# Grind House Blend Whole Bean Coffee, 200g ## Commerce action policy **Price:** £6.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/grind-house-blend-whole-bean-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/grind-house-blend-whole-bean-coffee-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Grind **Price:** £6.80 GBP **Caffeine:** Caffeinated **GTIN:** 5060574953244 **Stock:** instock ## Summary Grind House Blend Whole Bean Coffee is the everyday house pack from a London coffee brand, 200g of whole roasted beans for people who grind at home, picked into the Teas.co.uk curator selection as the coffee-bar alternative to a supermarket pre-ground bag.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 giving roughly 28 cups at a 7g measure, medium in roast depth, with enough body to carry milk in a flat white and enough aroma to be worth grinding fresh. Buy it if you own a burr grinder; if you do not, a good pre-ground pack will give you the better cup.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 Grind House Blend Whole Bean Coffee is the house pack from a London coffee brand most people meet across a counter rather than on a supermarket shelf. A house blend is the cup a coffee bar hands you when you just ask for a coffee, and it is built to a different brief from a single origin. It has to hold up black, hold up under milk, and taste the same on a Tuesday in March as it did in September. This 200g pack is that blend in whole bean form, for people who grind at home. Whole bean is the decision worth thinking about before you buy. Ground coffee starts losing aroma from the moment it is cut, which is why a pre-ground pack is built around a fixed grind and a sealed bag. A whole bean pack puts that choice back in your hands: you grind what you need, at the setting your brewer wants, minutes before you brew. The upside is a noticeably more aromatic cup. The condition is that you own a grinder and use it. Without one, a good pre-ground pack will beat these beans every time, and we would rather say that plainly than sell you the wrong bag. The Taste Profile Roast Depth: ●●●○○ (3/5) Sits in the middle. Developed enough for chocolate and toasted nut, well short of a charred, oily Italian dark roast. Body: ●●●●○ (4/5) Substantial. It has enough weight to carry milk in a flat white without disappearing into it. Acidity: ●●●○○ (3/5) Present but rounded. There is a bright edge in a filter cup that all but vanishes in an espresso. Sweetness: ●●●○○ (3/5) Gentle roast sweetness rather than fruit sweetness, the kind that shows up most as the cup cools. Teas.co.uk Curator Rating 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Grind Grind is a London coffee company, and its reputation was built on its coffee bars long before its packs reached the grocery aisle. That matters more than it sounds. A brand that pours thousands of cups a week is designing a house blend for the drink people actually order, which in London means a flat white or a long black made on a machine, day in and day out. The House Blend is the pack version of that, and it behaves like a coffee-bar blend rather than a supermarket own-label one: a little more aromatic, a little less bitter, and built with milk in mind rather than as an afterthought. Grind do not publish a bean-by-bean breakdown of the blend to us, so we are not going to invent 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 whole roasted coffee beans. Cups per pack: at a standard 7g measure, 200g works out at roughly 28 cups. Pull it as a heavier 18g double espresso and you are nearer 11 doubles. That arithmetic is ours, from the pack weight, not a claim printed on the bag. Grind: none, and that is the point. You set the grind to your brewer, which is the single biggest lever you have over how the cup tastes. Blend: a house blend rather than a single origin. Grind do not print a fixed origin or Arabica-to-Robusta split for us to quote, so check the current UK pack if the exact composition matters to you. What it is not: not a decaf, not a flavoured coffee, and not a pod. Plain roasted beans in a bag. How Does Grind House Blend Whole Bean Coffee, 200g Compare to: Costa Medium Roast No.3 Ground Coffee, 200g: same pack weight, opposite philosophy. The Costa pack is cut to a general-purpose grind and asks nothing of you; the Grind beans ask for a grinder and pay you back in aroma. If you do not own a grinder, buy the Costa pack and be happier. Nescafe Azera Americano Coffee, 90g: the halfway house, instant granules with finely ground roasted coffee mixed in. It closes some of the gap to a real brewed cup without any equipment. The Grind beans are the other end of the same trade: more kit, more attention, a better cup. Ideal Brewing Conditions A whole bean pack gives you three dials that a ground pack does not: grind size, dose and freshness. Most cups that go wrong at home go wrong on the first of those. Grind too coarse and the water runs through before it has taken anything with it, so the cup tastes thin and sour. Grind too fine and the water is held back too long, so it takes the harsh compounds as well as the good ones and the cup tastes bitter