# Taylors of Harrogate Hot Lava Java Ground Roast Coffee, 200g ## Commerce action policy **Price:** £7.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-hot-lava-java-ground-roast-coffee-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/taylors-of-harrogate-hot-lava-java-ground-roast-coffee-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Taylors of Harrogate | Yorkshire Tea **Price:** £7.60 GBP **Caffeine:** Caffeinated **GTIN:** 615357752573 **Stock:** instock ## Summary Taylors of Harrogate Hot Lava Java is the bold end of the Taylors ground range, a 200g bag of ready-ground coffee, picked into the Teas.co.uk selection for drinkers who have tried the breakfast roasts and found them too well mannered.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.This is a roast-led coffee built for depth rather than nuance: smoky, full-bodied, with a bitterness that arrives early and stays. The grind suits a cafetiere and a filter machine, which covers most British kitchens. Roughly 25 mugs from the bag at 8g per 200ml, by our reckoning. Water at about 95 degrees rather than a rolling boil, which scorches this roast faster than most.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 Taylors of Harrogate Hot Lava Java is the bold end of the Taylors ground range, a 200g bag of ready-ground coffee for people who have tried the breakfast roasts and found them too well mannered. The name is doing exactly what it looks like it is doing: this is the loud one. Where a medium roast leans on sweetness and balance, this leans on depth, a smoky edge and a bitterness that arrives early and stays put, and it is the bag to reach for when a cup needs to cut through toast, bacon or a cold morning. It is sold ground rather than as beans, which is the right call for most households. A grinder is the better answer in principle and nobody without one should pretend otherwise, but a ready-ground bag that gets used every morning beats a bag of beans that sits next to a grinder nobody switches on. The grind Taylors supply suits a cafetiere and a filter machine, which between them cover most British kitchens. The Taste Profile Roast depth: ●●●●● (5/5) Deep and dark, with a smoky note the Rich Italian does not have. Body: ●●●●○ (4/5) Full and slightly rough-edged; this is not a polished cup and does not try to be. Bitterness: ●●●○○ (3/5) Arrives early and holds. It is the point of the coffee rather than a defect in it. Acidity: ●○○○○ (1/5) Roasted out almost entirely, which is what makes it read as heavy rather than bright. Teas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Bag Taylors is a Harrogate family firm, better known nationally for its tea than for its coffee, and the coffee range is organised around stated roast styles rather than around origins. That is a sensible way to sell coffee to a supermarket shelf: it tells a shopper what the cup will do before they buy it. Hot Lava Java is the bold-roast entry, sitting well past the everyday breakfast blends in depth and intended for the drinker who has decided that a medium roast is not enough. We are not going to invent an origin story for it. The blend specification and any certification marks belong to the bag in your hand, and pack runs change; where the current UK pack carries a roast-strength number or a buying statement, that is the place to read it. What we can say from the cup is that this is a roast-led coffee, built for depth rather than for nuance, and honest about it. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet The bag that arrives is the current UK retail pack rather than a grey import on a different specification. Ground coffee in a resealable bag produces less per-cup waste than a capsule system: no aluminium shell, no plastic unit, just spent grounds that go on the compost. How Does Taylors of Harrogate Hot Lava Java Ground Compare to: Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g: the same character as whole beans, for anyone with a grinder. Fresher on the aroma if you grind at the point of brewing, and no better at all if the beans sit in a hopper for a month. Taylors of Harrogate Rich Italian Roast Ground Coffee, 200g: the other dark ground bag in the range, smoother and more cocoa-led where this one is smokier and rougher. Rich Italian is the better base for milk drinks; Hot Lava Java is the better black cup for someone who wants to feel it. Taylors of Harrogate Lazy Sunday Roast Ground Coffee, 200g: the opposite end of the same shelf, a softer, sweeter, more forgiving cup. If Hot Lava Java reads harsh to you, Lazy Sunday is the reason the range has more than one bag in it. Ideal Brewing Conditions A ready-ground bag removes the