Which coffee brand is best in NZ?

Rather than one "best" brand, the right coffee depends on your taste preferences and brewing method. For espresso: Wildside, Sacred Grounds, and Prima excel. For pour-over: Three Llamas is exceptional. For bold, dark roasts: Martinborough Coffee Company. All five roasters featured on Bean Merchant deliver exceptional quality.

Where can I buy the best coffee beans in New Zealand?

The best coffee beans come directly from specialty roasters or curated platforms like Bean Merchant. Avoid supermarket beans (often months old) and buy from roasters who print clear roast dates on their bags. Bean Merchant ships directly from roasters within 2-3 days of roasting, ensuring maximum freshness.

What's better: whole bean or ground coffee?

Whole bean is objectively better for quality — coffee loses freshness within days of grinding. However, ground coffee makes sense for camping, office settings, testing new roasters, or if you don't own a grinder. If buying ground, use it within a week and choose a roaster who grinds to order.

How much should I spend on coffee beans?

Quality specialty coffee in NZ ranges from $17-24 per 250g. Budget options like Wildside ($17) and Prima ($18.50) deliver excellent quality. Mid-range coffees ($20-21) from Sacred Grounds and Martinborough offer great value. Premium options ($22+) from Three Llamas include organic certification and direct trade relationships.

How long do coffee beans stay fresh?

Coffee beans are at peak freshness 7-21 days after roasting. Days 1-7 have too much CO2 for espresso. After 28 days, flavours decline significantly. Always check the roast date (not "best before" date) and buy amounts you'll finish in 2-3 weeks.

What's the difference between light, medium, and dark roast?

Light roasts are bright, fruity, and have the highest caffeine — best for pour-over methods. Medium roasts are balanced and versatile — ideal for espresso and all methods. Dark roasts are bold and smoky with the lowest caffeine — best for espresso with milk. Contrary to popular belief, darker doesn't mean stronger caffeine-wise.

Should I buy organic or fair trade coffee?

If budget allows, organic and fair trade coffee supports sustainable farming and fair farmer wages for typically $1-3 more per bag. However, freshness matters more than certification — fresh conventional beans from a quality roaster beat stale organic supermarket beans every time.

How do I choose the right coffee for my brewing method?

For espresso machines and moka pots: medium roasts like Wildside Explorers Blend, Sacred Grounds Wharewaka, or Prima TB3. For pour-over, Chemex, and French press: light roasts like Three Llamas Inca Gold. For espresso with milk: dark roasts like Martinborough Bullrush.

Is specialty coffee worth it compared to supermarket coffee?

Absolutely. Specialty coffee costs $1.22-$1.80 per cup at home vs $7+ at cafés. More importantly, supermarket coffee is often 3+ months old by purchase, while specialty beans arrive 5-7 days from roasting. The freshness difference is night and day — you'll taste complexity and flavours you never knew existed.

Best Coffee in New Zealand 2026 | 5 Top Roasters Reviewed

Best Coffee Beans to Buy Right Now

After tasting my way through New Zealand's top roasters, here are the 5 absolute best coffee beans you can buy today. Each has been selected for quality, freshness, and that undefinable magic that makes you look forward to your morning brew.

1

Sacred Grounds — Taupo

Wharewaka

★★★★★ 5/5 stars

Roast Level Medium

Origin Central America

Tasting Notes Dark Chocolate, Almonds, Molasses

Best For Espresso, Moka Pot

$20 250g $33.50 500g $60 1kg

All prices include free shipping

Why We Love It

This coffee thrives under high-pressure extraction — espresso machines and moka pots bring out the dark chocolate and roasted nut flavours beautifully. It's versatile enough for all methods, but truly shines when brewed with pressure.

My Experience with Wharewaka

I first discovered Sacred Grounds completely by chance. I was driving through Taupo during my move from the Wairarapa to Northland and spotted their roastery sign. Greg and Jenna welcomed me in and immediately offered me a taste of their signature Wharewaka blend as an espresso.

That first sip stopped me in my tracks. Smooth, delicate, with beautiful sweet undertones of roasted nuts. By the second and third sip, subtle waves of dark chocolate came through, perfectly balancing the cup. I knew immediately this was something special — and that simple visit became the foundation of one of Bean Merchant's strongest roaster partnerships.

My Dialing Recipe

18g in, 36g out, in about 26 seconds. Get it right, and it's incredible!

I've also tested it in my Chemex and French press — here's my honest take: stick to espresso or moka pot. The acidity that's barely noticeable under pressure becomes quite prominent in pour-over methods.

Customer Loyalty & Value

The customer loyalty speaks volumes. I've had Bean Merchant customers reorder this blend month after month, and one memorable customer bought 2kg specifically to gift to their entire extended family because they loved it that much.

Value Breakdown: At 18g per shot, that's under $1.00 per coffee — exceptional value for this quality level. Compare that to a $4.50 café flat white.

About Sacred Grounds

Greg founded Sacred Grounds as a family business and brought his daughter Jenna into the operation — together, they've created something remarkable in the heart of Taupo. Both have competed at the New Zealand Barista Championships and won multiple Gold Medals at the Golden Bean Awards (New Zealand's most prestigious coffee roasting competition).

Roast Date Freshness

When you order, Sacred Grounds dispatches within 3 days. All coffee is roasted fresh to order. Pro tip: Wait at least 7 days after the roast date to let some CO2 expire for easier espresso dialing.

Buy Wharewaka Now

More from Sacred Grounds

Mahia Dark chocolate, almonds, molasses. Perfect for French press. Acacia Bay Medium roast for Chemex, French press, or pour-over. Fair Trade Organic Lighter, creamier cup with nuts and sweet milk chocolate.

View All Coffees from Sacred Grounds →

2

Martinborough Coffee Company

Bullrush

★★★★☆ 4/5 stars Bold profile that won't suit everyone. Perfect for dark roast lovers.

Roast Level Dark

Origin South America (Mexico & Peru)

Tasting Notes Stone fruit, butterscotch, creamy marshmallow

Best For Espresso, milk-based drinks

$20.50 250g $34.50 500g $58.50 1kg

All prices include free shipping

Why We Love It

This is not your gentle, nuanced morning pour-over — Bullrush is bold, dark, and unapologetically strong. It's coffee that announces itself. The high-pressure extraction of an espresso machine brings out delicate stone fruit and floral notes that balance the heavy body, creating surprising complexity in a dark roast.

My Experience with Bullrush

I discovered this coffee while living and working in the Wairarapa. What intrigued me was the roaster's experimental approach — Karina was trying innovative techniques like aging green beans in Pinot Noir barrels to infuse flavour. I knew immediately I had to feature Martinborough Coffee on Bean Merchant.

Here's my honest take: this coffee is probably not a personal favourite of mine. It's a dark, strong, and thick coffee — bolder than I typically reach for. However, my wife Maddie would strongly disagree. She absolutely loves this through our home espresso machine.

Dialing Tips

18g in, 36-40g out in 23-25 seconds. The slightly longer extraction pulls out those stone fruit notes.

My brewing advice: I wouldn't run this through anything except an espresso machine. The high pressure allows those delicate flavours to shine through, rather than just leaving a bitter taste.

Customer Feedback

"Love the strength and richness of this brew"
— Verity

"A long black with Bullrush beans is strong and tasty"
— Rebekah

Value Breakdown: At $20.50 per 250g and 18g per shot, you're looking at just over $1.00 per cup — dramatically better than $7.00 at a central Auckland café.

About Martinborough Coffee Company

If you've ever been to Martinborough, you know it's not somewhere you pass through — you drive to Martinborough specifically to get there. In the centre of town sits the village square, and prominently positioned is the Martinborough Coffee Company.

I simply walked into the roastery and asked to speak with the roaster. That's when I met Karina. She had just taken over the business and was looking to grow. Together we've supplied her coffees to over 1,000 Kiwis around the country.

Buy Bullrush Now

More from Martinborough Coffee Company

Hopscotch Dark, earthy tones with bursts of fruit flavour. Pinot Barrel Aged Green beans aged in Pinot Noir barrels. Unique wine-infused coffee.

View All Coffees from Martinborough Coffee Company →

3

Prima Roastery — Christchurch

TB3

Prima Roastery TB3 - medium roast specialty coffee from Christchurch

★★★★★ 5/5 stars On constant rotation in our household.

Roast Level Medium

Origin Central America

Tasting Notes Citrus and Chocolate

Best For Espresso, Moka Pot

$18.50 250g $32.50 500g $53.50 1kg

All prices include free shipping

Why We Love It

TB3 takes the cake for me. It's a medium roast espresso bean that delivers smooth, fruity chocolate notes with citrus brightness. This coffee is in regular rotation in our household — there aren't many months during the year when it's not running through our espresso machine.

Best Extraction

18-20g in, 36-40g out in 26 seconds. Taste it as it cools and watch the flavours evolve.

My Experience with TB3

I vividly remember the first time I perfectly extracted this coffee. I had a little Sunbeam coffee machine at the time and was trying to dial in these beans for half an hour. My girlfriend (now wife) was breastfeeding our daughter on the couch, and I finally managed to extract a shot that tasted out of this world. It was smooth, it was fruity, it was chocolatey — and I was genuinely excited.

