{
    "id": 1073152,
    "title": "Grind House Blend Ground Coffee, 200 grams",
    "slug": "grind-house-blend-ground-coffee-200-grams",
    "type": "product",
    "url": "https://teas.co.uk/product/grind-house-blend-ground-coffee-200-grams/",
    "modified": "2026-09-25T23:28:17+01:00",
    "excerpt": "Grind House Blend Ground Coffee is the everyday blend from Grind, the London coffee company, sold ready-ground in a 200g pack, a balanced medium-roast cup built to work black in the morning and under milk later, picked into the Teas.co.uk curator selection as the London alternative to an Italian supermarket blend.Ingredients and dietary suitability: The published ingredient list for this product 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.A 200g pack sitting between the supermarket Italian blends and the small-batch bags sold by weight, for anyone who prefers a lighter roasting profile with brightness rather than bitterness.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.",
    "content_text": "Grind House Blend Ground Coffee is the everyday blend from Grind, the London coffee company, sold ready-ground in a 200g pack. A house blend is a specific kind of product: it is the coffee a roaster puts its own name on and serves all day, which means it has to work black at eight in the morning and under milk at eleven, and it has to taste the same next month as it did this one. That is a harder brief than a single-origin lot, and it is the reason house blends are the fairest test of a roaster.\n\nThis sits in the gap between the Italian supermarket blends and the small-batch bags sold by weight, and what sets it apart is a London roasting profile rather than a Turin one: generally lighter-handed, with less of the dark bitterness the Italian bar tradition is built on. Ground rather than whole, it is aimed at a cafetiere, a filter or a moka pot, and at a household that wants a better weekday cup without buying a grinder to get it.\n\n The Taste Profile\nThis is our own editorial assessment of how a house blend in this format is built to drink. The roaster's own tasting notes are printed on the current UK pack, and where the two differ, the pack is the one to believe.\n\n Balance: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The whole point of a house blend. Nothing dominant, nothing missing, and no single note that tires after two cups.\n Roast depth: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium rather than dark, which is the London default and it keeps the cup from reading burnt.\n Body: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Enough weight to carry milk without being lost in it, and not so much that it turns heavy black.\n Bitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low. A lighter roasting profile trades bitterness for brightness, which is what separates this from a supermarket Italian blend.\n\n Curators Rating\n4.5 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind Grind\nGrind began as a London coffee business and the packaged coffee came afterwards, which is the usual and the better order. A company that has to serve coffee across a counter all day learns things a company that only sells bags does not: what people actually order, how a blend behaves once milk is in it, and how quickly a cup stops being interesting. A house blend is the distillation of that, and it is why buying a roaster's house blend is a more informative purchase than buying its seasonal special.\nWhat we will not do is put numbers on this pack that we cannot stand behind. Grind publishes less about this blend than the large Italian houses publish about theirs, so the origin composition, the roast level and the tasting notes are all things to read off the current pack rather than to take from us. Everything in this listing that is specific, the weight and the format, comes from the pack.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n How Does Grind House Blend Ground Coffee, 200 grams Compare to:\n\n Grind House Blend Whole Bean Coffee, 200g: the same blend unground. Better aroma and every grind setting open to you, if you own a burr grinder and are willing to use it at seven in the morning.\n Grind Single Origin Colombia Ground Coffee, 200g: the single-origin bag from the same roaster. More distinctive and less flexible; the house blend is the one that still works when someone asks for a flat white.\n Lavazza Qualita Oro Ground Coffee, 250g: the Italian comparison. Oro is sweeter, more floral and built on a Turin profile; the Grind house blend is lighter-roasted and more balanced, and it suits filter brewing better than a moka pot.\n\n Ideal Brewing Conditions\nThe grind is fixed in the pack, so with Grind House Blend Ground Coffee the things that decide your cup are the dose, the water, the contact time and how quickly you finish the bag after opening it.