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    "id": 1073156,
    "title": "Grind House Decaf Ground Coffee, 200g",
    "slug": "grind-house-decaf-ground-coffee-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/grind-house-decaf-ground-coffee-200g/",
    "modified": "2026-09-25T23:28:18+01:00",
    "excerpt": "Grind House Decaf Ground Coffee is 200g of decaffeinated coffee from the London roaster, ground for a cafetiere or a filter. It is the pot you make after dinner when somebody at the table does not want to be awake at two, and a considerably better answer than instant for four people.Ingredients and dietary suitability: 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. Decaffeinated is not caffeine-free, and decaf over-extracts sooner than untreated coffee, so hold the brew to four minutes rather than letting it drift.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. Dose, water temperature, brew time and storage are covered in the detailed Q and A tab below.",
    "content_text": "Grind House Decaf Ground Coffee is 200g of decaffeinated coffee, ground and ready for a cafetiere or a filter, from the London coffee company that grew out of a cafe. It solves a problem that instant decaf cannot: what you put in the pot when you are making coffee for a table after dinner and at least one person at it does not want to be awake at two. Be clear on the word first. Decaffeinated is not caffeine-free. The caffeine is taken out of the green beans before roasting, down to a level set by regulation rather than by the roaster, and a trace always remains. For nearly everyone that trace is beside the point. For anyone told to remove caffeine entirely rather than reduce it, it is not, and a herbal infusion is the honest answer rather than a decaf pot. The second thing worth knowing is that decaffeination changes how the bean behaves, not just what it contains. Green beans are swollen with water, stripped and dried again before they ever reach a roaster, and they come out of that more porous and more fragile than untreated beans. They also colour up faster under heat, which is why decaf frequently looks darker than it tastes. In a cafetiere the practical consequence is that decaf tends to give up its solubles quickly, so the classic mistake is not under-brewing it but leaving it too long and pulling out the dry, papery end of the extraction. The Taste Profile\n\nBalance: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A house blend brief carried across to decaf. Nothing dominant, nothing obviously missing.\nRoast depth: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium, which is the London default and what keeps a decaf from reading burnt.\nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Respectable in a cafetiere, lighter than the caffeinated house blend. The grinds carry more than instant ever will.\nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low, provided you do not over-brew it. That is the one failure mode to watch.\n\n4.4 / 5 - Our expert verdict from the curators at Teas.co.uk How decaffeination works, and what it costs\nEvery commercial decaffeination method has the same shape. Green, unroasted beans are swollen with water so the caffeine can move, the caffeine is drawn out into something that carries it away, and the beans are dried again before roasting. What differs is the carrier: water with a carbon filter, pressurised carbon dioxide, or a regulated solvent that is washed out and driven off before roasting. Which one sits behind this pack is a matter for the pack, and roasters who use a water or carbon dioxide route generally say so on the front because it is a selling point.\nWhat no method avoids is taking a little more than caffeine with it. Some of the compounds that would have become aroma and sweetness in the roaster leave with it, which is why a good decaf is judged on how little it loses rather than on tasting identical to the caffeinated version. Starting from a medium-roast house blend helps, because a balanced blend has no single signature note to go missing.\nThe grind is the other half of this pack's design. Ground coffee is a compromise: it is set for a method, and this one is aimed at a cafetiere or a filter rather than at an espresso machine, where the grind would need to be far finer. If you own a grinder, whole beans will always give you a fresher cup. If you do not, pre-ground from a roaster is a considerably better weekday pot than instant, and it is the reason this format exists. How Grind House Decaf Ground Coffee, 200g compares\n Against the caffeinated house blend: same brief, same grind, same pot. A little less aroma and a little less body, and it is what goes in the cafetiere after dinner while the other one goes in at breakfast. Against decaf instant: instant wins on effort and loses on everything else. A cafetiere pot has aroma and texture that soluble coffee cannot reach, and it commits you to four minutes and a wash-up. For one cup at ten at night the instant is honest; for a pot for four, this is. Against decaf whole beans: beans keep their freshness far longer, and demand a grinder. Ground coffee starts fading once the bag is open, which is the price of not owning one. Buy what you will drink in a few weeks rather than the biggest bag you can find.