I ran over to my girlfriend and said, "You HAVE to try this."

That moment encapsulates what makes TB3 special. When you nail the extraction, it's transcendent.

About Prima Roastery

Prima has a special place in my heart — they're the reason Bean Merchant exists.

Christchurch is a constantly changing city, and Prima started in the back blocks of Woolston before growing into their thriving roastery. My discovery of Prima was literally driving through Woolston one day and seeing a group of people standing outside a hole in a brick wall buying coffee. I decided to investigate and bought a bag of beans — my first bag from a proper roaster instead of the supermarket.

Here is where the story of Bean Merchant begins.

Prima is all about fair trade, organic coffee with a backstory, and we're all about sharing our coffees' backstories with customers. This alignment kicked off our partnership, and we haven't looked back.

Buy TB3 Now

View All Coffees from Prima Roastery →

4

Three Llamas — Christchurch

Inca Gold

★★★★☆ 4/5 stars Reflects my espresso bias — light roast enthusiasts will love this.

Roast Level Light

Origin South America (Peru)

Tasting Notes Balanced Summer Fruit, Floral Notes

Best For French Press, Filter, Pour-Over, Cold Brew

$22 250g $44 500g $71 1kg

All prices include free shipping

Why We Love It

Inca Gold is a light roast that brings out delicate, gentle fruity notes with floral complexity. It's perfect for pour-over methods where the coffee can bloom quietly throughout your first, second, and third sip, adding layers of detail.

This is the coffee that reminds you of springtime when you're feeling the winter blues.

My Honest Take

I gave this 4 stars, but I need to be transparent: my wife is an espressoholic (a term I've proudly made up), so we mainly drink espresso in our household. This means lighter roasts built for delicate brewing methods don't usually get fair representation at our place.

That said, I have tasted these beans through pour-over methods — namely a Chemex — and they stack up well with the greats. Notes of flowers that are almost hard to define — Jasmine? Dandelion? I'm not quite sure, but they're definitely present.

French Press Recipe

60g per litre, 4-minute steep at 93°C. Don't over-steep or you'll extract bitterness.

My advice: Steer away if you drink espresso-based drinks. But take this on your camping trip or to the holiday house with your French press, and you'll have friends asking where you got it.

About Three Llamas Coffee

Three Llamas was originally set up by Richard and Cecelia in Peru. They sourced, roasted, and sold their coffee in Lima, the capital. Eventually they moved back to New Zealand and brought their business with them.

They're firmly dedicated to supporting the farmers who grow their coffee, giving back financially and with educational support around farming and processing practices.

Buy Inca Gold Now

More from Three Llamas

Essence Espresso Fruity tang with vanilla aftertaste. Excels as espresso. Organic Wellbeing Dark roast with sweet, fruity flavour. Perfect for pour-over. Organic Dark Roast Caramel and dark chocolate with velvety texture.

View All Coffees from Three Llamas →

Jono's Favourite

5

Wildside Coffee — Feilding

Explorers Blend

★★★★★ 5/5 stars My absolute favourite coffee. On constant rotation at our place.

Roast Level Medium

Origin Blend: Central America + Ethiopia

Tasting Notes Stone fruit, chocolate-coated biscuit, caramelised nuts

Best For Espresso, Long Black

Best Value $17 250g $31 500g $57 1kg

All prices include free shipping

Why We Love It

When I was compiling this list, I thought about not including Explorers Blend because the roaster is just part-time — but I simply couldn't leave it off. This is my absolute favourite coffee on the Bean Merchant platform right now.

The combination of Central American and Ethiopian beans creates a unique flavour profile. The Central American beans provide a nutty, chocolatey base, while the Ethiopian component comes through beautifully in the back of the throat with a stone fruit aftertaste. It's complex yet approachable, bold yet refined.

One of the beauties of this coffee is its replicability. It's a stable, forgiving coffee where you can almost always guarantee a great shot. It's not hard to dial in and makes consistently incredible, drinkable coffee — a rare quality in specialty beans.

My Experience

This coffee is on heavy rotation in our house. I've tried it with milk (which works beautifully), but I've recently been drinking it as long blacks. The lack of milk allows those stone fruit flavours to really shine through.

I genuinely struggle to limit myself when I have these beans in the house — I always end up drinking more cups than I probably should.

My Dialing Recipe

18g in, 36g out in 25-27 seconds. The forgiving nature means even if you're a second or two off, you'll still get a great cup.

Customer Feedback

"Gosh this coffee is consistently good. Every brew is as tasty as the last. It pairs perfectly with oat milk."
— Maddie

"Taste is smooth, strong and the aroma is intoxicating. I love this blend."
— Will

                            Best Value on This List: At $17 per 250g and 18g per shot, you're 
                            looking at about $0.80 per coffee — exceptional value for genuinely excellent coffee.
                        

About Wildside Coffee

Kyle and Danielle are the husband-and-wife team behind Wildside Coffee. Their roasting journey began in Kenya, where they sat sipping plunger coffee while watching African herds roam the countryside. That experience sparked something — they brought the idea back to Feilding and started their roastery.

They're still in the growth phase, operating part-time from their garage, and I'm always in awe of how much work they put into their craft. What they lack in scale, they more than make up for in passion and attention to detail.

Supporting Wildside means supporting a genuine small business in its early stages.

Buy Explorers Blend Now

View All Coffees from Wildside Coffee →

Quick Comparison: Best Coffee Beans at a Glance

Roaster	Location	Featured Coffee	Roast Level	Price (250g)	Best For	Tasting Profile	Rating
Sacred Grounds	Taupo	Wharewaka	Medium	$20.00	Espresso, Moka Pot	Dark chocolate, almonds, molasses	★★★★★
Martinborough Coffee Co.	Martinborough	Bullrush	Dark	$20.50	Espresso, Milk drinks	Stone fruit, butterscotch, bold	★★★★☆
Prima Roastery	Christchurch	TB3	Medium	$18.50	Espresso	Citrus, chocolate, smooth	★★★★★
Three Llamas	Christchurch	Inca Gold	Light	$22.00	Pour-over, French Press	Summer fruit, floral, delicate	★★★★☆
Wildside Coffee	Feilding	Explorers Blend	Medium	$17.00	Espresso, Long Black	Stone fruit, chocolate biscuit, nuts	★★★★★

Best Coffee Brands in New Zealand

These aren't faceless corporations — they're passionate New Zealand coffee roasters who've dedicated their lives to crafting exceptional coffee. Here's what makes each brand unique.

Sacred Grounds

Award-winning family roastery

Golden Bean Award Winners Family-run business Fair Trade certified

Greg and Jenna have built something special in Taupo. Multiple Golden Bean Awards and a reputation for consistency that keeps customers coming back year after year.

Explore Sacred Grounds coffees →

Martinborough Coffee Company

Bold innovation in wine country

Pinot barrel aging Organic options Dark roast specialists

Located in the heart of New Zealand's wine country, Karina brings experimental techniques like Pinot Noir barrel aging to create truly unique coffee experiences.

Explore Martinborough coffees →

Prima Roastery

Where Bean Merchant began

Farm visits to Colombia Direct trade relationships Fair trade & organic

Prima is the roastery that started it all for Bean Merchant. Their commitment to traceability means they actually visit the farms their coffee comes from.

Explore Prima coffees →

Three Llamas

Peruvian roots, Kiwi heart

Founded in Peru Farmer education programs Organic certified

Richard and Cecelia started roasting in Lima before bringing their expertise to New Zealand. Deep connections to Peruvian coffee co-ops.

Explore Three Llamas coffees →

Wildside Coffee

Small batch, big flavour

Husband & wife team Best value on platform Jono's favourite

Kyle and Danielle's journey started in Kenya and led to a garage roastery in Feilding. Proof that passion trumps scale when it comes to great coffee.

Explore Wildside coffees →

Where Our Coffee Roasters Are Located

From the North Island to the South, Bean Merchant partners with exceptional roasters across New Zealand.

Map of New Zealand showing Bean Merchant coffee roaster locations - Sacred Grounds in Taupo, Martinborough Coffee Company in Wairarapa, Prima and Three Llamas in Christchurch, Wildside in Feilding

📍

Wildside Coffee

Feilding, Manawatū

📍

Sacred Grounds

Taupo, Waikato

📍

Martinborough Coffee Company

Martinborough, Wairarapa

📍

Prima Roastery

Christchurch, Canterbury

📍

Three Llamas

Christchurch, Canterbury

How to Choose Your Perfect Coffee

Not sure which coffee is right for you? Use these quick guides to find your perfect match.

If You Want...