and drying. Fix the grind before you blame the beans. The Espresso Machine Grind: fine, and adjust in small steps. Change one variable at a time or you will never know which one fixed it. Dose: 18g into a double basket, levelled and tamped flat and firm. Target: roughly 36g of liquid out in 25 to 30 seconds. Faster than that, go finer. Slower, go coarser. Rest: very fresh beans can gas up and run unevenly. If the shot is spluttering in the first days after opening, give the bag a few more days before you start chasing the grinder. The Cafetiere Grind: coarse, like coarse sea salt. A fine grind in a cafetiere is the usual cause of sludge in the bottom of the mug. Measure: 15g per 250ml of water, which is about two rounded tablespoons. Water: just off the boil, around 94 degrees Celsius. Straight from a rolling boil scalds a medium roast and pushes it bitter. Steep: four minutes with the lid on, break the crust with a spoon, skim it, then plunge slowly and decant straight away. Coffee left standing on the grounds keeps extracting and turns harsh within minutes. Getting It Right in the Cup Water temperature: 92 to 94 degrees Celsius for filter and cafetiere. An espresso machine handles this for you. Measure: 7g per standard cup, 15g per 250ml in a cafetiere, 18g for a double espresso. Grinder: a burr grinder, not a blade one. A blade grinder chops unevenly, and uneven grounds extract at different speeds in the same brew, which is why that cup is always both sour and bitter at once. Milk: this is a blend built for it. The body holds up in a flat white and the rounded acidity means milk softens the cup rather than flattening it. Storage: keep the bag sealed, in a cupboard, at room temperature. Not the fridge and not the freezer once it is open, because condensation is what stales coffee fastest. Grind only what you are about to brew. Best with: breakfast, a mid-morning break, buttered toast, a plain almond croissant, anything chocolate. Safety And Purity Caffeine note: this is a caffeinated coffee and it is the strong end of a normal day's drinking, not a gentle one. Treat it as a morning and early afternoon coffee. If you want the same routine in the evening, a decaffeinated pack is the sensible swap rather than a smaller dose of this one. 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. Allergen note: plain roasted coffee beans carry no declarable allergens in themselves, but packing sites vary and handle other products. Everything that turns a cup into a calorie count is what goes in afterwards. Child safety: caffeinated products are not suitable for younger children. Keep out of reach. ## Product Questions What kind of coffee is Grind House Blend?It is a house blend rather than a single origin, sold as whole beans. A house blend is built for consistency and for milk drinks, which is exactly what a coffee bar needs from its default cup. Expect chocolate and toasted nut through the middle with a rounded rather than sharp acidity.Do I need a grinder to use this pack?Yes. These are whole beans with no grind. A burr grinder is the right tool; a blade grinder chops unevenly and the uneven grounds make a cup that is sour and bitter at the same time. If you do not own a grinder, buy a pre-ground pack instead.How many cups do I get from 200g?At a standard 7g measure you get roughly 28 cups. As an 18g double espresso dose you are nearer 11 doubles, and in a cafetiere at 15g per 250ml about 13 mugs. That is our arithmetic from the pack weight, not a figure printed on the bag.Does it take milk well?It is built for it. A coffee-bar house blend has to survive a flat white, so the body is heavy enough not to vanish under steamed milk and the acidity is rounded enough that milk softens the cup instead of curdling the flavour.What grind setting should I use?Fine for espresso, medium for a filter or an AeroPress, coarse for a cafetiere. Adjust in small steps and change one thing at a time. If a shot runs fast and tastes thin, go finer. If it crawls and tastes drying, go coarser.How long will the beans stay good after opening?Whole beans hold their aroma far longer than ground coffee. Kept sealed at room temperature, expect them to be at their best for a few weeks after opening and to fade slowly rather than spoil. The unopened best-before date is printed on the current pack.Should I keep coffee in the fridge or freezer?Not once the bag is open. Condensation is what stales coffee fastest, and a bag moving in and out of a cold fridge collects moisture every time. A sealed bag in a cupboard at room temperature is better.Is this a strong coffee?It is a full-strength caffeinated coffee, not a mild one, but strength in a cup is mostly set by your dose and your brew method rather than by the bag. The same beans make a light filter cup and a heavy double espresso.Is the bag recyclable?Disposal routes differ by component and by local authority, and coffee bags in particular vary between paper, foil and mixed laminates. Follow the current UK pack and your council's guidance rather than a general rule.Is it organic, Fairtrade or Rainforest Alliance certified?Any marks that apply will be printed on the current UK pack; read