Explore sauces
Explore sauces
Home
Home
Made 4 u
Made 4 u
Shop Sauce
Shop Sauce
Any Questions?
Any Questions?
BAG (1)
Chilli Flame
1
£9.00
Sub Total
£9.00
Checkout
Checkout
Chilli Flame
Koffiracha
£9.00
View Bag
View Bag (1)
Checkout
Home
ADD 2  👯 GET £2 OFF 💸
Buy now
This product is out of stock.
Product is not available in this quantity.
Chilli Flame
5.0
Rated 5.0 out of 5 stars
5.0 Stars (3 Reviews)
4.9  |  3456 Reviews

Chilli Flame

Koffiracha
£9.00
VAT Included
Mild
Hot
BUY 2 GET £2
Clear Cart

A mild hot sauce made from fruity single-origin coffee and ripe chilli peppers that blend into a tangy, creamy, spicy burst of flavour. Fire up eggs, burgers, avocado toasts—anything to perfection.

Lightly caffeinated
Plant based ingredients
No artificial flavours
Sustainably sourced
Made with speciality coffee
Lightly caffeinated
Plant based ingredients
No artificial flavours
Sustainably sourced
Made with speciality coffee
WHAT’S IN THE SAUCE?

Chilli Peppers, Rapeseed Oil, White Wine Vinegar, Tapioca Starch, Speciality Coffee, Sugar, Sea Salt, Dark Soy Sauce (contains soya), Garlic, Cayenne Pepper, Xanthan Gum, Herb and Spice Extracts. 

All good food shares one thing in common; high quality 💪ingredients. You can expect nothing less from us—no cap. 

IS IT GOOD FOR ME?

NUTRITION PER 100g

ENERGY(kj) 873

ENERGY (kcal) 212

FAT 21.4g

of which saturates 1.7g

CARBOHYDRATES 3.8g

of which sugars 3.6g

PROTEIN 0.6g

SALT 3.2g

CAFFEINE 0.038g

WHAT MAKES YOUR COFFEE SPECIAL?

Listen up, fam! We're not messing around when it comes to the coffee in our Koffiracha Hot Sauce. We've teamed up with our mates at Catalyst Coffee Roasters to ethically source the sickest beans from all over South America. 

Our signature blend combines single-origin stunners from Brazil 🇧🇷 and Colombia 🇨🇴. First up, we've got the velvet-smooth coffee cherries 🍒 from Conquista & Capoeirinha farms down in southern Alfenas, Brazil. These babies are handpicked at peak ripeness, washed, and sun-dried to unlock all those nutty, creamy vibes.

But wait, there's more! We're also serving up an organic Caturra Typica from the indigenous Nasa Wesx community in Gaitania, Tolima, Colombia. Grown in straight-up volcanic ash 🌋 at crazy high altitudes, this coffee packs a floral punch with hints of citrus, peach, and caramel that'll make your taste buds swoon.

So whether you're team Brazil or team Colombia, they come together to create a flavour experience that's out of this world. Bonus points: it’s all ethically and sustainably sourced, so you can feel good about indulging.

HOW HOT IS IT?

Koffiracha Chilli Flame is a mild heat 🔥 hot sauce. It’ll give you a snappy kick of heat with good vibes all around. About 2500 SHU on the Scoville Scale.

HOW SWEET IS IT?

Expertly roasted speciality coffee brings a natural fruitiness to Koffiracha. Mixed with a dash of sugar and you’ll taste a pleasant balance between flavour and heat. It’s delicately sweet but still a baddie; just like u 🫶

5.0
Rated 5.0 out of 5 stars
Based on 3 reviews
5
Rated out of 5 stars
3
Total 5 star reviews: 3
4
Rated out of 5 stars
0
Total 4 star reviews: 0
3
Rated out of 5 stars
0
Total 3 star reviews: 0
2
Rated out of 5 stars
0
Total 2 star reviews: 0
1
Rated out of 5 stars
0
Total 1 star reviews: 0
100%would recommend this product
Slide 1 selected
Write a Review (Opens in a new window)
3 reviews
  • IC
    Ismini C.
    Verified Reviewer
    I recommend this product
    Rated 5 out of 5 stars
    11 months ago
    Koffiracha chilli flame

    I use it with fish, meat and avocado and it is mind blowing ! Highly recommend it!

