# Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 200g ## Commerce action policy **Price:** £10.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/union-hand-roasted-coffee-bobolink-brazil-cafetiere-grind-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/union-hand-roasted-coffee-bobolink-brazil-cafetiere-grind-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Union **Price:** £10.00 GBP **Caffeine:** Caffeinated **GTIN:** 5060035756018 **Stock:** instock ## Summary Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 200g is a British speciality roaster's Brazilian coffee, ground coarse at the roastery specifically for a cafetière, picked into the Teas.co.uk curator selection as the plunger coffee for a household that wants speciality quality without buying a burr grinder.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 200g bag at a premium price, about 20 cups at a 10g dose, soft and sweet and full bodied out of the plunger rather than bright or sharp. Bobolink Brazil is the name the roaster prints on the pack; the growing detail behind it is stated there, not by us.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 Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 200g is a speciality roaster's coffee cut for one brewer and one brewer only. Union is a British hand-roasting business whose packs normally sit in the speciality aisle rather than next to the supermarket own-label, and this is the version of the Bobolink Brazil ground coarse for a cafetière. That single decision, made at the roastery rather than at your worktop, is most of what you are buying. Grind size is the variable that home brewers get wrong most often, and a cafetière is the least forgiving brewer to get it wrong in. Too fine and the fines slip through the mesh, the brew over-extracts while it sits and the last inch of the pot is silty and bitter. Cut correctly, the same coffee plunges cleanly and tastes the way the roaster built it. A factory grinder produces a far more even particle size than a domestic blade grinder ever will, so for a cafetière household without a burr grinder this pack is genuinely the better cup, not the compromise. The Taste Profile Sweetness: ●●●●○ (4/5) The dominant character. Brazilian coffees are prized for a soft, sugary sweetness rather than sharp fruit, and a cafetière brew keeps it in the cup. Body: ●●●●○ (4/5) Full. A metal mesh lets the oils through where a paper filter traps them, so a cafetière reads heavier than a filter machine on the same coffee. Acidity: ●●○○○ (2/5) Low and rounded. This is a soft, comfortable cup rather than a bright or citric one. Bitterness: ●●○○○ (2/5) Low, provided you decant the pot rather than leaving the brew sitting on the grounds. 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Union Union Hand-Roasted Coffee is a British speciality roaster, and the phrase hand-roasted is the point of the name: small batches, roasted to a profile built for the individual coffee rather than a single house curve applied to everything that comes through the door. That approach is the difference between a speciality roaster and a commodity one, and it is why a 200g bag from a roaster like this costs more than a 200g bag of supermarket ground coffee. Bobolink Brazil is the name printed on the pack. It points at a named Brazilian farm rather than at a blend, which is the speciality convention: the coffee is identified by where it was grown, not by a marketing adjective. Anything more precise, the altitude, the processing method, the harvest year, is the roaster's to state on the bag and yours to read there. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Speciality coffee bags commonly combine a paper or laminate outer with a foil liner and a plastic degassing valve, and those parts rarely go to the same bin. Our Commitment To The Planet Ground coffee goes flat faster than beans do. A 200g bag you will finish inside a fortnight wastes less than a kilo bag you drink the back half of after the aroma has gone. Buying the smaller pack is the better environmental choice here as well as the better cup. How Does Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 200g Compare to: Union Revelation Espresso Wholebean Coffee, 200g: the same roaster, the opposite decision. Revelation is whole beans built for an espresso machine and demands a grinder; this one is ready to use and built for a plunger. Neither is better, they are for different kitchens. Ideal Brewing Conditions With the grind fixed at the roastery, the three levers left to you with Union Bobolink Brazil are dose, water temperature and time. A medium-sweet Brazilian coffee shows all three plainly, so small changes are worth making deliberately rather than by accident. The Cafetière Serve Measure: 60g per litre, which is 30g in a three-cup pot. A level tablespoon is roughly 7g if you have no scales in the kitchen. Water: Just off the boil, around 94 degrees Celsius. Let a boiled kettle stand for thirty seconds; water at a rolling boil scorches the sweetness this coffee is bought for. Time: Four minutes. Break the crust at the four-minute mark and skim the foam off the surface, which takes most of the floating fines with it. Finish: Plunge slowly and pour the whole pot out into a jug or into cups. Coffee left standing on the grounds keeps extracting and the second cup will be worse than the first. The Filter Serve Measure: 60g per litre again, into a paper filter rinsed with hot water first to take the papery taste out. Water: 94 degrees, poured in stages rather than in one flood, starting with a small pour to wet the bed and letting it settle for thirty seconds. Note: This cut is coarser than an ideal filter grind, so expect a faster drawdown and a lighter cup than the cafetière gives. Compensate with a gram or two more coffee rather than a slower pour. Result: A cleaner, more transparent version of the same coffee, with the paper holding back the oils that give the plunged cup its weight. Getting The Best From Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 200g Water temperature: 94°C. The single biggest lever left once the grind is decided for you. Measure: 60g per litre. Steep: Four minutes in the plunger, lid on, then decant everything immediately. Milk: Takes a splash comfortably. The body is there to carry it, though the sweetness reads more clearly black. Storage: Airtight, cool and dark, never the fridge. Squeeze the air out of the bag before you reseal it. Best with: Buttered toast, a plain croissant, or anything that will not shout over a soft, sweet cup. 