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    "id": 1074020,
    "title": "Ueshima Tokyo Roast Ground Coffee, 200g",
    "slug": "ueshima-tokyo-roast-ground-coffee-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/ueshima-tokyo-roast-ground-coffee-200g/",
    "modified": "2026-09-25T23:29:36+01:00",
    "excerpt": "Ueshima Tokyo Roast Ground Coffee is a 200g pack of pre-ground coffee from Ueshima, the Japanese roaster most UK drinkers meet as UCC, picked into the Teas.co.uk selection alongside the House Blend and Fuji Mountain packs from the same range.Format: ground coffee, cut for cafetière and filter. Not an espresso grind.Ingredients and dietary suitability: roasted and ground coffee. Check the current UK pack before purchase; formulations and allergen advice can change.Worth knowing before you buy: Tokyo Roast is a roast style name, not an origin. Tokyo grows no coffee, and roast names have carried city names for a century. Brew it at around 10g to 200ml with water rested off the boil. The price in your basket is the price.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.",
    "content_text": "Ueshima Tokyo Roast Ground Coffee is a 200g pack of pre-ground coffee from Ueshima, the Japanese roaster most UK drinkers meet under the UCC name.\n\nStart with the name, because it is the part that misleads people. Tokyo grows no coffee. No city in Japan does, and none ever will at that latitude. Tokyo Roast is a roast style name, not an origin, and the beans inside came from wherever the roaster's buying took them that season. That is not a criticism; it is simply how coffee naming has always worked. Roast levels have carried city names for well over a century, from City and Full City through Vienna, French and Italian, and every one of those describes how dark the beans were taken rather than where they grew.\n\nThis is the ground pack rather than the whole bean, which makes it a cafeti\u00e8re and filter coffee out of the box. The trade is the usual one and worth stating plainly: grinding exposes every surface of the bean at once, so a ground pack gives away aroma faster than a whole bean pack does. In exchange you get something you can open and use, cut at a grind that suits the brewers most households actually own.\n\n The Taste Profile\n\nRoast Depth: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) A middle reading rather than a dark one, on the evidence of the range it sits in.\nAcidity: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present rather than pushed. The first thing to fade once the pack has been open a while.\nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Enough weight for a cafeti\u00e8re mug without tipping into heaviness.\nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low, provided the water is rested off the boil and the plunger is not left standing.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n What A City Name On A Roast Really Tells You\nRoast naming is one of the most quietly confusing corners of coffee, because two different systems share the same vocabulary. The old system is a ladder of darkness: a City roast is lighter, a French roast is darker, and an Italian roast is darker still. The newer system is a brand naming its own house profiles, which is what is happening here. A Tokyo Roast is not a rung on the traditional ladder and does not claim to be; it is a roaster's own name for a cup it wants to be recognisable.\nWhat that means for you as a buyer is simple. Do not try to place this on a scale by its name, and do not assume it is darker than the House Blend because it sounds more metropolitan. The pack in front of you carries whatever the roaster declares.\nPackaging: Follow the current UK pack and local-authority guidance; the outer pack, any inner liner, valve and label can each require a different disposal route.\n\n The Grind Is Already Decided, So Match The Brewer\nA whole bean pack lets you set the grind to suit the brewer. A ground pack has made that decision for you, and the single most useful thing to understand about any pre-ground coffee is which brewers that decision suits. A standard supermarket grind is cut for filter and cafeti\u00e8re: fine enough to give up its flavour in three or four minutes, coarse enough not to choke a paper filter or turn a plunger into a wrestling match.\nThat makes this an easy pack for a cafeti\u00e8re, a drip machine, a pour-over cone with a slightly longer pour, or a moka pot at a push. It is not an espresso grind, and a domestic espresso machine will pull it fast and sour because the water runs straight through. If espresso is your daily habit, buy whole beans and grind them, or buy a pack sold as espresso ground.\nThe other half of the job is the pack. Once it is open the clock is running, so squeeze the air out and clip it, or decant it into an airtight tin, and keep it in a cupboard rather than the fridge. Buy the size you will finish in a fortnight and this format costs you far less than its reputation suggests.\n\n How Does Ueshima Tokyo Roast Ground Coffee Compare to:\n\n Ueshima Coffee Company House Blend Ground Coffee: the everyday pack from the same roaster and the obvious first comparison. House Blend is what a roaster puts its name on when it has nothing to prove; Tokyo Roast is a named house profile beside it. Try the House Blend first if you want the roaster's baseline.\n Ueshima Fuji Mountain Ground Coffee: the other named blend in the same 200g ground format, and the same decision with a different label on it. Both are ground for the same brewers, so the choice is about the cup rather than the kit.