Reliable daily espresso → Sacred Grounds Wharewaka or Wildside Explorers Blend

Bold, strong morning kick → Martinborough Bullrush

Smooth, fruity espresso → Prima TB3

Light, delicate pour-over → Three Llamas Inca Gold

Best value → Wildside Explorers Blend ($17/250g)

Forgiving/easy to dial in → Wildside Explorers Blend

Milk-based drinks → Martinborough Bullrush or Sacred Grounds Wharewaka

Camping/travel → Three Llamas Inca Gold (French press friendly)

By Brewing Method

Espresso Machine

Pour-Over / Filter

French Press

Moka Pot

By Roast Preference

Light Roast

Fruity, floral, bright

Three Llamas Inca Gold

Medium Roast

Balanced, chocolate, caramel

Dark Roast

Bold, smoky, intense

Martinborough Bullrush

By Price

Most Affordable

$17-18.50/250g

Wildside Explorers Blend $17
Prima TB3 $18.50

Mid-Range

$20-20.50/250g

Sacred Grounds Wharewaka $20
Martinborough Bullrush $20.50

Premium

$22+/250g

Three Llamas Inca Gold $22

Jono's Personal Recommendations

Daily Driver

Wildside Explorers Blend

"This is what I drink most days. Consistent, delicious, affordable."

Special Occasion

Prima TB3

"When I want to remember why I started Bean Merchant."

For Espresso Beginners

Sacred Grounds Wharewaka

"Forgiving, reliable, crowd-pleasing."

For Pour-Over Enthusiasts

Three Llamas Inca Gold

"If you love light roasts, this is exceptional."

For Bold Coffee Lovers

Martinborough Bullrush

"My wife's favourite. Strong, complex, unapologetic."

Can't Decide? Take Our Coffee Quiz

Not sure which coffee matches your taste? Answer 5 quick questions about your preferences, and we'll match you with your perfect roaster.

Take the Coffee Quiz

Explore Coffee by Category

Looking for something specific? Browse our curated collections.

Best Coffee for Espresso

Medium and dark roasts optimized for pressure extraction

Best Coffee for Filter/Pour-Over

Light roasts that shine in Chemex, V60, and drip

Best Coffee for French Press

Full-bodied coffees perfect for immersion brewing

Best Organic Coffee NZ

Certified organic beans from sustainable farms

Best Fair Trade Coffee NZ

Ethically sourced beans that support farmers

Best Dark Roast Coffee NZ

Bold, intense coffees for milk-based drinks

Understanding Coffee Freshness: Why It Matters More Than Anything

The single most important factor in coffee quality is freshness. Coffee beans begin losing their flavour compounds within days of roasting, which is why roast date matters more than fancy origins or expensive packaging.

What to Look For

Roast Date Clearly Printed

Coffee beans have a small window for delivering their best flavours. Straight after roasting, there's too much CO2, which overwhelms the flavours and your coffee tastes flat. After about four weeks, there's not enough, and the flavours have dissipated entirely.

If you don't know when your beans were roasted, you have no idea what you're in for.

All Bean Merchant roasters print roasting dates clearly on their bags.

Beans Roasted Within 2-4 Weeks

From my experience, flavours begin to decline after around two weeks. If your beans have been sitting longer than that, you're past peak freshness. I try to time my subscription frequency and bag size to last about three weeks maximum.

Days 1-7 Degassing Too much CO2 for espresso

Days 7-21 Peak Freshness Best flavour window

Days 21-28 Declining Flavours fading

28+ Days Stale Flat, dull taste

One-Way Valve on the Bag

Most quality roasters use a one-way valve on their packaging. It releases CO2 while keeping oxygen away from the beans. As soon as coffee is roasted, it begins releasing CO2 along with its aroma and flavour.

All of our Bean Merchant roasters use these valves.

Purchase Amount Matching Consumption

Try to keep your bag size to something you can reasonably drink within three weeks. I use an espresso machine and there are two of us drinking coffee. We usually go through 1kg every three weeks (about 4 coffees a day).

Red Flags to Avoid

No Roast Date Visible

This usually means the beans are old. If bags don't display a roasting date, they most likely show a "best before" date instead. As a rule of thumb, the best before date is approximately 12 months after roasting.

Supermarket coffees use best before dates because roasters don't know when their coffee will make it to the shelf — and they don't want you to see it's already 3 months old!

Beans Sold in Clear Containers

Light is the biggest killer for stored coffee beans. It speeds up CO2 release and diminishes flavour and aroma. The worst examples? Those big 2kg clear plastic bags of beans from bulk stores.

"You're not really drinking coffee at that point — you're drinking brown water."

"Roasted in New Zealand" Without Specific Dates

Vague location claims without actual dates are a definite red flag. Not knowing when beans were roasted means you can't tell when the sweet spot will occur.

Beans Sitting on Supermarket Shelves

I asked my friend who managed a supermarket what happened before beans reached the shelf:

Beans get roasted and shipped to the supermarket (a few days)
They sit in boxes out back while old stock sells (weeks)
They get stocked onto shelves, placed at the back (more weeks)
Finally purchased by customer

According to my contact, it probably takes about 3 months for coffee beans to go from roasting to being sold. When flavours dissipate in 4 weeks, there's an obvious problem.

My Coffee Journey: From Supermarket to Specialty

I bought my first coffee machine in 2013 — a little red Sunbeam from Harvey Norman. I stocked up on coffee beans from the supermarket and went home to pump out some coffees. I thought it was fabulous.

I continued like this for approximately four years. Buying supermarket coffee, slowly building up my arsenal of tools. I even bought a spice grinder to grind the beans. (If you're using a spice grinder, please upgrade to a burr grinder — you're burning your beans before they even reach extraction!)

Then something happened.

I was driving through Woolston and saw a group of people standing outside a hole in a brick wall with a sign saying "roastery." I needed coffee, so I went in to get a bag. They gave me some quick coaching, and I was off to try it out.

With Prima's coaching and YouTube, I started to understand that there was a whole rabbit hole of coffee I had no idea about. I learned about freshness, dialling in, different origins and processing methods.

And I never bought from the supermarket again.

Okay, you caught me — I lied. I have bought from the supermarket since then. But only when I'm REALLY desperate, it's a holiday, or I've forgotten to order beans and we're completely out.

Whole Bean vs Ground Coffee: What's Actually Better?

This is one of the most common questions we receive. The short answer? Whole bean is objectively better for quality — but the right choice for YOU depends on where you are in your coffee journey.

Whole Bean Coffee

Pros

Stays fresh significantly longer (2-3 weeks vs 3-5 days)
You control grind size for your specific brewing method
More flavour and aroma preserved
Better long-term value — beans stay usable longer

Cons

Requires a grinder ($30-$1600 extra)
Extra step each morning
Learning curve for proper grind size
More counter space needed

Best For:

Anyone serious about coffee quality who can accommodate a grinder. Daily drinkers, espresso enthusiasts, and anyone using multiple brewing methods.

Ground Coffee

Pros

Immediate convenience (no grinder needed)
Perfect for testing new roasters
Takes up less space
Gift-friendly

Cons

Loses freshness within days (3-5 days max)
Can't adjust grind for different methods
Less aromatic when opening the bag
Must be used quickly

Best For:

Camping trips, office settings, testing new roasters, gifting, or if you're just starting and not ready to invest in grinding equipment.

My Honest Recommendation

If I'm being completely honest: whole bean coffee, freshly ground, will always taste better than pre-ground. The difference isn't subtle — it's night and day.

The moment you grind coffee, you massively increase the surface area exposed to air. CO2 and flavour compounds leach out so much faster that even vacuum-sealed ground coffee loses most of its magic within 3-5 days.

But: Bad grinder + whole bean can be worse than quality pre-ground. If you're using a blade grinder (those spice grinder things), you're creating uneven particle sizes and literally burning your beans. In that case, professionally ground coffee from your roaster is actually better.

The Grinder Question: Where Should You Start?

Starting Out

$30-80

Hand Grinders

A quality hand grinder like the Hario Mini Mill (~$60) or Timemore C2 (~$90) will deliver better results than any blade grinder.

Trade-off: It's a workout. You're manually grinding for 2-3 minutes each morning.

"This is where I wish I'd started instead of buying that spice grinder."

Getting Serious

$150-350

Entry Electric Burr Grinders

Options like the Baratza Encore (~$300) or Breville Smart Grinder (~$250-300) deliver consistent results without the $600+ price tag.

Trade-off: Not as fine-tuned as premium grinders, slightly more retention, louder operation.

This is the sweet spot for most people.

Enthusiast Level

$600-$1600

Premium Grinders

Most Bean Merchant customers who upgrade to this level buy the Eureka Mignon Manuale (~$600-700) or the Eureka Mignon Oro (~$1,400-1,600).

Mignon Manuale

Hopper-fed (keeps beans loaded)
Great for consistent daily brewing
Quieter than entry-level

Mignon Oro (my setup)

Single-dose bellows system
Zero retention
Exceptional grind consistency

The Most Important Thing About Grinders

Your grinder matters more than your coffee machine.

Seriously. You could have the most incredible espresso machine in the world, but if your grinder isn't producing uniform particle sizes, you won't get even extraction.

A $600 grinder with a $300 coffee machine will produce better espresso than a $300 grinder with a $600 machine. Every time.

