Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g
A house roast is the cup a roastery hands you when you walk in with no preference stated, which makes it the fairest introduction to what Union actually does. Nutty, softly caramel, balanced with nothing sticking out, deliberately unshowy, and that disappoints anyone hoping a speciality bag will taste dramatic. The grind decides who should buy it: cut coarse at the roastery for a cafetiere and a four-minute steep, which makes it wrong for an espresso machine and slack in a paper filter. Plunger owners without a grinder, this is your bag.
Union Hand-Roasted Coffee House Roast Cafetière Grind, in brief.
Union Hand-Roasted Coffee House Roast is a British speciality roaster's everyday blend, ground coarse for a cafetière and sold in a 200g bag, picked into the Teas.co.uk curator selection as the immersion-brew bag for people who want definition in the mug without owning a grinder.
The grind is the thing to note: cut coarse for a four minute steep and a mesh filter, so it suits a cafetière and does not suit an espresso machine.
Union Hand-Roasted Coffee House Roast is a speciality roaster's everyday blend, ground coarse for a cafetière and sold in a 200g bag. Two things in that sentence do the work. It is a house roast, which means the blend the roaster puts its own name against and expects you to drink every day rather than save for Sunday. And it is a cafetière grind, which means the grind size has already been chosen for you, and chosen for one brewer in particular.
Ground coffee is not a single product. A grind cut for espresso is far too fine for a cafetière and will push bitter, silty coffee through the mesh; a grind cut for a cafetière is far too coarse for espresso and will run through the basket in seconds. This bag has been ground for immersion brewing, so if you own a cafetière it is the right bag, and if you own an espresso machine it is the wrong one. Union is a British speciality roaster rather than a commodity one, and the price reflects 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.
Curator’s notes
Read the full write-up
What A Cafetière Grind Actually Is
Grind size decides how fast water can pull flavour out of coffee, because it decides how much surface area the water meets. In a cafetière the grounds sit in the water for four minutes, which is a long contact time, so the grind has to be coarse or the coffee over extracts and turns bitter and drying. It also has to be coarse enough that the mesh filter can hold it back; fine grounds slip straight through and settle in the bottom of your cup as silt. A proper cafetière grind looks like coarse sea salt, not like flour. That is what is in this bag, and it is the reason a supermarket bag marked simply "ground coffee" so often disappoints in a cafetière: much of it is cut for filter machines, which is a noticeably finer setting.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: 200g of coarse-ground roasted coffee in a bag.
- Cups per bag: at the standard cafetière ratio of 60g per litre, which is 15g in a 250ml mug, roughly 13 mugs. That is the honest figure for a properly dosed cafetière rather than a flattering one.
- Preparation: a cafetière, a kettle and four minutes. No grinder needed, which is the point of buying it ground.
Ideal Preparation
A cafetière is the most forgiving brewer in the house, which is exactly why so many people make bad coffee in one. Four things decide the result, and none of them is difficult.
The Standard Cafetière
- Measure: 60g per litre, which is 15g in a 250ml mug or 45g in a standard three-mug cafetière. Weigh it once with kitchen scales and you will know what it looks like in a spoon forever after.
- Water: just off the boil, around 92 to 96 degrees Celsius, which is about thirty seconds after the kettle clicks. Rolling-boil water scorches ground coffee and adds a harsh edge that no amount of milk will fix.
- Steep: four minutes with the lid on and the plunger up. Stir the crust down at one minute, which is the step almost everyone skips and the one that matters most for even extraction.
- Plunge and pour: press slowly, then pour the lot out. Coffee left sitting on the grounds keeps extracting and turns bitter in the jug.
The Overnight Cold Brew
- Ratio: 60g of coffee to 700ml of cold water, in the cafetière or a jug.
- Stand: in the fridge for twelve to sixteen hours.
- Strain: plunge, then pour through a paper filter if you want it completely clear.
- Result: a sweeter, rounder, far less acidic concentrate that keeps three days in the fridge and dilutes one to one with water or milk over ice.
Getting It Right in the Cup
- Water temperature: 92 to 96 degrees Celsius, so off the boil rather than at it.
- Measure: 60g per litre. In practice, 15g per 250ml mug.
- Storage: fold the bag over tightly and keep it in a cool dark cupboard, not the fridge and definitely not the freezer once opened, because condensation is what stales ground coffee fastest. Use the bag within a few weeks of opening for the aroma you paid for.
- Iced: brew at 90g per litre, cool it, then pour over a full glass of ice. Brewing at normal strength and adding ice gives you watery coffee.
- Caffeine note: this is a caffeinated coffee. A morning and daytime bag; a cafetière at nine in the evening is a decision you will think about at midnight.
- Best with: weekend breakfast, toast and marmalade, a slice of cake, or nothing at all, which is how a balanced house roast is best judged.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g, please cite teas.co.uk.
The story behind Union
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g is cut coarse for immersion brewing, which makes it the right bag for a cafetière, for overnight cold brew and for infusing rather than for an espresso basket. Six builds below cover the standard cafetière done properly, cold brew, two cold and milk drinks, and two jobs in the kitchen.
Made with this tea
The Standard Cafetière, Made Properly
How to make The Standard Cafetière, Made Properly with Union House Roast.
