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  • Common Mistakes When Storing Coffee...

    Common Mistakes When Storing Coffee...

    How and where you store you freshly purchased coffee beans has a huge impact on how long it will stay fresh for. Get it wrong, and you can make your beans go stale within a week! We want you to get the absolute most out of your coffee, so below are some classic mistakes to avoid when storing coffee to maximise freshness...   Mistake #1: Storing in a glass/see-through jar  The light and increased temperature inside the jar will lead to very rapid oxidation of the beans, leaving you with stale coffee beans in no time.   Mistake #2: Storing in...

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  • What's Special About Specialty Coffee?

    What's Special About Specialty Coffee?

    Cupping scores are a reliable measure of the quality of coffee, an internationally recognised measure by the SCAA (Specialty Coffee Association of America). The system, based on a 100-point scale allows coffee lovers to gain insight into the quality of the roast through classifications from very low "off-grade" coffees through to "super premium speciality coffee". The SCAA defines specialty coffee as "the highest quality green coffee beans roasted to their greatest flavour potential by true craftspeople and then properly brewed to well-established SCAA developed standards". To be classed a speciality coffee, the roast must score 80 points or above, a standard that only...

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  • RHS Little Llama Cafe

    RHS Little Llama Cafe

    Three Llamas is very excited to be supporting Rangiora High School's student-led pop-up cafe initiative 'Little Llama'. The first semester level three hospitality course have been learning about theory behind the origins of coffee, as well as putting their practical skills to work on the espresso machine to learn to make industry quality coffee.  Image source: RHS The students have been putting their barista skills into action to operate a real-life small business during break times at school, in their small cafe area in the Rakahuri building. From term two, the students have been serving handmade espresso coffee, hot chocolate, and baked cafe treats. We...

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  • What's the fuss about single origin coffee?

    What's the fuss about single origin coffee?

    Here at Three Llamas, we only offer Peruvian single-origin coffee. We don't do blends, we don't do confusion. We believe that simplicity is best when producing an exceptional cup of coffee.   What is single origin? Single origin is the term that is used to describe coffee that has come from one particular source and has not been mixed with other coffees. The Specialty Coffee Association's Andra Vlaicu explains the importance of single origin; “the most important thing about single origin is its traceability, the fact that you know exactly where your coffee is from and that it’s a specific coffee, not...

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  • Brewing the Ultimate Organic Dark Roast

    Brewing the Ultimate Organic Dark Roast

    Whilst you can pretty much produce a decent cup of coffee with any brew method, some methods are more suitable for enhancing the flavour profile within a particular style of coffee. Our Organic Dark Roast encompasses a dark flavour profile boasting rich tasting notes of bittersweet chocolate and lingering caramel tones. When brewing our Organic Dark Roast, a better cup of coffee will be brewed when you choose a method that is designed to accentuate these big, bold flavours - espresso machine, stovetop, or the plunger/french press. Espresso Machine One highly recommended method for brewing our Organic Dark Roast is the...

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  • After a strong, yet flavourful coffee? Try our Organic Dark Roast.

    After a strong, yet flavourful coffee? Try our Organic Dark Roast.

    The taste and aroma of your favourite Three Llamas Coffee beverage is majorly impacted by the degree of roast of the coffee beans (i.e how light or dark roasted bean is). In coffee drinks brewed from lighter roasts, the flavours from the bean dominate with fruity/acidic flavours being accentuated, producing a complex and vibrant cup reflecting the origin of the coffee bean. Whereas, in coffee brewed from darker roasts, the flavours of the coffee roaster dominate - producing a richer and heavier cup, with dark toasty notes such as bittersweet chocolate, smokiness, burnt caramel, nuts, or even ashiness. These coffees...

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