When Ground Coffee Makes Sense

Look, I'm a whole bean evangelist, but I'm also realistic. Here are situations where ground is the right call:

Testing new roasters — Try 250g ground before investing in whole bean
Camping/tramping trips — Pack light without hauling a grinder
Office or shared kitchens — Communal grinders are impractical
Gifts — Easier for non-coffee-obsessed friends
Between grinders — Your grinder died and you're waiting for a replacement
Budget constraints — Can't afford a grinder yet but want better than instant

In these cases, buy ground from a quality roaster who grinds to order, and use it within a week for best results.

My Personal Hierarchy

1 Whole bean + quality grinder Best
2 Whole bean + hand grinder Very Good
3 Whole bean + blade grinder Okay, but...
4 Fresh ground from quality roaster Better than stale whole bean
5 Stale supermarket ground Please no
6 Instant Only in emergencies

Start where you can afford to start, then upgrade when you're ready. Coffee is a journey, not a destination.

Decoding Roast Levels: Light, Medium, Dark Explained

Roast level dramatically affects flavour, and contrary to popular belief, darker doesn't mean stronger — it just means different.

Light Roast

Bright, fruity, complex

Appearance

Light brown, dry surface, no oil visible

Flavour Profile

Bright, acidic, fruity, tea-like, floral

Caffeine Content

Highest (less roasting preserves more caffeine)

Origin Character

Most prominent — you taste the bean's terroir clearly

Best Brewing Methods

Lighter roasts are made for gentler brewing methods. By "gentler" I mean less pressure. Methods like the Chemex, V60, and French press don't put much pressure on the coffee — they let the water do the work, bringing out the finer flavour notes you get from light roasts, which are often fruity or floral in nature.

Chemex V60 French Press

Light Roast Examples from Our Roasters

Three Llamas – Inca Gold

This roast delivers a summer fruit kick when brewed through your French press, Chemex, or V60. You'll notice a sweet aftertaste that lingers. When I DO brew it through my Chemex, those delicate floral notes come through beautifully.

Martinborough Coffee Company – Pinot Barrel Aged

Lightly roasted, these beans have been aged in a Pinot Noir barrel prior to roasting, allowing fruity wine flavours to infuse into the coffee. Best enjoyed black to appreciate its complex flavour profile.

My Take on Light Roasts

I have an espressoholic in the family, so it's rare that I get to enjoy the nuances of a light roast through a pour-over method. But when I do, it's glorious. The thing I love most about light roasts are the delicate flavours that are more difficult to find in an espresso shot — that fruity, floral taste that seems to be diminished in harsher brew methods.

Funnily enough, light roasts are best on a hot summer's day. Even though they're hot beverages, they're weirdly refreshing.

Perfect for: People who have time for a long brew, want to really taste the nuances of the coffee, and slowly enjoy the changing tastes of their drink — perhaps on a weekend mid-morning.

Medium Roast

Balanced, approachable, versatile

Appearance

Medium brown, dry surface, balanced look

Flavour Profile

Balanced, sweet, nutty, caramel notes, approachable

Caffeine Content

Moderate

Origin Character

Present but balanced with roast flavour

Best Brewing Methods

Medium roasts are the most common, most enjoyed, and I think most reliable of the roast profiles. They lend themselves to espresso or some of the gentler pour-over methods (filter, French press), and are more forgiving to dial in. Usually giving off caramelly or chocolatey notes, they have more pronounced 'roast' tastes than light brew beans, but not as harsh as dark roasts.

Espresso Moka Pot Pour-Over French Press

Medium Roast Examples from Our Roasters

Wildside – Explorers Blend

This is my absolute go-to daily driver. The Explorers Blend lives up to its name — it's an exploration for your taste buds. Flavours evolve from stone fruit to gooey chocolate biscuit with a hint of fruity acidity as your coffee cools. At $17 per 250g, it's exceptional value for daily drinking.

Sacred Grounds – Mahia

Mahia is Sacred Grounds' answer to pour-over perfection. It's a medium roast built specifically for Chemex, V60, or French press brewing. Expect dark chocolate and roasted almond notes with molasses sweetness coming through.

My Take on Medium Roasts

Medium roasts are a standard bean that are relatively easy to brew through most methods, with a big window for dialling in. This makes them a safe bet for people who are new to espresso or different brew methods.

Medium roasts are typically what I use at home. They make a consistently good brew and are easy to get right most of the time. They're a solid choice for both with and without milk, and are the most versatile of roasts in the coffee world.

Bean Merchant Stats: Medium roasts make up about 60% of our total sales, and they consistently get the highest number of repeat orders.

Perfect for: Anyone wanting reliable, approachable coffee that works across multiple brewing methods. Daily espresso drinkers, people new to specialty coffee, and anyone who wants consistent results without fuss.

Dark Roast

Bold, intense, smoky

Appearance

Dark brown to nearly black, oily surface, shiny

Flavour Profile

Bitter, smoky, chocolate, roasted notes, bold

Caffeine Content

Lowest (roasting actually reduces caffeine content)

Origin Character

Minimal — roast flavour dominates the bean's origin

Best Brewing Methods

Dark roasts are best brewed through an espresso machine. They have a dark, thick, roasty flavour that can dominate in other brew methods. They're more difficult to dial in, having a smaller "sweet spot," and are typically best consumed with milk. When you drink them with milk, you'll find the dark flavours balance out to reveal a softer roast character.

Espresso With Milk

Dark Roast Examples from Our Roasters

Martinborough – Bullrush

This deep, chocolate and nut-flavoured coffee will impress your coffee aficionado friends. Best brewed through your espresso machine, the complex flavours are topped off with a light fruity aftertaste. My wife Maddie absolutely loves Bullrush in her oat milk flat white.

My brewing parameters: 18g in, 36-40g out in 23-25 seconds (slightly longer extraction than medium roasts to pull out those stone fruit notes that balance the boldness).

My Take on Dark Roasts

Depending on whether you know what you're doing, dark roasts can be delicious or disastrous. If you have time and space to dial them in properly, and you drink your coffees with milk, you're in for a good time. The deep flavours of dark roasts will slowly emerge through the milk and balance your cup beautifully.

Common Misconception

When I say "strong coffee," I mean strong roast-flavour-wise, not caffeine-wise. There's a common misconception that dark coffee has higher caffeine levels — it's actually the opposite. Dark roasts have LESS caffeine than light roasts (the roasting process reduces caffeine content), though they definitely have a darker, roastier flavour that feels "stronger."

Perfect for: Milk-based drink lovers (flat whites, lattes, cappuccinos), people who enjoy bold, roasty flavours, and anyone who likes their coffee to announce itself rather than whisper.

Quick Roast Level Summary

Roast Level	Best For	Flavour	Caffeine	Difficulty
Light	Pour-over, Chemex, V60	Fruity, floral, bright	Highest	Moderate
Medium	Espresso, all methods	Balanced, chocolate, caramel	Moderate	Easy
Dark	Espresso with milk	Bold, roasty, intense	Lowest	Challenging

What Most People Don't Realise About Roast Levels

Darker ≠ Stronger (caffeine-wise) — Light roasts actually have MORE caffeine
Roast level affects grind size — Darker roasts are more brittle and grind differently
Fresh dark roasts taste completely different than stale supermarket dark roasts
You can't really "fix" a roast level — If you don't like dark roasts, buying expensive dark roast won't change that
Medium roasts are popular for a reason — They're genuinely the most forgiving and versatile

Understanding Coffee Origins: Does It Really Matter?

Single-origin versus blends is one of those coffee debates that seems complicated but actually comes down to what you're looking for in your cup.

Single-Origin Coffee

What It Is

Beans from one specific country, region, or even a single farm. When you buy "Ethiopian Yirgacheffe" or "Colombian Huila," you're getting coffee that showcases the unique characteristics of that exact location.

Characteristics

Showcases unique terroir — Climate, altitude, soil, and processing methods all create distinctive flavours
Full traceability — Know exactly where your coffee comes from
Seasonal availability — Varies year to year based on harvest
Often lighter roasted — Roasters want to preserve origin characteristics
Premium pricing — Limited availability and traceability add $2-5 per 250g

My Colombian Tayronica Story

When I first started working with Prima, they were roasting a coffee called Colombian Tayronica — a single origin from the Tayronica region of Colombia. I went to a cupping at Prima's roastery and tasted a wide variety of coffees, but Colombian Tayronica was the one I fell in love with. Delicate citrus flavours, sweet finish, just beautiful.

I was running the Bean Merchant trial with 10 friends receiving coffee each week, and I purposely put Colombian Tayronica into the lineup because I was so excited to share it.

Then, disaster struck. Just before I was about to ship to customers, Prima ran out of the single-origin beans. Colombian Tayronica had finished. There was nothing I could do — I had to pivot to a different bean for the trial.

This is the inherent limitation of single origins — they're beautiful but fleeting. When they're gone, they're gone.

Popular Coffee Origins & Their Flavour Profiles

🇪🇹

Ethiopia

Flavour: Floral, fruity, tea-like, often with blueberry or jasmine notes

Why: Ethiopia's high altitude (1,800-2,200m) and hot weather create ideal growing conditions. Many Ethiopian coffees are dry-processed, which infuses fruity flavour into the bean.

Common Use: Often featured as single origins to showcase their unique floral character, but also used in blends to add brightness and fruit notes.

