# Ueshima Fuji Mountain Coffee Beans, 200g ## Commerce action policy **Price:** £5.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/ueshima-fuji-mountain-coffee-beans-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/ueshima-fuji-mountain-coffee-beans-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Ueshima **Price:** £5.60 GBP **Caffeine:** Caffeinated **GTIN:** 5011667887106 **Stock:** instock ## Summary 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.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.Fuji Mountain is a blend name, not an origin claim; the bag states where the coffee is 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. Grind sizes, storage notes and brewing temperatures are also published in the detailed Q and A tab below. ## Description 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. The Taste Profile Clean Balance: ●●●●● (5/5) The defining quality. Nothing pushed forward at the expense of anything else. Roast Depth: ●●●○○ (3/5) A medium roast read. Sweetness and body without the burnt-sugar edge of a dark roast. Acidity: ●●●○○ (3/5) Present and bright enough to keep the cup lively, well short of sharp. Bitterness: ●●○○○ (2/5) Low, provided you are not over-extracting it. See the brewing notes below. 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Ueshima Fuji Mountain Coffee Beans, 200g Compare to: Ueshima Fuji Mountain Ground Coffee, 200g: the same blend, pre-ground. The ground version is more convenient and noticeably shorter-lived once opened; these beans hold their aroma for weeks rather than days. Buy the beans if you have a grinder, the ground if you do not. Ueshima House Blend Coffee Beans, 200g: the other Ueshima bean in the range. House Blend is the more everyday, straight-down-the-middle cup; Fuji Mountain reads cleaner and slightly brighter, and is the one to pick if you drink your coffee black. Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g: a Yorkshire roaster's mellow morning blend at a similar pack size and price band. Taylors is the softer, rounder, more forgiving cup; Ueshima is the more precise one, and the one that rewards a scale and a decent grinder. Ideal Brewing Conditions 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 Grind:Coarse, like coarse sea salt. Too fine and the plunger fights you and the cup turns bitter. Measure:Around 60g of beans per litre of water is the standard starting point. Weigh it once and you will know the scoop by eye afterwards. Water:Just off the boil, around 94 degrees Celsius. Straight from the kettle at a rolling boil scorches a medium roast. Time:Four minutes, then plunge slowly and decant. Leaving the coffee sitting on the grounds is why the second cup from a cafetière is usually worse than the first. The Pour Over Serve Grind:Medium, like table salt. This is the setting that shows the blend at its best. Bloom:Wet the grounds with twice their weight in water and wait thirty seconds. The carbon dioxide coming out is what makes the bed swell. Pour:In slow circles, keeping the bed level, over two to three minutes total. Result:A clearer, lighter cup than the cafetière gives, with the acidity more obvious and the body lighter. 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. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Allergen Warning: read the allergen declaration on the pack rather than taking our word for it. Grinder note:Whole beans need grinding before use. They will not work in a filter machine, a cafetière or an espresso machine as they come. ## Product Questions Is Fuji Mountain coffee grown in Japan?No, and it is worth saying plainly. Fuji Mountain is a product name, not an origin. Japan grows almost no coffee, and Ueshima is a roaster and blender rather than a grower. The origin of the beans is printed on the current bag, and that is where to read it.Do I need a grinder?Yes. These are whole beans and they will not brew in a cafetière, a filter machine or an espresso machine as they come. If you do not have a grinder, the same blend is sold pre-ground as Ueshima Fuji Mountain Ground Coffee.What grind should I use?It depends on the method. Coarse, like coarse sea salt, for a cafetière. Medium, like table salt, for a pour over or a filter machine. Fine for espresso, and finer than you would set for a dark roast, because a medium roast is harder to extract.What water temperature works best?Around 94 degrees Celsius, which is a kettle left to stand for about thirty seconds after boiling. A rolling boil poured straight onto a medium roast scorches the surface of the grounds and pulls bitterness forward before the sweetness has had a chance to arrive.How dark is the roast?Medium, by our own assessment of the pack and the brand's own description of the blend. You get sweetness and body without the burnt-sugar edge of an Italian-style dark roast, and the beans carry less of the oily sheen a dark roast leaves on the surface.Does it take milk?It takes milk, but it does not need it. A medium roast has less to push through milk than a dark one does, so a large flat white can leave the coffee sounding muted. Keep the milk short if you want to taste the blend, or pick a darker roast if milk coffee is your everyday drink.How do I store the beans?Airtight, cool and dark. Not the fridge, and not the freezer for everyday use, because condensation does more damage to beans than air does. If the bag has a one-way valve, keep using the bag and squeeze the air out before resealing.How long do beans stay good after opening?Weeks rather than days, which is the main practical reason to buy beans over ground. Ground coffee starts losing its aroma within hours of grinding and is noticeably flat within a week or two. The best-before date on the bag is the manufacturer's figure; the aroma is your own test, and it fades long before the coffee is unsafe.How much caffeine does a cup contain?It is a caffeinated coffee, and that is as precise as we will be. With whole beans the figure per cup depends entirely on your dose, your grind and your method, so any number we printed would be misleading.Is it organic or certified?We do not claim either way. Check the bag at the point of purchase if it matters to you.Can I cold brew it?Yes, and it suits the blend. Grind coarse, use roughly 80g