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    "title": "Grind Single Origin Colombia Ground Coffee, 200g",
    "slug": "grind-single-origin-colombia-ground-coffee-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/grind-single-origin-colombia-ground-coffee-200g/",
    "modified": "2026-09-25T23:28:18+01:00",
    "excerpt": "Grind Single Origin Colombia Ground Coffee is the origin pack from a London coffee brand, 200g ready ground for a cafetiere, filter or pour-over, picked into the Teas.co.uk curator selection as the bright, sweet alternative to an everyday house blend.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.A 200g pack giving roughly 28 cups at a 7g measure, with the caramel sweetness and juicy apple acidity Colombia is known for and very little hard bitterness. Drink the first cup black before you decide how you take it. Region, farm and altitude are not declared to us and are not quoted here.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 Single Origin Colombia Ground Coffee is the opposite proposition to a house blend. A blend is engineered for consistency, built from several origins so that no single harvest can knock it off course. A single origin is the other bargain: one country, one character, and a cup that tastes of where it came from rather than of a recipe. Grind name Colombia on the pack, and Colombian coffee is one of the few origins most people can recognise blind.\n\nGround rather than whole bean, this 200g pack is the practical version of that. There is no grinder to buy and no grind setting to argue with. You open the pack, you measure, you brew. That trade costs you some aroma against grinding fresh, and it buys you a cup that is ready in the time it takes to boil a kettle, which for most households on a weekday morning is the better deal.\n\nThe Taste Profile\n\nCaramel Sweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The signature of the origin. A soft brown-sugar sweetness that builds as the cup cools.\nAcidity: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Bright and juicy rather than sharp, closer to red apple than to lemon.\nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium. Cleaner and lighter through the middle than a Robusta-carrying house blend.\nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low. There is very little hard edge here, which is what makes it drinkable black.\n\nTeas.co.uk Curator Rating\n4.5 / 5 - Our expert verdict from the curators at Teas.co.uk\n\nThe Story Behind Grind\n\nGrind is a London coffee company whose reputation was built across the counter of its coffee bars before its packs reached the grocery aisle. A single origin sits differently in that kind of range: the house blend is the default cup, and the single origin is the one a bar puts on when it wants you to taste something specific. Colombia is the sensible choice for that job on a supermarket shelf, because it is the origin that rewards attention without demanding it. It is sweet and clean enough to please somebody who normally drinks a blend, and distinctive enough to be worth the label. Grind do not publish a farm, a region within Colombia or an altitude to us, so we are not going to print one.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\nWhat You Are Actually Buying\n\nWeight: 200g of ground roasted coffee.\nCups per pack: at a standard 7g measure, 200g works out at roughly 28 cups. In a cafetiere at 15g per 250ml you are looking at about 13 mugs. That arithmetic is ours, from the pack weight, not a claim printed on the bag.\nGrind: a general-purpose grind, which is the whole reason to buy pre-ground. It works across a cafetiere, a filter machine and a pour-over without any adjustment on your part.\nOrigin: Grind name Colombia in the product name itself. The region, the farm and the altitude are not declared to us, so check the current UK pack if that level of detail matters to you.\nWhat it is not: not a decaf, not flavoured, and not a blend. One origin, ground, in a bag.\n\nHow Does Grind Single Origin Colombia Ground Coffee, 200g Compare to:\n\nGrind House Blend Whole Bean Coffee, 200g: the stablemate, and the choice most people are actually making. The House Blend is heavier, more chocolatey and built for milk; the Colombia is brighter, sweeter and better black. The blend also comes as beans, so it asks for a grinder. This one does not.\nCosta Medium Roast No.3 Ground Coffee, 200g: same weight, same convenience, a blend rather than a single origin. The Costa pack is the safer everyday choice and the cheaper one. The Colombia is the one to buy when you want the cup to taste of somewhere in particular.\n\nIdeal Brewing Conditions\n\nA bright single origin is less forgiving than a dark blend, because there is nowhere for a mistake to hide. There is no heavy roast bitterness to mask an under-extracted cup, so if you brew it too fast or too coarse it does not taste weak, it tastes sour. Get the extraction right and that same acidity reads as sweetness instead. This is the pack that will teach you the difference.\n\nThe Cafetiere\n\nMeasure: 15g per 250ml of water, roughly two rounded tablespoons.\nWater: just off the boil, around 94 degrees Celsius. A bright coffee scalded at a rolling boil loses its sweetness first.