grind variable, which leaves dose, water temperature and contact time. With a bold roast, water temperature is the one that most often goes wrong. The Cafetiere Dose: Roughly 8g per 200ml, which is about 25 mugs from this bag by our reckoning. Water: About 95 degrees, so thirty seconds off the boil. Boiling water on this roast produces ash rather than depth. Time: Four minutes, then plunge slowly and decant the whole pot. Why decant: Coffee left standing on its grounds keeps extracting. With a bold roast the second cup out of an undecanted pot is noticeably harsher than the first. The Filter Machine Dose: A level 60g scoop per litre; err slightly under rather than over with this roast. Rinse: Rinse the paper filter with hot water before you add the coffee. It removes the paper taste, which this coffee will otherwise carry. Hotplate: Take the jug off the hotplate as soon as it finishes. Stewing a bold roast on a hotplate is the fastest way to ruin it. Result: A long, dark, smoky mug that holds up against a cooked breakfast. Brewing Notes For Taylors of Harrogate Hot Lava Java Ground Water temperature: About 95 degrees. This roast scorches at a rolling boil faster than most. Measure: Roughly 8g per 200ml cup, about 25 cups from the 200g bag. Contact time: Four minutes in a cafetiere, then plunge and decant immediately. Service: Black is the honest version. Milk softens the smoke without hiding it. Cold brew: 60g in 600ml of cold water for twelve hours in the fridge, then filter through paper. Caffeine note: Caffeinated. A bold roast tastes stronger because of depth and bitterness, not because it carries more caffeine. Best with: Bacon, fried eggs, dark chocolate, or anything smoked. Safety And Purity 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. Freshness after opening: Ground coffee loses aroma faster than whole beans, and a bold roast faster again. Reseal the bag tightly and aim to finish it within a few weeks rather than a few months. Allergen Warning: Read the allergen statement on the current UK pack. Storage: Cool, dark and dry, with the bag resealed, and out of the fridge. Condensation damages ground coffee faster than room temperature ever will. Hot Liquid: A cafetiere full of near-boiling water is heavier and less stable than it looks; plunge slowly and keep it away from the edge of the worktop. ## Product Questions How bold is Hot Lava Java really?It is the loud one. Deep roast, a smoky edge the other Taylors dark bags do not have, and bitterness that arrives early and stays. If a breakfast blend reads too polite to you, this is the bag; if you like a sweet, gentle cup, it is not. What grind is this and what does it fit?It comes ready ground for a cafetiere or a filter machine, which between them cover most British kitchens. It is not an espresso grind, so it will under-extract in a pressurised basket. For espresso, buy the whole beans and grind fine. How many mugs will 200g make?About 25 mugs at 8g per 200ml, a standard cafetiere dose. That is our own reckoning on the bag weight rather than a figure printed on the pack. Why does my cup taste ashy?Almost always water straight off a rolling boil. Let the kettle stand thirty seconds, to around 95 degrees. The other common cause is leaving the coffee sitting on the grounds in the cafetiere; decant the whole pot as soon as you plunge. How long should it brew?Four minutes in a cafetiere, then plunge slowly. Longer does not make it stronger, it makes it harsher, because the compounds that arrive late in an extraction are the bitter ones and this roast has plenty of them already. Does a bold roast mean more caffeine?No. Roast depth and caffeine content are separate things. This tastes stronger because of body, smoke and bitterness, not because of caffeine. Should I drink it with milk?You can, and milk softens the smoke without hiding it. If you mostly drink milk coffee, though, the Rich Italian ground bag is the smoother base and the better everyday buy. This one rewards being drunk black. Does it cold brew?Very well, and cold brewing takes the rough edge off it. Use 60g in 600ml of cold water for twelve hours in the fridge, then filter through paper. The result is smoother and sweeter than the same coffee brewed hot, with the smoke still there underneath. How long does it stay good once opened?Ground coffee loses aroma faster than whole beans, and a bold roast faster again. Reseal tightly and aim to finish the bag within a few weeks, not a few months. It will still be safe long after that; it just will not smell of much. Should I keep it in the freezer?No. Cool, dark, dry and resealed at room temperature. Every trip out of a freezer puts condensation