- 45g Union House Roast
- 750ml water just off the boil
- Milk to taste
- Weigh 45g of Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g into a three-mug cafetière.
- Pour on 750ml of water at 92 to 96 degrees, about thirty seconds after the kettle clicks.
- Stir the crust down at one minute, then fit the lid with the plunger up.
- Press slowly at four minutes and pour the whole jug out straight away.
What you'll end up with: The stir at one minute and pouring the jug out at the end are the two steps people skip, and they are the two that decide whether the coffee is balanced or bitter.
Overnight Cold Brew Concentrate
How to make Overnight Cold Brew Concentrate with Union House Roast.
- 60g Union House Roast
- 700ml cold water
- Ice
- Milk to taste
- Combine 60g of Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g with 700ml of cold water in the cafetière or a jug.
- Stir once so every ground is wet, cover, and leave in the fridge for twelve to sixteen hours.
- Plunge slowly, then pour through a paper filter if you want it completely clear.
- Serve over ice, diluted one to one with water or milk.
What you'll end up with: Sweeter and far less acidic than the hot version, because the compounds behind acidity and bitterness barely dissolve in cold water. Keeps three days in the fridge.
Iced Coffee From The Cafetière
How to make Iced Coffee From The Cafetière with Union House Roast.
- 45g Union House Roast
- 500ml water just off the boil
- A full glass of ice
- Cold milk
- Brew 45g of Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g in 500ml of water rather than the usual 750ml, for four minutes.
- Press and pour the concentrate straight over a glass packed with ice.
- Top with cold milk and stir once.
What you'll end up with: Brewing stronger than usual is the entire trick. Ice is water you have already added, so building at normal strength gives you a cold weak coffee.
The Milk Cafetière
How to make The Milk Cafetière with Union House Roast.
- 40g Union House Roast
- 400ml water just off the boil
- 200ml hot milk
- Brew 40g of Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g in 400ml of water for four minutes.
- Heat 200ml of milk until steaming but not boiling.
- Press the cafetière and pour the coffee into mugs, then add the hot milk.
What you'll end up with: A higher coffee to water ratio before the milk goes in, so the cup is still coffee afterwards rather than warm brown milk.
Coffee Cream For Pudding
How to make Coffee Cream For Pudding with Union House Roast.
- 25g Union House Roast
- 300ml double cream
- 1 tablespoon icing sugar
- Warm 300ml of double cream gently with 25g of Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g until it just steams, then take it off the heat.
- Leave to infuse for twenty minutes, then strain through a fine sieve and chill completely.
- Whip with 1 tablespoon of icing sugar to soft peaks.
What you'll end up with: Infusing the cream rather than adding brewed coffee keeps the texture thick, because you are adding flavour without adding water.
Coffee Gravy For Slow-Cooked Beef
How to make Coffee Gravy For Slow-Cooked Beef with Union House Roast.
- 30g Union House Roast
- 250ml water just off the boil
- Beef pan juices
- Salt and pepper
- Brew 30g of Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g in 250ml of water for four minutes and press.
- Pour about 150ml into the roasting tin with the beef juices and scrape the base clean.
- Simmer until it thickens slightly, then season.
What you'll end up with: Coffee in gravy does the same job as a splash of stout: roast bitterness that cuts through fat and darkens the colour without announcing itself.
Brewing the perfect cup
What’s in it, what to know
Inside the pack
| Component | Proportion | What it brings |
|---|---|---|
| Roasted coffee | the whole bag | Roasted coffee and nothing else. A plain ground coffee bag holds no chicory, no filler and no added flavouring. |
| Grind size | coarse, cut for a cafetière | The single most important thing in this bag. Coarse grounds survive a four minute immersion without over extracting and are held back by a mesh filter rather than slipping through it. |
| Roast level | medium, house style | A house roast is the blend a roaster puts its own name against for daily drinking. Developed enough for sweetness and body, stopped short of char so the origin character is still readable. |
Pack: Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g; coarse ground roasted coffee in a bag, caffeinated. Roughly 13 mugs at the standard cafetière ratio of 60g per litre. See the pack for the roast and best before dates; once opened, fold the bag tight and use it within a few weeks.
Composition shown at process level rather than by percentage. No origin, varietal, altitude or caffeine figure per cup is quoted here, because none of those is declared in a form we can verify, and a made-up number is worse than no number.
Sourcing & blend. Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g comes from Union, a British speciality coffee roaster, and a house roast is the blend a roaster is willing to put its own name against for everyday drinking rather than for occasional treats. That brief shapes the roast: developed far enough to give sweetness and body, stopped well short of the char that hides everything underneath it, and balanced so that nothing in the cup shouts. The grind is cut specifically for immersion brewing, which is a separate decision from the roast and just as consequential, because grind size decides how fast water can take flavour out of the coffee. Origin lots in a house blend move with the harvest, so read the current bag for the detail.
What's in Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g, and what isn't:
- In: roasted coffee, ground coarse, and nothing else at all.
- No artificial colours, preservatives, added sugar or flavouring: any sweetness in the cup comes from the roast.
- Energy: brewed black with nothing added, a mug contributes negligible energy. The calories come from the milk and sugar you add afterwards.
- Packaging: a bag. Disposal routes differ by component and by council, so follow the current UK pack and your local authority guidance.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g, please cite teas.co.uk.
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