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 coarse for a cafetière. It is too coarse for an espresso machine, which will pull it fast and sour, and slightly coarse for a fast filter machine. ## Product Questions What does cafetière grind actually meanIt means the coffee has been cut coarse, to roughly the size of coarse sea salt, so the particles sit on the mesh of a plunger rather than slipping through it. A coarse, even grind is what stops a cafetière tasting silty at the bottom of the pot. The grind is set at the roastery and you cannot change it, which is the whole convenience of the pack.Where is this coffee fromBobolink Brazil is the name the roaster prints on the pack, and it points at a named Brazilian farm rather than at a blend. Altitude, varietal and processing method, if they matter to you, are stated on the bag.How much coffee should I use60g per litre, which is 30g in a three-cup pot. A level tablespoon is roughly 7g without scales. As the bag ages, dose a gram or two heavier rather than brewing for longer, because a longer brew pulls bitterness before it restores aroma.What water temperature works bestAround 94 degrees Celsius, which is a boiled kettle left to stand for about thirty seconds. Water at a rolling boil scorches the soft sweetness that a Brazilian coffee is bought for, and once the grind is fixed, temperature is the biggest lever you have left.How long should it plunge forFour minutes. Break the crust at the four-minute mark, skim the foam off the top, then plunge slowly and decant the whole pot. Coffee left standing on the grounds keeps extracting, which is why the second cup out of an undecanted pot always tastes worse than the first.How long does it stay good once openedAbout a fortnight of genuinely good drinking. Grinding exposes every surface of the bean at once and the aromatic compounds start leaving from that moment. Keep it airtight, cool and dark, squeeze the air out before resealing, and keep it out of the fridge, where condensation does more harm than air.How dark is the roastMedium, by our own editorial assessment against the pack format and the roaster's published description of the coffee. That means the sweetness and body of a developed roast without the burnt-sugar edge of an Italian-style dark roast, and more of the coffee's own character left in the cup.Can I use it in an espresso machineNo. This cut is far too coarse for espresso. Water will rush through the puck in a few seconds and the shot will be thin and sour. For espresso from the same roaster, buy whole beans and grind them fine yourself.Will it work in a filter machineYes, with a caveat. It is coarser than an ideal filter grind, so the water will drain faster and the cup will come out lighter than the plunger version. Add a gram or two more coffee rather than trying to slow the brew down, and rinse the paper filter first.Does it take milkIt takes a splash comfortably, because the body is there to carry it. A large milky drink will bury the sweetness, though, and this is a coffee where the sweetness is the reason to buy it. Black or with a small amount of milk shows it best.Is it organic or certifiedCheck the bag at the point of purchase if organic, Fairtrade or Rainforest Alliance status decides your choice.How much caffeine is in a cupIt is a caffeinated coffee, and that is as precise as we are willing to be. The figure per cup moves with your dose, your water and your brew time, so a single number would mislead more than it would help. ## Ingredients & Nutrition IngredientProportionWhat it bringsRoasted coffee, ground coarse100% of the pack contentsEverything in the cup. Read as a medium roast: soft sugary sweetness, full body, low acidity and a rounded finish.Grind cutCoarse, for a cafetièreFixed at the roastery, so it is the one variable you cannot adjust at home. Too coarse for espresso, slightly coarse for a fast filter machine.Growing detail (farm, altitude, process)Printed on the current packBobolink Brazil is the name on the bag. The detail behind the name is the roaster's to state and yours to read there.Pack: Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 200g; ground coarse for a cafetière. Use within the best-before date on the bag, and within about a fortnight of opening while the aroma holds.Only the pack contents are shown.Sourcing & blend. Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 200g is roasted and ground under the Union name, a British speciality hand-roasting business whose packs normally sit in the speciality aisle rather than beside supermarket own-label. Small-batch roasting to a profile built for the individual coffee, rather than one house curve applied to everything, is the difference between a speciality roaster and a commodity one, and it is most of why a 200g speciality bag costs what it does. Grinding is done at the roastery, which is the convenience being sold here and also the reason this pack has a shorter useful life than whole beans would.What's in Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 200g, and what isn't:In: roasted coffee, ground coarse, and nothing else in the bag.No added flavouring: this is a plain roast, not a flavoured coffee. Any sweetness in the cup was developed in the roast.Not ground for espresso: the cut is for a plunger. An espresso machine will run it through in seconds and the shot will taste thin and sour. ## Flavour Science The flavour of Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 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 a pre-ground coffee, one of those layers has already begun to leave before you open the bag, which changes how the other two should be handled.