# Ueshima Fuji Mountain Ground Coffee, 200g ## Commerce action policy **Price:** £5.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/ueshima-fuji-mountain-ground-coffee-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-ground-coffee-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Ueshima **Price:** £5.60 GBP **Caffeine:** Caffeinated **GTIN:** 5011667887076 **Stock:** instock ## Summary Ueshima Fuji Mountain Ground Coffee, 200g is the no-grinder route into the Fuji Mountain blend from the Japanese roaster known here as UCC, the same clean medium roast as the bean pack but already cut for cafetière and filter, picked into the Teas.co.uk curator selection as the balanced everyday ground coffee for a household with no grinder 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.Fuji Mountain is a blend name, not an origin claim; the pack 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. Common questions are answered in the detailed Q and A tab below. ## Description Ueshima Fuji Mountain Ground Coffee, 200g is the no-grinder route into the Fuji Mountain blend from the Japanese roaster most UK drinkers meet as UCC. It is the same coffee as the whole bean pack, already ground for a cafetière or a filter machine, and it exists for the very large number of households who are never going to buy a burr grinder and should not be made to feel bad about it. The trade is straightforward and worth being honest about. Pre-ground coffee loses its aroma faster than whole beans do, because grinding exposes every surface at once and the volatile compounds start leaving from that moment. What you get in exchange is a pack you can open and use, cut at the right grind for the brewers most people actually own. Buy the size you will finish in a fortnight and the trade is a fair one. The Taste Profile Clean Balance: ●●●●● (5/5) The blend's signature, and it survives grinding intact. Roast Depth: ●●●○○ (3/5) Medium. Sweetness and body without the burnt-sugar edge of a dark roast. Acidity: ●●●○○ (3/5) Bright enough to keep the cup lively, and the first thing to fade as the pack ages. Bitterness: ●●○○○ (2/5) Low, provided the water is not boiling and the brew is not left standing. 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Ueshima Ueshima Coffee Company is a Japanese coffee business with a house style that prizes clarity and balance over impact. That is a different design brief from the Italian espresso tradition most supermarket coffee is built around, and it produces a coffee you can drink several cups of rather than one that announces itself and then tires you out. Fuji Mountain is the name on the pack, and it is a product name rather than an origin. Japan grows almost no coffee, and Ueshima is a roaster and blender rather than a grower, so the beans came from wherever the current pack states. We are not going to repeat a mountain in a brand name as though it told you something about a farm. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Ground coffee packs often pair an outer of card or laminate with an inner foil liner, and the two rarely go to the same bin. Our Commitment To The Planet Pre-ground coffee goes flat faster than beans, so buying a 200g pack you will finish beats buying a large one and throwing half of it away. Smaller is genuinely the greener choice here. How Does Ueshima Fuji Mountain Ground Coffee, 200g Compare to: Ueshima Fuji Mountain Coffee Beans, 200g: the identical blend as whole beans at the same size and price. The beans hold their aroma for weeks where this pack holds it for days, so if you own a grinder there is no argument for buying the ground version. Ueshima Coffee Company House Blend Ground Coffee, 200g: the everyday Ueshima ground coffee. House Blend is the more neutral cup and takes milk more comfortably; Fuji Mountain reads cleaner and 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 gentle blend at a similar size and a slightly higher price. Taylors is sweeter and more forgiving of a careless brew; Fuji Mountain is the more precise cup and will tell you when you have got the water wrong. Ideal Brewing Conditions With the grind already fixed, the two things left to you with Ueshima Fuji Mountain Groundare the water and the timing. Both matter more with a medium roast than they would with a dark one. The Cafetière Serve Measure:Around 60g per litre, or 30g in a two-cup pot. A level tablespoon is roughly 7g if you have no scales. Water:Just off the boil, around 94 degrees Celsius. Let the kettle stand half a minute; boiling water scorches a medium roast. Time:Four minutes, then break the crust and skim the foam off the surface before plunging. Finish:Plunge slowly and decant the lot. Anything left on the grounds keeps extracting and will be worse by the second cup. The Aeropress Serve Measure:17g into the chamber, which is about two and a half level tablespoons. Water:220ml at 94 degrees, poured in one go. Stir:Once at fifteen seconds, then cap it and wait until ninety seconds before pressing. Result:A cleaner, more concentrated cup than the cafetière, and the method that gets most out of an older pack. Getting The Best From Ueshima Fuji Mountain Ground Coffee, 200g Water temperature: 94°C. This is the single biggest lever you have left once the grind is fixed. Measure: 60g per litre. As the pack ages, go slightly heavier rather than brewing longer. Steep: Four minutes in a cafetière, covered, then decant immediately. Milk: Takes milk but does not need it. A medium roast can disappear under a large flat white. Storage: Airtight, cool and dark, never the fridge, and squeeze the air out of the bag before resealing it. Best with: Breakfast, black, or alongside something plain 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. Grind note:This pack is cut for cafetière and filter. It is not ground for espresso, and an espresso machine will run it fast and sour. ## Product Questions Is this the same coffee as the bean version?The same blend, ground. Ueshima Fuji Mountain Coffee Beans, 200g is the whole bean pack at the same size. The difference is not the coffee, it is how long the aroma lasts: beans hold it for weeks, ground for days. If you own a grinder there is no argument for buying this one.Is Fuji Mountain coffee grown in Japan?No. 