\n Ueshima House Blend Coffee Beans: the whole bean version of the everyday pack. It holds aroma longer and lets you set the grind, at the cost of using a grinder every morning.\n\n Ideal Brewing Conditions\nFour things decide the cup: dose, water temperature, contact time and how fresh the pack is. Get those right and a supermarket grind does far better than people expect.\n\nThe Cafeti\u00e8re\n\nDose: Around 10g of coffee to 200ml of water, so roughly 30g in a three-mug pot. Weigh it once and you will know the scoop by eye afterwards.\nWater: About 94 degrees Celsius, which is the kettle rested for thirty seconds. Boiling water scalds the grounds and puts a bitter edge on the cup.\nTime: Four minutes, then plunge slowly. Leaving it standing on the grounds afterwards is what turns a good pot harsh.\nFinish: Decant anything you are not drinking straight away into a warmed jug or a flask.\n\nThe Filter Machine\n\nDose: 60g per litre is the standard starting point. Most machine scoops are smaller than people assume, so check with scales once.\nBed: Level the grounds in the basket before you start. An uneven bed lets water channel through and under-extracts half the pack.\nRinse: Wet the paper filter with hot water and tip it away, which removes the papery note some machines leave.\nHold: Move the jug off the hotplate once it has brewed. A hotplate stews coffee within twenty minutes.\n\n Getting a Consistent Cup\n\nWeigh it once: a scoop of ground coffee varies by a third depending on how hard you press it in. One weighing sets the habit.\nDo not use boiling water: rest the kettle for half a minute. This is the most common cause of bitterness in a cafeti\u00e8re.\nSeal the pack properly: ground coffee stales from air and damp, not from time on a shelf.\nNot for espresso: this is cut for filter and cafeti\u00e8re. A domestic espresso machine will run straight through it.\nIced: brew at half the usual water volume and pour over a glass filled to the top with ice, so the melt brings it back to strength.\n\nBest with: buttered toast, a plain pastry, a slice of cake mid-afternoon.\n\n Ingredients And Suitability\nWhat is in it: roasted and ground coffee. The current UK pack carries the full declaration, the roast level and any origin statement, and that is the source to trust rather than us.\nThe price in your basket at checkout is the price.\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\n\nCaffeine: contains caffeine. Worth moderating late in the evening if you are sensitive, and during pregnancy in line with current NHS guidance.",
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        "servings": null,
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        "price_per_cup_pence": null,
        "caffeine": "Caffeinated",
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        "brew_time": null,
        "gtin": null,
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        "brand": [
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            "Ground Coffee",
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                "title": "Product Questions",
                "content": "Does Tokyo Roast mean the coffee comes from Japan?No. Tokyo grows no coffee, and neither does anywhere else in Japan at that latitude. Tokyo Roast is a roast style name from a Japanese roaster, not an origin. Naming roast profiles after cities is an old habit in coffee, which is where City, Vienna, French and Italian roast all come from, and none of those describes where the beans grew either. How dark is it?What we can say is that a brand's own profile name is not a rung on the traditional roast ladder and should not be read as one. Do not assume it is darker than the House Blend because the name sounds more metropolitan. Which brewers is this ground for?A standard supermarket grind, which suits a cafeti\u00e8re, a drip filter machine or a pour-over cone, and a moka pot at a push. It is fine enough to give up its flavour in three or four minutes and coarse enough not to choke a paper filter. Can I use it in an espresso machine?Not well. Espresso needs a much finer grind, and a filter grind lets the water run straight through, which gives you a fast, thin, sour shot however good the coffee is. If espresso is your daily habit, buy whole beans and grind them, or buy a pack sold as espresso ground. What water temperature and dose should I use?About 10g of coffee to 200ml of water, with the kettle rested for thirty seconds, which puts it around 94 degrees Celsius. Boiling water scalds the grounds and is the most common cause of a bitter cafeti\u00e8re. How long should it steep in a cafeti\u00e8re?Four minutes, then plunge slowly. The mistake that ruins more pots than any other is leaving the coffee standing on the grounds afterwards, which keeps extracting and turns the second mug harsh. Decant what you are not drinking into a warmed jug. Is ground coffee much worse than whole beans?It is a fair trade rather than a defeat. Grinding exposes every surface of the bean at once, so a ground pack gives up its aroma faster. In exchange you get a pack you can open and use without owning a grinder. Buy the size you will finish in a fortnight and the difference is small. How should I store the pack once it is open?Squeeze the air out, fold it down and clip it, or decant into an airtight tin. Keep it in a cupboard rather than the fridge, where ground coffee picks up moisture and other smells. Air and damp are what stale it, not room temperature. How does it compare with the House Blend and Fuji Mountain packs?All three are 200g ground packs from the same roaster, cut for the same brewers, so the kit decision is identical and only the cup differs. House Blend is the roaster's baseline, which makes it the sensible first pack to try if you have not had any of them. Can I make iced coffee with it?Yes. Brew it at half the usual water volume so it comes out deliberately strong, then pour straight over a glass filled to the top with ice. The melting ice brings it back to normal strength. Brewing at normal strength and adding ice gives you a watery drink. How many mugs will a 200g pack make?At 10g per 200ml mug, about twenty mugs. That is our own reckoning on a stated dose rather than a pack claim, and a cafeti\u00e8re brewed strong will get you fewer."