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Specialty Coffee Blog by Volcanica Coffee

Volcanica Coffee Featured in the Atlanta Journal Constitution

by Adriana Contreras 23 Mar 2023 0 Comments


There are plenty of ways to incorporate coffee into dishes. Shown here are Chile Coffee Sticky Wings (left) and Roasted Beets with Balsamic Coffee Glaze, both by Adriana Frazier, director of operations and innovation of Suwanee-based Volcanica Coffee. (Styling by Adriana Frazier / Chris Hunt for the AJC)

Volcanica Coffee was recently featured in the Atlanta Journal Constitution. 

Adriana Frazier, director of operations and innovation of Suwanee-based Volcanica Coffee has created two dynamic and unusual recipes involving the use of brewed or ground coffee while cooking. She thinks of coffee as an ingredient for savory dishes such as a coffee rub for prime rib or for chile coffee sticky wings.

Chili Volcanica Coffee Sticky Wings


  • 3 pounds/3 dozen chicken wings 

Dry Rub:

  • 1 TBSP of finely ground Volcanica Ethiopian Yirgacheffe Coffee
  • 2 TBSP of packed brown sugar
  • 1 TBSP of chili powder
  • 2 TSP Kosher salt
  • 1 TSP paprika
  • 1 TSP onion powder
  • 1 TSP garlic powder
  • 1 TSP fresh ground pepper
  • ½ TSP dried thyme

Sticky Sauce:

  • ½ cup rice vinegar
  • 1 large shallot, finely chopped
  • 2 TBSP fresh ginger, peeled and grated
  • ¼ cup sugar
  • 1-3 TBSP sriracha
  • 3 TBSP melted coconut oil
  • 1/4 cup cilantro, chopped for garnish (optional)


  1. Oil grill racks and then prepare your grill for direct grilling over medium heat, about 350 degrees Fahrenheit
  2. Grind Ethiopian Yirgacheffe coffee beans finely for the rub. Blend the rub ingredients together in a bowl.
  3. Trim down chicken wings using a sharp knife. Find the joint and slice between the wing tip and the middle section of the wing.
  4. Between the drumstick and middle section, do a similar cut. Slicing should be feasible if going through the joint.
  5. Dunk all cut wings in rub and press the rub on each side of the wing. Ensure each wing has a good even coat of the rub.
  6. Grill wings for about 18-25 minutes with lid closed. Monitor and flip wings as they darken. Wings should register to a temperature of 165 degrees F to be done.
  7. While wings are grilling, whisk together ingredients for sticky sauce in a medium bowl.
  8. In a large skillet over high heat, whisk sauce well and pour into pan. After a few minutes over high heat, sauce should begin to thicken and bubble. Do not let the sauce thicken too much as it should be a little runny still.
  9. Toss grilled wings into the pan. The sauce will stick to the wings and thicken up more once the wings are placed into the saucepan.

    Access the recipes: here


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