    Was this helpful?
  • E Profile picture for Emma
    Emma
    Verified Reviewer
    I recommend this product
    Rated 5 out of 5 stars
    11 months ago
    👍noice

    Love the sauce for breakfast/brunch. Made avocado toast with poached eggs with a generous drizzle of koffiracha - nice balance of tangy and savoury, not too spicy, adds a good texture to the crunchy toast as well. Overall v nice

    Was this helpful?
  • M
    Michael
    Verified Reviewer
    I recommend this product
    Rated 5 out of 5 stars
    11 months ago
    Brunch Heaven

    Brunch is my favourite meal and this sauce makes it even better. A mild kick and lots of flavour to dash on eggs, potatoes, bacon, or really the whole plate!

    Was this helpful?
Loading...
Loading...
WHAT IF I DON'T LIKE IT?

We got you bestie 😽 If you’re not feeling the sauce DM us on IG or TikTok @koffiracha or right here on our web chat. Just tap on the menu icon from the bottom action bar then tap the “Any Questions?” button to connect with our Happiness Crew.

IS IT GLUTEN FREE & VEGAN?

Bruh, yeah 🙄 it's vegan but isn't gf free atm. Next batch we'll be totally gf free so come back soon.

DOES IT NEED TO BE REFRIGERATED?

We don’t use preservatives so please make sure to refrigerate after opening. We won’t be held responsible for any drama 💩

DOES IT COME IN A BOX?

For sure, it comes in a Story Highlight 🤳 worthy pack that’s both hawt and sustainable. Read more about our packaging from our mates at Freckl.

HOW LONG DOES SHIPPING TAKE?

We’ll get you sauced up in 24 to 48 hrs throughout most of the UK. For you 🌍 global hotties, we’re only shipping in the UK atm so you’ll have to wait until later this summer to order Koffiracha.

Made 4 u

1 Hour
Spaghetti Bolognese
All
Spaghetti Bolognese
1 Hour
Palms sweaty? Knees weak? Arms heavy? Go lie down ⚰️ someone else can make this spaghetti. Serves up to four, depending on how much cooked pasta you end up with. We know you won't measure it properly.
Ingredients
  • 500 gr ground beef mince 10% fat
  • 1 red onion
  • 1 tablespoon mustard
  • 1 clove of garlic
  • 1 carrot
  • 1 250ml can chopped tomato 
  • 200 gr Koffiracha
  • 100 ml white dry wine
  • 100 ml olive oil 
  • Salt
  • Pepper
  • ½ pack of spaghetti 
  • 100 gr grated parmesan
Step 1

Dice the onion, carrot and garlic and throw them in a pot with olive oil on medium heat until brown.

Step 2

Take the minced meat and in small quantities add it to the pot, pressing it regularly so it doesn't crumble.

Step 3

Add the wine, pour a glass for yourself, and let it cook for 5-10 minutes. 🍷

Step 4

Drink 🥴your wine. 

Step 5

Add the mustard, Koffiracha and canned tomatoes. Season and let it simmer for 30-40 minutes or until the juices have reduced.

Step 6

Cook your pasta. Make sure to salt the water. Pray to any or all gods that you guess the quantity correctly. 

Step 7

Serve the pasta with the beef mince sauce, and finish with grated parmesan. If there's any wine left, you 😈 know what to do. 

20 Minutes
Bacon "N" Egg Sando
All
Bacon "N" Egg Sando
20 Minutes
A 'koffiracha' twist on the classic bacon 🥚🥓sando. Gooey egg + crispy bacon + our coffee hot sauce? It's a combo born to cure your Sunday hangover… or Saturday… or Friday… ☠️
Ingredients
  • 2 rashers streaky bacon
  • 2 rashers back bacon
  • 1 egg
  • 2 slices white bread
  • 1 tbsp mayo 
  • 1 tbsp Koffiracha
Step 1

Crisp up your bacon 🤤 in a pan on medium heat, then crack an egg into the bacon fat so you're soaking up all that flavour.

Step 2

Whack your bread in a toaster or fry it in the same pan, you do you. The thicker and crispier, the better.

Step 3

Mix the mayo and Koffiracha and spread the mix across both pieces of toast, then wedge your bacon and egg in there, find a spot on the couch and reap the rewards. You've totally 🛋️💀earned it.