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsRoasted and ground coffee100%The only thing in the pack. No added flavouring, no sweetener, no filler.Roast levelStated on the packTokyo Roast is the roaster's own profile name rather than a rung on the traditional City to Italian roast ladder, so it does not tell you a darkness on its own.OriginStated on the packThe origin split and any Arabica proportion are the roaster's to declare. Tokyo is where the name comes from, not where the coffee grew.GrindFilter and cafeti\u00e8re cutFine enough to give up its flavour in three to four minutes, coarse enough not to choke a paper filter. Not an espresso grind.MeasureAbout 10g a mugOur own serving basis of 10g to 200ml, which gives roughly twenty mugs from the pack. Not a pack claim.Pack: Ueshima Tokyo Roast Ground Coffee, 200g; caffeinated ground coffee for cafeti\u00e8re and filter. Go by the best before date printed on the pack, and by the two weeks after opening rather than the date, which is when a ground pack actually fades.Sourcing & blend. Ueshima Tokyo Roast Ground Coffee, 200g comes from Ueshima, the Japanese roaster most UK drinkers meet under the UCC name, and sits in the same 200g ground format as the House Blend and Fuji Mountain packs we list. Blending is what makes a named house profile repeatable: a roaster working to a fixed target can move the components as crops change and still land the same cup, which is the whole reason a blend carries a name at all. Whether a given pack is a blend or a single origin is the roaster's to state, and this one's pack carries that statement rather than us.What's in Ueshima Tokyo Roast Ground Coffee, 200g, and what isn't:In: roasted and ground coffee, cut for filter and cafeti\u00e8re brewing. Nothing else.No artificial flavourings, colours, preservatives or added sugar: any sweetness in the cup is the coffee's own.Not decaffeinated: this is a regular caffeinated coffee.Not an espresso grind: a domestic espresso machine will run straight through it. Buy whole beans if espresso is the daily habit."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Ueshima Tokyo Roast Ground Coffee, 200g is built in three layers, and reading them in order explains exactly why the mug tastes the way it does from the first lift of steam to the last swallow.The outer layer is aromatic, and in a ground coffee it is both the best and the most fragile part. Grinding exposes every internal surface of the bean at once, which is precisely why a freshly opened pack smells so good and why the same pack smells duller a month later. Those volatile compounds reach the nose before the liquid touches the tongue, and they are the first thing a stale pack loses. If a coffee you liked has gone quiet, this layer is almost always what went.The flavour spike arrives mid palate and is where the roast decision shows. A medium reading keeps some of the bean's own acidity and sweetness alongside the roast's sugars; taken darker the roast takes over and the origin character goes quiet. This is the densest stretch of the cup and the part a longer contact time develops most, which is why a cafeti\u00e8re at four minutes reads fuller than the same dose through a fast filter.The base structure is the finish, and with a plunger it is also where the grind shows up. A clean four minute brew ends tidily and invites the next sip. A pot left standing on its grounds keeps extracting after you thought you had stopped it, and the finish turns drying and harsh. The coffee gets blamed; the plunger is at fault.Getting it right in the cup. Use around 10g to 200ml of water, at about 94 degrees Celsius, which is the kettle rested for thirty seconds. Four minutes in a cafeti\u00e8re, then plunge slowly and decant anything you are not drinking. In a filter machine, level the bed before you start, rinse the paper first, and take the jug off the hotplate the moment it has finished, because a hotplate stews coffee within twenty minutes. Once the pack is open, squeeze the air out and clip it or decant it into an airtight tin; ground coffee stales from air and damp rather than from time on a shelf.How water and temperature change it. The same grounds give a measurably different mug depending on how you treat the water. Hotter water and a longer contact time pull more of the heavier, deeper compounds for a fuller, rounder, slightly more astringent result; cooler water or a shorter brew keeps the brighter top notes forward and the body lighter. Hard tap water flattens the lively end of a medium roast, so in a hard water area a filter jug does more for the cup than changing brand. And because this is a filter grind, brewer choice matters as much as water: run it through an espresso machine and the water finds the quickest way out, which is why the result is thin and sour rather than strong. None of this is a fault in the coffee; it is the same grounds responding to the brew you build around them."