Example: Wildside Coffee uses an Ethiopian component in their Explorers Blend, bringing stone fruit notes to the cup.

🇨🇴

Colombia

Flavour: Balanced, nutty, caramel, with cherry or citrus notes and sweet finish

Why: Colombia's diverse microclimates and washed processing method create clean, approachable flavours that work well as both single origins and blend bases.

Common Use: Colombian beans are a standard base in many blends because they stabilise and support other origins without dominating.

Example: Sacred Grounds' Wharewaka uses a Colombian base, creating a delicious, stable blend for espresso machines.

🇧🇷

Brazil

Flavour: Smooth, low-acid, nutty, chocolate, full-bodied

Why: Brazil's lower altitudes and natural (dry) processing create smooth, sweet coffees without the bright acidity of high-altitude origins. Brazilian beans are workhorses — dependable, balanced, and approachable.

Common Use: Brazil is a staple in espresso blends, providing body and sweetness without overwhelming other origins.

🌎

Central America

Guatemala, Costa Rica, Honduras

Flavour: Clean, sweet, balanced, with nutty, chocolatey, and subtle fruity notes

Why: Central America's volcanic soil, consistent climate, and predominantly washed processing create exceptionally clean, versatile coffees.

Common Use: The majority of blends on Bean Merchant pull some flavour component from Central American countries. They're the diplomatic origins — they get along with everyone.

Example: Prima's TB3 uses Central American beans to achieve its citrus and chocolate combination.

🇵🇪

Peru

Flavour: Medium body with heavier, more viscous mouthfeel, chocolatey, nutty, smooth

Why: Peru's high-altitude growing regions (1,200-2,000m) and diverse microclimates create beans with distinctive body. I've noticed a subtle change in how Peruvian beans feel in the mouth — they're denser, more syrupy.

Common Use: Versatile and widespread, Peruvian beans appear in many blends adding body and chocolate notes.

Example: Three Llamas' Inca Gold is a Peruvian single origin that lives up to its name — a sweet, thick drink with lasting chocolate notes.

🇲🇽

Mexico

Flavour: Light-to-medium body, nutty, chocolate, with subtle spice and stone fruit notes

Why: Mexico's volcanic soils and high-altitude farms create bright, clean coffees with interesting complexity.

Common Use: Often in blends to add brightness and subtle fruit notes without the intensity of Ethiopian coffees.

Example: Martinborough's Bullrush uses Mexican beans, contributing to its stone fruit characteristics.

Coffee Blends

What They Are

Blends combine beans from multiple origins to create a specific, consistent flavour profile. Think of single origins as distinctive ingredients; blends are recipes where roasters combine multiple origins to achieve balance and consistency year-round.

Why Roasters Create Blends

Consistency

If one origin goes out of season, roasters can substitute a similar bean without dramatically changing the flavour.

Balance

Roasters can balance different aspects of various origins. Want chocolate flavour but lighter acidity? Combine Peruvian and Ethiopian.

Forgiveness

Blends are typically easier to dial in for espresso than finicky single origins. Multiple beans create a wider "sweet spot."

Signature Creation

Roasters develop flagship blends that become their identity. These are unique combinations that only they can deliver.

Should You Choose Single Origin or Blend?

Choose Single Origin If:

You want to explore specific coffee-growing regions
You enjoy light roasts and pour-over brewing
You like trying new, seasonal offerings
You're doing coffee tastings or cuppings
You appreciate variability and discovery
Price isn't your primary concern

Choose Blends If:

You want consistent flavour year-round
You're brewing espresso (especially as a beginner)
You prefer balanced, approachable flavours
You want easier dialling-in and more forgiveness
You value reliability over novelty
You want better value per bag

My Honest Take

For daily drinking:

Blends every time. Consistency, balance, and ease of use win.

For special tastings:

Single origins are fascinating and educational. They teach you what different regions actually taste like.

For espresso specifically:

Blends are significantly more forgiving and consistent. Single origins for espresso are advanced territory.

For value:

Blends offer better bang for your buck, typically $2-5 less per bag than single origins with comparable quality.

Start with a great blend (like any of our five featured roasters), master that, then experiment with single origins when you're confident in your brewing technique and curious about regional variations.

Organic & Fair Trade: Should You Care?

For a long time, I had no idea where coffee actually came from. I thought it just appeared on supermarket shelves. When I discovered the massive global supply chain behind my morning cup — and its huge environmental and social implications — I had a lot of questions.

Organic Coffee: What It Actually Means

What Organic Certification Guarantees

No synthetic pesticides, herbicides, or fertilizers used in growing
Sustainable farming practices (shade farming, composting, water conservation)
Third-party verification and regular audits
Traceability from farm to roaster

Common certifications you'll see:

USDA Organic (United States standard)
EU Organic (European Union standard)
Bio-Gro NZ (New Zealand's organic certification)
Fair Trade Organic (combines both certifications)

Organic Coffees from Our Featured Roasters

Sacred Grounds – Fair Trade Organic $24.50/250g

A lighter, creamier cup built for pour-over methods. Tastes of nuts and gentle, sweet milk chocolate. Greg sources these beans from certified organic co-ops in Central America.

Three Llamas – Organic Wellbeing $24.75/250g

A dark roast delivering sweet, fruity flavour, perfect for pour-over methods. Three Llamas' Peru connection means direct relationships with organic farming co-ops.

Browse all organic coffees →

Does Organic Actually Taste Better?

Here's my honest take: Yes, but not for the reason you might think.

Organic beans don't inherently taste better because they're organic. BUT — in my experience, roasters who commit to organic certification tend to be more quality-focused across the board. They care about the entire supply chain, which usually means fresher beans, more attention to roasting profiles, better relationships with farmers, and higher-quality green beans to start with.

The Price Question: Is Organic Worth It?

Typical price premium: 0-20% more than conventional beans

My take: If you can afford the extra $1-3 per bag, I think it's worth it. That works out to about $0.15-0.30 per cup — less than the difference between regular and oat milk at a café.

But: If budget is tight, buying fresh conventional coffee from a quality roaster is infinitely better than buying old organic coffee from a supermarket shelf. Freshness trumps certification every time.

Fair Trade & Ethical Sourcing

What Fair Trade Actually Guarantees

Minimum fair prices for farmers (protects against market crashes)
No child or forced labour
Democratic cooperative structures (farmers have a voice)
Community development premiums (money goes back to schools, healthcare, infrastructure)
Environmental standards (often overlaps with organic)

Beyond Fair Trade: Direct Trade

Some roasters have gone beyond fair trade certification to establish direct trade relationships with farmers. This means they visit farms personally, pay above fair trade minimum prices (often 2-3x more), build multi-year relationships, and share stories and photos from origin.

Prima Roastery

Prima's roasters actually travel to Colombia to meet farmers, walk the fields, and understand the growing process firsthand. They share these stories through social media and on their packaging — you're not just buying coffee, you're connecting with the people who grew it.

Three Llamas

Three Llamas started as a roastery in Lima, Peru, before moving to New Zealand. Richard and Cecelia have deep roots in Peru's coffee-growing regions and maintain direct relationships with the co-ops they source from. They also provide financial support and education around farming practices.

Why Ethical Sourcing Matters

I believe this is incredibly important in the coffee world. We need to ensure coffee farms can provide quality products well into the future, which means taking care of both the land and the people who work it.

Coffee farmers in developing countries often get paid poverty wages while we pay $4.50+ for a flat white. Fair trade and direct trade help correct this imbalance by ensuring more money reaches the people doing the hardest work.

Quick Reference: Our Roasters' Ethical Practices

Roaster	Organic Options	Fair Trade	Direct Trade	Special Practices
Sacred Grounds	✓ Yes	✓ Yes	✗	Fair trade partnerships
Martinborough	✓ Yes	✓ Yes	✗	Pinot barrel aging experiments
Prima	✓ Yes	✓ Yes	✓ Yes	Visits Colombia farms personally
Three Llamas	✓ Yes	✓ Yes	✓ Yes	Founded in Peru, deep farmer connections
Wildside	✓ Yes	✓ Yes	✗	Small batch, quality-focused

My Honest Recommendation

If you can afford it:

Buy organic and fair trade. The price premium is minimal (usually $1-3 per bag), the environmental impact is significant, and the quality is consistently excellent.

If budget is tight:

Focus on freshness first, certification second. Fresh conventional beans from Bean Merchant roasters will blow away stale organic supermarket coffee every time.

What matters most:

Buy from roasters you trust who care about their entire supply chain. All five of our featured roasters — whether they're certified organic or not — prioritize quality, sustainability, and farmer relationships.

How Much Should You Spend on Coffee?

Let's talk honestly about value and pricing in New Zealand's specialty coffee market.

Price Ranges Explained (per 250g)

Budget-Friendly Specialty

$17-19 per 250g

Specialty coffee doesn't have to break the bank. Two of my all-time favourite coffees are also some of the most affordable on Bean Merchant:

Wildside – Explorers Blend $17/250g

My personal daily driver. Exceptional quality at the lowest price point.

Prima – TB3 $18.50/250g

The coffee that started Bean Merchant, consistently excellent.