\n Getting the best out of it\nDecaf asks for slightly more care than ordinary coffee, because it starts with less in reserve and it gives up what it has faster. Two adjustments cover almost all of it: a bit more coffee, and a bit less time. The cafetiere pot\n\nDose: Around 8g a cup, which is roughly a heaped tablespoon, and gives about 25 cups from a 200g pack.\nWater: About 94C, which is a kettle left for thirty seconds. Decaf is not improved by boiling water any more than caffeinated coffee is.\nTime: Four minutes, and do not drift past it. This is where decaf goes wrong, because it over-extracts sooner than untreated coffee.\nPlunge and pour: Press slowly and pour the whole pot out. Coffee left sitting on the grinds keeps extracting and turns dry and papery.\n The fuller cup\n\nMore coffee, not more time: If the pot reads thin, add a spoon rather than another minute. Extra time takes you into the bitter end of the extraction instead.\nWarm the pot: Rinse the cafetiere with hot water first. A cold glass jug drops the brew temperature more than people expect, and a decaf cannot spare it.\nFor filter: Same dose, same temperature, and rinse the paper first if you use one. The rinse removes a papery note that a decaf has less flavour to hide.\n Practical notes on the pack\n\nPack: 200g of ground decaffeinated coffee. At roughly 8g a cup that is about 25 cups.\nGrind: Set for cafetiere and filter rather than for espresso, where a far finer grind would be needed.\nDecaffeinated, not caffeine-free: a trace of caffeine always remains.\n\nStorage: Cool, dry, dark and sealed. Ground coffee fades once the bag is open, so buy what you will drink in a few weeks.\nDo not keep it in the fridge: ground coffee absorbs smells and condensation does it no favours. A sealed container in a cupboard is better.\n Ingredients, allergens and storage\nWhat is in it: Roast and ground decaffeinated coffee. The full declared ingredient list, the decaffeination method, the allergen statement and the nutrition panel are printed on the pack you receive.\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\nCertifications: any marks this blend carries are printed on the pack itself.\nCaffeine and sensitivity: Decaffeinated coffee still contains a trace of caffeine. If you are pregnant, sensitive to caffeine, or following medical advice on your intake, follow the guidance you have been given rather than assuming a decaf falls automatically within it.\nUsed grounds: Cooled coffee grounds go on a compost heap or in a food waste caddy where your council collects one. Follow the pack and local guidance for the bag itself.",
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        "servings": null,
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        "price_per_cup_pence": null,
        "caffeine": "Decaffeinated",
        "brew_temp": null,
        "brew_time": null,
        "gtin": "5060574953930",
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        "brand": [
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            "Decaffeinated Coffee",
            "Ground Coffee",
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                "title": "Product Questions",
                "content": "Is decaf the same as caffeine-free?No. Caffeine is taken out of the green beans before roasting, down to a level set by regulation, and a trace always remains. For most people that is beside the point. If you have been told to remove caffeine entirely rather than reduce it, a herbal infusion is the honest answer instead of a decaf pot. How long should I brew it?Four minutes, and resist letting it drift. Decaffeinated beans come out of processing more porous than untreated ones and give up their solubles faster, so the usual decaf mistake is over-extraction rather than under-extraction. Past four minutes you are pulling the dry, papery end of the brew into the pot. How many cups will I get from 200g?About 25 cups at roughly 8g a cup, which is a heaped tablespoon. That is our own calculation at a stated dose rather than a figure printed on the pack, and it matches the measure we use for the caffeinated house blend so the two are comparable. What water temperature should I use?Around 94C, which in practice means a kettle left to stand for about thirty seconds. Water straight off a rolling boil