30 Minutes
Plant Based
The perfect flatbread doesn't exi-
All
Plant Based
The perfect flatbread doesn't exi-
30 Minutes
Plant Based

Perfect at lunch or dinner. Great by yourself or with 🧝‍♀️company. Gives back what you put in.

No man has all three. This flatbread does.

Ingredients
  • 1 Vegan Chicken stripes
  • 1 pitta bread or any flatbread 
  • 1 tbsp yoghurt 
  • 1 tbsp of any pickled veg  (onions, cucumber, carrots)
  • 4 gr picked parsley or any other fresh herb
  • 1 tbsp salt
  • 20 gr Koffiracha
Step 1

Don't freak out, but this requires some prep 2-3 hours before you make it. You'll need to season the chicken thigh with table salt and let it rest in the fridge, covered, for a few hours beforehand. This is the only challenging part of this recipe. If you can't do this, ⚰️stop.

Step 2

Once your chicken has been in its salt bath (dry brine) for a few hours, take it out, wash it with cold water and pat dry with a paper towel.

Step 3

With the skin facing up, cook the thighs at 180c for 20 minutes or until done. Once it's rested, slice it chunky.

Step 4

Warm up your flatbread in a pan on medium heat, then top it with the chicken, yoghurt, Koffiracha, pickles and fresh herbs. Share, or don't. No 👁 one's watching.

30 min
Plant Based
Baba Ganoush Ft. Avo
All
Plant Based
Vegetarian
Baba Ganoush Ft. Avo
30 min
Plant Based
A recipe with people-pleasing tendencies. Probably feels guilty 🤭when it says no or calls in sick to work. Will please even the pickiest of eaters, carnivores included. If you love avo toast but always felt like it needed a bit of an upgrade, this one's for you too. Ideal serving for one.
Ingredients
  • 1 thick slice of sourdough 
  • 1 aubergine
  • 1 romano pepper 
  • 1 avocado, smashed
  • 50 gr of tahini
  • 1 lemon 
  • 10 gr of Za'atar 
  • 10 gr pomegranate molasses 
  • 1 tbsp sea salt
  • 100ml extra virgin olive oil 
  • 50 gr Koffiracha
Step 1

Slice the aubergine in half, lay it on a tray skin up, season with sea salt and olive oil and bake for 20 minutes in the oven at 180 degrees.

Step 2

Slice the romano peppers, season with salt and olive oil, and bake for 15 min in the same oven.  

Step 3

Mix the juice of one lemon 🍋 with the tahini and some water and stir until it becomes smooth and creamy. 

Step 4

Toast the sourdough and smear the smashed avo on top

Step 5

Dress the toast with a slice of aubergine and roasted peppers. Drizzle tahini, pomegranate molasses, olive oil 🫒 and pour Koffiracha to your heart's content. Sprinkle za'atar and garnish with any herb you fancy. Devour in a single bite.

20 Minutes
Fish Finger Sandwich
All
Fish Finger Sandwich
20 Minutes
Does what it says on the box. It's really for kids, but it tastes better when you're an adult who never really grew up. One serving; kids don't 🤨 know how to share.
Ingredients
  • 4 fish fingers 
  • 1 ltr sunflower oil 
  • 2 slices white bread 
  • ¼ iceberg lettuce 
  • 50 gr Koffiracha 
  • 100 gr Mayo 
  • 2 slices burger cheese
Step 1

Deep fry the fish fingers for five minutes in a pan with sunflower oil and then leave on a paper towel to absorb the oils. If you have a deep-fryer, use that. An air-fryer? Go for it. If none of these options sound great to you, just follow the packet instructions, kid. Leave the hard stuff  👴 to the adults.

Step 2

Toast the bread (you should be able to do that at least) and spread Koffiracha and mayo on both pieces.

Step 3

Sandwich your iceberg lettuce, fish fingers and cheese in there. Well done 🎉you.

1 Hour
Vegetarian
Shakshuka but better
All
Vegetarian
Shakshuka but better
1 Hour
Vegetarian
This shakshuka is better because it has our Koffiracha. We don't make the rules. That's just how it is. Can be made in one pan if you're feeling like a pro. Could also be made with three. We'll let you pick your battle. 🙋🏽‍♀️Serves one.
Ingredients
  • 2 free-range eggs
  • 250 gr canned tomatoes 
  • 100 gr roasted red peppers 
  • 4 gr parsley
  • 100 ml extra virgin olive oil
  • 1 white onion
  • 50 ml Koffiracha 
  • Salt
  • Pepper
  • Pitta bread
  • 100 gr strained yoghurt 
  • 40 gr za'atar
Step 1

Heat the olive oil in a medium high-heat pan, then add the canned tomatoes, peppers and Koffiracha. Season with salt and pepper, make it bubble 🫧and let it reduce.

