{
    "id": 1074018,
    "title": "Ueshima House Blend Coffee Beans, 200g",
    "slug": "ueshima-house-blend-coffee-beans-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/ueshima-house-blend-coffee-beans-200g/",
    "modified": "2026-09-25T23:29:36+01:00",
    "excerpt": "Ueshima House Blend is the everyday bean from the Japanese coffee house Ueshima, sold as whole beans in a 200g bag, picked into the Teas.co.uk selection as the balanced one-bag-for-every-morning option rather than as a statement roast.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 house blend is judged on balance and repeatability rather than on being memorable, and this one reads as a clean middle with low bitterness and a gentle nutty sweetness. Roughly 25 mugs from the bag at 8g per 200ml, our own calculation. Ueshima's Japanese heritage is company heritage, not a claim about where this pack was roasted; read the current UK pack for that.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 House Blend is the everyday bean in the Ueshima range, sold here as whole beans in a 200g bag. A house blend is a category with a job description rather than a flavour claim: it is the coffee a roaster puts its name on for people who want one bag that works every morning, and it is judged on balance and repeatability rather than on being memorable. Ueshima House Blend reads exactly like that, a clean middle with no sharp edges, and for a lot of households that is the right answer.\n\nUeshima, usually written UCC, is a Japanese coffee house from Kobe, and Japanese coffee culture has a particular reputation for careful, unshowy roasting and for brewing methods that reward precision: pour-over, siphon, flash-brewed iced coffee. That is the company's heritage and it is worth knowing, but it is not a claim about where this particular bag was roasted or packed. For that, read the current UK pack.\n\n The Taste Profile\n\n \nBalance: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The whole point of the blend; nothing pushes forward out of turn.\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 and well behaved; it does not turn rough as the cup cools.\n\n \nSweetness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) A gentle nutty and caramel sweetness that carries the finish.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind The Bag\nUCC Ueshima Coffee Company is a Japanese coffee house of long standing, based in Kobe, and it arrived on British supermarket shelves comparatively recently. The range is small and it is organised around drinkable everyday blends rather than around single-farm lots, which suits a bag designed to be bought again without thinking about it. House Blend is the entry point to that range.\nWe are not going to invent an origin, a roast number or an altitude for it. The blend specification is not published at this pack size, and where the current UK pack carries a roast level, a buying statement or a certification mark, that pack is the place to read them.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n Our Commitment To The Planet\n\n The bag that arrives is the current UK retail pack rather than a grey import on a different specification.\n Whole beans in a resealable bag produce less per-cup waste than a capsule system: no aluminium shell, no plastic unit, just spent grounds for the compost heap.\n \n\n How Does Ueshima House Blend Beans Compare to:\n\n Ueshima Coffee Company House Blend Ground Coffee, 200g: the same blend already ground, for anyone without a grinder. Convenient, consistent and quieter on the aroma after the first week. Buy the ground bag if the alternative is not drinking it.\n Ueshima Fuji Mountain Coffee Beans, 200g: the other bean bag in the range and the one with more character. House Blend is the everyday cup; Fuji Mountain is the one to reach for when you want the coffee to say something.\n Taylors of Harrogate Rich Italian Beans Roast Coffee, 200g: a much darker, heavier, more bitter bean at a similar size. Rich Italian is built for espresso and milk; House Blend is built for a mug you drink black while you read something.\n\n Ideal Brewing Conditions\nA balanced blend gives you more room to make mistakes than a dark roast does, which is precisely what makes it a good bean to learn on. Grind size, dose and water temperature still decide the cup.\n\nThe Pour Over\n\n \nGrind: Medium, roughly the texture of granulated sugar. Too fine and the bed stalls; too coarse and the water runs straight through.\n\n \nBloom: Wet the grounds with twice their weight in water and wait thirty seconds before continuing. It lets the trapped gas escape so the rest of the pour extracts evenly.