            },
            {
                "title": "Recipe Ideas",
                "content": "Ueshima Tokyo Roast Ground Coffee, 200g is cut for filter and cafeti\u00e8re brewing, which decides most of what you can do with it. Six builds below cover the plunger, the filter jug, two cold drinks, a flask that still tastes right at lunchtime and one job in the kitchen.Ways to brew it, worked out here first\n\n \n The Four Minute Cafeti\u00e8re\n \n How to make The Four Minute Cafeti\u00e8re with Ueshima Tokyo Roast Ground Coffee.\n \n 5 min\n 3 mugs\n Easy\n \n \n \n You'll need\n \n 30g Ueshima Tokyo Roast\n 600ml water at about 94 degrees\n A warmed three-mug cafeti\u00e8re\n \n \n \n Method\n \n Warm the pot with hot water and tip it away, then add 30g of coffee.\n Pour the water in steadily, rested thirty seconds off the boil, and stir the crust once.\n Wait four minutes, then plunge slowly.\n Decant whatever you are not drinking straight away, or it keeps brewing.\n \n \n \n What you'll end up with: A clean, balanced pot with no bitter edge. The decanting step is the one people skip and the one that makes the second mug taste like the first.\n\n \n The Filter Machine Jug\n \n How to make The Filter Machine Jug with Ueshima Tokyo Roast Ground Coffee.\n \n 8 min\n 4 mugs\n Easy\n \n \n \n You'll need\n \n 48g Ueshima Tokyo Roast\n 800ml fresh cold water\n A rinsed paper filter\n \n \n \n Method\n \n Rinse the paper filter with hot water and tip the water away, which removes the papery note.\n Level 48g of coffee in the basket so the water cannot channel down one side.\n Brew, then move the jug off the hotplate as soon as it finishes.\n \n \n \n What you'll end up with: A full jug at the standard 60g per litre ratio. Leaving it on the hotplate is what makes filter coffee taste burnt; a flask keeps it drinkable for an hour.\n\n \n Iced Filter Over Ice\n \n How to make Iced Filter Over Ice with Ueshima Tokyo Roast Ground Coffee.\n \n 6 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 20g Ueshima Tokyo Roast\n 200ml water at about 94 degrees\n A glass filled to the top with ice\n \n \n \n Method\n \n Brew 20g in only 200ml, so the coffee comes out deliberately strong.\n Pour it straight over a glass filled to the top with ice.\n Stir once and drink while the ice is still there.\n \n \n \n What you'll end up with: An iced coffee at proper strength. Brewing at normal strength and then adding ice is the reason most home iced coffee tastes like dishwater.\n\n \n Cold Brew Jug\n \n How to make Cold Brew Jug with Ueshima Tokyo Roast Ground Coffee.\n \n 5 min + 14 hours\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 80g Ueshima Tokyo Roast\n 800ml cold water\n A jug or cafeti\u00e8re with a lid\n \n \n \n Method\n \n Stir 80g of coffee into 800ml of cold water until every ground is wet.\n Cover and leave in the fridge for twelve to sixteen hours.\n Strain through the plunger or a paper filter and keep the liquid in the fridge.\n Serve over ice, neat or cut half and half with water or milk.\n \n \n \n What you'll end up with: A smooth, low-acidity concentrate that keeps three or four days in the fridge. Cold water pulls far less of the sharp end out of the grounds, which is why cold brew reads sweeter than the same coffee brewed hot.\n\n \n Flask Coffee For A Day Out\n \n How to make Flask Coffee For A Day Out with Ueshima Tokyo Roast Ground Coffee.\n \n 8 min\n 1 litre flask\n Easy\n \n \n \n You'll need\n \n 60g Ueshima Tokyo Roast\n 1 litre water at about 94 degrees\n A pre-warmed vacuum flask\n \n \n \n Method\n \n Warm the flask with hot water first and tip it away. A cold flask costs you ten degrees immediately.\n Brew 60g to the litre in a cafeti\u00e8re, four minutes, and plunge.\n Decant into the flask at once and close it.\n \n \n \n What you'll end up with: Coffee that is still worth drinking four hours later. The two things that ruin flask coffee are a cold flask and leaving the grounds in, and both take thirty seconds to avoid.\n\n \n Coffee Rubbed Steak\n \n How to make Coffee Rubbed Steak with Ueshima Tokyo Roast Ground Coffee.\n \n 10 min\n 2 steaks\n Medium\n \n \n \n You'll need\n \n 1 tablespoon Ueshima Tokyo Roast, dry\n 1 teaspoon soft brown sugar\n 1 teaspoon smoked paprika and a good pinch of salt\n \n \n \n Method\n \n Mix the dry grounds with the sugar, paprika and salt.\n Press the rub onto both sides of the steak and leave it twenty minutes at room temperature.\n Sear hard in a very hot pan, then rest the meat for five minutes before slicing.\n \n \n \n What you'll end up with: A dark, savoury crust that tastes of roast rather than of coffee. A filter grind is the right coarseness for this; an espresso grind burns and turns bitter in the pan."
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