Step 2

In another pan with water, poach the two eggs, and toast your bread.

Step 3

To serve, lay the yoghurt, sauce, two poached eggs, and season. Pitta 🫓 bread is a side piece - optimal dipping material.

1.5 Hours
Chicken Roast with Veggies
All
Chicken Roast with Veggies
1.5 Hours
Adulting doesn't have to be hard, fam. This one-pan wonder is the key to looking like you've got your life together, even if your sock drawer says otherwise. Juicy chicken? Check. Crispy veggies? Double check. Flavour bomb sauce? Oh, you know it. Impress your crew (or just yourself, no judgment) with this easy, lick-the-plate-clean 👅 meal.
Ingredients
  • Whole chicken ( pref free range )  
  • 500gr carrots
  • 500gr maris piper potatoes 
  • 2-3 garlic  cloves
  • 250gr butter 
  • 100gr koffiracha 
  • Salt 
  • Pepper
Step 1

Preheat that oven to 180°C (350°F for the 🦅) and grab your biggest baking tray. We're about to get cozy in there.

Step 2

Give your chicken a good ol' seasoning with salt and pepper. Don't be shy; this bird needs to be flavour-blasted.

Step 3

Wash and chop those veggies into bite-sized pieces. Carrots, potatoes, you know the drill. Arrange them on the tray, and dot them with butter like a modern art 🎨 masterpiece.

Step 4

Nestle that seasoned chicken right in the midst of the veggies. It's a party 🥳 and everyone's invited.

Step 5

Pop that tray into the oven and let the magic happen. Once the chicken is cooked through (use a meat thermometer if you're fancy), brush it with Koffiracha sauce for an extra flavour kick.

Step 6

Serve it up hot, and get ready for the compliments to roll in. You're a regular Masterchef 👨‍🍳, mate.

1.5 Hours
Plant Based
Halloumi Katsu Sandwich
All
Plant Based
Halloumi Katsu Sandwich
1.5 Hours
Plant Based
Calling all plant-based peeps and cheese enthusiasts! This sandwich is about to rock your world. Crunchy, golden-fried halloumi meets tangy Koffiracha sauce in a flavour explosion that'll have you questioning everything you thought you knew about sandwiches. Forget boring 🧑‍💻 desk lunches; this bad boy is worth the hype.
Ingredients
  • 1 pack halloumi cheese 
  • 300 gr Panko bread crumbs
  • 4 free range eggs 
  • 400 gr flour 
  • 1 ltr sunflower oil 
  • 1 tbsp ketchup 
  • 50 gr pickled onion 
  • 2 slices of white bread 
  • 100 gr Koffiracha
Step 1

Grab your halloumi and slice it into strips. Set up your breadboard with three bowls: one for eggs, one for flour, and one for panko breadcrumbs. Put on your favourite tunes and get ready to get your hands dirty (or use gloves 🧤 if you're a neat freak).

Step 2

Take each halloumi strip and dip it into the egg mixture, then the flour, and finally, the breadcrumbs. Repeat until all strips are coated in a crispy golden blanket.

Step 3

Heat up some sunflower oil in a pan (do the water drop test if you're a fry-pro). Once it's sizzling, carefully add your breaded halloumi strips and let them crisp ✨up to perfection.

Step 4

Toast some bread (white, sourdough, whatever floats your boat) and spread a layer of ketchup on one side. Yes, ketchup. Trust 🤷‍♂️ the process.

Step 5

Layer your fried halloumi strips on the ketchup-smeared bread, top with pickled onions (because why not?), and drizzle that magical Koffiracha sauce all over.

Step 6

Close the sandwich and prepare for flavour nirvana. Napkins are a must because things are about to get messy (in the best way possible💦).

#POURPOURPOUR
KOFFIRACHA
Our mission is simple, to bring great tasting sauce to the world. Backed by the best in the business and using ethically sourced ingredients, we’re making the world tastier, one pour at a time.
Wholesale Media Kit
© 2023 Koffiracha
Site Design Cookies Settings Privacy Policy Terms of Service