{
    "id": 1074012,
    "title": "Ueshima Coffee Company House Blend Ground Coffee, 200g",
    "slug": "ueshima-coffee-company-house-blend-ground-coffee-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/ueshima-coffee-company-house-blend-ground-coffee-200g/",
    "modified": "2026-09-25T23:29:35+01:00",
    "excerpt": "Ueshima Coffee Company House Blend Ground Coffee, 200g is the everyday ground coffee from the Japanese roaster most UK drinkers meet as UCC, a medium roast built for balance rather than impact and pre-ground for cafeti\u00e8re or filter, picked into the Teas.co.uk curator selection as the neutral weekday coffee that suits a household with different tastes in it.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 Japanese brand name is not an origin claim; the pack states where the beans are from.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": "Ueshima Coffee Company House Blend Ground Coffee, 200g is the everyday coffee from the Japanese roaster most UK drinkers meet under the UCC name. A house blend is the coffee a roaster puts its name on when it has nothing to prove, and reading one tells you more about a company than any of its limited editions do.\n\nWhat Ueshima puts its name on is balance. There is no single note pushed forward here, no attempt to be the boldest thing on the shelf, and no dark-roast shortcut to make it read strong. It is ground rather than whole bean, so it goes straight into a cafeti\u00e8re or a filter machine, and it is priced as a weekday coffee rather than a weekend one.\n\nThe Taste Profile\n\n \nBalance: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The point of the blend. Nothing sticking out in any direction.\n\n \nRoast Depth: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium. Enough development for body, well short of a dark Italian roast.\n\n \nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium and clean rather than heavy or syrupy.\n\n \nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low, assuming you have not over-extracted it.\n\n4.5 / 5 - Our expert verdict from the curators at Teas.co.uk\n\nThe Story Behind Ueshima\nUeshima Coffee Company is a Japanese coffee business, and Japan's coffee culture is a serious one that arrived at different conclusions from Italy's. Where the Italian espresso tradition prizes intensity and a short, concentrated serve, the Japanese house style tends towards clarity, balance and a cup you can drink several of without tiring of it. That is a different design brief, and this blend is a plain example of it.\nThe company is a roaster and a blender rather than a grower, which matters for reading the pack honestly. Japan grows almost no coffee of its own, so a Japanese brand name on a bag tells you where the blending decisions were made, not where the beans were picked. The origins are printed on the pack.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Coffee packs often pair card or laminate with an inner foil liner and a one-way valve, and those do not all go to the same place.\n\nOur Commitment To The Planet\n\n \n \n Ground coffee is worth buying in the size you will finish. A 200g pack is about a fortnight of good drinking for one household, which is about as long as ground coffee holds its aroma.\n\nHow Does Ueshima Coffee Company House Blend Ground Coffee, 200g Compare to:\n\n \n Ueshima Fuji Mountain Ground Coffee, 200g: the other Ueshima ground coffee in the range. Fuji Mountain reads cleaner and a touch brighter and is the one to pick if you drink your coffee black and pay attention to it; House Blend is the more everyday, straight-down-the-middle cup.\n Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g: a Yorkshire roaster's gentle blend at a similar size and slightly higher price. Taylors is sweeter, softer and more forgiving of a careless brew; Ueshima is the more neutral, more balanced cup and takes milk more comfortably.\n\nIdeal Brewing Conditions\nA medium roast built for balance shows you your own mistakes, so Ueshima House Blendis worth weighing once even if you never weigh anything again.\n\nThe Everyday Cafeti\u00e8re\n\n \nMeasure:Around 60g per litre, or 30g for a two-cup pot. One level tablespoon is roughly 7g if you have no scales.\n\n \nWater:Just off the boil, around 94 degrees Celsius. Half a minute of standing time after the kettle clicks is enough.\n\n \nTime:Four minutes, then break the crust and skim the foam off the surface.\n\n \nFinish:Plunge slowly and decant everything. Coffee left sitting on the grounds is why the second cup usually disappoints.\n\nThe Weekday Filter\n\n \nMeasure:One rounded tablespoon per mug into the basket.\n\n \nWater:Fresh every time. Water standing in the tank for days is the commonest reason filter coffee tastes dull for no visible reason.\n\n \nHold:Twenty minutes on a hotplate is the limit. After that it is stewed rather than hot.\n\n \nResult:A neutral, balanced jug that suits a whole household with different tastes, which is what a house blend is for.