scorches the grinds and pushes bitterness forward, and a decaf has less sweetness in reserve to balance it. How is the caffeine taken out?Green beans are swollen with water, the caffeine is drawn into a carrier, and the beans are dried again before roasting. The carrier is either water and a carbon filter, pressurised carbon dioxide, or a regulated solvent. What grind is it, and will it work in my machine?It is ground for a cafetiere or a filter. It will not work properly in an espresso machine, which needs a far finer grind, and it is too coarse for a stovetop moka pot to perform at its best. Match the grind to the method or the cup suffers regardless of the coffee. Does decaf taste different?A little, and saying otherwise helps nobody. Decaffeination takes more than caffeine out of the bean, so the cup tends to read slightly lighter in body and less aromatic. Starting from a balanced medium-roast house blend limits the damage, because there is no single signature note to go missing. My pot tastes thin. What should I change?Add coffee, not time. A heavier dose gives you a fuller cup; a longer brew gives you a bitter one, because you have moved into the dry end of the extraction. Warming the cafetiere with hot water first also helps more than people expect. Why does coffee left in the pot go bitter?Because it keeps extracting. Once plunged, the liquid is still sitting on the grinds, and every extra minute pulls more of the dry, papery compounds through. Pour the whole pot out into cups or a jug as soon as you have pressed it. How should I store it?Cool, dry, dark and sealed. Ground coffee starts fading the moment the bag is open, so buy what you will drink in a few weeks rather than the biggest bag available. Avoid the fridge; ground coffee picks up smells and condensation does it no good at all. Can I serve it to guests who do not drink decaf?That is the sensible use for it. A single pot after dinner that everyone can drink is easier than making two, and a balanced medium roast is far less likely to be spotted as decaf than a flat or a burnt one would be. What do I do with the used grounds?Cooled grounds go on a compost heap or into a food waste caddy where your council collects one, and they are useful in a garden. For the bag itself, follow the pack and your local authority, since coffee packaging usually carries a barrier layer."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsRoast and ground decaffeinated coffeeThe whole packCoffee from beans that had the caffeine removed while they were still green and unroasted, then roasted, ground and packed for a cafetiere or a filter.Residual caffeineA trace, set by regulationDecaffeinated does not mean caffeine-free. The remaining level is regulated rather than chosen by the roaster, and it is a small fraction of an ordinary cup.Roast levelMediumThe London house default, and the right choice for decaf. Decaffeinated beans colour up faster under heat, so a restrained roast keeps the cup from reading burnt.GrindSet for cafetiere and filterNot an espresso grind. The grind is the one part of a pre-ground coffee that is already decided for you, which is why it dictates the method.Water (added by you)The bulk of the finished cupAbout 150ml a cup at roughly 94C for four minutes. Dose, temperature and time are the three variables you hold, and time is the one decaf punishes.Full declared ingredientsPrinted on the packThe pack you receive carries the complete ingredient list, the decaffeination method, the allergen declaration and the nutrition panel.Pack: Grind House Decaf Ground Coffee, 200g; GTIN 05060574953930; 200g of ground decaffeinated coffee, about 25 cups at roughly 8g a cup. Decaffeinated, not caffeine-free. Ground for cafetiere and filter. Best before date printed on the pack.The 25-cup figure is our own calculation at a stated 8g dose, matching the measure used for the caffeinated Grind house blend so the two pages are comparable, rather than a claim printed on the pack.Sourcing & blend. Grind House Decaf Ground Coffee, 200g is the decaffeinated version of a house blend, from a London coffee business that grew out of a cafe rather than out of a grocery brand, which is heritage rather than a claim about where this pack was filled. A house blend is the distillation of what a counter learns over years: what people actually order, how a coffee behaves once milk is in it, and how quickly a cup stops being interesting. Carrying that brief into decaf is harder than it sounds, because decaffeination happens to green beans before any roasting and every route takes a little more than caffeine with it. Grind does not publish the origin composition or the decaffeination method for this blend in a form we can verify, so the statement on the current UK pack is the reference and we have not invented one. What