and cold Filter machine: arguably the better brewer for this one. A paper filter strips the oils and gives a cleaner cup, which is exactly what suits a coffee sold on clarity rather than body. Pour over: if you own one, this is the pack to use it on. A slow, even pour keeps the brighter notes in play instead of drowning them. With milk: it takes a splash happily, but a medium roast has less roast weight to carry through dairy than a dark one. Keep the milk modest or brew it a little stronger first. Cold brew: works well and reads sweet. 60g in a litre of cold water for twelve to sixteen hours in the fridge, then strain. Practical notes on the pack Yield: 200g at 8g per 200ml gives about 25 mugs. That is our arithmetic and not a pack claim. Organic: the organic certification is carried in the product name as sold. The specific certifier marks are printed on the current bag. Strength marker: the 4 is Cafédirect's own scale, printed on the pack. It is not a roast temperature or an industry standard, and it only means anything relative to the rest of the brand's range. Grind: the cut is printed on the bag. Our guidance here assumes a cafetiere or a filter; check the pack before using it in an espresso machine. Storage: airtight, cool and dark, and not the fridge, where ground coffee picks up smells and condensation. Ingredients, allergens and storage What is in it: organic roast and ground coffee. Nothing else is added. 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. Caffeine and sensitivity: Coffee is a stimulant. If you are sensitive to caffeine, pregnant, or following medical advice on intake, treat it accordingly. Hot liquid: a cafetiere plunged too fast can spit. Press slowly and keep the spout turned away from you. ## Product Questions Where does the Machu Picchu name come from?Machu Picchu is in Peru, and Cafédirect sells the same named coffee as a larger bag of whole beans that carries Peru in its title, so the name is doing geography rather than decoration. What does the 4 on the front mean?It is Cafédirect's own strength marker, printed on the pack as part of a scale the brand uses across its range. It is not a roast temperature or an industry standard, and it only means anything relative to the rest of the company's coffees. A 4 sits toward the stronger end of that scale. Is it certified organic?The organic certification is carried in the product name as sold, so it is stated on this listing. The specific certifier marks are printed on the current bag; we have not restated which bodies appear on it, because those are set at pack level and can change between production runs. How much should I use?Around 8g per 200ml of water, which is a generous heaped tablespoon. Weigh it once on kitchen scales so you recognise the spoonful afterwards. At that dose a 200g pack gives roughly 25 mugs, which is our arithmetic rather than a pack claim. What water temperature?Boil, then wait about twenty seconds, roughly 95 to 96 degrees. A medium roast takes slightly hotter water than a dark one and genuinely needs it to open up. Too cool and the cup reads thin and sharp rather than bright. How long should it brew?Four minutes in a cafetiere, then plunge. With a medium roast the commoner mistake is under-brewing rather than over-brewing, and the giveaway is a cup that tastes thin and sour rather than bitter. If that happens, add thirty seconds before you add coffee. What is the best way to brew it?A filter or a pour over arguably suits it better than a cafetiere. Paper strips the oils and gives a cleaner cup, which is what a coffee sold on clarity rather than body wants. A cafetiere works perfectly well and gives more weight; both are right, they are just different drinks. Does it work with milk?Up to a point. A medium roast has less roast weight to carry through dairy than a dark one, so keep the milk modest or brew it a little stronger before it goes in. If your household drinks big milky mugs, a darker pack will serve you better. Can I cold brew it?Yes, and it reads sweet. 60g in a litre of cold water, twelve to sixteen hours in the fridge, then strain through a fine sieve lined with a paper filter. Cold water pulls the sugars and leaves the harsher compounds behind. How should I store the pack?Airtight, cool and dark, and not in the fridge, where ground coffee picks up smells and condensation. Roll the bag down tight and clip it, or decant into a sealed tin. Ground coffee stales faster than beans, so aim to finish a 200g pack within a month of opening. How much caffeine is in a cup?This is a fully caffeinated coffee. Is the pack recyclable?Follow the instructions on the current pack and your local council guidance. Coffee packaging often combines materials that need different disposal routes, and what councils accept differs between areas and changes over time. ## 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: ground 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 bringsOrganic