into the grounds, and moisture strips aroma from ground coffee far faster than ordinary room warmth does. Where does the coffee come from?Where the current UK pack carries buying or certification information, that pack is where to read it. ## Ingredients & Nutrition 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.Suggested dose~8g per 200mlAbout 25 mugs from the 200g bag by our reckoning. Err slightly under rather than over with this roast.Pack: Taylors of Harrogate Hot Lava Java Ground Roast Coffee, 200g; roast and ground coffee, resealable bag, ground for cafetiere and filter. Best before the date printed on the pack, and best finished within a few weeks of opening.Characterising components shown.Sourcing & blend. Taylors of Harrogate Hot Lava Java Ground Roast Coffee, 200g comes from Taylors of Harrogate, the Yorkshire family firm better known for its tea, whose coffee range is organised around stated roast styles rather than origins. Hot Lava Java is the bold-roast entry in that range, sitting well past the everyday breakfast blends in depth. The bag you receive is the current UK retail pack.What is in Taylors of Harrogate Hot Lava Java Ground Roast Coffee, 200g, and what is not:In: roast and ground coffee, bold dark roast, and nothing else.No artificial colours, preservatives or added sugar: this is a plain ground coffee, not a flavoured one.Not an espresso grind: it is ground for cafetiere and filter and will under-extract in a pressurised basket. ## Flavour Science The flavour of Taylors of Harrogate Hot Lava Java Ground Roast 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.The outer layer is aromatic, and it opens the bag before you have made anything: smoke, dark chocolate and the burnt-sugar note that a roast taken this far always leaves. Those compounds are volatile and they sit on the enormous surface area that grinding creates, which is precisely why a ready-ground bag has a shorter useful life than a bag of beans. The first mug from a newly opened bag carries more of this layer than the last mug from a bag opened six weeks ago, and no adjustment to dose or temperature will put it back. Reseal tightly and buy the size you will finish.The flavour spike arrives mid palate, and here roast development is the whole story. This is a roast-led coffee rather than an origin-led one: the sugars have been carried past caramel into something closer to char, the acidity a lighter roast would show is gone, and what fills the space is body and a bitterness that steps forward early rather than waiting for the finish. A smoky edge sits alongside it, which is the character that separates this bag from the smoother Rich Italian. It is not a subtle stretch of cup and it is not meant to be; this is coffee designed to be noticed through bacon, toast and a cold kitchen.The base structure is the lingering finish: long, dry and faintly savoury, with a rough edge that reads as grip rather than as polish. The failure mode at this end is ash, and it comes from one of two places, water that was too hot or coffee that sat on its grounds after brewing. A well made mug finishes smoky and dry and stays drinkable to the bottom; a badly made one tastes like the inside of a chimney by halfway down.Getting it right in the cup. Dose around 8g per 200ml, which is roughly 25 mugs from this bag, and err slightly under rather than over, because this roast gives up plenty of flavour without help. Use water at about 95 degrees, thirty seconds off the boil, and take that instruction more seriously here than with a medium roast; boiling water on a bold roast produces ash in the first few seconds and nothing afterwards will remove it. Four minutes in a cafetiere, then plunge slowly and decant the entire pot into a jug or a flask, because coffee standing on grounds carries on extracting and the second mug from an undecanted pot is measurably harsher than the first. In a filter machine, rinse the paper first and take the jug off the hotplate the moment it finishes; stewing is this coffee's worst enemy.How water and temperature change it. Water does more to a bold roast than to anything else on the shelf, because there is so little acidity left to balance what the water brings. Hard tap water drives the finish towards chalk and turns the smoke into something 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 coffee more than a better brewer would. Temperature works at both ends: too hot and you scorch, too cool and you under-extract into something thin and sour, and once poured the mug reads at its best in the first few minutes and progressively harsher as it cools. Cold brewing changes the picture entirely, twelve hours in the