Liquorice coffee in London
1 speciality roast from 1 London roaster feature liquorice notes.
Liquorice in speciality coffee presents as a deep, slightly sweet, subtly anise-like quality that sits at the back of the palate, often accompanied by a pleasantly lingering bitterness. It differs from harsh bitterness in that it carries a smooth, almost herbal sweetness, comparable to the dried root rather than the confectionery. This note is typically associated with darker roast development, where Maillard reaction compounds intensify, though it can also emerge from certain bean varieties with naturally high levels of chlorogenic acid derivatives and sugars.
Liquorice notes emerge as a sweet, anise-like whisper in the cup, bringing gentle spice and herbal complexity. This flavour profile tends to surface in coffees from Brazil, particularly when beans are processed naturally, allowing their inherent sweetness to develop fully. Volcano Coffee Works currently offers this distinctive character within London's speciality coffee scene.
Top rated liquorice coffee roasts in London
Speciality roasts carrying liquorice notes, ordered by community rating.
Roasters producing liquorice coffee
London roasters with the most approved coffees carrying liquorice notes.
Flavours that pair with liquorice
Notes that most commonly appear alongside liquorice in the same roasts.
Where liquorice coffee comes from
Origin countries that most often produce liquorice-forward coffees among London roasts.
How liquorice coffee is processed
Processing methods associated with liquorice notes in London roasts.
How liquorice notes develop
Coffees from Sumatra and other Indonesian islands often carry liquorice notes, a quality frequently linked to the wet-hulling process known locally as Giling Basah, which produces a distinctively earthy, full-bodied cup with complex low-toned flavours. Some natural-processed Ethiopian and Yemeni coffees can also lean towards anise and liquorice characteristics, particularly when roasted to a medium-dark level. Robusta-heavy blends and coffees from certain Indian growing regions are also associated with this note, typically when processed in ways that allow extended contact between the bean and its fruit pulp.
What to look for
On a bag or menu, look for tasting notes that include liquorice, anise, dark spice, molasses, or earthy sweetness, as these tend to cluster together in the cup. Coffees described as full-bodied or with a long finish are reasonable candidates, particularly at medium-dark to dark roast levels. Brew methods that produce concentrated, lower-acidity results, such as espresso, moka pot, or French press, generally allow liquorice characteristics to come through more clearly than lighter, faster methods like a V60.
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