\n\n \nPour: Slow, steady circles, keeping the bed level. Total brew time around three minutes for a single mug.\n\n \n\nThe Cafetiere\n\n \nGrind: Coarse, like coarse sea salt, so the mesh has something to hold back.\n\n \nDose: Roughly 8g per 200ml, which is about 25 mugs from this bag by our own calculation.\n\n \nWater: Around 95 degrees, thirty seconds off the boil.\n\n \nTime: Four minutes, plunge slowly, then decant the whole pot so it stops extracting.\n\n Brewing Notes For Ueshima House Blend Beans\n\nWater temperature: About 95 degrees. This blend is forgiving, but boiling water still flattens it.\nMeasure: Roughly 8g per 200ml cup, about 25 cups from the 200g bag.\nGrind: At the point of brewing, every time. That is the reason to buy beans rather than ground.\nService: Black shows the balance. It takes milk without complaint but gives up some of its clarity.\nIced version: Flash brew: half the usual water, poured hot straight onto ice, which keeps the aroma the way a cooled-down brew does not.\n\nBest with: Toast, plain sponge cake, milk chocolate, or on its own mid-morning.\n\n Safety And Purity\n\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\nHeritage is not origin: Ueshima is a Japanese coffee house and that is heritage, not a statement about where these beans were grown, roasted or packed. Read the current UK pack for that.\nAllergen Warning: Read the allergen statement on the current UK pack.\nStorage: Reseal the bag and keep it cool, dark and dry, out of the fridge. Condensation does far more damage to roasted beans than room temperature does.\nGrinder Care: A balanced blend at this roast level is drier on the surface than a dark roast, so it is gentler on burrs, but the hopper still wants emptying rather than filling.",
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        "caffeine": "Caffeinated",
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                "title": "Product Questions",
                "content": "What does house blend actually mean?It is a job description rather than a flavour claim. A house blend is the bag a roaster puts its name on for everyday drinking, judged on balance and repeatability rather than on being memorable. This one reads as a clean middle with no sharp edges. Is this a Japanese coffee?Ueshima, usually written UCC, is a Japanese coffee house from Kobe. That is company heritage. It is not a statement about where these beans were grown, roasted or packed, and we are not going to imply otherwise. Read the current UK pack for that information. Do I need a grinder?Yes. These are whole beans, and grinding at the moment of brewing is the whole reason to buy them. If there is no grinder in your kitchen, the Ueshima House Blend ground bag is the same coffee and the honest answer. How many mugs will 200g make?About 25 mugs at 8g per 200ml, which is a standard cafetiere dose. That is our own calculation from the bag weight rather than a figure printed on the pack. What brew method suits it best?Pour-over, by some distance. A balanced blend with low bitterness has the clarity that a paper filter rewards, and the sweetness comes through more cleanly than it does under the heavier body of a cafetiere. A cafetiere still makes a good mug of it. What temperature should the water be?About 95 degrees, thirty seconds off the boil. This blend is more forgiving than a dark roast, so a mistake here costs you clarity rather than ruining the cup, but there is no reason to make the mistake. How do I make good iced coffee from it?Flash brew it. Use half the usual water and pour the hot coffee straight onto ice, so the ice does the rest of the dilution. Brewing hot and then cooling in the fridge loses the aroma; catching it on ice keeps it. Does it work with milk?It takes milk without complaining, but it gives up some of the clarity that is the reason to buy it. If you drink mostly milk coffee, a darker, heavier bean will stay audible where this one goes quiet. Drink this one black at least some of the time. How should I store the bag?Resealed, cool, dark, dry and out of the fridge. Every trip out of a fridge or freezer puts condensation onto the beans, and moisture strips aroma from roasted coffee far faster than ordinary room warmth does. Where do the beans come from?Where the current UK pack carries buying or certification information, the pack is where to read it. How much caffeine is in a cup?A heavier dose and a longer contact time give you more; there is no fixed value for a bag of beans."