fridge producing a smoother, sweeter, markedly less bitter result with the smoke still underneath, which is the version to make in summer. ## Recipe Ideas Taylors of Harrogate Hot Lava Java Ground Roast Coffee, 200g arrives ground for a cafetiere or a filter, which makes it the easiest bold roast in the cupboard to get right. Six builds below cover the cafetiere, the filter jug, an overnight cold brew, an iced smoky long black, a coffee and chocolate pot and a coffee-rubbed pork shoulder. Recipes, born here first The Four Minute Cafetiere How to make The Four Minute Cafetiere with Taylors of Harrogate Hot Lava Java. 5 min 3 mugs Easy You'll need 24g Taylors of Harrogate Hot Lava Java 600ml water at about 95 degrees A timer and a jug to decant into Method Warm the cafetiere with hot water and tip it out, then add 24g of coffee. Pour 600ml of water thirty seconds off the boil and stir the crust once. Wait four minutes, then plunge slowly. Decant the whole pot straight away; the second mug out of an undecanted pot is noticeably harsher. What you'll end up with: Three mugs of dark smoky coffee with a dry grip that stands up to a cooked breakfast. The Filter Jug Done Properly How to make The Filter Jug Done Properly with Taylors of Harrogate Hot Lava Java. 8 min 4 mugs Easy You'll need 60g Taylors of Harrogate Hot Lava Java 1 litre fresh cold water •A paper filter and a flask Method Rinse the paper filter with hot water and throw the rinse water away; this removes the paper taste. Add 60g of coffee, levelled rather than heaped, and 1 litre of fresh cold water to the machine. Brew, then take the jug off the hotplate the moment it finishes. Decant into a warmed flask if it is not all going to be drunk at once. What you'll end up with: A litre of long dark coffee that has not been stewed on a hotplate, which is what ruins most filter coffee. Overnight Cold Brew How to make Overnight Cold Brew with Taylors of Harrogate Hot Lava Java. 10 min + 12 hours 4 glasses Easy You'll need 60g Taylors of Harrogate Hot Lava Java 600ml cold water •A jar and a paper filter Method Stir 60g of coffee into 600ml of cold water in a jar until every grain is wet. Refrigerate for twelve hours; longer than sixteen and it starts to turn woody. Filter through paper, slowly, without pressing the bed. Keep the concentrate in the fridge for up to three days and dilute one to one with water or milk. What you'll end up with: A smoother, sweeter version of the same coffee with the smoke still underneath and most of the bitterness gone. Iced Smoky Long Black How to make Iced Smoky Long Black with Taylors of Harrogate Hot Lava Java. 6 min + chill 1 glass Easy You'll need 16g Taylors of Harrogate Hot Lava Java 200ml water at about 95 degrees A tall glass packed with ice A strip of orange peel Method Brew 16g in 200ml in a cafetiere for four minutes, which is double strength. Cool to room temperature rather than pouring it hot over the ice. Pour over a glass packed to the top with ice. Twist a strip of orange peel over the surface; citrus oil and smoke work unusually well together. What you'll end up with: A cold coffee with the smoke intact and an orange lift over the top of it. Coffee And Dark Chocolate Pots How to make Coffee And Dark Chocolate Pots with Taylors of Harrogate Hot Lava Java. 20 min + chill 4 pots Medium You'll need 16g Taylors of Harrogate Hot Lava Java 200g dark chocolate, chopped 300ml double cream •A pinch of sea salt Method Brew 16g in 120ml for four minutes and filter it carefully. Heat 300ml of double cream to just below a simmer and pour it over 200g of chopped dark chocolate. Stir until smooth, then beat in the hot coffee and a pinch of sea salt. Pour into four small glasses and chill for four hours. What you'll end up with: A dense chocolate pot where the smoke of the coffee reads as depth rather than as coffee flavour. Coffee Rubbed Pork Shoulder How to make Coffee Rubbed Pork Shoulder with Taylors of Harrogate Hot Lava Java. 15 min + slow roast 8 servings Medium You'll need 3 tablespoons Taylors of Harrogate Hot Lava Java 3 tablespoons dark muscovado sugar •1 tablespoon smoked paprika, 1 tablespoon sea salt •2kg pork shoulder Method Mix 3 tablespoons of the ground coffee with the sugar, smoked paprika and sea salt. Rub it hard into a 2kg pork shoulder and leave covered in the fridge overnight. Roast covered at 150 degrees for five hours, then uncovered for thirty minutes to set the crust. Rest for half an hour before pulling. What you'll end up with: A dark smoky crust that tastes of barbecue rather than of coffee, and the best possible use for the bottom of a stale bag. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._