to a litre of cold water, leave it in the fridge for twelve to sixteen hours and strain. Cold brewing pulls almost none of the bitter compounds, so you get the sweetness and the body with the edges taken off.Why does my cup taste sour or thin?That is under-extraction, and with a medium roast it is the commonest fault. The grind is too coarse, the water too cool, or the contact time too short. Grind a notch finer or add thirty seconds and it usually resolves. Bitter and drying is the opposite problem, and the fix is the opposite too. ## Ingredients & Nutrition IngredientProportionWhat it bringsRoasted coffee beans100% of the pack contentsEverything in the cup. A medium roast read: sweetness and body without the burnt-sugar edge of a dark roast.Water you addthe bulk of the finished cupTemperature, 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. ## Flavour Science The flavour of Ueshima Fuji Mountain Coffee Beans, 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. With whole beans you control two of those layers yourself, which is the argument for buying beans in the first place.The outer layer is aromatic, and it is the layer that dies first. Roasting drives moisture out of the green bean and builds hundreds of volatile compounds in its place, and those compounds sit trapped inside the bean under a small amount of carbon dioxide pressure. Grinding releases them all at once, which is why a freshly ground bean smells so much stronger than the same coffee ground a week ago. It is also why the smell in the grinder is better than the smell in the cup: most of what you can detect at that moment is already leaving. Grind immediately before brewing and that aroma ends up in the water instead of in the air.The flavour spike arrives mid palate, and this is where a medium roast behaves differently from a dark one. Hot water pulls soluble material out of ground coffee in a rough order: the acids and the sugars come out early, the body-building compounds next, and the dry, bitter ones last. A dark roast has already burned off much of its acidity in the roaster, so it tastes broadly the same whether you extract it well or badly. This roast has not, so the middle of the cup is where you find out whether you got the grind right. Pulled correctly it reads clean and balanced with an obvious sweetness; pulled short it reads sour and thin, and pushed too far it goes dry and hollow.The base structure is the lingering finish: a medium body with a gentle sweetness that fades without drying the mouth out. This is the part that separates a well-made blend from a cheap one, because a poor coffee tends to leave a chalky or ashy note behind once the fruit has gone. A good cup of this should still be pleasant on the last mouthful and should not need sugar to make it so.Getting it right in the cup. Grind coarse, like coarse sea salt, for a cafetière and use around 60g of beans per litre of water; grind medium, like table salt, for a pour over or a filter machine. Bring the kettle to the boil and let it stand for about thirty seconds, which puts you near 94 degrees Celsius, because water at a rolling boil scorches a medium roast and pulls the bitter compounds forward before the sweetness has arrived. In a cafetière give it four minutes, plunge slowly and then decant the whole lot into a jug or into cups, because coffee left sitting on the grounds keeps extracting and the second cup from the pot will be worse than the first. In a pour over, wet the grounds with twice their weight in water and wait thirty seconds for the bed to swell before you continue, then pour in slow circles over two to three minutes. Store what you do not use airtight, cool and dark, never in the fridge, and grind only what you are about to drink.How water and temperature change it. Water is most of the cup, and it changes this blend more than it would change a dark roast. Hotter water and a longer contact time pull more of the heavier, deeper compounds for a fuller, rounder and slightly more bitter result; cooler water or a shorter time keeps the brighter, more acidic top notes forward and the body lighter. Hard tap water flattens the acidity and leaves a chalky edge behind, so in a hard water area a filter jug does more for the cup than a more expensive bag of beans would; soft water lets the brightness ring clearly and can tip towards sour if you also grind too coarse. Cold brewing the same beans is the extreme version of the cooler, longer approach: sixteen hours in the fridge at a coarse grind pulls the sweetness and the body but almost none of the bitterness, producing a rounder, noticeably sweeter drink from an identical bag. None of this is a fault in the blend, it is the same coffee responding to the cup you build around it. ## Recipe Ideas Ueshima Fuji Mountain Coffee Beans, 200g is a medium roast, so the methods that suit it are the ones that let the sweetness and the acidity show rather than the ones that bury them. Six builds below: two hot brews, a cold brew, an espresso serve, an iced long drink and one for the kitchen. Recipes, born here first The Cafetière, Weighed and Timed How to make The Cafetière, Weighed and Timed with Ueshima Fuji Mountain. 6 min 3 cups Easy You'll need 30g Ueshima Fuji Mountain beans 500ml water at 94 degrees Scales and a grinder A warmed cafetière and a jug Method 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. 5 min 1 cup Medium You'll need 18g beans, ground medium 300ml water at 94 degrees A paper filter, rinsed A timer Method 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. 10 min + 16 hrs 4 glasses Easy You'll need 80g beans, ground coarse 1 litre cold water A large jar with a lid Ice to serve Method 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. 4 min 1 shot Medium You'll need 18g beans, ground fine Scales A timer A warmed cup Method 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. 5 min 1 glass Easy You'll need 1 double shot, or 100ml strong filter A tall glass of ice A wide strip of orange peel 100ml cold water Method 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. 5 min 4 portions Easy You'll need 2 tablespoons beans, ground fine 1 tablespoon flaky salt 1 teaspoon smoked paprika 1 teaspoon soft brown sugar Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._