them there rather than taking our word for it.Can I make iced coffee with it?Yes, and it suits it. Brew double strength and pour straight over a full glass of ice so the dilution lands where you want it, or cold brew a coarse grind in the fridge overnight for a rounder, sweeter, much less bitter result.How does it compare with the ground version of the same blend?Same blend, different trade. The ground pack is more convenient and more forgiving; the whole bean pack is more aromatic if, and only if, you grind fresh. A well-ground fresh bean beats pre-ground. A badly ground bean does not. ## Ingredients & Nutrition 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 bringsRoasted coffee beans100% of the packPlain roasted coffee and nothing else. No flavouring, no chicory, no filler and no additive of any kind.Blend compositionnot declared to usGrind publish this as a house blend but do not give us an origin list or an Arabica-to-Robusta split, so none is quoted here.Roast depthmediumDeveloped enough for chocolate and toasted nut, short of the oily, charred edge of a dark Italian roast.Grindnone, whole beanYou set the grind at home to suit your brewer, which is the single biggest lever you have over the finished cup.Pack: Grind House Blend Whole Bean Coffee, 200g; whole roasted coffee beans, caffeinated. Roughly 28 cups at a 7g measure. Best within a few weeks of opening for full aroma; see the pack for the unopened best-before date.Grind publish House Blend as a blend but do not declare the origins or the bean ratio to us, so no composition figures are quoted here. Certification marks, allergen advice and the exact best-before date must be read off the current UK pack.Sourcing & blend. Grind House Blend Whole Bean Coffee, 200g is put together by Grind, a London coffee company whose name was made across the counter of its coffee bars rather than on a grocery shelf. A house blend earns its keep by being repeatable: the same cup in March and in September, poured hundreds of times a week, which is a harder brief than a one-off single origin and a different one from a supermarket own-label blend. That repeatability, not origin drama, is what this pack is selling.What's in Grind House Blend Whole Bean Coffee, 200g, and what isn't: In: whole roasted coffee beans, and nothing else. Plain roast coffee takes no additives. No artificial colours, preservatives or added sugar: any sweetness you taste is roast sugar developed inside the bean. Energy: brewed black with nothing added, coffee contributes negligible energy. The calories in a coffee are whatever you pour into it. Packaging: follow the current UK pack and your local-authority guidance; coffee bags vary between paper, foil and mixed laminates and the routes differ. ## Flavour Science The flavour of Grind House Blend Whole Bean 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 whole bean coffee it is the layer you can actually lose. The volatile compounds that make roasted coffee smell of chocolate, toast and caramel are formed in the roast and start escaping the moment the bean is broken open. That is the whole argument for grinding at home: a bean ground sixty seconds before brewing still has that layer, and a bean ground six weeks ago in a factory has already given most of it up. It is why a freshly ground pack smells dramatically better than a pre-ground one even when the cup strength is identical.The flavour spike arrives mid palate, where the roast sugars carry the weight. Roasting converts the raw, grassy character of a green bean into the chocolate and toasted-nut notes that make up the middle of this cup, and it does it through browning reactions that keep running for as long as the bean is in the roaster. Stop early and you get bright, acidic, tea-like coffee. Run long and you get dark, oily, smoky coffee with the origin character burned off. A house blend is deliberately parked between the two, which is the densest and most concentrated stretch of the cup and the part your grind setting changes most.The base structure is the lingering finish: the bitterness and the body that arrive last and stay longest. Bitterness in coffee is not a fault, it is the backbone, and a cup with none of it tastes hollow. The trick is proportion. A well-extracted cup finishes clean and slightly sweet with the bitterness underneath the fruit and the chocolate rather than on top of them. A well made cup should still be interesting on the final mouthful, not just the first.Getting it right in the cup. Grind fine for espresso, medium for filter, coarse for a cafetiere, and use 7g per standard cup or 18g for a double espresso. Water at 92 to 94 degrees Celsius, not straight off a rolling boil. Under-extraction is the most common reason this blend tastes weaker and sourer than it should, because the sweeter compounds come out of the grounds last and a fast, coarse brew never reaches them. Over-extraction is the opposite failure and tastes drying rather than sour. Cold brewed on a coarse grind in the fridge for twelve to eighteen hours the same beans give a rounder, sweeter, markedly less bitter drink, because cold water never touches most of the bitter compounds