we can say is about the format: ground coffee is set for a method, this one for a cafetiere or a filter, and it begins fading once the bag is open, which is why pack size matters more here than on a jar of instant.What is in Grind House Decaf Ground Coffee, 200g, and what is not:In: roast and ground decaffeinated coffee, and nothing else.Not caffeine-free: a trace of caffeine remains, as it does in every decaffeinated coffee.No added flavouring: a plain decaffeinated coffee, not a flavoured or sweetened one.Not an espresso grind: this is set for cafetiere and filter, and a machine needing a fine grind will not perform with it.Certification note: we make no organic, Fairtrade or Rainforest Alliance claim for this blend; any marks it carries are printed on the pack."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Grind House Decaf Ground Coffee, 200g is built in three layers, and unlike a soluble coffee you are genuinely brewing this one, so two of the three are still in your hands when the kettle goes on. Reading them in order explains what decaffeination has taken, what the roast has kept, and where a decaf pot most often goes wrong.The outer layer is aromatic and it arrives the moment hot water meets the grinds. This is the layer decaffeination costs the most, because a green bean that has been swollen, stripped and dried before it ever reaches a roaster has lost some of the precursors that would have become aroma. What you get is warm, nutty and lightly cocoa-edged rather than vivid or fruity, and it is genuinely better from a cafetiere than from any instant, because the grinds are releasing it in front of you rather than having released it in a factory. It is also the shortest-lived layer, and the first casualty of an open bag left for a month.The flavour spike arrives mid palate and in a balanced house blend it is deliberately even. There is no single dominant note, which is exactly the point of a house blend and exactly what makes it a sensible base for decaf, since a blend with a signature flavour has something obvious to lose. Sweetness and body sit together in the middle of the cup, carried by the oils and fine solids that a cafetiere lets through and a paper filter holds back. This is the layer your dose controls: a heaped tablespoon a cup reads full, and a level one reads polite and slightly hollow.The base structure is a clean, short finish with low bitterness, provided the brew was not allowed to run long. Here is where decaf differs most from ordinary coffee in practice. Processed beans are more porous and give up their solubles faster, so the extraction curve runs ahead of where you expect it: at four minutes the cup is balanced, and at six it has pulled the dry, papery compounds that make people think decaf tastes of cardboard. That reputation is mostly a brewing artefact rather than a property of decaf.Getting it right in the cup. Rinse the cafetiere with hot water and tip it out before you start, because a cold glass jug takes more heat out of the brew than people credit and a decaf cannot spare it. Use roughly 8g a cup, a heaped tablespoon, and around 150ml of water at about 94C, which is a kettle left standing for thirty seconds. Stir the crust down after a minute so the grinds are all wet. Plunge at four minutes, slowly, and pour the entire pot out into cups or a jug straight away, because anything left on the grinds keeps extracting and will be noticeably harsher five minutes later. If the cup is thin, add coffee rather than time. If you are brewing through a paper filter, rinse the paper with hot water first; a decaf has less flavour in hand to cover a papery note.How water and temperature change it. With a cafetiere you hold every variable, which is the opposite of the instant and capsule formats and the reason a pot is worth the wash-up. Temperature is the first one. At a rolling boil the water scorches the surface of the grinds and drags bitterness forward, and on a decaf with less sweetness to balance it that shows immediately. Much below 90C and the brew under-extracts, which reads sour and thin rather than mild. Around 94C is the window, and thirty seconds off the kettle gets you there without a thermometer. The second variable is time, and it is the one decaf punishes most: because processed beans release their solubles faster, the same four-minute brew that is generous on a caffeinated coffee is about right here, and six minutes is genuinely too long. The third is the water itself. Very hard water mutes aroma and flattens the finish, very soft water can leave a cup tasting hollow, and a simple filter jug is the cheapest improvement available to most households. None of this is a fault in the coffee; it is the same grinds responding to the conditions you brew them in, and with a decaf the margins are simply narrower."
