Whether you enjoy making your coffee with an espresso machine, pour over or cafetiere, one thing is certain: freshness is key to a perfect cup. In this blog, we will offer you our best tips and tricks on how to keep your coffee as fresh as possible so and ensure that every cup is as delightful as the first. So firstly, how long does coffee stay fresh? It is actually best to let your coffee rest for 10 days after the roast date before you use it, to let the flavours fully develop. You should then use your coffee within 2 months of purchase to ensure it tastes it’s best (you can look at the ..read more

We're proud to fuel over 250 of the country's leading speciality coffee shops. Our Volcano hot spots series illuminates their expertise, their passion and their courage. This time, we bring you South London's Madelina. About: Madelina One of our most local customers, Madelina is a family-run café right in the heart of Brixton (just a 5 min walk from our Brixton HQ). As one of our first customers to serve the Delta Blend, we wanted to chat with the owners, Eugen and Mady to find out more about their café and experience using our coffee. Tell us about your business. Our journey into the hospita ..read more

Becoming B Corp is particularly challenging for food and beverage brands compared to other industries which makes our B Corp certification even more of an achievement. During B Corp month, we not only want to celebrate our own achievements but applaud the achievements of our fellow B Corp certified food and beverage companies. So let’s take a look at our favourite B Corp brands and why we love them so much.  Oddbox Did you know that around 40% of food produced globally goes to waste? Our friends at Oddbox rescue the “too odd” and “too many” direct from growers and deliver to your door. So ..read more

We're proud to fuel over 250 of the country's leading speciality coffee shops. Our Volcano Hot Spots series illuminates their expertise, their passion and their courage. This time, we bring you South London's Sweet Carolina. About: Sweet Carolina Just a short walk from West Norwood station is the independent café, Sweet Carolina serving great coffee, brunch and home-made cakes. As one of our closest customers (just a 5 min walk from our roastery in fact) we wanted to chat with the owner, Carolina to find out more about her café and experience using Volcano coffee. Tell us about your business ..read more

It’s pancake day so it is only right we make pancakes but with a coffee twist. These light and fluffy American-style pancakes have a rich but subtle coffee flavour that is bound to be a crowd-pleaser. This recipe uses our signature Firehouse Espresso with notes of chocolate, forest fruits and cinnamon, flavours that will go perfectly with your breakfast pancakes. 200g self-raising flour  1 ½ tsp baking powder 1 tbsp caster sugar  3 large eggs 25g melted butter 150ml milk 50ml (a double espresso) of Firehouse Espresso Coconut or vegetable oil, for cooking Instructions Sift the ..read more

Caffeine is a naturally occurring chemical present in plants such as coffee plants, where it serves as a defence mechanism to repel insects. The caffeine in coffee plants is what gives coffee beans their stimulating properties but not their flavour. High-quality Arabica coffee beans are typically 1% caffeine by weight, whereas Robusta beans have twice that amount.  At Volcano, we use Arabica beans in our decaf coffee. In order to create decaffeinated coffee, an extra processing step has to be added to the coffee’s journey to extract the caffeine from the beans. There are multipl ..read more

We wanted to say a big thank you from the Volcano team for your support this year. 2023 was a very busy year for our roastery as we reached record roasting levels - and we couldn't have done it without you.  Here's to an even bigger 2024!  Let's look back at some of our highlights from this year.  Rebranding and Website Launch We kicked off the year with an exciting rebrand, including a new logo and a complete redesign of our packaging. Alongside this, we also launched our new and improved website.  New Product Launches We launched some new products that we are very prou ..read more

Makes 8 – 12 slices Ingredients:  1 x 165g (51/2oz) pack of light cream cheese 60g (21/4oz/2/3 cup) icing (confectioners’) sugar 250g (9oz) smooth Biscoff spread 500ml (18fl oz/2 cups) double (heavy) cream, fridge cold 4 shots Fullsteam espresso for the biscuit base (Alexina uses 4 tsp espresso powder in her recipe, but you can use espresso shots and it works just as well) 60g (21/4oz/4 tbsp) coconut oil 30g (1oz) unsalted butter 25 Biscoff biscuits (about 200g/7oz), plus extra to serve Equipment:  20cm (8in) springform tin electric hand whisk food processor (useful, not esse ..read more

Let's talk Robusta. This series is looking at why canephora (robusta and conilon) has been perceived as a lower quality coffee species than robusta and why this is wrong.   An interview with our expert roaster, Nick Tell us a bit about your background in coffee and why you want to talk about robusta?  I began working in the coffee industry as a barista in 2008 and joined the Volcano team in 2013. Since then, I have won the UK Roasting Championship and become one of one hundred coffee Q graders in UK. My experience in the speciality coffee industry has developed my interest in s ..read more

Let's talk Robusta. This series is looking at why canephora (robusta and conilon) has been perceived as a lower quality coffee species than robusta and why this is wrong.  An interview with our expert roaster, Nick Recap: Robusta and conilon (subspecies of canephora) have been considered a lower quality coffee species than arabica for many years. This is a misperception due to the post-harvest production of canephoras being much further behind than arabica. More care and attention needs to be given to canephora coffee cultivation in order to develop it.  Read our previous episod ..read more