Cost per cup: $1.22-$1.33 (using 18g per espresso shot)

Mid-Range Specialty

$20-21 per 250g

Most specialty coffee in NZ falls into this range — it's the standard pricing for quality, freshly roasted beans:

Sacred Grounds – Wharewaka $20/250g

Flagship blend, consistently popular with customers.

Martinborough – Bullrush $20.50/250g

Bold dark roast. Fair trade and organic certified.

Cost per cup: $1.44-$1.48

Premium Specialty

$22+ per 250g

Premium pricing typically reflects direct trade relationships, organic certification, or particularly sought-after origins:

Three Llamas – Inca Gold $22/250g

Light roast from Peru with direct farmer relationships. Organic certified.

Cost per cup: $1.58-$1.80

What You're Actually Paying For

Why do some coffees cost more? Here's what drives pricing:

Budget Tier ($17-19)

Excellent quality beans, simpler sourcing
Smaller roasters with lower overhead
Direct relationships but not necessarily certified
Still freshly roasted and exceptional quality

Mid-Range ($20-21)

Standard specialty coffee pricing in NZ
Often includes fair trade or organic certification
Established roasters with consistent supply chains
Sweet spot for quality-to-price ratio

Premium ($22+)

Direct trade premiums (farmers paid 2-3x fair trade minimum)
Organic certification costs
More complex sourcing (single-origin, rare varieties)
Additional ethical commitments

Important: Higher price ≠ automatically better taste. It means different sourcing choices and values. Wildside at $17 tastes as good to me as Three Llamas at $22 — they're just different.

The Cost Per Cup Reality Check™

The Café Reality

Auckland CBD flat white: $7.00
Add oat milk: $7.50
Two coffees per day: $15.00
Five-day work week: $75.00
Monthly spend: $300+

They have baristas, power, and rent to pay, so I understand why. But it's still a sting in the wallet.

The Home Brewing Reality

Let's calculate using Wildside Explorers Blend at $17/250g:

250g bag ÷ 18g per shot = 13.88 shots

$17 ÷ 13.88 = $1.22 per cup

Add oat milk (~$0.25) = $1.47 per cup

Still beats $7.50 by $6.03 per cup

Monthly Savings Calculation

Scenario: Two coffees per day

Café cost: 2 coffees × $7 × 30 days $420/month

Home brewing: 60 coffees × $1.22 + milk ~$88/month

Monthly savings: $332

Annual savings: $3,984

That's a decent holiday, a new espresso machine, or 234 more bags of coffee.

Bulk Buying: Better Value Per Gram

All our roasters offer better pricing on larger bags:

Size	Wildside	Sacred Grounds	Three Llamas
250g	$17.00 ($0.068/g)	$20.00 ($0.080/g)	$22.00 ($0.088/g)
500g	$31.00 ($0.062/g)	$33.50 ($0.067/g)	$44.00 ($0.088/g)
1kg	$57.00 ($0.057/g)	$60.00 ($0.060/g)	$71.00 ($0.071/g)

Savings on 1kg vs 4×250g bags:

Wildside: Save $11 per kilo
Sacred Grounds: Save $20 per kilo
Three Llamas: Save $17 per kilo

My recommendation: If you know you love a coffee, buy the 1kg bag. It'll stay fresh for 3 weeks (my household's timeline), and you'll save money.

Is Expensive Coffee Worth It?

Here's my honest take: It depends entirely on what you value.

Buy Budget ($17-19) If:

You're price-conscious and want maximum savings
You're new to specialty coffee
You drink a LOT of coffee (affordability matters)
You prioritize convenience over complexity

My picks: Wildside Explorers Blend, Prima TB3

Buy Mid-Range ($20-21) If:

You want the sweet spot of quality and value
You appreciate fresh, well-roasted coffee
You want reliable, consistent daily drinking
You're not fussed about certifications

My picks: Sacred Grounds Wharewaka, Martinborough Bullrush

Buy Premium ($22+) If:

You prioritize organic/fair trade/direct trade
You want to support specific farming practices
You enjoy complex, unusual flavour profiles
The extra $5/bag doesn't impact your budget

My picks: Three Llamas Inca Gold (for pour-over lovers)

The Bottom Line

All specialty coffee on Bean Merchant offers exceptional value compared to café prices.

Budget beans at $17: Save $5.78 per cup vs café
Premium beans at $24: Save $5.20 per cup vs café

You literally cannot lose by brewing at home, regardless of which tier you choose.

Buying Tips: Getting the Most Out of Your Coffee

Now that you know what to buy, let's talk about how to buy it, store it, and explore new coffees without wasting money.

Storage Tips: Keep Your Beans Fresh

My Embarrassing Confession

I have to be honest with you here: my coffee storage habits are really not good. Coffee should be stored in an airtight, light-blocking container, ideally with a one-way valve. I'm embarrassed to admit that mine are just stored in their original bag on the kitchen bench.

This is okay if you get through beans fast enough (we go through 1kg every 2-3 weeks), but I definitely notice the decline after about two weeks.

Do as I say, not as I do.

The Four Enemies of Fresh Coffee

Oxygen

Causes oxidation, flavour loss

Light

UV rays degrade compounds

Heat

Speeds up degradation

Moisture

Causes staling and mould

Ideal Storage Setup:

Airtight container with good seal
Opaque or stored in dark cupboard
Cool location (not near oven/stove)
Room temperature (not fridge!)

Storage Container Recommendations

Premium Option: Dedicated Coffee Canister ($60-80)

The Fellow Atmos Vacuum Canister features a vacuum seal button (removes oxygen), UV-blocking lid, and fits 500g-1kg of beans. Genuinely keeps beans fresher longer.

Is it necessary? No. Does it work? Absolutely.

Budget Option: Kitchen Storage Container ($10-20)

Any airtight food storage container that blocks light will work:

Sistema containers from the supermarket (preferably light-blocking)
Lock & Lock containers (opaque)
Mason jars in a dark cupboard

The Great Freezer Debate

Can you freeze coffee? Yes, but with significant caveats.

Freezing works ONLY if:

You portion beans into small, single-use amounts before freezing
You grind beans while still frozen (don't thaw)
You never refreeze after thawing
You're storing for 1+ months

Why I don't recommend freezing: When coffee thaws, condensation forms. That moisture causes clumping, uneven extraction, channelling, and stale taste. If you need to freeze coffee, you bought too much. Buy smaller amounts more frequently instead.

How to Tell When Your Coffee is Going Stale

The Grind Size Test (my method):

When I dial in a fresh bag of beans, my grind size stays stable for about 10-12 days. Around day 10-14, I notice I need to gradually adjust finer to maintain the same extraction time. This is the first warning sign.

Other signs of stale coffee:

Less crema on espresso
Muted aroma when opening the bag
Flat, dull taste (no complexity)
Beans look dry and matte (not slightly glossy)
No CO2 bubbles during pour-over bloom

Ordering & Delivery

Freshness From Roaster to Your Door

Here's how our process works:

You place an order on Bean Merchant
We notify the roaster (instantly)
Roaster roasts your beans (most roast within 24-48 hours)
Roaster ships directly to you (usually dispatches within 2-3 days of roasting)
You receive beans (typically 3-5 days from order to doorstep)

This means your beans are usually 5-7 days post-roast when they arrive — right in the sweet spot for espresso.

One-Time Purchase vs Subscription

One-Time Purchase

Order whenever you want
Try different roasters and coffees
Good for exploring
Need to remember to reorder

Subscription Recommended

Set frequency (every 1, 2 or 4 weeks)
Never run out of coffee
Can pause, skip, or modify anytime

My recommendation: Start with one-time purchases while you're exploring. Once you find 2-3 coffees you love, set up a subscription rotation.

How Much to Order at Once

Base your order size on consumption rate:

If you drink 2 espresso coffees daily:

36g per day (18g × 2 shots)
252g per week
Order 250g weekly OR 500g every 2 weeks OR 1kg monthly

If you drink 4 coffees daily (our household):

72g per day
504g per week
Order 500g weekly OR 1kg every 2 weeks

General rule: Order an amount you'll finish in 2-3 weeks maximum. Freshness matters more than bulk savings.

Trying New Coffees: Exploration Without Waste

The Smart Exploration Strategy

Starting Out? Follow This Progression:

Week 1-2

Start with Medium Roast

Buy 250g of Wildside Explorers Blend ($17)

Lowest risk, highest versatility

Week 3-4

Try a Different Medium

Buy 250g of Sacred Grounds Wharewaka ($20)

Compare to Wildside — notice differences?

Week 5-6

Explore a Dark Roast

Buy 250g of Martinborough Bullrush ($20.50)

Completely different profile

Week 7-8

Test a Light Roast

Buy 250g of Three Llamas Inca Gold ($22)

Expands your coffee understanding

By week 8, you've:

Spent ~$80
Tried 4 different roasters
Covered light/medium/dark roasts
Discovered your preferences

The "Three Times Rule"

Don't judge a coffee on one cup.