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. Where the beans actually come from is printed on the current pack, and a brand's nationality is not evidence about a farm.What is it ground for?Cafetière and filter, which covers a filter machine, a pour over, an aeropress and a stovetop pot. It is not ground for espresso: an espresso machine will run it fast and the shot will taste sour and thin. For espresso, buy the beans and grind them fine yourself.How much should I use?Around 60g per litre, or 30g in a two-cup cafetière. A level tablespoon is roughly 7g if you have no scales. As the pack ages, go slightly heavier on the dose rather than brewing for longer, because a longer brew pulls bitterness before it restores aroma.What water temperature works best?Around 94 degrees Celsius, which is a kettle left to stand for about thirty seconds. With the grind already fixed, water temperature is the biggest lever you have left, and a medium roast scorches at a rolling boil in a way a dark roast does not.How long does it stay good once opened?About a fortnight of genuinely good drinking. Grinding exposes every surface at once and the volatile compounds start leaving immediately. Keep it airtight, cool and dark, squeeze the air out of the bag before resealing, and never put it in the fridge, where condensation does more harm than air.How dark is the roast?Medium, by our own assessment of the pack and the brand's own description of the blend. That means sweetness and body without the burnt-sugar edge of an Italian-style dark roast, and a cup with more brightness in it than most supermarket ground coffee carries.Does it take milk?It takes milk but does not need it. A medium roast has less to push through milk than a dark one, so a large flat white can bury it. If milk coffee is your everyday drink, the Ueshima House Blend is the more comfortable choice from the same brand.Why does my cup taste sour or thin?Under-extraction, which is the commonest fault with a medium roast. With a fixed grind the likely causes are water that was not hot enough, too short a brew, or too little coffee. Add thirty seconds or a gram or two and it usually resolves. Bitter and drying is the opposite problem, and the fix is the opposite too.Can I cold brew pre-ground coffee?Yes, though it is cut finer than ideal for cold brew, so shorten the time. Use 80g to a litre of cold water and give it twelve hours rather than sixteen, then strain through a paper filter. Cold water pulls almost none of the bitter compounds, so the result is rounder and sweeter than the hot version.Is it organic or certified?Check the pack at the point of purchase if it matters to you.How much caffeine does a cup contain?It is a caffeinated coffee, and that is as precise as we will be. The figure per cup depends on your dose, your method and how long you brew it, so a single number would mislead. ## Ingredients & Nutrition IngredientProportionWhat it bringsRoasted coffee, ground100% of the pack contentsEverything in the cup. A medium roast read: clean, balanced, with an evident sweetness and a brightness at the edges.Grind cutcafetière and filterFixed at the factory, so it is the one variable you cannot adjust. It is too coarse for espresso and slightly fine for a long cold brew.Pack: Ueshima Fuji Mountain Ground Coffee, 200g; pre-ground for cafetière, 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. Fuji Mountain is a blend name, not an origin claim.Sourcing & blend. Ueshima Fuji Mountain Ground Coffee, 200g is the pre-ground version of the Fuji Mountain blend, roasted and packed under the Ueshima name, the Japanese coffee house most UK drinkers meet as UCC. The house style prizes clarity and balance over impact, which is a different design brief from the Italian espresso tradition most supermarket coffee is built around, and it produces a medium roast rather than a dark one. Japan grows almost no coffee, so this is a roaster's blend of beans bought in and the origins are whatever the current pack states. Grinding is done at the factory, which is the convenience you are buying and also the reason the pack has a shorter useful life than the whole bean version.What's in Ueshima Fuji Mountain 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 cut is for cafetière and filter. An espresso machine will run it fast and the shot will taste sour. ## Flavour Science The flavour of Ueshima Fuji Mountain 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. With pre-ground coffee one of those layers has already started to leave before you open the pack, which changes how you should brew it.The outer layer is aromatic, and it is the layer that grinding spends. Roasting drives moisture out of the green bean and develops hundreds of volatile compounds in its place, held inside the bean under a small amount of carbon dioxide pressure. Grinding breaks that structure open and exposes every surface at once, and from that moment the aroma is escaping. A sealed pack with a one-way valve slows it down but does not stop it, which is why a fresh pack smells vivid on day one and merely pleasant on day fourteen. This is the honest cost of buying pre-ground, and the practical answer is not to buy a bigger pack: it is to buy the size you will finish and keep it airtight.The flavour spike arrives mid palate, and with a fixed grind you have fewer tools to control it. 