Ueshima Fuji Mountain Coffee Beans, 200g
This is a medium roast that notices how you treat it. Dark beans forgive a rough grind and water straight off the boil; a clean, balanced one like this will hand the mistake back to you as something flat or something bitter. Get it right and the cup is genuinely lovely: sweet, bright without being sharp, and easy to drink more than one of. Grinder required, and it is worth weighing the dose rather than spooning it, because this roast shows a heavy hand as clearly as a mean one.
Ueshima Fuji Mountain Coffee Beans, in brief.
Ueshima Fuji Mountain Coffee Beans, 200g is the whole bean pack of the Fuji Mountain blend from the Japanese coffee house better known here as UCC, a medium roast built for clarity and balance rather than impact, picked into the Teas.co.uk curator selection as the bean for anyone who owns a grinder and drinks their coffee black.
Fuji Mountain is a blend name, not an origin claim; the bag states where the coffee is from.
Ueshima Fuji Mountain Coffee Beans, 200g is a whole bean pack from the Japanese coffee house that most people meet first as UCC. It is aimed squarely at the person who owns a grinder and has worked out that the single biggest jump in cup quality comes from grinding at the point of brewing rather than from spending more on the coffee itself.
Fuji Mountain is the name on the pack, and it is worth being clear about what that does and does not tell you. It is a product name, not an origin. Japan grows almost no coffee of its own, and Ueshima is a roaster and a blender rather than a grower, so the beans in this bag come from wherever the current pack says they come from. What the name does signal is the house style: a clean, balanced, unexaggerated roast rather than a dark Italian one.
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. Grind sizes, storage notes and brewing temperatures are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Ueshima
Ueshima Coffee Company is a Japanese coffee business, and the Japanese approach to coffee is worth understanding because it explains the cup. The house style there prizes clarity and balance over impact: a roast you can drink several cups of rather than one that announces itself and then tires you out. That is a different design brief from the Italian espresso tradition most UK supermarket beans are built around, and it produces a different bag of beans.
In practice that means a medium roast, an even bean colour, and less of the oily surface sheen you get on a dark roast. It also means the coffee rewards attention. A dark roast will taste much the same however roughly you treat it, because the roast is doing most of the talking. This one will not; brew it badly and you will notice.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Coffee bags are frequently a laminate with a one-way valve, which is not the same disposal route as a cardboard carton.
Our Commitment To The Planet
- Whole beans keep longer than ground coffee before they go flat, which means less coffee thrown away at the back of a cupboard. That is a small environmental argument for buying beans, and an honest one.
Getting The Best From Ueshima Fuji Mountain Coffee Beans, 200g
- Water temperature: 94°C. A medium roast is more heat-sensitive than a dark one.
- Grind fresh: Grind what you are about to drink and nothing more. Ground coffee loses its aroma in days; beans hold it for weeks.
- Espresso: It will pull as espresso, but expect a brighter, less syrupy shot than a dark Italian roast gives. Dial the grind finer than you would for a dark roast.
- Milk: Works with milk but does not need it. A medium roast can get lost under a lot of milk, so keep the milk short if you want to taste the coffee.
- Storage: Airtight, cool, dark, and not the fridge. Condensation is worse for beans than air is.
- Best with: Breakfast, black, or alongside something plain like toast or shortbread that will not shout over it.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Ueshima Fuji Mountain Coffee Beans, 200g, please cite teas.co.uk.
The story behind Ueshima
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
To get what you paid for out of Ueshima Fuji Mountain, grind size and water are the two things that matter. Everything else is detail.
The Cafetière Serve
The Pour Over Serve
Made with this tea
The Cafetière, Weighed and Timed
How to make The Cafetière, Weighed and Timed with Ueshima Fuji Mountain.
- 30g Ueshima Fuji Mountain beans
- 500ml water at 94 degrees
- Scales and a grinder
- A warmed cafetière and a jug
- Grind 30g of beans coarse, like coarse sea salt, straight into the warmed cafetière.
- Pour 500ml of water that has stood off the boil for thirty seconds, wetting all the grounds in one go.
- Wait four minutes, then break the crust with a spoon and skim the foam off the top.
- Plunge slowly and decant everything into a jug immediately, or the pot keeps brewing.
What you'll end up with: A clean, sweet, full-bodied cup, and a second cup as good as the first.
Pour Over, For The Brightness
How to make Pour Over, For The Brightness with Ueshima Fuji Mountain.