\n\nThe Cafetiere Method\n\n Dose: 60g per litre, roughly 12g for a small pot. Weigh it once and remember the spoon.\n Water: About 94 degrees. A lighter roast punishes boiling water more obviously than a dark one does.\n Time: Four minutes, then break the crust and skim the foam away.\n Plunge and decant: Press slowly and pour the whole pot out at once, because coffee left on the grounds keeps extracting.\n\nThe Filter Method\n\n Rinse the paper: Hot water through the filter first, then tip it away. Dry paper adds a flavour of its own.\n Bloom: Twice the coffee's weight in water, then thirty seconds of waiting.\n Pour in stages: Two or three pours, keeping the coffee bed flat.\n Target: The whole brew done in about three minutes, which is where a medium grind should land.\n\n Brewing The Perfect Cup of Grind House Blend Ground Coffee, 200 grams\n\nWater temperature: 94 degrees rather than boiling. A medium roast shows scalding sooner than a dark roast hides it.\nRatio: 60g per litre to start, adjusted by dose rather than by steeping longer.\nMethod: Cafetiere and filter first, moka pot second. This is not ground fine enough for a pump espresso machine.\nWater quality: Filter it in a hard water area. Brightness is what a lighter roast offers, and hard water is what removes it.\nStorage: Reseal hard, keep it cool and dark, and finish it within about three weeks of opening.\n\nBest with: Buttered toast, a bacon sandwich, banana bread, or nothing at all at eleven in the morning.\n\n Safety And Purity\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. This is roast and ground coffee with nothing else added.\n\nCertifications and origin: We make no organic, Fairtrade, Rainforest Alliance or single-origin claim for this pack, because none is verified on our side. Any certification marks and the origin statement are printed on the current UK pack.\nStorage: Reseal after every use, keep it out of the fridge and away from the hob. Ground coffee takes on nearby smells and loses aroma fastest in the first week after opening.",
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        "servings": null,
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        "price_per_cup": null,
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        "caffeine": "Caffeinated",
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                "title": "Product Questions",
                "content": "What is a house blend, and why buy one?A house blend is the coffee a roaster serves all day under its own name. It has to work black and under milk, and taste the same month to month, so it is the fairest single test of what a roaster can do. What grind is it, and will it work in my espresso machine?It is ground for cafetiere and filter brewing, which is a medium grind. A pump espresso machine needs something considerably finer, so this pack will run fast and sour in one. The whole bean version is the answer if espresso is your method. How much should I use?Sixty grams per litre is the standard starting point, which is about 12g for a small cafetiere. Change the dose rather than the steeping time when you want it stronger. What water temperature?About 94 degrees, not boiling. A medium roast shows scalding faster than a dark Italian roast masks it, so let the kettle stand for half a minute after it clicks. Where does the coffee come from?The origin statement and any certification marks are printed on the current UK pack, and that is the version to rely on. Is it organic or Fairtrade?Certification is a pack-level fact and this listing does not assert one either way. If a certification matters to your purchase, read the current UK pack before you buy. How long should it steep in a cafetiere?Four minutes. Break the crust with a spoon, skim the foam, plunge slowly and pour the whole pot out. Leaving coffee sitting on its grounds is the most common reason a cafetiere cup turns dry and bitter. How long does an open pack last?About three weeks if you reseal it well and keep it cool and dark. The date printed on the pack is a best-before for a sealed pack, not an open one, so judge an open pack by its aroma. Should I keep it in the fridge?No. Ground coffee absorbs fridge smells and condensation on cold grounds causes real damage. A sealed container in a cool dark cupboard beats the fridge and the freezer both. Will it work in a moka pot?Yes, though it is at the coarse end of what a moka pot likes. Use pre-boiled water in the base, fill the basket level without tamping, and lift it off the heat as soon as the stream turns pale. Is it better black or with milk?It is built for both, which is what a house blend is for. Black it reads brighter and lighter than an Italian blend; under milk it keeps enough body to be found, without the heavy bitterness that a dark roast uses to cut through. Does it cold brew?Yes. Sixty grams to 600ml of cold water, sixteen hours in the fridge, then strain slowly through paper. A medium roast cold brews cleaner and less chocolatey than a dark one, and it needs less dilution. How much caffeine is in a cup?It depends on your dose, your method and your cup size, and a number that ignores all three is not worth printing."