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, bitter ones last. A medium roast like this has kept much of its acidity through the roaster, so it will tell you plainly whether you got the extraction right. The grind is set, so the levers left are dose, temperature and time, and of those the dose is the one to reach for first. As the pack ages, a slightly heavier dose restores body in a way that a longer brew does not, because extending the brew pulls the bitter compounds before it restores the aromatic ones that have already gone.The base structure is the lingering finish: a medium body with a gentle sweetness that fades without drying the mouth out. This layer is the most robust of the three and the last to degrade, which is why an older pack can still make a decent cup even after the aroma has faded. It tastes flatter rather than worse, and the fix is a gram or two more coffee rather than a new brewing method.Getting it right in the cup. Use around 60g per litre, or 30g in a two-cup cafetière, and pour water that has stood off the boil for about thirty seconds, which puts you near 94 degrees Celsius. Boiling water scorches a medium roast and pulls bitterness forward before the sweetness has arrived, and with the grind fixed you cannot compensate for that afterwards. Four minutes in a cafetière is enough: break the crust, skim the foam off the top, plunge slowly and decant everything, because coffee left on the grounds keeps extracting. An aeropress is the method that gets most out of an ageing pack, since a short, concentrated ninety-second brew leans on the body rather than the aroma: 17g of coffee, 220ml of water at 94 degrees, one stir at fifteen seconds, press at ninety. Store the rest airtight, cool and dark, squeeze the air out of the bag before resealing it, and keep it out of the fridge, where condensation does more damage than air.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, because a medium roast has less roast character to hide behind. Hard tap water flattens the acidity and puts a chalky edge on the finish, so in a hard water area a filter jug improves the cup more than a more expensive pack would; soft water lets the brightness ring clearly and can tip towards sour if you also under-dose. Hotter water and a longer contact time pull more of the heavier compounds for a fuller, rounder and slightly more bitter cup; cooler water or a shorter brew keeps the brightness forward and the body lighter. Cold brewing is the far end of that scale, and the one adjustment worth making here is time: because this pack is cut finer than an ideal cold brew grind, twelve hours in the fridge is plenty where sixteen would be right for beans you ground coarse yourself. 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 Ground Coffee, 200g arrives at a fixed grind, so these builds are the ones that suit a cafetière and filter cut rather than anything needing an espresso machine. Five below: the standard cafetière, an aeropress for an older pack, a shortened cold brew, an iced serve and a pudding. Recipes, born here first The Straight Cafetière How to make The Straight Cafetière with Ueshima Fuji Mountain Ground. 6 min 3 cups Easy You'll need 30g Fuji Mountain ground coffee 500ml water at 94 degrees A warmed cafetière and a jug A spoon to break the crust Method Warm the pot and tip the water out, then add the coffee. Pour water that has stood off the boil for thirty seconds, wetting every grain in one go. Break the crust at four minutes and skim the foam off the surface, which takes most of the fines with it. Plunge slowly and decant the whole pot into a jug. What you'll end up with: A clean, bright, medium-bodied cup that shows the blend the way it was built. Aeropress, For An Older Pack How to make Aeropress, For An Older Pack with Ueshima Fuji Mountain Ground. 4 min 1 cup Medium You'll need 17g ground coffee, about two and a half tablespoons 220ml water at 94 degrees A paper filter, rinsed A timer Method Rinse the paper filter and warm the chamber, then add the coffee. Pour all 220ml in one go and stir once at fifteen seconds. Cap it and press slowly at ninety seconds. A short concentrated brew leans on body rather than aroma, which is what an older pack still has. What you'll end up with: The best cup you will get out of the bottom half of the bag. Twelve Hour Cold Brew How to make Twelve Hour Cold Brew with Ueshima Fuji Mountain Ground. 10 min + 12 hrs 4 glasses Easy You'll need 80g Fuji Mountain ground coffee 1 litre cold water A large jar with a lid A paper filter to strain Method Stir the grounds into the cold water until every particle is wet. Refrigerate twelve hours rather than the usual sixteen, because this pack is cut finer than an ideal cold brew grind and will over-extract if left longer. Strain through a paper filter and keep it in the fridge for up to a week. What you'll end up with: A round, sweet, low-bitterness concentrate, without the woody note a long steep would give you. Iced Coffee With Lemon Peel How to make Iced Coffee With Lemon Peel with Ueshima Fuji Mountain Ground. 6 min 1 glass Easy You'll need 150ml strong brewed Fuji Mountain A tall glass packed with ice A wide strip of lemon peel Half a teaspoon of honey, optional Method Sweeten the hot coffee first if you want it sweet, because honey will not dissolve once the drink is cold. Pour it over the packed ice in one movement rather than a slow trickle. Twist the lemon peel over the surface to release the oil, then drop it in. What you'll end up with: A long cold coffee where the citrus oil follows the brightness already in the roast. Coffee Granita How to make Coffee Granita with Ueshima Fuji Mountain Ground. 15 min + 4 hrs 4 portions Easy You'll need 500ml strong brewed Fuji Mountain 70g caster sugar A pinch of salt Cream to serve, optional Method Dissolve the sugar and salt into the hot coffee, then cool it completely. Freeze in a shallow tray, dragging a fork through it every forty minutes so it sets in crystals rather than a block. Serve scraped into glasses, with a spoonful of lightly whipped cream on top if you want it. What you'll end up with: A sharp, cold coffee pudding that keeps the blend's brightness rather than burying it in dairy. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._