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    "id": 1074033,
    "title": "Union Revelation Espresso Wholebean Coffee, 200g",
    "slug": "union-revelation-espresso-wholebean-coffee-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/union-revelation-espresso-wholebean-coffee-200g/",
    "modified": "2026-09-25T23:29:37+01:00",
    "excerpt": "Union Revelation Espresso Wholebean Coffee, 200g is a British speciality roaster's espresso coffee in whole bean form, roasted to carry body and sweetness under pressure and through milk, picked into the Teas.co.uk curator selection as the speciality espresso bean for a household that already owns 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.A 200g bag at a premium price, around 20 cups at an average 10g dose, deliberately small because beans past their best are a waste. Revelation is the roast name the roaster prints on the bag; the bean species and origins behind it are 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.",
    "content_text": "Union Revelation Espresso Wholebean Coffee, 200g is a speciality roaster's espresso coffee sold as whole beans, in the small bag size that speciality roasting assumes. Union is a British hand-roasting business, Revelation is the name on this bag, and Espresso here describes what the roast was built for rather than a brewing instruction you are obliged to follow. Whole beans mean the grinding is yours to do, and that is the entire argument for buying them. The trade runs the other way from a pre-ground pack. A whole bean holds its aromatic compounds inside its own structure, under a small amount of carbon dioxide pressure left over from roasting, and it keeps holding them for weeks. The moment you grind, every surface is exposed at once and the aroma starts leaving. Buying beans means you spend that aroma on the cup you are about to drink rather than on the inside of a bag. What it costs you is thirty seconds with a grinder each morning, and a grinder good enough to cut evenly. The Taste Profile\n\nRoast Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Developed for espresso. Enough roast to hold up under pressure and through milk, short of the burnt-sugar depth of an Italian dark roast.\nBody: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Full. An espresso roast is built to carry weight, which is what stops a flat white tasting like hot milk with a hint of coffee.\nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The mark of a well made espresso roast, and the first thing a badly dialled-in grinder loses.\nAcidity: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present and useful. It gives the shot a lift rather than making it sharp, and it fades as the bag ages.\n 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Union\nUnion Hand-Roasted Coffee is a British speciality roaster, and the hand-roasted in the name is meant literally: small batches, roasted to a profile built for the individual coffee rather than one house curve applied to everything that comes through the door. A commodity roaster optimises for consistency across enormous volume. A speciality roaster optimises for what a particular coffee can be made to do. That is most of why a 200g speciality bag costs what a 500g supermarket bag costs.\nRevelation is the name on the pack, and Espresso is the intended use. We repeat the name without adding a claim of our own behind it. A 200g bag is also a deliberate size in speciality coffee: it is small because beans past their best are a waste, not because the roaster is being mean with them.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Speciality bean bags usually pair a paper or laminate outer with a foil liner and a plastic one-way degassing valve, and those parts rarely go to the same bin. Our Commitment To The Planet\n\nWhole beans stay good for weeks where ground coffee is fading within days. Buying beans and grinding to order is the lower-waste choice as well as the better cup, and a 200g bag is the size a household actually finishes in condition.\n How Does Union Revelation Espresso Wholebean Coffee, 200g Compare to:\n\nUnion Hand-Roasted Coffee Bobolink Brazil Cafeti\u00e8re Grind, 200g: the same roaster, the opposite decision. Bobolink is ground coarse at the roastery for a plunger and needs no equipment; Revelation is beans for an espresso machine and needs a grinder. Choose by what is on your worktop.\n\nUeshima Fuji Mountain Coffee Beans, 200g: the same size at a considerably lower price, roasted lighter and built for filter rather than espresso. Ueshima is the cleaner, more delicate cup; Revelation is the one to pull under pressure and put milk through.\n Ideal Brewing Conditions\nWith whole beans, every variable is yours, which is the point and also the work. For Union Revelation Espresso the order to fix them in is grind, then dose, then time, and only then water temperature. The Espresso Serve\n\nGrind: Fine, and adjust it in small steps. Grind size is the coarse control on an espresso machine and everything else is fine tuning.\nDose: 18g in a standard double basket, levelled and tamped flat with firm, even pressure rather than brute force.\nYield and time: Aim for roughly 36g of liquid in 25 to 30 seconds. Faster than that and grind finer; slower and go coarser.