roast and ground coffeeThe whole packEverything in the cup. Organic certification is carried in the product name as sold, which means the growing has been done to a certified standard rather than a described one.Roast levelMediumStopped short of the char a dark Italian blend goes looking for, which is what keeps a soft brightness and some definition in the cup.Strength marker4 on the brand's own scalePrinted on the pack. It is not a roast temperature or an industry standard and only means anything relative to the rest of the company's range.AdditivesNoneNo sugar, no flavouring, no chicory or bulking agents. Roasted coffee and nothing else.Pack: Cafedirect 4 Organic Machu Picchu Ground Coffee, 200g; GTIN 05060198252754; organic roast and ground coffee. Caffeinated. About 25 mugs at 8g per 200ml, which is our arithmetic rather than a pack claim. Best before date printed on the pack.Characterising components shown; the exact origin statement, the growing altitude, the grind cut and the certifier marks are printed on the current bag and are not restated here. Nutrition figures for black coffee are negligible before anything is added, but the panel on the pack you receive is the reference.Sourcing & blend. Cafedirect 4 Organic Machu Picchu Ground Coffee, 200g is packed by Cafedirect, a British company built around trading directly with the growers it buys from rather than through the usual chain of intermediaries. That commercial model is the reason a named, certified organic coffee like this one reaches a supermarket shelf at this price at all. Machu Picchu is in Peru, and the brand sells the same named coffee as a larger bag of whole beans that carries Peru in its title, so the name is geography rather than decoration. For the current origin statement and the certification marks on your bag, read the pack.What is in Cafedirect 4 Organic Machu Picchu Ground Coffee, 200g, and what is not:In: organic roast and ground coffee, and nothing else.No added sugar, flavouring or chicory: any sweetness in the cup is roast sweetness.Not a dark roast: the roast stops earlier, which is what keeps the brightness a dark pack would have burned off.Naturally gluten free and dairy free as an ingredient list: roasted coffee carries neither. ## Flavour Science The flavour of Cafedirect 4 Organic Machu Picchu 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. With a medium roast there is more to notice in all three layers than a dark roast leaves standing, which is both the appeal of a coffee like this and the reason it rewards being brewed carefully.The outer layer is aromatic: brown sugar, a soft nuttiness and a clean sweetness that lifts the moment hot water meets the grounds. These are the lightest and most volatile compounds in any coffee and the first to escape, which is why the bloom in the first thirty seconds smells stronger than anything that follows. A medium roast keeps more of this layer than a dark one does, because it has not been driven far enough for the roast to overwrite it, and that is the single clearest difference between a named coffee brewed well and a house blend. It is also why this pack rewards being finished quickly: grinding multiplies the surface area many times over, so the aromatics have far more routes out, and a bag left open on a worktop loses the best of itself within a fortnight.The flavour spike arrives mid palate. A medium roast sits far enough along the Maillard range to have built sweetness and body, but stops short of the deep end where cocoa, char and savoury depth take over and the acidity burns away. What survives here is a gentle brightness with real definition behind it, which is what people mean when they say a coffee tastes of where it came from rather than of the drum it was roasted in. The risk with a medium roast is the opposite of the one a dark roast carries: under-extraction rather than over. A cup that reads thin and faintly sour has not been brewed long enough or hot enough, and the instinct to add coffee is usually the wrong fix. Add time and heat first.The base structure is the lingering finish: clean, moderately short and gently sweet, resetting the palate rather than coating it. It is the least assertive of the three layers and it is meant to be, because the interest in this cup sits in the middle rather than the tail. The consequence is honest and worth stating: this coffee has less to give through milk than a dark roast does, so it is at its best black or with a small amount of dairy rather than in a large milky mug.Getting it right in the cup. Use about 8g per 200ml, a generous heaped tablespoon, and weigh it once so you recognise it afterwards. Boil the kettle and wait about twenty seconds before pouring, roughly 95 to 96 degrees, which is slightly hotter than a dark roast wants and is what this one needs to open up. Give it four minutes in a cafetiere, then plunge and pour the whole jug out. If you own a filter machine or a pour over, either is