\n\nGetting The Best From Ueshima Coffee Company House Blend Ground Coffee, 200g\n\nWater temperature: 94\u00b0C. A medium roast is more heat-sensitive than a dark one and scorches at a rolling boil.\nMeasure: 60g per litre. Adjust the dose before you adjust the time.\nSteep: Four minutes in a cafeti\u00e8re, covered, then decant.\nMilk: Takes milk comfortably and holds its shape under it, which is not true of every medium roast.\nStorage: Airtight, cool and dark, not the fridge, and finish the pack inside a fortnight of opening.\n\nBest with: Breakfast, the middle of a working morning, or anything plain enough not to shout over it.\n\nSafety And Purity\n\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\nAllergen Warning: read the allergen declaration on the pack rather than taking our word for it.\nOrigin note:A Japanese brand name is not an origin claim. Japan grows almost no coffee, and the countries the beans come from are stated on the pack.",
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        "servings": null,
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        "price_per_cup_pence": null,
        "caffeine": "Caffeinated",
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                "title": "Product Questions",
                "content": "Is this Japanese coffee?It is a Japanese roaster's blend, which is not the same thing as Japanese-grown coffee. Japan grows almost no coffee of its own. Ueshima buys, blends and roasts, so the brand name tells you where the blending decisions were made rather than where the beans were picked. The origins are printed on the pack.What does a house blend actually mean?It is the coffee a roaster puts its name on when it has nothing to prove: the default, the one meant to please a whole household rather than a specialist. Reading a company's house blend tells you more about it than its limited editions do. Ueshima's answer here is balance rather than intensity.What can I brew it in?It is pre-ground for a cafeti\u00e8re, a filter machine, an aeropress or a stovetop pot, so nothing extra is needed. It is not ground for espresso. If you want this blend through an espresso machine, buy the whole bean version and grind it yourself.How much should I use?Around 60g per litre, or 30g in a two-cup cafeti\u00e8re. If you have no scales, a level tablespoon is roughly 7g. Weigh it once and you will know the scoop by eye afterwards, which is worth five minutes of your life with a balanced roast like this one.What water temperature works best?Around 94 degrees Celsius, which is a kettle left standing for about thirty seconds after it clicks. A medium roast is more heat-sensitive than a dark one, and water at a rolling boil scorches the surface of the grounds and pulls bitterness forward.Does it take milk?Comfortably, and better than most medium roasts. The balance means there is no single note to be lost under the milk, so a flat white or a milky filter cup still reads as coffee rather than as warm milk. It is also perfectly good black, which is the point of a house blend.How does it compare with the Fuji Mountain blend?Fuji Mountain reads cleaner and slightly brighter and is the one to pick if you drink your coffee black and pay attention to it. House Blend is the more neutral, more everyday cup, and the better choice if several people in the house drink it differently.How long does it keep once opened?About a fortnight of good drinking. Ground coffee starts losing its aroma within hours of the seal breaking and is noticeably flat after two weeks. Keep it airtight, cool and dark, not in the fridge, and treat the best-before date as a safety figure rather than a quality one.Beans or ground, which should I buy?If you own a grinder, buy the beans. The same blend is sold as Ueshima House Blend Coffee Beans at the same 200g size, and whole beans hold their aroma for weeks where ground holds it for days. If you do not own a grinder, this pack is the right one and pre-ground is not a compromise worth agonising over.How much caffeine does a cup contain?It is a caffeinated coffee, and that is as precise as we will be. With ground coffee the figure depends on your dose, your method and how long you brew it, so a single number would mislead.Is it organic or certified?Check the pack at the point of purchase if it matters to you.Can I cold brew it?Yes. Use 80g to a litre of cold water, leave it in the fridge for twelve to fourteen hours and strain it through a paper filter. Cold water pulls the sweetness and almost none of the bitter compounds, so the result is rounder and sweeter than the same pack brewed hot."