\nSteep: four minutes with the lid on. Break the crust with a spoon at the top, skim the foam and floating grounds, then plunge slowly.\nServe: decant every drop into mugs straight away. Coffee left on the grounds keeps extracting and the brightness turns to sourness within minutes.\n\nThe Pour-Over\n\nMeasure: 15g of coffee to 250ml of water, in a rinsed paper filter.\nBloom: pour 50ml first and wait thirty seconds. The bed will swell and release carbon dioxide; skipping this leaves gas in the grounds and the water channels around them.\nPour: the rest in slow circles, keeping the bed level and finishing at around three minutes total.\nRead it: a flat, fast drawdown means your grind is too coarse. Water pooling on top for a long time means it is too fine.\n\nGetting It Right in the Cup\n\nWater temperature: 92 to 94 degrees Celsius for filter, pour-over and cafetiere.\nMeasure: 7g per standard cup, 15g per 250ml in a cafetiere or a pour-over.\nBlack first: drink the first cup from a new pack black, even if you normally take milk. It is the only way to find out what the origin actually tastes like before you cover it.\nMilk: it takes milk, but it is not built for it the way a house blend is. A splash is fine; a full flat white buries most of what you paid for.\nStorage: once the pack is open the clock starts. Fold it down tight, clip it, and keep it in a cupboard, not the fridge. Condensation is the enemy of ground coffee.\nBest with: breakfast, a mid-morning break, a plain scone, lemon cake, or nothing at all.\n\nSafety And Purity\n\nCaffeine note: this is a caffeinated coffee. Treat it as a morning and early afternoon drink rather than an evening one. If you want the same routine after six o'clock, a decaffeinated pack is the sensible swap rather than a weaker dose of this one.\n\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\n\nAllergen note: plain roasted and ground coffee carries no declarable allergens in itself, but packing sites vary and handle other products.\n\nThe calories in a coffee are whatever goes in after it is poured.\n\nChild safety: caffeinated products are not suitable for younger children. Keep out of reach.",
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        "servings": null,
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        "price_per_cup": null,
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        "price_per_cup_pence": null,
        "caffeine": "Caffeinated",
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        "brew_time": null,
        "gtin": "5060574956733",
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            "Ground Coffee",
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                "title": "Product Questions",
                "content": "What does Colombian coffee actually taste like?The house character is caramel sweetness with a bright, juicy acidity closer to red apple than to citrus, and a clean finish with very little hard bitterness. It is the origin most people can pick out blind, which is why it turns up so often as a first single origin.What is the difference between a single origin and a blend?A blend is engineered for consistency from several origins, so no one harvest can move it. A single origin comes from one country and tastes of it, which means more character and more variation from crop to crop. Neither is better; they are answers to different questions.What grind is this and what can I brew it in?It is a general-purpose grind. It suits a cafetiere, a filter machine and a pour-over with no adjustment. It will work in a pressurised espresso basket but it is not cut fine enough for a professional non-pressurised one.How many cups do I get from 200g?At a standard 7g measure you get roughly 28 cups, 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.Why does my cup taste sour?Almost always under-extraction. A bright coffee has no heavy roast bitterness to hide behind, so a brew that is too fast, too coarse or too cool reads as sour rather than weak. Grind finer, brew a little longer or use hotter water and it turns sweet.Does it take milk?It takes it, but it is not built for it. A splash is fine. A full milk drink buries the caramel sweetness and the acidity that you are paying the single-origin premium for. If milk is your default, a house blend is the better buy.How long does it keep once opened?Ground coffee gives up its aroma faster than whole beans. Fold the pack down tight, clip it and keep it in a cupboard, and expect it to be at its best for two to four weeks after opening. The unopened best-before date is printed on the current pack.Should I store it in the fridge?No. Condensation is what stales ground coffee fastest, and a pack moving in and out of a cold fridge picks up moisture every time. A sealed pack in a cupboard at room temperature is better in every respect.Is it organic, Fairtrade or Rainforest Alliance certified?Any marks that apply are printed on the current UK pack; read them there.Which part of Colombia is it from?Grind name the country in the product name but do not declare a region, a farm or an altitude to us, so none is quoted here. If that level of traceability matters to you, check the current UK pack before buying.Is it any good iced or cold brewed?Very. The caramel sweetness survives chilling better than a dark roast does, and cold brewing strips out most of what little bitterness is there. Brew double strength and pour over a full glass of ice, or steep coarse in the fridge overnight.How much caffeine is in a cup?Treat it as a normal caffeinated coffee: a morning and early afternoon drink."