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    "id": 1073964,
    "title": "Taylors of Harrogate Hot Lava Java Ground, 10 Coffee Bags",
    "slug": "taylors-of-harrogate-hot-lava-java-ground-10-coffee-bags",
    "type": "product",
    "url": "https://teas.co.uk/product/taylors-of-harrogate-hot-lava-java-ground-10-coffee-bags/",
    "modified": "2026-09-25T23:29:33+01:00",
    "excerpt": "Taylors of Harrogate Hot Lava Java Ground is the bold end of the Taylors range in coffee-bag form, ten individually enveloped bags in a 75g carton, picked into the Teas.co.uk selection for anyone who wants a dark, smoky mug without owning a single piece of equipment.Ingredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. 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 format suits this roast better than you would guess: a filter bag extracts more gently than a cafetiere, so the smoke and depth arrive without the ash a bold roast gives up when it is over-brewed. One bag per mug, ten mugs. Water at about 95 degrees, three to four minutes, then lift the bag out.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": "Taylors of Harrogate Hot Lava Java Ground is the loud end of the Taylors range put behind a filter: ten individually enveloped coffee bags in a carton, 75g of ground coffee in total, 7.5g in each bag. A bag goes into a mug, hot water goes over it, and three minutes later you have a dark, smoky cup without owning a grinder, a cafetiere or a machine of any kind.\n\nThere is a genuine technical argument for buying this roast in this format rather than as loose grounds, and it is not the one you would expect. A bold dark roast is the easiest coffee in the world to over-extract; four minutes of full immersion in a cafetiere, a plunger pressed too hard, a pot left standing on its grounds, and the smoke turns to ash. A coffee bag cannot do any of that. The extraction is gentler because nothing presses the water through, so the format quietly takes the rough edge off the roast and hands back the depth without the punishment. The cup is a little lighter than the same coffee out of a jug. For this particular roast, that is a fair trade.\n\n The Taste Profile\n\n \nRoast depth: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Deep and dark, with the smoky note that separates this from every other Taylors bag.\n\n \nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Full for a coffee bag, lighter than the same roast from a cafetiere. The format is doing that, not the coffee.\n\n \nBitterness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present and intended, but noticeably tamer through a filter bag than through an immersion brew.\n\n \nAcidity: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Roasted out almost entirely, which is what makes it read heavy rather than bright.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind The Carton\nTaylors is a Harrogate family firm, better known nationally for its tea than for its coffee, and its coffee range is organised around stated roast styles rather than around origins. Hot Lava Java is the bold entry: the bag for the drinker who has worked through the breakfast blends and found them too well mannered. The name is doing exactly what it appears to be doing, and the coffee inside does not apologise for it.\nWe are not going to invent an origin story for it. The blend specification, any roast-strength number and any certification marks belong to the carton in your hand, and pack runs change. Where the current UK pack carries that information, the pack is the place to read it. What we can say is what the format does to this roast: a fixed 7.5g dose, a gentler extraction than immersion, and ten mugs that are much harder to over-brew than the same coffee loose in a jug.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n Our Commitment To The Planet\n\n The carton that arrives is the current UK retail pack rather than a grey import on a different specification.\n A coffee bag leaves a spent bag and a paper envelope rather than an aluminium shell or a plastic capsule body, and the grounds inside go on the compost heap once the bag is torn open.\n \n\n How Does Taylors of Harrogate Hot Lava Java Coffee Bags Compare to:\n\n Taylors of Harrogate Hot Lava Java Ground Roast Coffee, 200g: the same roast as loose grounds for a cafetiere or filter. Heavier, smokier and more punishing if you get the water wrong. That bag is for the kitchen and a jug; this carton is for a mug and no equipment at all.\n Taylors of Harrogate Rich Italian Ground, 10 Coffee Bags: the other dark carton in the coffee-bag range, smoother and more cocoa-led where this one is smokier and rougher. Rich Italian is the better base for a milky mug; Hot Lava Java is the better black one.\n Taylors of Harrogate Flying Start Ground, 10 Coffee Bags 75g: the opposite end of the same shelf. Brisk, bright and easy where this one is dark and insistent. If Hot Lava Java reads harsh to you in a mug, Flying Start is the reason the range has more than one carton in it.\n\n Ideal Brewing Conditions\nA coffee bag fixes the dose and the grind, so what is left to get wrong is the water and the timing. With a bold roast the water temperature is the one that most often goes wrong, even inside a bag.