- 18g beans, ground medium
- 300ml water at 94 degrees
- A paper filter, rinsed
- A timer
- Rinse the paper filter with hot water and tip the rinse water away. Skipping this leaves a paper taste in the cup.
- Bloom with 40ml of water and wait thirty seconds while the bed swells and settles.
- Pour the rest in slow circles, keeping the bed level, so the whole thing runs through in two to three minutes.
What you'll end up with: A lighter, clearer cup than the cafetière, with the acidity much more obvious.
Overnight Cold Brew Concentrate
How to make Overnight Cold Brew Concentrate with Ueshima Fuji Mountain.
- 80g beans, ground coarse
- 1 litre cold water
- A large jar with a lid
- Ice to serve
- Stir the coarse grounds into the cold water in the jar until every particle is wet.
- Refrigerate for twelve to sixteen hours. Longer than twenty and it starts to go woody.
- Strain through a paper filter or a fine sieve lined with muslin, and keep the liquid in the fridge for up to a week.
What you'll end up with: A sweet, round, low-bitterness concentrate that suits this medium roast better than most.
Espresso, Dialled For A Medium Roast
How to make Espresso, Dialled For A Medium Roast with Ueshima Fuji Mountain.
- 18g beans, ground fine
- Scales
- A timer
- A warmed cup
- Grind finer than you would for a dark roast. A medium roast is denser and harder to extract, so the same setting will run fast and taste sour.
- Pull 18g in to roughly 36g out and time it. Around 28 seconds is a reasonable target to work back from.
- Taste and adjust one thing only: sour means grind finer, bitter and drying means grind coarser.
What you'll end up with: A brighter, less syrupy shot than a dark Italian roast gives, with more fruit in it.
Iced Long Black With Orange
How to make Iced Long Black With Orange with Ueshima Fuji Mountain.
- 1 double shot, or 100ml strong filter
- A tall glass of ice
- A wide strip of orange peel
- 100ml cold water
- Fill the glass with ice and the cold water first, then pour the hot coffee over the top.
- Twist the orange peel over the surface to release the oil, then drop it in.
- Stir once and drink it while the ice is still holding.
What you'll end up with: A long cold coffee where the orange oil picks up the acidity already in the roast.
Coffee Rub For Beef Or Aubergine
How to make Coffee Rub For Beef Or Aubergine with Ueshima Fuji Mountain.
- 2 tablespoons beans, ground fine
- 1 tablespoon flaky salt
- 1 teaspoon smoked paprika
- 1 teaspoon soft brown sugar
- Grind the beans fine and mix with the salt, paprika and sugar.
- Press the rub onto steak or thick aubergine slices and leave for twenty minutes before cooking.
- Cook hot and fast. The sugar and the coffee both catch quickly, which is what you want for the crust.
What you'll end up with: A dark savoury crust that reads of roast rather than of coffee, and a use for the last of the bag.
Brewing the perfect cup
What’s in it, what to know
Inside the pack
| Ingredient | Proportion | What it brings |
|---|---|---|
| Roasted coffee beans | 100% of the pack contents | Everything in the cup. A medium roast read: sweetness and body without the burnt-sugar edge of a dark roast. |
| Water you add | the bulk of the finished cup | Temperature, hardness and freshness change this blend more than most, because a medium roast has nowhere to hide. |
Pack: Ueshima Fuji Mountain Coffee Beans, 200g; whole beans, grinder required. Use within the best-before date shown on the bag, and within a few weeks of opening for the aroma.
Only the pack contents are shown. Fuji Mountain is a blend name, not an origin claim.
Sourcing & blend. Ueshima Fuji Mountain Coffee Beans, 200g is roasted and packed under the Ueshima name, the Japanese coffee house most UK drinkers meet as UCC. The Japanese house style prizes clarity and balance over impact, which is a different design brief from the Italian espresso tradition most supermarket beans are built around, and it shows in the roast: medium rather than dark, even in colour, with less surface oil than a dark roast carries. Japan grows almost no coffee, so this is a roaster's blend of beans bought in, and the origins are whatever the current bag states.
What's in Ueshima Fuji Mountain Coffee Beans, 200g, and what isn't:
- In: roasted coffee beans, whole, and nothing else in the bag.
- No added flavouring: this is a plain roast, not a flavoured coffee. Any sweetness you taste is developed in the roast.
- No infusion bag: whole beans, so there is no filter paper, mesh or plastic in the product itself. The bag is usually a laminate with a one-way valve, which is not the same disposal route as card.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Ueshima Fuji Mountain Coffee Beans, 200g, please cite teas.co.uk.
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