\nWater: 93 degrees Celsius at the group head. Most domestic machines run close to this without adjustment.\n The Moka Pot Serve\n\nGrind: A step coarser than espresso, closer to table salt. Too fine and the pot chokes and the brew tastes scorched.\nFill: Hot water to just below the valve, basket filled level and never tamped. Tamping a moka basket is the commonest cause of a bitter pot.\nHeat: Medium, with the lid open so you can watch it. Pull it off the heat the moment the flow turns pale and starts to sputter.\n\n Getting The Best From Union Revelation Espresso Wholebean Coffee, 200g\n\nGrind fresh: Grind only what you are about to brew. This is the one habit that improves a coffee more than spending more money on it does.\nMeasure: 18g in, about 36g out. \nRest: Very fresh beans can be gassy and pull unevenly. If a shot is spitting and erratic, give the bag two or three more days.\nMilk: Built for it. An espresso roast with this much body sits under steamed milk without vanishing into it.\nStorage: Airtight, cool and dark, never the fridge or the freezer for a bag in daily use. Squeeze the air out before resealing.\n\nBest with: Steamed milk, dark chocolate, almond biscotti, or nothing at all after a meal.\n Safety And Purity\n\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\nAllergen Warning: read the allergen declaration on the pack rather than taking our word for it.\nEquipment note: These are whole beans. They need a grinder, and a burr grinder rather than a blade one if you intend to pull espresso, because a blade grinder produces particles of too many different sizes for a pressurised brew.",
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                "title": "Product Questions",
                "content": "Do I need a grinder for thisYes. These are whole beans and nothing brews them without grinding first. For espresso you want a burr grinder rather than a blade one, because a blade chops rather than cuts and produces particles of too many sizes for a pressurised brew to run evenly through.What does Espresso in the name meanIt describes what the roast was built for, not a rule about how you have to brew it. An espresso roast is developed further than a filter roast so it carries body and sweetness under pressure and holds its own through milk. You can still brew it in a cafeti\u00e8re; it will read heavier and sweeter than a filter roast would.What dose should I pull18g in a standard double basket, aiming for about 36g of liquid in 25 to 30 seconds. If it runs faster, grind finer. If it runs slower, go coarser. Change one variable at a time or you will never know which one fixed it.What water temperature works bestAround 93 degrees Celsius at the group head, which most domestic espresso machines run close to without any adjustment. For a cafeti\u00e8re or filter brew with the same beans, 94 degrees, which is a boiled kettle left to stand for thirty seconds.How long do the beans stay goodWeeks rather than days, which is the whole advantage of buying beans. Keep the bag airtight, cool and dark, squeeze the air out before resealing, and keep it out of the fridge, where condensation does more harm than air. Grind only what you are about to brew.Should I rest the beans before using themIf a shot spits, channels and runs erratically, the beans may still be gassy from roasting. Give the bag another two or three days and try again. Very fresh coffee is not always the easiest coffee to pull, which surprises people who have just upgraded from supermarket ground.How dark is the roastDeveloped for espresso, by our own editorial assessment against the pack format and the roaster's published description. That is darker than a filter roast and lighter than an Italian continental roast: enough development to carry milk, short of the burnt-sugar bitterness of a very dark bean.Can I brew it in a cafeti\u00e8re insteadYes. Grind coarse, use 60g per litre, water just off the boil, four minutes, then decant the whole pot. An espresso roast in a plunger gives a heavier, sweeter, lower-acid cup than a filter roast would, which some people prefer and some find too much before breakfast.What about a moka potGrind a step coarser than espresso, fill the basket level and never tamp it, use hot water in the base and medium heat. Pull the pot off the heat the moment the flow turns pale and sputters. Tamping a moka basket is the commonest reason a stovetop pot tastes bitter.Does it work with milkIt is built for it. An espresso roast with this much body sits under steamed milk rather than disappearing into it, which is precisely the problem a light filter roast has in a large flat white. Whole milk and oat milk both work; skimmed thins the drink out.Is it organic or certifiedCheck the pack 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. A double espresso and a mug of cafeti\u00e8re coffee made from the same beans carry quite different amounts, so a single per-cup number would mislead."