\n\nThe Mug\n\n \nWater: About 95 degrees, so thirty seconds off the boil, into a mug of roughly 200 to 250ml. Straight off a rolling boil scorches this roast faster than it scorches any other in the range.\n\n \nAgitate: Swirl the bag for the first twenty seconds. A coffee bag has no plunger, so that movement is the only thing circulating water through the grounds.\n\n \nTime: Three minutes. Four is fine here and produces a heavier mug; past five the smoke starts sliding towards ash.\n\n \nLift: Press the bag once against the side of the mug and take it out. A dark roast left sitting in the cup keeps giving, and what it gives after five minutes is bitterness.\n\nThe Milky Mug\n\n \nBrew short: One bag in 150ml rather than 250ml, for three minutes, which concentrates it.\n\n \nThen add: 80ml of hot milk, poured in afterwards rather than brewed with the bag.\n\n \nWhy not brew in milk: Milk proteins block extraction and the bag never gets going. Every disappointing milky coffee-bag cup starts with milk in the mug too early.\n\n \nResult: A dark, smoky milky coffee that still tastes of the roast rather than of warm milk.\n\n Brewing Notes For Taylors of Harrogate Hot Lava Java Coffee Bags\n\nWater temperature: About 95 degrees. This roast scorches at a rolling boil more readily than the lighter bags in the range.\nMeasure: One bag per mug, 7.5g of coffee, ten mugs from the carton.\nContact time: Three to four minutes, swirled for the first twenty seconds, then lift the bag out.\nService: Black is the honest version. Milk softens the smoke without hiding it, as long as it goes in after the brew.\nIced: One bag in 120ml for four minutes, cooled, then poured over a full glass of ice. The smoke survives chilling better than brightness does.\nCaffeine note: Caffeinated. A bold roast tastes stronger because of depth and bitterness, not because it carries more caffeine.\nBest with: Bacon, dark chocolate, a cold morning, or anything smoked.\n\n Safety And Purity\n\nIngredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.\nFreshness after opening: Dark roasts fade faster than light ones once ground, which is exactly the problem an individually enveloped dose solves. The tenth bag is as fresh as the first because the other nine were never opened. Keep the carton sealed and dry.\n\nBag material: The filter bag and its envelope are not the same material and may not share a disposal route. The carton states that; we have not assumed it.\nHot Liquid: Lifting a saturated coffee bag out of a full mug drips near-boiling liquid. Use a spoon, and keep the mug away from the edge of the worktop.",
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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": "615357122475",
        "tea_family": "coffee",
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            "Taylors of Harrogate | Yorkshire Tea"
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                "title": "Product Questions",
                "content": "How bold is this in a coffee bag?Still the loud one, but a little tamer than the same roast from a cafetiere. A filter bag extracts more gently than full immersion, so you get the smoke and the depth with less of the harshness. Anyone who finds the 200g ground bag punishing usually gets on better with this format. Do I need any equipment?No. A mug and a kettle, nothing else. There is no grinder, no plunger, no filter paper and no wet grounds to tip out. That is the whole reason the format exists. How many mugs does it make?Ten mugs from the carton, one per bag, 7.5g of coffee each. Why does my cup taste ashy?Water straight off a rolling boil, almost every time. Let the kettle stand thirty seconds, to around 95 degrees. The second cause is leaving the bag in the mug while you drink; a dark roast keeps giving, and after five minutes what it gives is bitterness. How long should the bag stay in?Three to four minutes. This roast takes four more happily than the lighter bags do, and gives a heavier mug for it. Past five minutes the smoke slides towards ash and no amount of milk will pull it back. Is a bold roast stronger in caffeine?No. Roast depth and caffeine content are separate things. This tastes stronger because of body, smoke and bitterness. Can I make it with milk?Yes, but brew it first and add the milk afterwards. Brew one bag in 150ml, give it three minutes, lift the bag, then pour in 80ml of hot milk. Milk in the mug from the start blocks the extraction and you end up with warm milk that has met coffee briefly. Does it work iced?Better than the lighter roasts do. Brew one bag in 120ml for four minutes, cool it, then pour over a full glass of ice. Smoke and depth survive chilling; brightness does not, which is why bold roasts make the better iced coffee. How long does the carton last once opened?Longer than an opened bag of dark grounds, and that matters here: dark roasts stale fastest of all. Each bag is sealed in its own envelope, so the tenth is as fresh as the first. Keep the carton cool, dry and closed, and go by the date printed on it. Where does the coffee come from?Where the current UK carton carries buying or certification information, the carton is where to read it. What do I do with the used bag?The grounds compost. Tear the bag open, tip them on the heap or into the food waste, and dispose of the bag and envelope as the carton directs. The two are not necessarily the same material and may not share a route."