# Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g ## Commerce action policy **Price:** £10.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/union-hand-roasted-coffee-house-roast-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-house-roast-cafetiere-grind-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Union **Price:** £10.00 GBP **Caffeine:** Caffeinated **GTIN:** 5060035755226 **Stock:** instock ## Summary 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.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. 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.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 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. The Taste Profile Balance: ●●●●● (5/5) The whole brief of a house roast. Nothing dominates, which is what makes it drinkable daily. Body: ●●●●○ (4/5) Full, and fuller than the same coffee would be through paper, because immersion brewing lets the oils through. Roast Depth: ●●●○○ (3/5) Medium. Developed enough for sweetness and depth, stopped well short of char. Brightness: ●●●○○ (3/5) A gentle lift rather than a sharp acidity, sitting behind the body rather than in front of it. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk. 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. How Does Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g Compare to: Lavazza Espresso Barista Intenso Ground Coffee, 250g: not a competitor so much as a different tool. That one is ground for espresso and is too fine for a cafetière. If you brew by immersion, this bag is the one that fits; if you pull shots, it is not. Nescafé Gold Blend Instant Coffee, 190g: worth saying plainly rather than pretending. They are not competing for the same moment. Keep a jar for weekday mornings and a bag like this for when you are actually going to taste it. 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. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: plain roasted ground coffee carries no declarable allergens, but production sites vary. Unfiltered brewing: a cafetière is a mesh filter rather than a paper one, which is why the cup carries more oils and more body than a filter machine gives. That is a flavour difference rather than a safety matter, but it is the reason the two brewers taste so different from the same bag. Child safety: caffeinated products are not suitable for younger children. Keep out of reach, and remember that a cafetière full of just-boiled water is a scald risk on a low table. ## Product Questions What does cafetière grind mean, and does it matter?It matters a great deal. A cafetière grind is coarse, roughly the texture of sea salt, because the grounds sit in water for four minutes and a mesh filter has to hold them back. A finer grind over extracts in that time and slips through the mesh as silt. Bags simply labelled ground coffee are often cut for filter machines, which is noticeably finer. How many mugs do I get from a 200g bag?At the standard cafetière ratio of 60g per litre, which is 15g in a 250ml mug, roughly 13 mugs That is the figure for a properly dosed cafetière. Under dose it and you will get more mugs and a thinner drink. How long should I steep it?Four minutes, lid on and plunger up, and stir the crust down at the one minute mark. That stir is the step most people skip and the one that does the most for even extraction, because the floating crust is coffee the water has barely touched. What water temperature should I use?92 to 96 degrees Celsius, which is about thirty seconds after the kettle clicks off. Water at a full rolling boil scorches ground coffee and leaves a harsh edge that milk will not cover. Why is my cafetière coffee bitter?Usually one of three things: water straight off the boil, a steep well past four minutes, or coffee left sitting on the grounds in the jug after plunging. The grounds keep extracting until you separate them, so pour the whole jug out once it is pressed. Can I use this in an espresso machine?No, and it is worth being blunt about it. A cafetière grind is far too coarse for espresso: water runs straight through the basket in seconds and you get a thin, sour shot. If you pull espresso you need a bag ground for espresso, or beans and a grinder. Can I use it in a filter machine?At a push, though it is not ideal. Filter machines want a medium grind, so a coarse cafetière grind will under extract and taste weak and slightly sour. If it is what you have, use more coffee than usual and expect a lighter cup. Does it make good cold brew?Very good, and a coarse grind is exactly what cold brew wants. Use 60g to 700ml of cold water, leave it in the fridge for twelve to sixteen hours, then plunge. The result is sweeter and much less acidic than the hot version and keeps three days. How should I store the bag once it is open?Fold it over tightly and keep it in a cool dark cupboard. Not the fridge, and not the freezer once opened, because condensation stales ground coffee faster than air does. Use it within a few weeks of opening for the aroma you paid for. How much caffeine is in a mug?A cafetière mug at 15g of coffee is a substantial dose, so treat it as a morning and daytime drink. ## Ingredients & Nutrition ComponentProportionWhat it bringsRoasted coffeethe whole bagRoasted coffee and nothing else. A plain ground coffee bag holds no chicory, no filler and no added flavouring.Grind sizecoarse, cut