            },
            {
                "title": "Recipe Ideas",
                "content": "Grind House Decaf Ground Coffee, 200g is ground for a cafetiere or a filter, so the builds below are about dose, temperature and time, which is everything a pre-ground coffee still leaves in your hands. Five serves, from the after-dinner pot to a cold build and a use for the grounds after the pot is finished.\nWays to serve it, born here first\n\n \n The After-Dinner Cafetiere\n \n The pot this pack exists for, and the four-minute rule that keeps it clean.\n \n 6 min\n 4 cups\n Easy\n \n \n \n You'll need\n \n 4 heaped tablespoons of grounds, about 32g\n 600ml water at about 94C\n A cafetiere, rinsed with hot water\n \n \n \n Method\n \n Rinse the cafetiere with hot water and tip it out.\n Add the grounds, then the water, and stir the crust down after a minute.\n Plunge slowly at four minutes, not a moment later.\n Pour the whole pot out straight away, into cups or a jug.\n \n \n \n What you'll end up with: A balanced pot everyone at the table can drink, with none of the papery edge a long brew gives decaf.\n\n \n The Single Filter Cup\n \n One cup, a paper filter, and the rinse that matters more with a decaf.\n \n 4 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 1 heaped tablespoon of grounds, about 8g\n 150ml water at about 94C\n A paper filter and cone\n \n \n \n Method\n \n Rinse the paper filter with hot water and throw the rinse water away.\n Add the grounds and wet them with a splash, waiting thirty seconds.\n Pour the rest slowly in circles rather than all at once.\n Stop when the cup is full, rather than waiting for every drip.\n \n \n \n What you'll end up with: A clean, bright single cup with none of the papery note an unrinsed filter puts into a decaf.\n\n \n The Cold Brew Jug\n \n Long, cold and slow, which suits a decaf better than it suits most coffee.\n \n 12 hr\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 80g of grounds\n 800ml cold water\n A jug and a sieve or cafetiere\n Ice to serve\n \n \n \n Method\n \n Stir the grounds into the cold water in a jug.\n Cover and leave in the fridge for about twelve hours.\n Strain through a sieve, a filter or the cafetiere plunger.\n Serve over a glass filled to the top with ice.\n \n \n \n What you'll end up with: A smooth, low-bitterness cold coffee you can drink at any hour without thinking about it.\n\n \n The Evening Milk Coffee\n \n A decaf pot with hot milk, which needs a heavier dose than you would use black.\n \n 7 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 3 heaped tablespoons of grounds\n 350ml water at about 94C\n 200ml hot milk, or an oat drink\n \n \n \n Method\n \n Brew a strong cafetiere at three spoons to 350ml, four minutes.\n Heat the milk until steaming but not boiling.\n Pour the coffee into the mugs first, then the milk.\n Taste before sweetening. A good decaf usually does not need it.\n \n \n \n What you'll end up with: An evening milk coffee that still tastes of coffee, which a normal dose under milk will not give you.\n\n \n The Grounds In The Garden\n \n What to do with the pot afterwards, which is more useful than most people realise.\n \n 2 min\n Any pot\n Easy\n \n \n \n You'll need\n \n Used, cooled coffee grounds\n A compost heap or a food waste caddy\n A trowel, if you are digging them in\n \n \n \n Method\n \n Let the grounds cool completely in the cafetiere.\n Tip them onto the compost heap or into the food waste caddy.\n Dig a handful into soil around established plants if you prefer.\n Follow the pack and your council for the bag itself.\n \n \n \n What you'll end up with: A pot that leaves nothing behind, and a compost heap that is slightly better off for it."
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