# Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g ## Commerce action policy **Price:** £7.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/taylors-of-harrogate-hot-lava-java-roast-6-coffee-beans-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-roast-6-coffee-beans-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Taylors of Harrogate | Yorkshire Tea **Price:** £7.60 GBP **Caffeine:** Caffeinated **GTIN:** 615357752511 **Stock:** instock ## Summary Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g is the darkest roast in the Taylors range, banded at 6 on the roastery's printed roast-strength scale, sold as whole bean in a 200g bag for households that grind to order. Dark chocolate and treacle lead, the acidity is deliberately low, and the finish is dry and faintly smoky.Ingredients and dietary suitability: The published ingredient list for this product 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.A heavy, milk-friendly cup from a Yorkshire family roaster, priced as a mid-tier bean and sized for a household that would rather buy 200g often than a kilo once. Grind coarse for a cafetiere, brew at 94 degrees, and keep the contact time to four minutes.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. Storage notes, grind guidance and brewing temperatures are in the detailed Q and A tab below. ## Description Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g is the darkest thing the Harrogate roastery puts its name to. Taylors band their coffees on a printed roast-strength scale, and this one sits at 6, the top of it. Everything about the bag follows from that single number: a long, dark development in the roaster, a heavy body, cocoa and treacle in place of fruit, and almost none of the bright acidity that lighter Taylors roasts are built around. It is sold as whole bean, which is the point. A dark roast loses its aromatic top end faster than a medium one, so grinding at the moment of brewing matters more here than it does on a breakfast blend. If you own a grinder, this is a 200g bag that rewards it. If you do not, the same coffee is easier to live with in its ready-ground form, and we would send you there instead rather than sell you a bag you cannot open properly. The Taste Profile Dark Chocolate Depth: ●●●●● (5/5) The lead note, thick and slightly bitter, closer to baking chocolate than to a milk-chocolate sweetness. Treacle and Burnt Sugar: ●●●●○ (4/5) The sweetness that survives a long roast, caramelised rather than fruity. Smoky Finish: ●●●●○ (4/5) A dry, woodsmoke edge on the swallow that lingers well past the last mouthful. Acidity: ●○○○○ (1/5) Deliberately low. There is no citrus lift here and none is intended. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Taylors of Harrogate Taylors of Harrogate is a Yorkshire family firm, and the same house is behind Yorkshire Tea. That matters to how this coffee tastes, because a tea company approaches a dark roast the way it approaches a strong builder's brew: it wants weight and consistency in the cup rather than the delicate, origin-forward character a speciality micro-roaster chases. Hot Lava Java is that instinct applied to coffee. It is an unashamedly heavy cup made to be drunk with milk and made to taste the same every bag. The company heritage is Harrogate. That is where the business was founded and where its roastery sits; it is not a statement about where the beans in this particular bag were grown, and we do not make one. Growing origin is a pack-level fact and you should read it off the bag in your hand. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet Certification marks change between pack runs. Any organic, Rainforest Alliance or Fairtrade claim on this coffee should be read off the current UK bag rather than taken from an older listing. Whole-bean coffee is packed in a valved foil bag so the roast can off-gas without going stale. That construction is usually a mixed material; check your council's guidance before kerbside recycling. Buying 200g at a time suits a household that grinds fresh. It is the smaller bag in the Taylors bean range, which means less coffee sitting open and stale on a shelf. How Does Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g Compare to: Taylors of Harrogate Hot Lava Java Ground: the same coffee, already milled. Pick the ground bag if you have no grinder; pick these beans if you do, because a dark roast fades fastest at the aromatic end and grinding to order is the whole advantage. Taylors of Harrogate Rich Italian: the other end of the dark half of the Taylors range, a shade lighter in the cup and noticeably more forgiving of a long steep. Hot Lava Java goes further into cocoa and smoke and will taste harsh if you over-extract it. Lavazza Qualita Rossa: the Italian supermarket standard at a similar price. Rossa leans nutty and rounded; Hot Lava Java is drier, darker and more bitter-chocolate, and it stands up better to a lot of milk. Ideal Brewing Conditions A roast this dark is already close to the edge of bitterness before you add hot water, so the whole job of brewing it is restraint: slightly cooler water, a slightly shorter contact time, and a grind coarse enough to let the water through. The Cafetiere Serve Grind: Coarse, the texture of sea salt. Too fine and the dark roast turns ashy and the plunger fights you. Water: Just off the boil, around 94 degrees Celsius. Water straight out of a kettle at a rolling boil scorches a roast 6 and pulls out the bitterness first. Steep: Four minutes, lid on, then plunge slowly and pour the whole jug out. Coffee left sitting on the grounds keeps extracting and gets harsher by the minute. Finish: Takes milk well, and a splash of whole milk is what most of this bag will be drunk with. It does not need sugar; the treacle note does that job. The Moka Pot Serve Grind: Fine, but not espresso-fine. A stovetop pot wants something closer to table salt. Fill: Level the basket without tamping, and start with hot water in the base so the coffee spends less time cooking over the flame. Heat: Medium, not high, and pull the pot off the moment the flow turns pale and starts to sputter. Result: A thick, dark, cocoa-heavy shot that makes a genuinely good flat white at home. Brewing Hot Lava Java Step by Step Dose: Around 7g of ground coffee per 120ml of water for a cafetiere; a 200g bag is roughly 28 cups on that measure. Water temperature: 94 degrees Celsius. Let a boiled kettle stand for half a minute. Contact time: Four minutes in a cafetiere, no more. Dark roasts extract faster than lighter ones. Grind timing: Grind immediately before brewing. This is the single biggest difference you can make to a dark bean. Storage: Seal the bag, keep it cool and dark, and do not refrigerate. Oils on the surface of a dark roast pick up fridge odours. Iced: Brew at double strength and pour straight over a full glass of ice. The cocoa and treacle survive dilution better than a bright roast does. Best with: A bacon sandwich, dark chocolate, anything on the salty or savoury side of breakfast. Safety And Purity Caffeine note: This is full-strength caffeinated coffee. Ingredients and dietary suitability: The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: Roasted coffee beans with nothing added. Grinder note: Whole beans require a grinder. Blade grinders will work but produce an uneven cut that makes a dark roast taste noticeably more bitter than a burr grinder does. ## Product Questions What does Roast 6 actually mean?Taylors band their coffees on a printed roast-strength scale, and 6 is the top of it. It describes how far the beans were taken in the roaster, not how much caffeine is in the cup. A roast 6 means a long, dark development: more cocoa and treacle, far less acidity, and a dry smoky edge on the finish. Do I need a grinder for this?Yes. This is sold as whole bean, so it needs grinding before brewing. A burr grinder gives an even cut and is worth having for a dark roast, because uneven blade-ground coffee contains dust that over-extracts and tastes bitter. If you have no grinder, buy the ready-ground version of the same coffee instead. What water temperature should I use?Around 94 degrees Celsius, which is a boiled kettle left to stand for about thirty seconds. Water at a full rolling boil scorches a dark roast and pulls the bitterness out before the sweetness has a chance to arrive. This is the single easiest fix if your cup tastes harsh. How long should it steep in a cafetiere?Four minutes, lid on, then plunge slowly and pour the whole jug out straight away. Dark roasts extract faster than lighter ones, so the five-minute rule you may use for a medium bean will tip this one into bitterness. Coffee left standing on the grounds keeps brewing. How many cups will 200g make?At a standard 7g dose per 120ml you get roughly 28 cups from the bag. That is arithmetic from a normal measure rather than a figure off the pack, and your own dose will move it: a heaped scoop for a strong mug will bring it down towards 22. Does it take milk?Very well, and that is most of what this bag is for. The cocoa and treacle notes are heavy enough to come through a full splash of whole milk, which is exactly where a lighter, brighter roast would disappear. It makes a solid flat white from a moka pot. Is a dark roast higher in caffeine?No. Roast depth changes flavour, not caffeine strength, and a darker roast tastes stronger without necessarily being stronger. Where do the beans come from?Taylors is a Harrogate company and roasts in Yorkshire, but that is where the business sits, not where the coffee grew. Growing origin is a pack-level fact and should be read off the current UK bag. Is the bag recyclable, and is the coffee certified?Whole-bean coffee is packed in a valved foil bag so the roast can release gas without staling, and that is usually a mixed material. Check your local authority's guidance. Certification marks change between pack runs, so read any organic, Rainforest Alliance or Fairtrade claim off the current bag. How should I store it once it is open?Reseal the bag and keep it somewhere cool, dark and dry. Do not refrigerate: a dark roast carries oil on the bean surface and that oil takes on fridge odours quickly. Buy the 200g size rather than a kilo if you drink it slowly, because staling is a bigger enemy than price here. Can I make cold brew with it?Yes, and it suits it. Grind coarse, steep in cold water in the fridge for around twelve hours, then strain. The low acidity that