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. The published ingredient list for this product 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 product: 100% Roasted Arabica Coffee.Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsAdded ingredientsnoneNothing. Roast and ground coffee with no sugar, no flavouring and no additives.Pack: Grind House Blend Ground Coffee, 200 grams; roast and ground, caffeinated, ground for cafetiere and filter. Best before the date printed on the current UK pack, and best within about three weeks of opening.Characterising components shown; the origin statement, the roast level, the roaster's own tasting notes and the nutrition panel are printed on the current UK pack and that is the only version to rely on.Sourcing & blend. Grind House Blend Ground Coffee, 200 grams is the everyday blend of Grind, the London coffee company, sold ready-ground. A house blend exists to be consistent: the roaster buys and blends to a fixed profile so the cup holds steady across the year rather than changing with each lot. That consistency is the product. We make no certification, origin or roast-level claim for this pack because none is verified on our side.What's in Grind House Blend Ground Coffee, 200 grams, and what isn't:In: roast and ground coffee, ground at a medium setting for cafetiere and filter brewing.No sugar, no flavouring, no additives: any sweetness in the cup comes from the roast.No certification claimed here: organic, Fairtrade and Rainforest Alliance status are pack-level facts and this listing asserts none of them."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Grind House Blend Ground Coffee, 200 grams is built in three layers, and a medium-roasted house blend is a good place to watch them, because nothing in the cup is loud enough to drown out the rest.The outer layer is aromatic and it arrives as soon as hot water hits the grounds. A lighter roasting profile keeps more of the origin character in this layer and burns off less of it, which is the structural difference between a London roast and a traditional Italian one. It is also the layer that pre-ground coffee sheds fastest, because grinding exposes every surface to air, so the aroma of an open pack on day one and the same pack on day twenty-five are not the same thing at all.The flavour spike is mid-cup, and with a house blend it is deliberately balanced rather than pointed. No single note is supposed to lead. That sounds like faint praise and it is not: a blend that has one striking characteristic is interesting for two cups and tiring by the fourth, while a well-built house blend is still drinkable at eleven in the morning after two at breakfast. The medium roast keeps acidity in play here as brightness rather than sourness, provided the water is not too hot and the contact time is not too long.The base structure is the finish, and it should clear. A lighter roast has less of the heavy char that makes a dark blend linger, so the aftertaste is shorter and cleaner, and the cup invites the next mouthful rather than needing sugar or milk to correct it. If this blend finishes dry or hollow, the usual causes are a dose that was too small, water that was too hot, or a pot left standing on its grounds.Getting it right in the cup. Start at 60g per litre, which is about 12g for a small cafetiere, and use water at about 94 degrees rather than straight off the boil. Four minutes in a cafetiere, then break the crust, skim, plunge slowly and decant the whole pot. In a filter, rinse the paper, bloom with twice the coffee's weight in water for thirty seconds, then pour the rest in two or three stages and aim to finish in about three minutes. Reseal the pack hard every time, keep it cool, dark and out of the fridge, and plan to be finished inside three weeks of opening.How water and temperature change it. A medium roast is more sensitive to both than a dark roast is, which is the trade you make for the brightness. Water that is too hot pushes the cup towards dryness and a thin bitterness, and because there is less char to hide behind, you notice it immediately. Hard water mutes the aromatic layer and flattens the brightness, so a filter jug is worth more here than it would be with a dark Italian blend. In the other direction, slightly cooler water or a shorter contact time keeps the top notes forward and the body lighter, which suits a filter cup better than a cafetiere one. Cold brewed for sixteen hours the same grounds give a cleaner, less chocolatey concentrate than a dark roast does, and it needs less dilution to drink well over ice."