at all.How water and temperature change it. The same beans give 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 more astringent result; cooler water or a shorter brew keeps the brighter top notes forward and the body lighter. Hard tap water mutes the top end and flattens the acidity, so in a hard water area a slightly finer grind or a slightly longer brew restores the balance, while very soft water lets the brightness ring clearer and tips over into sourness more easily. None of this is a fault in the beans, it is the same coffee responding to the cup you build around it, and once you know which way you like it the result is repeatable every time. ## Recipe Ideas Grind House Blend Whole Bean Coffee, 200g is a house blend, so it is built to work across the methods a coffee bar actually uses rather than one showpiece brew. Six builds below cover the espresso, the milk drink, the cafetiere, two cold options and one that uses the grounds after the cup. Brewing methods and serving ideas, born here first The House Double Espresso How to make The House Double Espresso with Grind House Blend. 3 min 1 double Medium You'll need 18g Grind House Blend, ground fine Filtered water at machine temperature A set of scales A timer Method Grind 18g fine, straight into the basket, and level it with a finger before tamping flat and firm. Lock the basket in and start the shot immediately. Ground coffee sitting in a hot group head stales in seconds. Pull for roughly 36g of liquid in 25 to 30 seconds. Adjust one thing only: faster and thinner, go finer; slower and drying, go coarser. What you'll end up with: A dense, chocolate-led double with enough body to stand on its own or to take milk without disappearing. Flat White at Home How to make Flat White at Home with Grind House Blend. 5 min 1 cup Medium You'll need 18g Grind House Blend, ground fine 130ml whole or oat milk A 160ml cup Method Pull a 36g double espresso into a warmed 160ml cup. Steam 130ml of milk to about 60 degrees Celsius, stretching it only briefly so the foam stays thin and glossy rather than stiff. Swirl the jug until the milk looks like wet paint, then pour from height to start and drop in close to finish. Drink it straight away. A flat white is a two-minute drink, not a ten-minute one. What you'll end up with: The drink this blend was designed around. The body holds under the milk instead of vanishing into it. Cafetiere for Two How to make Cafetiere for Two with Grind House Blend. 6 min 2 mugs Easy You'll need 30g Grind House Blend, ground coarse 500ml water at 94 degrees Celsius A 3 cup cafetiere A spoon for the crust Method Grind 30g coarse, like coarse sea salt, and tip it into a warmed jug. Pour 500ml of water just off the boil, wetting all the grounds in one go. Steep four minutes with the lid on, then break the crust with a spoon and skim off the foam and floating grounds. Plunge slowly and decant every drop into mugs immediately. What you'll end up with: A clean, full-bodied brew. Decanting is the step people skip, and the one that stops the second mug tasting harsh. Iced Long Black How to make Iced Long Black with Grind House Blend. 4 min 1 tall glass Easy You'll need 18g Grind House Blend, ground fine A full glass of ice 120ml cold water A strip of orange peel Method Fill a tall glass to the top with ice and add 120ml of cold water. Pull a 36g double espresso and pour it straight over the ice. Twist a strip of orange peel over the surface and drop it in. Drink before the ice melts down; this is built to be cold and strong, not cold and weak. What you'll end up with: A sharp, aromatic iced coffee. Pouring hot espresso onto a full glass of ice fixes the dilution instead of leaving it to chance. Overnight Cold Brew Concentrate How to make Overnight Cold Brew Concentrate with Grind House Blend. 10 min + 16 hours 4 servings Easy You'll need 100g Grind House Blend, ground very coarse 800ml cold filtered water A large jar or jug A fine sieve and a coffee filter Method Grind 100g very coarse and stir it into 800ml of cold water until every ground is wet. Cover and leave in the fridge for sixteen hours. Strain through a fine sieve, then again through a paper filter for a clean finish. Keep the concentrate in the fridge and dilute one part to two parts water, milk or tonic. What you'll end up with: A smooth, sweet, low-bitterness concentrate that keeps for several days and makes a very fast iced coffee. Coffee Grounds Rub for Steak How to make Coffee Grounds Rub for Steak with Grind House Blend. 5 min 2 steaks Easy You'll need 2 teaspoons Grind House Blend, ground fine 2 teaspoons flaky salt 1 teaspoon cracked black pepper 1 teaspoon soft brown sugar Method Mix 2 teaspoons of finely ground coffee with the salt, pepper and sugar. Press the rub onto both sides of the steaks and leave them at room temperature for twenty minutes. Sear hard in a very hot pan, then rest the meat for as long as you cooked it. Serve with the pan juices poured back over. What you'll end up with: A dark, savoury crust. Coffee grounds behave like a spice here, adding bitterness and colour rather than coffee flavour. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._