makes this roast taste heavy when hot makes it read as smooth and chocolatey when cold. For iced coffee in a hurry, brew hot at double strength straight over ice. What food does it go with?Savoury and salty things, rather than delicate ones. A bacon sandwich, buttered toast, a strong cheddar, or dark chocolate at the other end of the day. Its weight would flatten a light pastry, so pair it with something that can push back. ## Ingredients & Nutrition Ingredients and allergens. The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsRoasted coffee beans, whole, dark roast100%The only thing in the bag. Taken to roast strength 6, the top of the Taylors scale, which is what produces the cocoa, treacle and smoke and strips out the acidity.Added ingredientsnoneNo flavourings, no sugar, no oils sprayed on after roasting. A dark roast carries visible oil on the bean surface, and that is the roast, not an additive.Pack: Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g; whole bean, caffeinated, supplied in a valved foil bag. Best-before and roast dates are printed on the pack.Characterising components shown; the species split and any certification marks are pack-level facts that must be read off the current UK bag.Sourcing & blend. Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g is roasted by Taylors of Harrogate, the Yorkshire family firm that also owns Yorkshire Tea. Harrogate is where the business and its roastery sit; it is not a claim about where these beans were grown, and growing origin should be read off the bag. What the roastery controls is consistency: the roast-strength scale printed on the pack exists so that bag six tastes like bag one, which is the whole logic of a household coffee rather than a single-lot speciality release.What is in Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g, and what is not:In: roasted whole coffee beans and nothing else, taken to the darkest roast band Taylors publish.No artificial colours, preservatives or added sugar: any sweetness in the cup is caramelisation from the roast, not an added ingredient.Not ground: this is whole bean and needs a grinder. The ready-ground version of the same coffee is a separate listing. ## Flavour Science The flavour of Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 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. With coffee the layers are laid down in the roaster rather than in the cup, and a roast strength 6 has been taken further than almost anything else on a supermarket shelf.The outer layer is aromatic: the volatile compounds formed late in the roast and held in the oil on the surface of the bean. In a dark roast these are cocoa, toasted bread and woodsmoke rather than the floral or citrus notes a light roast keeps. They are also the first thing to leave. This is why whole bean matters here more than on a medium roast: the moment you grind, you expose enormously more surface area, and the aromatic layer starts walking out of the jar. Ground and left a week, this coffee still tastes of coffee, but it stops smelling of anything much.The flavour spike arrives mid palate, where the roast sugars carry the weight. A long roast caramelises the sugars in the bean well past the toffee stage into treacle and dark chocolate, and takes most of the fruit acidity out with it. That is a deliberate trade. What you lose in brightness you gain in body, and the result is a cup that holds its shape under milk instead of vanishing into it. It is also the densest, most concentrated stretch of the cup and the part that a longer extraction develops most, which is precisely where a dark roast gets into trouble.The base structure is the lingering finish: dry, faintly smoky, with a bitterness that reads as cocoa rather than as a fault. A well-extracted cup of this coffee finishes clean and asks for the next mouthful. An over-extracted one finishes ashy and dries the mouth out, and the difference between the two is a grind setting and about thirty seconds of contact time. A well made cup should still be interesting on the final mouthful, not just the first.Getting it right in the cup. Use around 7g of coffee per 120ml of water, grind coarse for a cafetiere and steep for four minutes with the lid on, then plunge and pour the whole jug out rather than letting it stand on the grounds. Over-extraction, not under-extraction, is the common failure with this bean, which reverses the advice that works for a medium roast. Grind immediately before brewing; that single habit does more for a dark roast than any other change. For a moka pot go finer but not to espresso, level the basket without tamping, start with hot water in the base and take the pot off the heat the moment the flow turns pale. Cold brewed coarse for twelve hours in the fridge the same beans mellow noticeably: the smoke recedes, the chocolate comes forward and the finish turns round and sweet. Sealed somewhere cool and dark the beans hold their character for weeks, fading in aroma long before the cup itself goes flat.How water and temperature change it. The same beans give a measurably different cup depending on how you treat the water. Hotter water and a longer contact time pull more of the heavy, bitter compounds for a fuller, drier, more