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsRoast and ground coffee100%The whole of the bag. A bold dark roast with a smoky edge and almost no acidity left in it.Dose per bag7.5g75g across ten bags, fixed at the factory. With a bold roast that removes the dose error that usually makes a cup harsh.Pack: Taylors of Harrogate Hot Lava Java Ground, 10 Coffee Bags; GTIN 0615357122475; ten individually enveloped coffee bags in a carton, 7.5g of ground coffee each, ten mugs per carton, 75g total. Caffeinated. Best before the date printed on the carton.Characterising components shown.Sourcing & blend. Taylors of Harrogate Hot Lava Java Ground, 10 Coffee Bags comes from Taylors of Harrogate, the Yorkshire family firm better known nationally for its tea, whose coffee range is organised around stated roast styles rather than around origins. Hot Lava Java is the bold entry in that range, and this carton is that roast sealed behind a filter so it can be brewed in a mug. The carton you receive is the current UK retail pack.What is in Taylors of Harrogate Hot Lava Java Ground, 10 Coffee Bags, and what is not:In: roast and ground coffee, a bold dark roast, sealed inside a filter bag, and nothing else.No artificial colours, preservatives or added sugar: this is a plain ground coffee, not a flavoured one, and not an instant.Not instant: nothing here dissolves. The bag filters; the grounds stay behind.Not an espresso dose: 7.5g behind a filter makes a mug of brewed coffee, not a shot, and a pressurised basket is not involved."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Taylors of Harrogate Hot Lava Java Ground, 10 Coffee Bags is built in three layers, and reading them in order explains why the same roast behaves differently in a mug than it does in a jug.The outer layer is aromatic and it is the layer the format protects best. Dark roasts throw off their volatiles fastest of all, which is why an opened bag of bold grounds smells like cardboard within a month; here each 7.5g dose sits in its own sealed envelope, so the smoke, the dark chocolate and the burnt-sugar note that lift out of the tenth mug are the same ones that lifted out of the first. Tear the envelope over the mug rather than over a bin and you get the whole of it, which is the only piece of technique this layer requires.The flavour spike arrives mid palate, and it is where roast development and brewing method argue with each other. The roast has carried the sugars past caramel into something closer to char, removed almost all the origin acidity, and left body, smoke and an early bitterness in their place. The brewing method then pulls in the other direction: a filter bag is a partial immersion with no pressure behind it, so extraction is gentler and slower than in a cafetiere. The practical result is a mug with the character of the bold roast and perhaps eighty per cent of its weight, and noticeably less of the harsh, drying edge that the same coffee shows when it has been plunged and left standing. If you have tried the 200g ground bag and found it punishing, this is the same coffee with the punishment removed.The base structure is a long, dry, faintly savoury finish that grips rather than polishes. The failure mode here is ash, and in a coffee bag it has exactly two causes: water straight off a rolling boil, which scorches the surface of the grounds before the bag has even swollen, and a bag left sitting in the mug while the cup is drunk. A well made mug finishes smoky and dry and stays drinkable to the bottom. A badly made one tastes like a chimney by halfway down, and both of those faults are yours rather than the coffee's.Getting it right in the cup. One bag to 200 to 250ml of water at about 95 degrees, thirty seconds off the boil, and take that instruction more seriously here than with the breakfast bags. Pour onto the bag rather than dropping the bag into poured water. Swirl for the first twenty seconds, because a coffee bag has no plunger and the movement you give it is the only circulation it gets. Three minutes makes a balanced mug and four makes a heavier one; past five the smoke slides towards ash. Press the bag once against the side of the mug and lift it out. For a milky mug, brew short in 150ml and add 80ml of hot milk afterwards, never before, because milk proteins block extraction and the bag never gets going.How water and temperature change it. Water does more to a bold roast than to anything else on the shelf, because there is almost no acidity left to balance what the water brings with it. Hard tap water pushes the finish towards chalk and turns the smoke flat and dusty; filtered or soft water lets the dark-chocolate note come forward and turns the bitterness from a rough edge into structure. In a hard-water area a filter jug will improve this mug more than any change of technique would. Temperature works at both ends: too hot and you scorch inside the bag, too cool and you under-extract into something thin and sour that the roast cannot carry. Once poured, the mug reads best in its first few minutes and progressively harsher as it cools, so a bold roast is a poor candidate for a cup left on a desk. Cold brewing is not really available to a coffee bag, but an iced version works well: brew one bag short and hot, cool it, then pour over a full glass of ice, because smoke survives chilling where brightness does not."