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsRoasted coffee beans100%The whole of the bag. A balanced everyday blend: clean, moderate in body, low in bitterness.Suggested dose~8g per 200mlAbout 25 mugs from the 200g bag by our own calculation. Adjust to your grinder and your method.Pack: Ueshima House Blend Coffee Beans, 200g; whole roasted coffee beans, resealable bag. Best before the date printed on the pack, and best used within a few weeks of opening.Characterising components shown.Sourcing & blend. Ueshima House Blend Coffee Beans, 200g comes from UCC Ueshima Coffee Company, a Japanese coffee house of long standing based in Kobe, which arrived on British supermarket shelves comparatively recently. Its range is small and organised around drinkable everyday blends rather than single-farm lots. That heritage is company heritage and not a statement about where this particular bag was grown, roasted or packed. The bag you receive is the current UK retail pack.What is in Ueshima House Blend Coffee Beans, 200g, and what is not:In: whole roasted coffee beans, a balanced everyday blend, and nothing else.No artificial colours, preservatives or added sugar: this is a plain roasted bean, not a flavoured coffee.Not pre-ground: these are whole beans. The same blend is sold ready ground for anyone without a grinder."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Ueshima House Blend 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.The outer layer is aromatic, and with a balanced blend it is gentler and longer-lived than it would be on a dark roast. Grinding releases toasted nut, a little caramel and a faint cereal sweetness rather than the smoke and burnt sugar a deep roast gives. Those compounds sit on the surface created by the grind, which is why the smell of a freshly ground dose is so much stronger than the smell of yesterday's, and why grinding at the point of brewing is the whole argument for buying beans rather than the ground bag. The upside of a moderate roast is that this layer fades more slowly, so the bag stays pleasant for longer than a dark roast would.The flavour spike arrives mid palate, and with a house blend what you notice is what does not happen. Nothing lunges forward. There is no aggressive acidity, no heavy char, no dominant single note, and the blend has clearly been built that way on purpose: balance is the product. What fills the middle is a nutty, lightly caramelised sweetness with enough body behind it to feel like coffee rather than like tea. Because the bitterness is low, this is the stretch of cup that rewards a paper filter; a pour-over lets the sweetness read clearly where a cafetiere's heavier body slightly muffles it.The base structure is the lingering finish: clean, moderately short and faintly sweet, closing without grip or ash. This is the layer that decides whether a house blend is any good, because a cheap everyday coffee usually falls apart here, turning thin or papery on the last third of the mug. A well made cup of this should still taste of something at the bottom, and it should not turn harsh as it cools, which is the real test of a balanced roast.Getting it right in the cup. Grind at the point of brewing and match the grind to the method: medium, about the texture of granulated sugar, for a pour-over; coarse like sea salt for a cafetiere. Dose around 8g per 200ml, roughly 25 mugs from this bag. Use water at about 95 degrees, thirty seconds off the boil. On a pour-over, bloom the bed first with twice the coffee's weight in water and wait thirty seconds before continuing, because the trapped gas in freshly ground coffee pushes water away and an unbloomed bed extracts unevenly. In a cafetiere, four minutes and then decant. Reseal the bag, keep it cool and dark, and keep it out of the fridge; this roast level is forgiving about many things but not about damp.How water and temperature change it. A balanced blend is more tolerant of poor water than a dark roast is, but it has less to hide behind, so a bad cup shows up as flatness rather than as harshness. Hard tap water dulls the caramel sweetness and leaves a chalky edge on the finish; filtered or soft water lets the nutty middle and the sweetness come through, which is the whole reason to drink this one black. Temperature at the brew decides which end of the blend you get: hotter and longer pulls more body and a little more bitterness, cooler or shorter keeps it light and sweet and can tip into sour if you go too far. Iced is a special case and worth learning, because flash brewing, using half the water and pouring hot coffee straight onto ice, catches the aromatic layer in the cup instead of letting it escape while a brewed jug cools in the fridge. Made that way this blend makes a noticeably better iced coffee than a darker bean does."
