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Monday 8am - 4pm Tuesday 8am - 4pm Wednesday 8am - 4pm Thursday 8am - 4pm Friday 8am - 4pm Saturday 9am - 3pm

Volcano Coffee Works

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Volcano Coffee Works

Independent South London Speciality Coffee Roaster. B Corp and Carbon Neutral. Shop ethically sourced, award-winning coffee.

Volcano Coffee Works is a leading small batch, specialty coffee roastery based in South London. We source the worlds finest coffees, to design gourmet coffee blends for espresso & exceptional seasonal coffees perfect for filter coffee. All our coffee roasting is crafted by our expert Roasters on lovingly restored and tweaked vintage coffee roasters. Offering an all encompassing service to restaurants, cafes, bars and other hospitality businesses, delivered with bespoke and proven packages of barista training, technical services, advice and support.

15/09/2026

10 years of Jusu Brothers 🌱

A huge congratulations to Romain and the whole Jusu team on a seriously special milestone.

For the last decade, Jusu has been built around people — the team behind the counter, the regulars who keep coming back, and the communities they’ve become such a big part of, from West London to Elephant & Castle.

It’s been brilliant to watch Jusu grow, and even better to have been part of the journey with you.

Big love from us all at Volcano, and here’s to the next chapter.

14/09/2026

Autumn arrived at the roastery for our latest Open DOOR, with Pumpkin Spice Iced Lattes and Cinnamon Roll Iced Mochas flowing all day.

A huge thank you to everyone who joined us. Tegan and Jas were serving the seasonal menu, Rosie was helping guests get hands-on with the Sage machines, and Thomas and Amy shared their advice on seasonal brews and pour-over techniques.

Kurt was also back with another round of Guess the Beans — this time, in a pumpkin. Naturally.

A big thank you to our friends at Oatly and Islands Chocolate for helping us bring the autumn menu to life.

Great coffee, plenty of familiar faces and a brilliant day at the roastery.

10/09/2026

The weather’s turned. The rainy days are creeping in, the mornings are getting chillier… which can only mean one thing.

Our Autumn Coffee Duo is here 🍂

Returning favourite Toffee Apple brings crisp red apple, milk chocolate, warming cinnamon and plenty of toffee sweetness.

Joining it this year is Cinnamon Roll, cinnamon, pecan and creamy milk chocolate, with a little hit of apricot to brighten things up.

Two limited-edition coffees made for slower mornings, extra layers and another cup.

Autumn treats. Just in coffee form.

Available now.

05/09/2026

Toffee Apple is returning for autumn… but it’s not coming back alone. 🍎👀

Our Autumn Duo lands next week, pairing an old favourite with a brand-new limited-edition blend inspired by the comfort of a freshly baked treat.

Can you guess what it is?

Comment with the correct answer for your chance to win a bag of our new blend when it launches. ☕️

Giveaway closes at midnight on Sunday 6th September. Open to UK residents aged 18+. Winners will be selected at random from all correct entries and contacted only by Volcano Coffee Works via DM. No purchase necessary.

04/09/2026

Tomorrow, we’re popping up at Harrods with the brilliant LELIT team for a day dedicated to seriously good coffee.

We’ll be hosting a series of coffee masterclasses, talking through roasting, flavour and how to get the best from your beans at home, alongside hands-on demonstrations of LELIT’s Italian-made Bianca and MaraX machines.

Find us at LELIT Café in the Harrods Home & Furniture Department, with hourly sessions from 11am–4pm.

Saturday 5th September
Harrods, London

Come say hello, talk coffee and learn a few tips for making better coffee at home. And yes, you may leave wanting a new machine.

01/09/2026

September’s Roaster’s Choice has landed.

Meet Neel Vohora Bourbon: a sweet, smooth Bourbon N39 grown at Edelweiss Estates in Tanzania.
Produced on a third-generation family farm and fermented for six days to develop extra fruitiness and complexity, it’s the perfect coffee for easing into autumn. Expect notes of pecan pie, juicy pear and creamy milk chocolate.

Available now. Shop via the link in our bio.

28/08/2026

Bank holiday weather: questionable.
Caramel Crunch: still seriously good. 🍨
One last taste of summer, best served over ice.

25/08/2026

Open DOOR is back at our Brixton roastery on Saturday 12th September.