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsRoasted coffee beans, whole100% of the pack contentsEverything in the cup. Read as an espresso roast: full body, developed sweetness, enough acidity to lift the shot.GrindNone, these are whole beansLeft entirely to you, which is why the aroma is still in the bean when you open the bag. It also means a grinder is not optional.Growing detail (origins, altitude, process)Printed on the current packRevelation is the roast name on the bag. What went into it is the roaster's to state and yours to read there.Pack: Union Revelation Espresso Wholebean Coffee, 200g; whole beans, roasted for espresso. Use within the best-before date on the bag, and grind only what you are about to brew.Only the pack contents are shown.Sourcing & blend. Union Revelation Espresso Wholebean Coffee, 200g is roasted under the Union name, a British speciality hand-roasting business. Small-batch roasting to a profile built for the individual coffee, rather than one house curve applied across enormous volume, is the difference between a speciality roaster and a commodity one, and it is most of why a 200g speciality bag costs what a much larger supermarket bag costs. An espresso roast is taken further than a filter roast so the coffee carries body and sweetness under pressure and survives being put through steamed milk. The 200g size is deliberate rather than mean: beans held past their best are wasted, and a small bag is the size a household finishes in condition.What's in Union Revelation Espresso Wholebean Coffee, 200g, and what isn't:In: roasted coffee beans, whole, 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: a grinder is required, and a burr grinder rather than a blade one if you intend to pull espresso."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Union Revelation Espresso Wholebean Coffee, 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. Buying whole beans means all three layers are still intact when the bag reaches you, and how long they stay that way is now your decision rather than the roaster's.The outer layer is aromatic, and in a whole bean it is still locked away. Roasting drives moisture out of the green bean and develops hundreds of volatile compounds in its place, trapped inside the bean structure under a small amount of carbon dioxide pressure left over from the roast. That pressure is why a fresh bag hisses when you open it and why a one-way valve is fitted to the bag at all. Grinding breaks the structure open and releases the lot at once, which is exactly what you want thirty seconds before brewing and exactly what you do not want a fortnight beforehand. Grinding to order is the single habit that improves a coffee more than spending more on it.The flavour spike arrives mid palate, and under espresso pressure it arrives compressed. Hot water pulls soluble material out of coffee in a rough order: acids and sugars first, then the body-building compounds, then the dry bitter ones last. An espresso machine does the whole sequence in under thirty seconds at nine atmospheres, which is why the grind has to be right to within a hair. Too coarse and water sprints through before the sugars have arrived, giving a thin sour shot. Too fine and it crawls, dragging the bitter compounds in at the end. An espresso roast like this one is developed further than a filter roast precisely so the sweet middle of that sequence is wide enough to hit reliably.The base structure is the lingering finish: a full body and a sweetness that holds on the palate long after the shot has gone. It is the layer that decides whether a flat white tastes of coffee or of hot milk, and it is the most robust of the three, surviving milk, sugar and a few weeks in the bag. It is also what you are paying the speciality premium for; a thin roast can be made bright but it cannot be made to hold up under 150ml of milk.Getting it right in the cup. For espresso, 18g in a standard double basket, levelled and tamped flat with firm even pressure rather than force, aiming for roughly 36g of liquid in 25 to 30 seconds at 93 degrees Celsius. If the shot runs fast, grind finer; if it crawls, go coarser; and change one thing at a time. For a moka pot, grind a step coarser, fill the basket level and never tamp it, start with hot water in the base and take the pot off the heat the moment the flow turns pale and sputters. For a cafeti\u00e8re, grind coarse, 60g per litre, water off the boil rather than at it, four minutes, then decant the whole pot. Store what is left airtight, cool and dark, squeeze the air out of the bag before resealing, and keep it out of the fridge where condensation does more damage than air does.How water and temperature change it. Water is most of the cup even in espresso, where there is so little of it. Hard tap water flattens the acidity, dulls the sweetness and scales the machine, so in a hard water area a filter improves the shot and the machine's life at the same time; soft water lets the brightness ring and can tip a light-pulled shot sour. Temperature moves the balance predictably: hotter water pulls more of the heavier, bitter compounds for a rounder and eventually harsher shot, cooler water keeps the acidity forward and the body lighter, and a degree or two is enough to notice with a roast this developed. Brewing the same beans without pressure changes the picture again: a cafeti\u00e8re gives a heavier, sweeter, lower-acid cup than the same coffee pulled as espresso, because the extraction is slower and the mesh lets the oils through. None of this is a fault in the beans, it is the same coffee responding to the cup you build around it."