            },
            {
                "title": "Recipe Ideas",
                "content": "Grind House Blend Ground Coffee, 200 grams is a medium roast ground for filter and cafetiere, which makes it the most adaptable coffee in the cupboard for cooking as well as for drinking. Six builds below cover the weekday cafetiere, a filter, a home flat white, cold brew and a beef braise.\nRecipes, born here first\n\n \n The Weekday Cafetiere\n \n How to make The Weekday Cafetiere with Grind House Blend Ground Coffee.\n \n 6 min\n 2 cups\n Easy\n \n \n \n You'll need\n \n 12g Grind House Blend Ground Coffee\n 200ml water at 94C\n 1 cafetiere\n 1 spoon\n \n \n \n Method\n \n Add 12g of ground coffee to a small cafetiere.\n Pour on 200ml of water at about 94 degrees and stir once.\n Wait four minutes, break the crust and skim the foam off.\n Plunge slowly and pour it all out; do not leave the pot standing.\n \n \n \n What you'll end up with: A bright, balanced cup that holds up from the first mug to the third, which is what a house blend is built for.\n\n \n Filter For One\n \n How to make Filter For One with Grind House Blend Ground Coffee.\n \n 5 min\n 1 large cup\n Medium\n \n \n \n You'll need\n \n 18g Grind House Blend Ground Coffee\n 300ml water at 94C\n 1 filter cone and paper\n \n \n \n Method\n \n Rinse the paper with hot water and tip the water away.\n Add 18g of coffee and level the bed.\n Bloom with 36ml of water and wait thirty seconds.\n Pour the rest in two stages, finishing in about three minutes.\n \n \n \n What you'll end up with: The cleanest expression of a medium roast, where the brightness reads as brightness rather than as sourness.\n\n \n Flat White At Home\n \n How to make Flat White At Home with Grind House Blend Ground Coffee.\n \n 8 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 16g Grind House Blend Ground Coffee\n 120ml whole milk\n 1 moka pot\n 1 milk frother or jar\n \n \n \n Method\n \n Brew 16g in a moka pot with pre-boiled water in the base.\n Pull it off the heat as soon as the stream goes pale.\n Steam or shake 120ml of whole milk to a fine, glossy texture with no big bubbles.\n Pour the milk through the coffee from a low height.\n \n \n \n What you'll end up with: A workable flat white without an espresso machine, and the medium roast keeps enough brightness to be found under the milk.\n\n \n Cold Brew For The Week\n \n How to make Cold Brew For The Week with Grind House Blend Ground Coffee.\n \n 5 min + 16 hours\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 60g Grind House Blend Ground Coffee\n 600ml cold water\n 1 jar and a paper filter\n Ice\n \n \n \n Method\n \n Stir 60g of grounds into 600ml of cold water.\n Lid the jar and leave it in the fridge for sixteen hours.\n Strain through paper, slowly, without pressing the bed.\n Serve over ice. A medium roast needs less dilution than a dark one.\n \n \n \n What you'll end up with: A clean, bright cold brew that keeps four days in the fridge and does not taste of burnt sugar.\n\n \n Coffee And Cocoa Overnight Oats\n \n How to make Coffee And Cocoa Overnight Oats with Grind House Blend Ground Coffee.\n \n 10 min + overnight\n 2 bowls\n Easy\n \n \n \n You'll need\n \n 12g Grind House Blend Ground Coffee\n 80g rolled oats\n 200ml milk or oat milk\n 1 tablespoon cocoa powder\n \n \n \n Method\n \n Brew 12g in 200ml, four minutes in a cafetiere, and let it cool.\n Stir the cooled coffee into the oats with the cocoa powder.\n Add the milk, mix, cover and refrigerate overnight.\n Top with banana or a spoon of yoghurt in the morning.\n \n \n \n What you'll end up with: Breakfast and the first coffee in one bowl, with the coffee reading as flavour rather than as bitterness.\n\n \n Coffee Braising Liquid For Beef\n \n How to make Coffee Braising Liquid For Beef with Grind House Blend Ground Coffee.\n \n 15 min plus braising\n Enough for 1kg beef\n Medium\n \n \n \n You'll need\n \n 20g Grind House Blend Ground Coffee\n 400ml water at 94C\n 1 tablespoon tomato puree\n 1 teaspoon smoked paprika\n \n \n \n Method\n \n Brew 20g in 400ml in a cafetiere for four minutes and plunge.\n Stir in the tomato puree and the smoked paprika while it is hot.\n Pour over browned beef in a casserole with onions.\n Braise low and slow for three hours; the coffee darkens the gravy and deepens the beef.\n \n \n \n What you'll end up with: A braising liquid that does what stock cannot, because a medium roast adds depth without the burnt edge a dark one brings."
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