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsRoasted coffee100% of the packPlain roasted and ground coffee and nothing else. No flavouring, no chicory, no filler and no additive of any kind.Originsingle origin, ColombiaNamed by Grind in the product name. The region, farm and altitude are not declared to us and are not quoted here.Roast depthmediumStopped short of a dark roast so the origin sweetness and acidity survive rather than being replaced by roast character.Grindgeneral purposeCut to work across cafetiere, filter and pour-over without adjustment, which is the whole reason to buy pre-ground.Pack: Grind Single Origin Colombia Ground Coffee, 200g; ground roasted coffee, caffeinated. Roughly 28 cups at a 7g measure. Best within two to four weeks of opening for full aroma; see the pack for the unopened best-before date.Grind name Colombia as the origin but do not declare a region, farm, altitude or roast date to us, so none is quoted here. Certification marks, allergen advice and the exact best-before date must be read off the current UK pack.Sourcing & blend. Grind Single Origin Colombia Ground 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 single origin in a range like this one has a specific job: the house blend is the default cup and the origin pack is the one that is supposed to taste of somewhere. Colombia is the sensible candidate for a supermarket shelf because it is sweet and clean enough not to alienate a blend drinker while still being recognisably itself.What's in Grind Single Origin Colombia Ground Coffee, 200g, and what isn't:\nIn: roasted and ground coffee from a single named origin, and nothing else. Plain coffee takes no additives.\nNo artificial colours, preservatives or added sugar: the caramel sweetness is roast sugar developed inside the bean, not anything added to it.\nEnergy: brewed black with nothing added, coffee contributes negligible energy. The calories in a coffee are whatever you pour into it.\nPackaging: follow the current UK pack and your local-authority guidance; coffee packs vary between paper, foil and mixed laminates and the disposal routes differ."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Grind Single Origin Colombia 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.The outer layer is aromatic: caramel, red apple and a faint nuttiness that lifts off the bed the moment hot water hits it. In a single origin this layer carries most of what you are paying for, because it is the part that is specific to the place rather than to the roast. It is also the part that leaves a ground pack first, which is why a bag two months open smells like coffee in general rather than like Colombia in particular. Fold the pack down and clip it every single time.The flavour spike arrives mid palate, where the acidity and the sweetness meet. Coffee acidity is not a defect and it is not sourness: it is the organic acids in the bean, chiefly malic and citric, that give a bright coffee its lift. In a well-extracted Colombian cup they read as juicy apple sweetness. In an under-extracted one, with the sugars still stuck in the grounds, the same acids have nothing to balance them and the cup reads as sour. That single difference is why this pack rewards attention more than a dark blend does, and it is the densest, most concentrated stretch of the cup.The base structure is the lingering finish, and here the low bitterness is the defining feature. A dark roast leaves a heavy bitter tail that carries the cup a long way; this one finishes clean and sweet instead, closer to brown sugar than to cocoa. That makes it easy to drink black and easy to drink a lot of, but it also means there is nothing to prop up a badly made cup. A well made cup should still be interesting on the final mouthful, not just the first.Getting it right in the cup. Use 15g per 250ml in a cafetiere or a pour-over, water at 92 to 94 degrees Celsius, and four minutes of contact time. Under-extraction is the most common reason this coffee disappoints, because the sweeter compounds leave the grounds last and a fast or coarse brew never reaches them: the acids arrive without their counterweight and the cup tastes sour rather than weak. If that happens, grind finer or brew longer before you blame the beans. Cold brewed on a coarse grind in the fridge for twelve to eighteen hours the same coffee turns rounder and markedly sweeter, because cold water leaves most of the bitter compounds behind entirely.How water and temperature change it. The same pack gives a measurably different cup depending on how you treat the water. Hotter water and a longer contact time pull more of the heavy, deeper compounds for a fuller, rounder, slightly more astringent result; cooler water or a shorter brew keeps the bright top notes forward and the body lighter. Hard tap water mutes the fruit 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 into sourness more easily. 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 is repeatable every time."