for a cafetièreThe 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 levelmedium, house styleA 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. ## Flavour Science The flavour of Union Hand-Roasted Coffee House Roast Cafetière Grind, 200g is built in three layers, and reading them in order explains why the mug tastes the way it does from the moment the bag opens to the last swallow. Unlike an instant, nothing has been extracted for you here. The roaster has decided the beans, the roast and the grind; everything after that is water, time and your own hand, and all three are recoverable if you get them wrong.The outer layer is aromatic, and with ground coffee you meet it twice. The first time is when the bag opens, because grinding shatters the cell structure of the bean and lets months of trapped volatiles out at once. The second is in the bloom, the thirty seconds after hot water first touches the grounds, when trapped carbon dioxide pushes out through the bed and carries aroma with it. That crust that rises in a cafetière is the bloom, and it is why stirring it down at one minute matters: leave it floating and a good share of the coffee never really meets the water. A medium house roast sits in a nutty, gently caramel register here rather than a dark cocoa one.The flavour spike arrives mid palate and, in an immersion brewer, it arrives as a whole rather than in sequence. A cafetière does not run water through a bed the way a filter does; the coffee simply sits in the water and everything dissolves together on its own schedule. Acids come out first and fastest, sugars next, and the heavier bitter compounds last, which is precisely why four minutes is the number and why six minutes is a mistake rather than an improvement. Taken at four minutes with a coarse grind, this cup reads balanced, with a gentle brightness sitting behind the body instead of in front of it, which is the definition of a house roast doing its job.The base structure is body and finish, and this is where a cafetière differs most from every other brewer. A paper filter traps coffee oils and the fine particles called fines; a mesh filter does not. Both go into your cup, which is why the same coffee through a cafetière is heavier, rounder and longer on the palate than through a paper filter, and why the last mouthful has a faint texture to it. The finish here is clean and sweet rather than drying, fading rather than gripping, and it is that restraint that makes a house roast something you can drink every day instead of admiring once.Getting it right in the cup. Use 60g of coffee per litre of water, which is 15g in a 250ml mug or 45g in a standard three-mug cafetière, and weigh it once on kitchen scales so you know what the right dose looks like in a spoon. Pour water just off the boil at 92 to 96 degrees, about thirty seconds after the kettle clicks. Stir the crust down at one minute, put the lid on with the plunger up, and press at four minutes. Then pour the whole jug out, because coffee left sitting on the grounds keeps extracting and is bitter within ten minutes. Almost every bad cafetière is explained by one of those four steps, and none of them takes longer than the step it replaces.How water and temperature change it. Hotter water and a longer steep pull more of the heavier, more bitter compounds for a fuller and more astringent cup; cooler water or a shorter steep keeps the brighter notes forward and the body lighter. Hard water flattens aroma and mutes the gentle acidity that gives this roast its lift, so in a hard water area a filter jug does more for the cup than any change in technique. Grind is fixed in this bag, which removes the biggest variable and is the whole reason to buy coffee ready ground for one brewer. Cold water changes the picture entirely: left twelve to sixteen hours in the fridge at 60g to 700ml, the same grounds give a sweeter, rounder, far less acidic concentrate, because the compounds responsible for acidity and bitterness are much less soluble cold. None of this is a fault in the coffee; it is the same bag responding to the brew you build around it, and once you settle on your dose and your water the result repeats every time. ## Recipe Ideas 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. Preparation and serving ideas, born here first The Standard Cafetière, Made Properly How to make The Standard Cafetière, Made Properly with Union House Roast. 5 min 3 mugs Easy You'll need 45g Union House Roast 750ml water just off the boil Milk to taste Method 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. 5 min + 12 hrs 700ml Easy You'll need 60g Union House Roast 700ml cold water Ice Milk to taste Method 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. 8 min 2 glasses Easy You'll need 45g Union House Roast 500ml water just off the boil A full glass of ice Cold milk Method 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. 6 min 2 mugs Easy You'll need 40g Union House Roast 400ml water just off the boil 200ml hot milk Method 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. 10 min 6 servings Easy You'll need 25g Union House Roast 300ml double cream 1 tablespoon icing sugar Method 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. 10 min 4 servings Medium You'll need 30g Union House Roast 250ml water just off the boil Beef pan juices Salt and pepper Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._