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsRoasted coffee, ground100% of the pack contentsEverything in the cup. A medium roast blended for balance: body and sweetness without a single note pushed forward.Pack: Ueshima Coffee Company House Blend Ground Coffee, 200g; pre-ground for cafeti\u00e8re, filter, aeropress or stovetop. Use within the best-before date, and within about a fortnight of opening for the aroma.Only the pack contents are shown. A Japanese brand name is not an origin claim.Sourcing & blend. Ueshima Coffee Company House Blend Ground Coffee, 200g is roasted and blended under the Ueshima name, the Japanese coffee business most UK drinkers meet as UCC. Japan's coffee culture is a serious one that arrived at different conclusions from Italy's: where the Italian espresso tradition prizes intensity and a short concentrated serve, the Japanese house style tends towards clarity, balance and a cup you can drink several of. A house blend is where that philosophy shows most plainly, because it is the coffee a roaster puts its name on with nothing to prove. Ueshima is a roaster and blender rather than a grower, and Japan grows almost no coffee, so the beans are bought in from wherever the current pack states.What's in Ueshima Coffee Company House Blend Ground Coffee, 200g, and what isn't:In: roasted coffee, ground, and nothing else in the pack.No added flavouring: this is a plain roast, not a flavoured coffee. Any sweetness is developed in the roast.Not ground for espresso: the grind is cut for cafeti\u00e8re and filter. For espresso, buy the whole bean version and grind it yourself."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Ueshima Coffee Company House Blend 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. A blend built for balance is the hardest kind to describe, because its whole design is that no single layer dominates the other two.The outer layer is aromatic, and in pre-ground coffee it is already partly spent by the time the pack reaches your kitchen. Roasting drives moisture out of the green bean and develops hundreds of volatile compounds in its place, and grinding releases them all at once; from the moment the grinder stops, they are leaving. That is why the smell on opening a fresh pack is so much stronger than the smell two weeks later, and it is the single honest argument for buying whole beans instead. A medium roast like this one holds a cereal and light caramel character rather than the smoky, burnt-sugar aroma a dark roast develops, so what you lose as the pack ages is sweetness and lift rather than smoke.The flavour spike arrives mid palate, and this is where blending for balance pays off. Hot water pulls soluble material out of ground coffee in a rough order: acids and sugars first, then the body-building compounds, then the dry and bitter ones last. A single origin will often have a pronounced peak somewhere in that sequence, which is exactly what makes it interesting and also what makes it divisive across a household. A house blend is assembled to flatten that peak: origins with more brightness are set against origins with more body so that the middle of the cup reads even. What you taste here is a medium-bodied, moderately sweet middle with no sharp edges, and the practical consequence is that several people who like their coffee differently can all drink it without complaint.The base structure is the lingering finish: a clean, medium tail that fades without gripping the back of the mouth. The test of a workhorse coffee is whether the third cup is as pleasant as the first, because that is what it will be asked to do. This one is, which is a different and less glamorous achievement than being memorable.Getting it right in the cup. Use around 60g of ground coffee per litre, or 30g in a two-cup cafeti\u00e8re; if you have no scales, a level tablespoon is roughly 7g. Pour water that has stood off the boil for about thirty seconds, which puts you near 94 degrees Celsius, because a medium roast scorches at a rolling boil and turns bitter before the sweetness has arrived. Four minutes in a cafeti\u00e8re is enough: break the crust, skim the foam off the surface, plunge slowly and decant everything into a jug, since coffee left standing on the grounds keeps extracting and is why the second cup from a pot usually disappoints. In a filter machine, use fresh water every time rather than whatever has been standing in the tank, dose a rounded tablespoon per mug, and get the jug off the hotplate inside twenty minutes. Store the rest airtight, cool and dark, never in the fridge, and finish the pack inside a fortnight.How water and temperature change it. Water is most of the cup and it changes a balanced blend in a very readable way, because there is no dominant note to mask what the water is doing. Hard tap water flattens the brightness and leaves a chalky edge on the finish, so in a hard water area a filter jug improves this cup more than a more expensive bag of coffee would; soft water lets the sweetness and the lighter notes through clearly. Hotter water and a longer contact time pull more of the heavier compounds for a fuller, rounder, slightly more bitter result; cooler water or a shorter brew keeps it lighter and brighter and can tip towards sour if you also under-dose. Cold brewing is the extreme of the cooler, longer approach: twelve to fourteen hours in the fridge at a coarse grind produces a rounder, sweeter, almost bitterness-free concentrate from the same pack. None of this is a fault in the blend, 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 morning."