arguably the better brewer here, because paper strips the oils and produces a cleaner cup that suits a coffee sold on clarity rather than weight. Pour slowly and evenly over a pour over rather than dumping the water in; the brighter notes are the ones a rushed pour drowns first. Cold brewed at 60g to a litre for twelve to sixteen hours in the fridge, it comes out sweet and fruit-toned, because cold water pulls sugars readily and the harsher compounds hardly at all.How water and temperature change it. The same grounds give a measurably different cup depending on how you treat the water. Hotter water and a longer brew pull more body and more of the deeper compounds, filling the cup out; cooler water or a shorter brew keeps it light and, past a point, hollow. Hard tap water mutes the delicate aromatics and flattens the brightness, which costs a medium roast more than it costs a dark one, so a filter jug earns its place if your area is hard. Serving temperature moves things again as you drink: coffee reads more bitter as it cools and more sour when properly cold, and a medium roast shows both shifts more plainly than a dark roast does, which is why the cup you carry upstairs is never quite the cup you poured. 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 repeats every morning. ## Recipe Ideas Cafedirect 4 Organic Machu Picchu Ground Coffee, 200g is a medium roast with brightness left in it, which points it at brewing methods that show detail rather than bury it. Five builds below, from a filter brew to a pour over, a cold brew and a coffee that ends up in the oven. Ways to brew it, born here first The Filter Brew Paper strips the oils and gives the cleanest version of a coffee like this. 6 min 2 mugs Easy You'll need 16g Machu Picchu ground coffee 400ml water at about 95 degrees A filter machine or a paper cone Method Rinse the paper filter with hot water first and pour the rinse away; it removes the papery taste. Add the coffee and level it with a tap of the basket. Brew with water just off the boil, waiting about twenty seconds after the kettle clicks. Serve straight away rather than letting it sit on a hotplate. What you'll end up with: A clean, bright, medium-bodied mug with real definition. A hotplate cooks the brightness out within ten minutes, which is the one thing to avoid. Pour Over, Slowly The method that shows a named coffee at its most detailed. 5 min 1 mug Medium You'll need 14g Machu Picchu ground coffee 250ml water at about 95 degrees A pour over cone and a paper filter Method Rinse the filter and warm the cup underneath, then discard the water. Bloom the coffee with 40ml of water and wait thirty seconds for the bed to swell. Pour the rest in slow circles over about two minutes, keeping the bed level. Stop when the water has drawn through rather than waiting for the last drips. What you'll end up with: The clearest cup this pack gives. A slow even pour keeps the brighter notes in play; a rushed one drowns them. The Cafetiere More weight, less clarity, and four minutes on a timer. 5 min 2 mugs Easy You'll need 16g Machu Picchu ground coffee 400ml water at about 95 degrees A 3 cup cafetiere Method Warm the jug and tip the water out. Add the coffee, pour, stir the crust once and put the lid on. Steep for four minutes, then plunge slowly. Pour the whole jug out rather than leaving it on the grounds. What you'll end up with: A fuller, rounder mug than the filter gives. If it reads thin and sour, add time and heat before you add coffee. Sweet Cold Brew Cold water pulls the sugars and leaves the harshness behind. 10 min + 12 hours About 6 glasses Easy You'll need 60g Machu Picchu ground coffee 1 litre cold water Ice, to serve A slice of orange, optional Method Stir the coffee into the cold water in a large sealed jar. Refrigerate for twelve to sixteen hours. Strain through a fine sieve lined with a paper filter and keep in the fridge for up to five days. Serve over a full glass of ice, with a slice of orange if you want the brightness underlined. What you'll end up with: A sweet, fruit-toned cold coffee. A medium roast makes a noticeably better cold brew than a dark one, which mostly tastes of smoke once chilled. Coffee Glazed Roast Carrots A savoury use that leans on the brightness rather than the roast. 40 min 4 sides Easy You'll need 100ml strong brewed Machu Picchu 600g carrots, halved lengthways 2 tablespoons maple syrup or honey 2 tablespoons olive oil and a pinch of salt Method Brew 100ml at double strength and whisk in the syrup, the oil and the salt. Toss the carrots in the mixture in a roasting tin. Roast at 200 degrees for about 35 minutes, turning once and spooning the glaze back over. Serve with the reduced glaze from the tin poured over. What you'll end up with: A dark, glossy glaze that tastes of caramel rather than of coffee. A bright medium roast is the right one here; a smoky dark roast turns the dish bitter. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._