I recommend brewing any new coffee at least 3 times before deciding if you like it:

First brew: You're dialling it in, adjusting grind, learning the bean.
Second brew: Getting closer to optimal extraction, starting to taste it properly.
Third brew: You've dialled it in, now you can actually judge the coffee.

If you hate it after 3 proper extractions, it's not for you. If you're still unsure, give it a few more tries.

Does Your Palate Change Over Time?

Absolutely yes.

When I started (2013):

Light roasts tasted "sour and weird"
Dark roasts were "real coffee"
Anything fruity was wrong

Now (12 years later):

Light roasts are fascinating
Dark roasts are one-dimensional (though my wife disagrees)
Fruity notes are signs of quality

Your palate develops. Coffees you hate today might become favourites in 6 months. Keep exploring, stay curious, and don't write off entire categories based on one bad experience.

Key Takeaways

Storage

Use airtight, light-blocking containers
Avoid heat, moisture, light, and oxygen
Don't freeze unless storing 1+ months
Watch your grind size for staleness indicators

Ordering

Order amounts you'll finish in 2-3 weeks
Subscribe once you know what you love
Expect 5-7 days from roast to delivery
Mix roasters to keep things interesting

Exploring

Start with 250g bags
Try each coffee 3 times before judging
Take our quiz for personalized recommendations
Your palate will develop — keep exploring

Common Coffee Buying Mistakes

Even with all this knowledge, it's easy to make mistakes when buying coffee. Here are the five most common ones I see (and have made myself):

1

Buying Too Much at Once

Coffee only lasts approximately two weeks post-roast at peak freshness. If you're buying in bulk or more than you can realistically drink in two weeks, your coffee will go stale before you finish it.

The Fix

Calculate how much you actually need. If you drink 2 espressos daily, that's 252g per week or about 500g every two weeks. Order accordingly. Better yet: Start a subscription so you'll never run out or end up with stale beans.

2

Ignoring Roast Dates

People usually ignore roast dates because they don't know about them or don't know to look for them. Every bag of quality coffee should have a roast date clearly printed so you know when it was roasted and when the flavours will peak.

The Fix

Always check for a roast date before buying. If a bag only has a "best before" date (usually 12 months from roasting), walk away. That coffee could already be months old. All Bean Merchant coffees have clear roast dates — it's non-negotiable for us.

3

Choosing Based Only on Price

The cheapest coffee on the shelf is cheap for a reason. Usually, higher coffee prices reflect knowing exactly where beans come from, ensuring fair trade and organic practices, the care that goes into small-batch roasting, and fresher beans with faster turnover.

The Fix

Consider cost per cup, not just bag price. Compare a $11 bag of supermarket coffee (roasted months ago, unknown origin, sitting on shelves) to a $17 bag of Wildside coffee (roasted this week, traceable origin, delivered fresh). The $17 bag delivers better value because you'll actually enjoy drinking it.

4

Not Matching Coffee to Brewing Method

Matching your coffee to your brew method is incredibly important:

Light roasts will be overwhelmed in an espresso machine
Dark roasts will taste burnt and overly acidic through pour-over
Medium roasts are more versatile but still have preferences

The Fix

Listen to roaster recommendations — they're worth following. After you complete the Bean Merchant quiz, we'll add badges to all coffees that match your preferred brewing method, making it easy to shop with confidence.

5

Giving Up After One Bad Experience

The coffee world is a rabbit hole — the more you learn, the deeper you go. Dialling in coffee takes time. You will make mistakes, and lots of them.

I spent 4 years thinking my spice grinder setup was fine until I tried a proper burr grinder — suddenly I realised what I'd been missing. One bad shot doesn't mean the coffee is bad; it might mean your grind is off, your water temp is wrong, or you just need more practice.

The Fix

Give each coffee at least 3 attempts before judging it
YouTube is your friend (James Hoffmann has saved me countless times)
Adjust one variable at a time when troubleshooting
Don't write off entire categories (light/dark roasts) based on one experience

Remember: Your palate develops over time. Coffees you hate today might become favourites in 6 months.

Best Coffee By Brewing Method & Type

Different brewing methods extract coffee in completely different ways. What makes an excellent espresso might taste terrible as pour-over, and vice versa. Here are our top picks for each method, based on extensive testing.

Best Coffee for Espresso

Espresso is the most demanding brewing method — you're forcing hot water through finely ground coffee at 9 bars of pressure in 25-30 seconds. This intensity requires specific coffee characteristics: enough body to create thick crema, balanced acidity that doesn't turn sour under pressure, and flavours that shine in concentrated doses.

What to Look For:

Medium roast (develops body while preserving complexity)
Blends designed for espresso (single origins can be too acidic)
Not overly light (will taste sour and thin)
Forgiving dial-in window (stable across different grind settings)

Our Top 3 Espresso Picks:

1

Wildside Coffee - Explorers Blend

Feilding, Manawatū

$17/250g

This is my absolute daily driver, and there's a reason it's on constant rotation in our household. The Central American and Ethiopian blend creates the perfect espresso profile — stone fruit complexity balanced with chocolate and nutty base notes. What makes it exceptional for espresso is its forgiving nature. I dial it in at 18g in, 36g out in 25-27 seconds, but even if I'm rushed in the morning and my grind is slightly off, it still delivers a delicious shot.

The crema is thick and persistent, and the flavour evolves beautifully as it cools — starting with chocolate biscuit notes and finishing with subtle stone fruit. At $17 per 250g, it's exceptional value for daily espresso drinking.

Shop Explorers Blend

2

Prima Roastery - TB3

Christchurch, Canterbury

$18.50/250g

How can I leave out my first love? TB3 is where my specialty coffee journey began, and it remains one of the best espresso beans in New Zealand. This medium roast delivers smooth citrus and chocolate notes with just enough body to create gorgeous crema.

I remember the first time I perfectly extracted this coffee — I ran to my wife (then girlfriend) who was breastfeeding our daughter and made her try it. That moment encapsulates what makes TB3 special: when you nail the extraction (18-20g in, 36-40g out in 26 seconds), it's transcendent.

Prima roasts this organic and fair trade certified, so you're supporting sustainable farming while drinking exceptional coffee. It's slightly more finicky to dial in than Wildside, but the citrus brightness makes it worth the effort.

Shop TB3

3

Sacred Grounds - Wharewaka

Taupo, Waikato

$20/250g

Sacred Grounds' flagship blend is a staple for espresso drinkers across New Zealand, and Greg and Jenna have earned that reputation. Wharewaka delivers dark chocolate, roasted almonds, and molasses notes with remarkable consistency — batch after batch, it tastes the same.

I use this as my "change-up" coffee when I want something different from my daily Wildside. It's slightly darker than the other two, giving it more body and sweetness, which makes it excellent for milk-based drinks. My dialling recipe is 18g in, 36g out in 26 seconds.

The customer loyalty for this blend speaks volumes — I've had Bean Merchant customers reorder it monthly for over a year straight.

Shop Wharewaka

Quick Comparison:

Most affordable: Wildside ($17) — best value
Most forgiving: Wildside — easiest to dial in
Most complex: Prima TB3 — citrus brightness
Best with milk: Sacred Grounds — chocolate/almond body

Best Coffee for Pour-Over/Filter

Pour-over methods (V60, Chemex, drip machines) use gravity and time rather than pressure. This gentler extraction brings out the delicate, nuanced flavours that get lost in espresso. Light to medium roasts shine here — you want bright, complex, fruity or floral notes that can develop over the 3-4 minute brew time.

What to Look For:

Light to medium roast (preserves origin character)
Single-origin or light blends (showcases terroir)
High acidity (tastes clean and bright, not sour)
Complex flavour evolution as it cools

Our Top Pour-Over Picks:

1

Three Llamas - Inca Gold

Christchurch, Canterbury

$22/250g

This is pour-over perfection. Richard and Cecelia's Peru roots show in every cup — this light roast delivers summer fruit, floral notes, and a sweet aftertaste that lingers beautifully. I gave it 4 stars not because of quality (it's exceptional) but because of my espresso bias. When I DO brew it through my Chemex, those delicate floral notes (jasmine? dandelion? I'm never quite sure) come through gorgeously.

The key is brewing at 93°C with a slow, controlled pour. Let it bloom for 30 seconds, then pour in gentle circular motions over 2-3 minutes. As it cools, you'll notice the flavour profile shift from bright citrus to sweet fruit to gentle florals.

Perfect for: Hot summer mornings when you want something refreshing, not heavy. Serve black to appreciate the complexity.

Shop Inca Gold

2

Sacred Grounds - Mahia

Taupo, Waikato

$20/250g

Sacred Grounds specifically built Mahia for pour-over brewing, and Greg's expertise shows. This medium roast sourced from high-altitude Central and South American farms delivers dark chocolate, roasted almonds, and molasses sweetness with a clean finish.

I've found this works beautifully in both Chemex and French press when you want something richer than a light roast but not as heavy as straight espresso beans. The semi-dry processing gives it a crisp, clean profile that makes pour-over brewing shine.

Pro tip: This also works well in French press if you prefer more body in your filter coffee.

Shop Mahia

Brewing Tip

For both of these, grind slightly coarser than espresso (medium-fine, similar to table salt). Use 15g coffee to 250ml water for optimal extraction. Don't over-steep or you'll get bitterness from the light roasts.