            },
            {
                "title": "Recipe Ideas",
                "content": "Ueshima House Blend Coffee Beans, 200g is a balanced everyday bean, which makes it the most forgiving one in the cupboard to learn a brewing method on. Six builds below cover the pour-over, the cafetiere, flash-brewed iced coffee, a cold brew, coffee jelly and a coffee and walnut sponge.\nRecipes, born here first\n\n \n The Pour Over\n \n How to make The Pour Over with Ueshima House Blend.\n \n 5 min\n 1 mug\n Medium\n \n \n \n You'll need\n \n 15g Ueshima House Blend, ground medium\n 250ml water at about 95 degrees\n \u2022A paper filter and a cone\n \n \n \n Method\n \n Rinse the paper filter with hot water and discard the rinse water.\n Grind 15g medium, about the texture of granulated sugar, into the cone.\n Bloom with 30ml of water and wait thirty seconds for the gas to escape.\n Pour the remaining water in slow steady circles, finishing at around three minutes.\n \n \n \n \n\n \n The Four Minute Cafetiere\n \n How to make The Four Minute Cafetiere with Ueshima House Blend.\n \n 6 min\n 3 mugs\n Easy\n \n \n \n You'll need\n \n 24g Ueshima House Blend, ground coarse\n 600ml water at about 95 degrees\n A timer and a jug\n \n \n \n Method\n \n Grind 24g coarse, like coarse sea salt, into a warmed cafetiere.\n Pour 600ml of water thirty seconds off the boil and stir the crust once.\n Wait four minutes, then plunge slowly.\n Decant the whole pot so the coffee stops extracting.\n \n \n \n What you'll end up with: Three mugs with more body than a pour-over gives and slightly less clarity, which is the trade the method makes.\n\n \n Flash Brewed Iced Coffee\n \n How to make Flash Brewed Iced Coffee with Ueshima House Blend.\n \n 5 min\n 1 glass\n Medium\n \n \n \n You'll need\n \n 15g Ueshima House Blend, ground medium\n 130ml water at about 95 degrees\n 120g ice, weighed, in the carafe\n \u2022A paper filter and a cone\n \n \n \n Method\n \n Weigh 120g of ice into the carafe under the cone; the ice is the other half of your water.\n Brew 15g of medium-ground coffee with only 130ml of hot water, blooming as usual.\n Let the hot coffee fall straight onto the ice and swirl until the ice has gone.\n Pour over fresh ice in a tall glass.\n \n \n \n What you'll end up with: Iced coffee with the aroma caught in the glass rather than lost in a fridge, which is the whole point of flash brewing.\n\n \n Overnight Cold Brew\n \n How to make Overnight Cold Brew with Ueshima House Blend.\n \n 10 min + 14 hours\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 60g Ueshima House Blend, ground coarse\n 600ml cold water\n \u2022A jar and a paper filter\n \n \n \n Method\n \n Stir 60g of coarse grounds into 600ml of cold water until every grain is wet.\n Refrigerate for fourteen hours; a lighter roast wants slightly longer than a dark one.\n Filter slowly through paper without pressing the bed.\n Dilute one to one with water or milk and keep the rest in the fridge for three days.\n \n \n \n What you'll end up with: A soft, sweet, very low-bitterness concentrate that suits milk better than the hot version does.\n\n \n Coffee Jelly\n \n How to make Coffee Jelly with Ueshima House Blend.\n \n 20 min + chill\n 4 pots\n Medium\n \n \n \n You'll need\n \n 30g Ueshima House Blend, ground coarse\n 400ml water at about 95 degrees\n 3 leaves gelatine or a vegetarian setting agent\n 2 tablespoons caster sugar and single cream to serve\n \n \n \n Method\n \n Brew 30g in 400ml in a cafetiere for four minutes and decant.\n Stir in 2 tablespoons of caster sugar while the coffee is still hot.\n Soften the setting agent according to its packet and whisk it in until dissolved.\n Chill in four glasses for four hours and serve with cold single cream poured over.\n \n \n \n What you'll end up with: A Japanese cafe standard, and a pudding that works far better with a balanced blend than with a bitter dark roast.\n\n \n Coffee And Walnut Sponge\n \n How to make Coffee And Walnut Sponge with Ueshima House Blend.\n \n 45 min\n 8 slices\n Medium\n \n \n \n You'll need\n \n 20g Ueshima House Blend, ground fine\n 60ml water at about 95 degrees\n \u2022200g each of butter, caster sugar and self raising flour\n \u20224 eggs and 100g walnut halves\n \n \n \n Method\n \n Brew 20g in 60ml as a very strong concentrate and let it go cold.\n Cream 200g of butter with 200g of caster sugar, then beat in 4 eggs one at a time.\n Fold in 200g of self raising flour, 60g of chopped walnuts and half the cold coffee.\n Bake in two lined 20cm tins at 180 degrees for 25 minutes, and beat the rest of the coffee into a buttercream to fill and top.\n \n \n \n What you'll end up with: The coffee note in the sponge tastes of coffee rather than of bitterness, which is what a balanced blend is for."
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