            },
            {
                "title": "Recipe Ideas",
                "content": "Grind Single Origin Colombia Ground Coffee, 200g is cut to a general-purpose grind, so it brews properly across more methods than a fine espresso grind would. Six builds below cover the cafetiere, the pour-over, two cold drinks, one with milk and one for the end of a meal.\nBrewing methods and serving ideas, born here first\n\n \n The Clean Cafetiere Cup\n \n How to make The Clean Cafetiere Cup with Grind Colombia.\n \n 6 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 30g Grind Colombia\n 500ml water at 94 degrees Celsius\n A 3 cup cafetiere\n A spoon for the crust\n \n \n \n Method\n \n Warm the jug with hot water and tip it out, then add 30g of Grind Single Origin Colombia Ground Coffee, 200g.\n Pour 500ml of water just off the boil in one go, wetting every ground.\n Steep four minutes with the lid on, break the crust with a spoon and skim the foam and floating grounds off the top.\n Plunge slowly and decant every drop into mugs immediately.\n \n \n \n What you'll end up with: A clean, caramel-sweet mug with the acidity reading as juice rather than sharpness. Skimming the crust is what keeps it clean.\n\n \n Pour-Over for One\n \n How to make Pour-Over for One with Grind Colombia.\n \n 5 min\n 1 mug\n Medium\n \n \n \n You'll need\n \n 15g Grind Colombia\n 250ml water at 94 degrees Celsius\n A paper filter, rinsed\n Scales and a timer\n \n \n \n Method\n \n Rinse the paper filter with hot water and discard the rinse, which removes the paper taste and warms the brewer.\n Bloom with 50ml of water and wait thirty seconds while the bed swells and releases gas.\n Pour the remaining 200ml in slow circles, keeping the bed level, aiming to finish at about three minutes.\n Read the drawdown: too fast means grind finer, water pooling on top means coarser.\n \n \n \n What you'll end up with: The cleanest expression of the origin. This is the brew that shows the apple acidity most clearly.\n\n \n Overnight Cold Brew\n \n How to make Overnight Cold Brew with Grind Colombia.\n \n 10 min + 16 hours\n 4 servings\n Easy\n \n \n \n You'll need\n \n 100g Grind Colombia\n 800ml cold filtered water\n A large jar or jug\n A fine sieve and a paper filter\n \n \n \n Method\n \n Stir 100g of coffee into 800ml of cold water until every ground is wet.\n Cover and leave in the fridge for sixteen hours.\n Strain through a fine sieve, then again through a paper filter for a clean finish.\n Dilute the concentrate one part to two parts water, milk or tonic over ice.\n \n \n \n What you'll end up with: A sweet, low-acid concentrate that keeps several days in the fridge and makes iced coffee in seconds.\n\n \n Iced Caramel Colombian\n \n How to make Iced Caramel Colombian with Grind Colombia.\n \n 8 min + chill\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 20g Grind Colombia\n 200ml water at 94 degrees Celsius\n A full glass of ice\n 1 teaspoon soft brown sugar\n A splash of milk\n \n \n \n Method\n \n Brew 20g in 200ml for four minutes, so the coffee is deliberately strong.\n Stir in a teaspoon of soft brown sugar while it is still hot so it dissolves properly.\n Pour straight over a full glass of ice.\n Finish with a splash of cold milk and let it settle through.\n \n \n \n What you'll end up with: The origin's own caramel note doubled up. Brewing strong is what stops the ice turning it into brown water.\n\n \n The Breakfast Cafe au Lait\n \n How to make The Breakfast Cafe au Lait with Grind Colombia.\n \n 7 min\n 1 large bowl\n Easy\n \n \n \n You'll need\n \n 20g Grind Colombia\n 200ml water at 94 degrees Celsius\n 150ml hot milk\n A wide bowl or large cup\n \n \n \n Method\n \n Brew 20g in 200ml in a cafetiere for four minutes.\n Heat 150ml of milk until steaming but not boiling.\n Pour the coffee and the milk into a wide bowl together, from a little height, so they mix as they land.\n Serve with something plain to dip. This is a breakfast drink, not a dessert.\n \n \n \n What you'll end up with: A soft, sweet morning bowl. The low bitterness means the milk rounds it rather than fighting it.\n\n \n Affogato with a Bright Coffee\n \n How to make Affogato with a Bright Coffee with Grind Colombia.\n \n 5 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 20g Grind Colombia\n 120ml water at 94 degrees Celsius\n 2 scoops vanilla ice cream\n Grated dark chocolate\n \n \n \n Method\n \n Brew 20g in only 120ml of water for four minutes, so the coffee comes out concentrated.\n Scoop the ice cream into two cold glasses.\n Pour the hot coffee over at the table, not in the kitchen.\n Grate dark chocolate over the top and serve immediately.\n \n \n \n What you'll end up with: A brighter, fruitier affogato than an espresso version. The apple acidity cuts the cream instead of sinking into it."
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