We’ll have our new autumn coffees on espresso and pour-over all day, alongside free seasonal serves made with Oatly and our new Cold Brew cans.

We’ll also have Sage home espresso machines ready for you to try, with the Volcano team on hand to help with everything from dialling in to pulling a better shot.

Doors open at 9am.

See you there.

19/08/2026

Introducing the VolCANOE team 🛶

We took to the waterways of Hackney Wick with the brilliant , collecting litter, clearing floating debris and doing our bit for the local environment.

Days like this are a great reminder of why we care about the waterways we work and live alongside, and the responsibility we all share in protecting the places that make up our local community.

A huge thank you to Moo Canoes for having us. We left the canal a little cleaner and, somehow, nobody fell in. A successful day all round.

16/08/2026

Coffee, but make it ice cream.

On Friday, we headed down to for an afternoon celebrating two very good things: coffee and ice cream.

Kurt swapped the roastery for the parlour, brewing up Caramel Crunch filter to try alongside our Caffè Latte ice cream, a pretty solid pairing, if we do say so ourselves.

Missed us? You can still get a taste of Volcano x Ice Cream Union across their London parlours.

Available while stocks last.

03/08/2026

Roaster’s Choice. 08 Elvis Tineo, Peru

Sweet, syrupy and beautifully balanced, with notes of toffee, golden syrup, red grape and hazelnut.

This month’s Roaster’s Choice comes from the highlands of Jaén, where Elvis Tineo carries on a family tradition of coffee farming. After receiving one hectare of land from his father in 2016, he established La Naranja, named after the orange trees growing alongside the coffee.

Today, Elvis and his small team carefully nurture the soil using organic matter and repurposed coffee by-products, producing exceptional coffees despite the challenges of drought and leaf rust.

Best enjoyed with: Hazelnut Biscotti.

31/07/2026

Sunshine, BBQs and good company.

Kurt keeping everyone fed with some seriously good food, alongside roastery tours and a time well spent with our wholesale community.

Thanks to everyone who came down and made it such a good one.

More of this, please. 🤎

13/07/2026

Two months ago, we got together with our wholesale community for an evening all about Brazil.

At Grid Studios, Ana from Mió took us through the stories behind the coffee, from the people growing it to the projects helping shape the future of coffee farming.

We also shared more about Sombra, our agroforestry project in partnership with Mió, which is all about supporting coffee production and producers, protecting biodiversity and exploring a more sustainable way to grow coffee.

Big thanks to Ana and everyone who joined us for an evening full of great coffee and great conversations.

A little throwback to a brilliant night.

01/07/2026

This month’s coffee takes us to the highlands of Rutsiro, Rwanda,

Grown by smallholder farmers on the hills surrounding Lake Kivu, this coffee benefits from the region’s high altitudes and rich volcanic soils, which contribute to its silky texture and fruity character.

The results is a beautifully light and delicate drinking experience, with fragrant notes of Earl Grey, bright citrus acidity, and a smooth brown sugar sweetness. The perfect all-day drinker.

30/06/2026

Day 3: From Brixton to Brazil 🇧🇷

Day three at Mió brought everything into focus – harvest, regeneration, and the long game behind coffee.

We started in the fields with the harvesters, seeing how coffee is picked at scale. Not the romantic hand-picking image, but a precise, well-managed process balancing efficiency and quality.

Then onto the compost site, where coffee pulp and organic matter are returned to the farm as nutrient-rich fertiliser. Nothing wasted.

Next stop was Santa Irene – once cattle pasture, now a thriving coffee landscape. A clear example of regeneration in action.

We also visited Carlos’ favourite spot on the estate – home to one of the oldest trees on the farm, with incredible biodiversity and fungi thriving around it.

We ended the day watching the sunset across the farmland, beer in hand, talking through how everything connects – from harvest to soil, and back again.

Address

244 Ferndale Road
London
SW98FR

Opening Hours

Monday	8am - 4pm
Tuesday	8am - 4pm
Wednesday	8am - 4pm
Thursday	8am - 4pm
Friday	8am - 4pm
Saturday	9am - 3pm

Website

http://www.volcanocoffeeworks.com/, https://volcanocoffeeworks.com/collections/buy-volcano-coffee/products/peaches-cream

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