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 structure 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 leaving. A sealed bag with a one-way valve slows the process down but does not stop it, which is why a fresh bag smells vivid on the first morning and merely pleasant a fortnight later. That is the honest cost of buying ground, and the practical answer is not a bigger bag but a smaller one you will actually finish.The flavour spike arrives mid palate, and in a cafetière it arrives with weight behind 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 metal mesh lets the coffee oils straight through where a paper filter traps them, so the plunged cup reads fuller and rounder than the same coffee through a filter machine. A soft, sweet Brazilian profile is flattered by that: the sugars sit in the middle of the cup with the oils carrying them, and with low acidity there is little brightness cutting across. The grind is fixed, so the levers left are dose, temperature and time, and of those the dose is the one to reach for first.The base structure is the lingering finish: a full body and a gentle sweetness that fades slowly without drying the mouth out. This layer is the most robust of the three and the last to degrade, which is why a bag past its best still makes a decent cup after the aroma has faded. It tastes flatter rather than worse, and the fix is a gram or two more coffee rather than a different brewing method.Getting it right in the cup. Use 60g per litre, which is 30g in a three-cup pot, and pour water that has stood off the boil for about thirty seconds, putting you near 94 degrees Celsius. Water at a rolling boil 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 is enough: break the crust, skim the foam off the top, plunge slowly and decant everything, because coffee left standing on the grounds keeps extracting and the pot gets worse as it sits. If the bag is getting old, brew it shorter and stronger rather than longer and weaker. 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 ever does.How water and temperature change it. Water is most of the cup and it changes a soft, low-acid coffee more than you would expect, because there is less brightness here to cover a fault. Hard tap water flattens what acidity there is and can leave a chalky edge on the finish, so in a hard water area a filter jug improves the cup more than a more expensive bag would. Soft water lets the sweetness read clearly and needs a touch less contact time. Hotter water and a longer brew pull more of the heavier compounds for a fuller, rounder, slightly more bitter result; cooler water or a shorter brew keeps the cup lighter and sweeter but can tip thin if you also under-dose. Cold brewing sits at the far end of that scale, and this coarse cut suits it well: sixteen hours in the fridge produces a rounder, sweeter concentrate with almost none of the bitter compounds carried over. None of this is a fault in the coffee, it is the same grounds responding to the cup you build around them. ## Recipe Ideas Union Hand-Roasted Coffee Bobolink Brazil Cafetière Grind, 200g arrives cut coarse, so these five builds are the ones a plunger grind suits: the straight cafetière it was made for, a cold brew that wants exactly this particle size, an iced long black, a milk build for the afternoon and a pudding to use up the last of the pot. Recipes, born here first The Straight Cafetière How to make The Straight Cafetière with Union Bobolink Brazil. 6 min 3 cups Easy You'll need 30g Bobolink Brazil, cafetière grind 500ml water at 94 degrees A warmed three-cup cafetière A spoon to break the crust Method Warm the pot with hot water, tip it out, then add the coffee. Pour water that has stood off the boil for thirty seconds, wetting every grain in one movement. Break the crust at four minutes and skim the foam off the surface, which takes the floating fines with it. Plunge slowly and decant the whole pot into a jug or straight into cups. What you'll end up with: A full-bodied, soft and sweet cup that shows the coffee the way the roaster cut it. Sixteen Hour Cold Brew How to make Sixteen Hour Cold Brew with Union Bobolink Brazil. 10 min + 16 hrs 4 glasses Easy You'll need 80g Bobolink Brazil, cafetière grind 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 through. Refrigerate for sixteen hours. This coarse cut is the right particle size for cold brew, so it takes the full time without going bitter. Strain through a paper filter and keep the concentrate in the fridge for up to a week. What you'll end up with: A rounder, sweeter concentrate that dilutes one to one with water or milk. Iced Long Black How to make Iced Long Black with Union Bobolink Brazil. 8 min 1 tall glass Easy You'll need 20g Bobolink Brazil, cafetière grind 200ml water at 94 degrees A tall glass packed with ice A strip of lemon peel Method Brew the coffee double strength in a small cafetière for four minutes. Pour it over packed ice in one movement rather than a slow trickle, which keeps the dilution even. 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 supplies the brightness the roast deliberately does not. Afternoon Cafetière Flat White How to make Afternoon Cafetière Flat White with Union Bobolink Brazil. 8 min 2 cups Medium You'll need 30g Bobolink Brazil, cafetière grind 300ml water at 94 degrees 200ml whole or oat milk A jar with a tight lid, for frothing Method Brew strong in the cafetière, 30g to 300ml, for four minutes, then decant. Warm the milk without boiling it, pour it into the jar, seal it and shake hard for twenty seconds. Pour the coffee into cups first, then the milk through the foam. What you'll end up with: A milk coffee with more body behind it than a filter machine would give, and no espresso machine involved. Coffee and Condensed Milk Pudding Pots How to make Coffee and Condensed Milk Pudding Pots with Union Bobolink Brazil. 15 min + 3 hrs 4 pots Easy You'll need 300ml strong brewed Bobolink Brazil, cooled 200ml condensed milk 300ml double cream A pinch of salt Method Whisk the cooled coffee into the condensed milk with the salt until smooth. Whip the cream to soft peaks and fold it through in two goes, keeping the air in. Chill in four small pots for at least three hours before serving. What you'll end up with: A set coffee pudding where the coffee's own sweetness carries the dish rather than added sugar. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._