            },
            {
                "title": "Recipe Ideas",
                "content": "Taylors of Harrogate Hot Lava Java Ground, 10 Coffee Bags gives you a dark, smoky mug with nothing but a kettle, and the gentler extraction of a filter bag keeps the roast on the right side of harsh. Five builds below cover the everyday mug, a milky version done in the right order, an iced smoky long black, a builder's flask and a smoky coffee rub for the barbecue.\nWays to brew it, born here first\n\n \n The Dark Mug\n \n The everyday build, with the two rules that keep the smoke out of ash territory.\n \n 4 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 Hot Lava Java coffee bag\n 200 to 250ml water at about 95 degrees\n A teaspoon\n \n \n \n Method\n \n Tear the envelope over the mug so you keep the aroma, and drop the bag in.\n Pour water thirty seconds off the boil, never straight off a rolling boil.\n Swirl for twenty seconds, then leave it three to four minutes.\n Press the bag once against the side and lift it out before you start drinking.\n \n \n \n What you'll end up with: A dark, smoky mug with real depth and none of the ash the same roast gives up when it is over-brewed.\n\n \n The Milky One, In The Right Order\n \n Why milk goes in last, and what happens when it does not.\n \n 5 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 Hot Lava Java coffee bag\n 150ml water at about 95 degrees\n 80ml hot milk\n \n \n \n Method\n \n Brew one bag in just 150ml of hot water, which concentrates it.\n Wait three minutes and swirl twice during that time.\n Lift the bag out and press it once against the side.\n Pour in 80ml of hot milk last, never at the start.\n \n \n \n What you'll end up with: A dark milky coffee that still tastes of the roast, instead of warm milk that met a coffee bag briefly.\n\n \n Iced Smoky Long Black\n \n Brew short and hot, cool it, then let ice do the diluting.\n \n 5 min + chill\n 1 glass\n Easy\n \n \n \n You'll need\n \n 1 Hot Lava Java coffee bag\n 120ml water at about 95 degrees\n A tall glass packed with ice\n A strip of orange peel\n \n \n \n Method\n \n Brew one bag in 120ml for four minutes, which is roughly double strength.\n Cool the concentrate to room temperature rather than pouring it hot over ice.\n Pour over a glass packed to the top with ice.\n Twist a strip of orange peel over the surface; citrus oil and smoke work unusually well together.\n \n \n \n What you'll end up with: A cold coffee with the smoke intact and an orange lift over the top of it.\n\n \n The Builder's Flask\n \n Two bags, one flask, and the rule that stops it turning bitter by ten o'clock.\n \n 5 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 2 Hot Lava Java coffee bags\n 500ml water at about 95 degrees\n A 500ml vacuum flask\n \n \n \n Method\n \n Warm the flask with hot water and tip it out.\n Brew both bags in the flask for three minutes with the lid off.\n Remove both bags before sealing; a sealed flask holds near-boiling water on grounds for hours.\n Seal and it will still be smoky rather than bitter at ten o'clock.\n \n \n \n What you'll end up with: Two mugs of dark coffee that taste the same at the end of the morning as they did at the start of it.\n\n \n Smoky Coffee Rub For The Barbecue\n \n The best possible use for the last two bags in the carton.\n \n 10 min\n Enough for 2kg of meat\n Medium\n \n \n \n You'll need\n \n 2 Hot Lava Java coffee bags, torn open\n 3 tablespoons dark muscovado sugar\n 1 tablespoon sea salt\n 1 tablespoon smoked paprika\n \n \n \n Method\n \n Tear both bags open and tip the dry grounds into a bowl.\n Mix with the muscovado sugar, sea salt and smoked paprika.\n Rub hard into pork shoulder, brisket or chicken thighs and leave covered in the fridge overnight.\n Cook low and slow; the sugar will catch if the heat is too high.\n \n \n \n What you'll end up with: A dark crust that tastes of barbecue rather than of coffee, from two bags you were never going to brew."
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