            },
            {
                "title": "Recipe Ideas",
                "content": "Union Revelation Espresso Wholebean Coffee, 200g is whole beans, so the grind is yours to set and these five builds each want a different one: the espresso the roast was made for, a flat white, a stovetop moka pot, a cafeti\u00e8re brew for the days the machine stays off, and an affogato.\nRecipes, born here first\n\n \n The Double Espresso\n \n How to make The Double Espresso with Union Revelation Espresso.\n \n 3 min\n 1 double\n Medium\n \n \n \n You'll need\n \n 18g Revelation beans, ground fine\n Water at 93 degrees\n Scales and a timer\n A level tamp\n \n \n \n Method\n \n Grind 18g fine, straight into the basket, and level it with a finger before tamping.\n Tamp flat with firm even pressure. Level matters far more than hard.\n Pull for about 36g of liquid in 25 to 30 seconds. Faster means grind finer, slower means go coarser.\n Adjust one variable at a time on the next shot, or you will never know which one fixed it.\n \n \n \n What you'll end up with: A sweet, full bodied double shot with the acidity lifting it rather than cutting across it.\n\n \n Flat White At Home\n \n How to make Flat White At Home with Union Revelation Espresso.\n \n 5 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 18g Revelation beans, ground fine\n 130ml whole or oat milk\n A cold steaming jug\n A 160ml cup\n \n \n \n Method\n \n Pull the double shot straight into the cup so it does not sit and go flat.\n Steam the milk to about 60 degrees, keeping the whirlpool going so the foam stays fine rather than bubbly.\n Pour from a height first to sink the milk under the crema, then drop the jug close to finish.\n \n \n \n What you'll end up with: A milk coffee where the coffee is still clearly the main ingredient, which is what the roast depth is for.\n\n \n Stovetop Moka Pot\n \n How to make Stovetop Moka Pot with Union Revelation Espresso.\n \n 8 min\n 2 small cups\n Medium\n \n \n \n You'll need\n \n 16g Revelation beans, ground like table salt\n Hot water to just below the valve\n A three-cup moka pot\n Medium heat\n \n \n \n Method\n \n Fill the base with hot water to just below the valve, which shortens the time the coffee spends heating.\n Level the basket and do not tamp it. Tamping a moka basket is the commonest cause of a bitter pot.\n Heat on medium with the lid open, and take it off the moment the flow turns pale and starts to sputter.\n \n \n \n What you'll end up with: A heavy, concentrated stovetop shot, less clean than espresso and far cheaper to make.\n\n \n Cafeti\u00e8re, Machine Off\n \n How to make Cafeti\u00e8re, Machine Off with Union Revelation Espresso.\n \n 6 min\n 3 cups\n Easy\n \n \n \n You'll need\n \n 30g Revelation beans, ground coarse\n 500ml water at 94 degrees\n A warmed three-cup cafeti\u00e8re\n A spoon to break the crust\n \n \n \n Method\n \n Grind coarse, to about the size of coarse sea salt, and add to the warmed pot.\n Pour water that has stood off the boil for thirty seconds, wetting every grain at once.\n Break the crust at four minutes, skim the foam, plunge slowly and decant the whole pot.\n \n \n \n What you'll end up with: A heavier, sweeter, lower-acid mug than a filter roast gives, and a good use for the last of a bag.\n\n \n Affogato\n \n How to make Affogato with Union Revelation Espresso.\n \n 3 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 18g Revelation beans, ground fine\n 2 scoops of vanilla ice cream\n Two small heatproof glasses\n Dark chocolate to grate, optional\n \n \n \n Method\n \n Chill the glasses and put a scoop of ice cream in each one.\n Pull a double espresso and split it over the two scoops immediately, while it is still hot.\n Grate a little dark chocolate over the top and serve before it collapses.\n \n \n \n What you'll end up with: A two-ingredient pudding that works precisely because the roast is sweet enough not to need sugar."
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