            },
            {
                "title": "Recipe Ideas",
                "content": "Ueshima Coffee Company House Blend Ground Coffee, 200g is a balanced everyday roast, which makes it the one to use when you want the coffee to sit inside a drink rather than dominate it. Five builds below: the weekday cafeti\u00e8re, a household filter jug, a stovetop serve, a cold brew and an iced milk coffee.\nRecipes, born here first\n\n \n The Weekday Cafeti\u00e8re\n \n How to make The Weekday Cafeti\u00e8re with Ueshima House Blend.\n \n 6 min\n 3 cups\n Easy\n \n \n \n You'll need\n \n 30g Ueshima House Blend ground coffee\n 500ml water at 94 degrees\n A warmed cafeti\u00e8re and a jug\n A spoon to break the crust\n \n \n \n Method\n \n Warm the cafeti\u00e8re and tip the water out, then add the ground coffee.\n Pour water that has stood off the boil for thirty seconds, wetting every grain at once.\n Break the crust at four minutes and skim the foam off the top, which takes most of the fines with it.\n Plunge slowly and decant into a jug so the pot stops brewing.\n \n \n \n What you'll end up with: A clean, even, medium-bodied cup, and a third cup as good as the first.\n\n \n The Household Filter Jug\n \n How to make The Household Filter Jug with Ueshima House Blend.\n \n 8 min\n 6 cups\n Easy\n \n \n \n You'll need\n \n 6 rounded tablespoons ground coffee\n 1 litre fresh water, filtered if hard\n A paper filter\n A warmed flask\n \n \n \n Method\n \n Empty and refill the tank. Water that has stood in a machine for days is the commonest reason filter coffee tastes dull.\n Dose one rounded tablespoon per mug and brew.\n Decant into a warmed flask straight away rather than leaving it on the plate to stew.\n \n \n \n What you'll end up with: A neutral jug that suits a household who all take their coffee differently.\n\n \n Stovetop Pot, Strong And Short\n \n How to make Stovetop Pot, Strong And Short with Ueshima House Blend.\n \n 7 min\n 2 cups\n Medium\n \n \n \n You'll need\n \n Ground coffee to fill the basket level\n Hot water to the valve line\n A stovetop pot and a low flame\n A damp cloth\n \n \n \n Method\n \n Fill the base with hot rather than cold water, which shortens the time the coffee spends heating up and keeps it from stewing.\n Level the basket without tamping it, then assemble and set it on a low flame.\n Pull it off the heat the moment the flow turns pale and gurgles, and stand the base on a damp cloth to stop the extraction.\n \n \n \n What you'll end up with: A short, strong cup with the balance intact, which a stovetop pot will not give you if you let it run dry.\n\n \n Fridge Cold Brew For The Week\n \n How to make Fridge Cold Brew For The Week with Ueshima House Blend.\n \n 10 min + 13 hrs\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 80g Ueshima House Blend ground coffee\n 1 litre cold water\n A large jar with a lid\n A paper filter to strain\n \n \n \n Method\n \n Stir the grounds into the cold water until every particle is wet.\n Refrigerate for thirteen hours, then strain through a paper filter into a clean bottle.\n Keep it in the fridge for up to a week and cut it with water or milk to taste.\n \n \n \n What you'll end up with: A week of iced coffee made on Sunday night, rounder and sweeter than the hot version.\n\n \n Iced Latte, Built Not Stirred\n \n How to make Iced Latte, Built Not Stirred with Ueshima House Blend.\n \n 5 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 100ml cold brew concentrate or strong cooled coffee\n 150ml cold milk\n A tall glass of ice\n Sugar syrup, optional\n \n \n \n Method\n \n Fill the glass with ice and pour the milk in first.\n Pour the coffee slowly over the back of a spoon so it layers on top of the milk rather than mixing straight in.\n Leave it to fall through on its own and stir only when you are ready to drink it.\n \n \n \n What you'll end up with: A layered iced latte where the balance of the blend still reads through the milk."
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