astringent result; water just off the boil at around 94 degrees and a shorter contact keep the chocolate forward and the finish clean. With a roast this dark, a full rolling boil is nearly always too hot, and a cup that tastes harsh is far more often scorched than it is strong. Hard tap water flattens what little brightness is left and can make the bitterness feel flatter and heavier, so in a hard water area a slightly coarser grind restores the balance, while soft water lets the cocoa note ring clearer and needs a touch less contact. None of this is a fault in the roast, it is the same bean responding to the cup you build around it, and once you know which way you like it the result is repeatable every time. ## Recipe Ideas Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g holds its shape under milk, ice and alcohol in a way a lighter roast does not. Six builds below cover the everyday cafetiere, a stovetop flat white, a fridge jug of cold brew and two things to do with it after dinner. Recipes, born here first The House Cafetiere How to make The House Cafetiere with Taylors of Harrogate Hot Lava Java. 5 min 3 cups Easy You will need 30g Hot Lava Java beans, ground coarse 500ml water at 94 degrees Whole milk, optional Method Grind 30g of Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g coarse, to the texture of sea salt, immediately before brewing. Pour 500ml of water just off the boil over the grounds and put the lid on without plunging. Wait four minutes exactly, then plunge slowly. Pour the whole jug out at once; coffee left on the grounds keeps extracting and turns bitter. What you will end up with: A heavy, cocoa-led mug that takes milk without disappearing. If it tastes ashy, your water was too hot or your grind too fine. Stovetop Flat White How to make Stovetop Flat White with Taylors of Harrogate Hot Lava Java. 8 min 1 cup Medium You will need Hot Lava Java beans, ground fine Hot water for the moka base 150ml whole milk Method Fill the moka base with hot water to just below the valve, so the coffee spends less time cooking. Level the basket with finely ground Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g without tamping it down. Heat on medium and pull the pot off the moment the flow turns pale and starts to sputter. Steam or warm 150ml of whole milk and pour it through the crema. What you will end up with: A genuinely good home flat white. The dark roast is the reason the coffee is still audible under that much milk. Overnight Cold Brew Jug How to make Overnight Cold Brew Jug with Taylors of Harrogate Hot Lava Java. 10 min + 12 hr 4 glasses Easy You will need 80g Hot Lava Java beans, ground very coarse 800ml cold filtered water Ice Method Grind 80g of Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g as coarse as your grinder goes. Stir into 800ml of cold water in a lidded jug and refrigerate for twelve hours. Strain through a paper filter or a fine sieve lined with muslin. Serve over ice, neat or cut half and half with cold milk. What you will end up with: Smooth, chocolatey and almost sweet. Cold water never touches the harsh compounds, so the smoke recedes and the cocoa comes forward. Keeps three days. Flash-Chilled Iced Coffee How to make Flash-Chilled Iced Coffee with Taylors of Harrogate Hot Lava Java. 6 min 1 glass Easy You will need 20g Hot Lava Java beans, ground coarse 200ml water at 94 degrees A full glass of ice Method Brew 20g of Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g in only 200ml of water, so the coffee comes out at roughly double strength. Fill a tall glass to the top with ice. Pour the hot coffee straight over the ice in one go. Stir once and drink immediately, before the ice finishes melting. What you will end up with: Iced coffee in six minutes rather than twelve hours. Brewing double strength is what stops the melting ice turning it into brown water. Affogato How to make Affogato with Taylors of Harrogate Hot Lava Java. 5 min 1 serving Easy You will need One moka pot shot of Hot Lava Java Two scoops vanilla ice cream Dark chocolate to grate over Method Brew a short, strong shot of Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g in a moka pot. Sit two scoops of vanilla ice cream in a cold glass. Pour the hot coffee straight over the top. Grate dark chocolate over and eat it before it collapses. What you will end up with: The easiest dinner-party pudding there is, and a dark roast is the right coffee for it because vanilla ice cream would swallow a lighter one whole. Espresso Martini (Adult) How to make Espresso Martini (Adult) with Taylors of Harrogate Hot Lava Java. 6 min 1 glass Medium You will need 30ml strong Hot Lava Java, cooled 50ml vodka 15ml coffee liqueur Ice Method Brew 30ml of Taylors of Harrogate Hot Lava Java Roast 6 Coffee Beans, 200g short and strong, then cool it completely. Shake the coffee with 50ml of vodka, 15ml of coffee liqueur and a full scoop of ice, hard, for fifteen seconds. Strain into a chilled coupe. Rest for a moment and let the foam settle before drinking. What you will end up with: A drink that actually tastes of coffee rather than of liqueur. The bitterness of a roast 6 is what keeps it from being sickly. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._