Best Coffee for French Press

French press creates a full-bodied, textured cup through immersion brewing. Unlike pour-over's clean profile, French press produces a heavier mouthfeel with more oils and sediment. This method benefits from medium roasts with good body — you want chocolate, nutty, or caramel notes that can stand up to the 4-minute steep time.

What to Look For:

Medium roast (won't get muddy like dark roasts)
Full-bodied origins (Brazil, Colombia, blends)
Coarse grind (prevents over-extraction and sediment)
Flavours that develop with steeping

Our Top French Press Picks:

1

Sacred Grounds - Acacia Bay

Taupo, Waikato

$20/250g

Sacred Grounds designed Acacia Bay specifically for French press and pour-over methods, and it shows. This medium roast Arabica blend delivers dark chocolate richness with nutty almond undertones and molasses sweetness. The semi-dry processing creates a clean cup despite the full-body brewing method.

My brewing method: 60g per litre, 4-minute steep at 93°C. Don't go longer or you'll extract bitterness. Press slowly and pour immediately — don't let it sit in the press.

The flavour develops beautifully as it cools — start with chocolate, transition to nuts, finish with subtle sweetness.

Shop Acacia Bay

2

Martinborough Coffee Company - Pinot Barrel Aged

Martinborough, Wairarapa

$20.50/250g

Karina's experimental approach shines in this unique offering. These light-roasted beans are aged in Pinot Noir barrels before roasting, infusing subtle fruity wine flavours into the coffee. The balance between chocolate and fruit is exquisite in French press — the longer extraction brings out both the barrel aging and the natural bean characteristics.

I was sceptical about barrel-aging when Karina first told me about it, but it genuinely works. The wine influence is subtle but unmistakable — like drinking coffee with a hint of red wine tannins without any alcohol.

Best consumed black to appreciate the complex flavour profile. This is a weekend morning special occasion coffee, not your daily driver.

Shop Pinot Barrel Aged

French Press Tip

Always use coarse grind (similar to breadcrumbs). Fine grounds slip through the filter and make your coffee gritty. Bloom your grounds with a small amount of water for 30 seconds before adding the rest.

Best Organic Coffee NZ

All five of our featured roasters offer certified organic options, grown without synthetic pesticides, herbicides, or fertilizers. If you prioritize environmental sustainability and supporting organic farming practices, these coffees deliver exceptional quality with clear certifications.

Why Choose Organic:

No synthetic chemicals in growing process
Sustainable farming practices (shade farming, composting)
Better for farmer health and environment
Third-party certified and traceable
Typically $1-3 more per bag

Our Organic Certified Options:

From Sacred Grounds

Fair Trade Organic Light roast for pour-over, nuts and milk chocolate notes
$20/250g

From Three Llamas

Inca Gold Light roast, summer fruit and floral, organic certified from Peru
$22/250g
Organic Wellbeing Dark roast, sweet and fruity, perfect for pour-over
$24/250g
Organic Dark Roast Caramel and dark chocolate, velvety texture for espresso
$24/250g

From Martinborough Coffee Company

Bullrush Dark roast, bold espresso with stone fruit notes, Fair Trade Organic
$20.50/250g
Hopscotch Dark, earthy tones with fruit bursts, best for espresso
$20.50/250g
Pinot Barrel Aged Barrel-aged, unique flavour profile, organic certified
$21.50/250g

From Prima Roastery

TB3 Medium roast espresso, Fair Trade Organic, great value
$18.50/200g

From Wildside Coffee

Explorers Blend Medium roast, daily driver quality, sustainably sourced (organic certification pending)
$17/250g

Browse All Organic Coffee

My Take on Organic

I prioritize organic when possible (about 60% of my purchases), but freshness matters more than certification. Fresh conventional beans from a quality roaster beat stale organic supermarket beans every time. All Bean Merchant coffees are fresh-roasted regardless of organic status.

Best Sustainable Coffee NZ

Beyond organic certification, some roasters go further with direct trade relationships — visiting farms personally, paying premiums above fair trade minimums, and supporting farming communities directly. These two roasters exemplify sustainable coffee sourcing.

Prima Roastery - TB3

$18.50/200g

Prima doesn't just buy certified fair trade beans — they travel to Colombia to walk the farms, meet the farmers, and understand the growing process firsthand. I've followed their head roaster on social media as he traversed through Colombian highlands, visiting organic farms that use shade farming, drip irrigation, and composting.

These aren't just marketing photos — Prima builds real relationships with farming co-ops and shares their stories with customers. When you buy TB3, you know exactly where your coffee came from and who grew it. They also prioritize organic and fair trade certification, ensuring farmers receive fair wages.

Why It Matters

Direct trade typically means farmers get paid 2-3x fair trade minimum prices. Supporting Prima supports sustainable coffee farming in Colombia.

Shop Prima TB3

Three Llamas - Organic Dark Roast

$24/250g

Three Llamas started as a roastery in Lima, Peru — Richard and Cecelia literally roasted and sold coffee in the Peruvian capital before moving back to New Zealand. They maintain direct relationships with the farming co-ops they worked with in Peru, ensuring farmers receive fair compensation and ongoing support.

Beyond financial support, Three Llamas provides education around farming and processing practices, helping improve quality and sustainability. Their Peru roots mean these aren't distant business relationships — these are connections built over years of living and working in coffee-growing regions.

Why It Matters

You're supporting a roaster with genuine ties to origin countries, not just importing through middlemen.

Shop Three Llamas

Both roasters excel at storytelling — they share farm photos, farmer names, and origin stories with their customers. This transparency builds trust and connection between you and the people who grew your coffee beans on the other side of the world.

Quick Reference: Best Coffee By Category

Category	Top Pick	Runner-Up	Affordable Option
Espresso	Wildside Explorers Blend	Prima TB3	Wildside ($17)
Pour-Over	Three Llamas Inca Gold	Sacred Grounds Mahia	Sacred Grounds ($20)
French Press	Sacred Grounds Acacia Bay	Martinborough Pinot Barrel	Sacred Grounds ($20)
Organic	Prima TB3	Three Llamas Inca Gold	Prima ($18.50)
Sustainable	Prima TB3	Three Llamas Dark Roast	Prima ($18.50)

Ready to order? Browse all coffees from our five featured roasters, or take our quiz to find your perfect match based on brewing method, taste preferences, and budget.

Take Coffee Quiz Shop All Coffee

Ready to Find Your Perfect Coffee?

Over the years, I've learned (the hard way) that great coffee comes down to a few key factors: freshness, knowing when it was roasted, understanding where it was grown, and matching it to the right brewing method.

I've experimented with hundreds of coffees. I've learned, failed, tried again, and eventually discovered what I love. I've gathered some of New Zealand's best roasters together to create a community where we can all explore the incredible coffees this country has to offer.

And now we've built a quiz that does the hard work for you — it recommends coffees based on your preferences and, if you subscribe, takes you through a rotation of different coffees with each order. You'll discover coffees you might never have tried otherwise.

This is your personal invitation to join the Bean Merchant community. Whether you're just starting your specialty coffee journey or you're a seasoned espresso enthusiast looking for your next favourite, there's a perfect roast waiting for you.

Take Our Coffee Quiz Browse All Coffee

What Happens Next?

After the quiz:

We'll recommend up to 10 coffees that match your taste profile
You can order any of them individually, or...
Set up a subscription that automatically rotates through your matches
Each delivery brings a different recommended coffee — a curated journey through NZ's best roasters

You're in control: Pause, skip, or modify your subscription anytime. Change your preferences if your palate evolves. Add or remove coffees from your rotation.

Most importantly: You'll never drink stale, months-old supermarket coffee again.

Welcome to fresh, specialty coffee delivered to your door.
Welcome to Bean Merchant.

Frequently Asked Questions

Quick answers to the most common questions about buying coffee in New Zealand.

What is the best coffee in New Zealand?

The best coffee in New Zealand comes from small-batch specialty roasters who roast fresh beans and ship within days. Based on our extensive testing, the standout is Wildside Coffee's Explorers Blend ($17/250g) for exceptional quality and value. For espresso lovers specifically, we also recommend Sacred Grounds Wharewaka ($20/250g), and for pour-over enthusiasts, Three Llamas Inca Gold ($22/250g) delivers exceptional light-roast flavours. All five roasters featured in this guide produce world-class specialty coffee roasted fresh in New Zealand.

New Zealand has many excellent coffee roasters. Our top picks are Sacred Grounds (Taupo), Prima Roastery (Christchurch), Three Llamas (Christchurch), Martinborough Coffee Company (Wairarapa), and Wildside Coffee (Fielding). Each roaster brings something unique — from award-winning blends to experimental barrel-aged coffees.

For the freshest beans, buy directly from specialty roasters or through curated platforms like Bean Merchant. We partner with five of New Zealand's best roasters and ship nationwide with free delivery. All coffee is roasted to order and dispatched within 3 days, ensuring peak freshness (7-21 days post-roast).

Whole bean coffee is objectively better for quality. Ground coffee loses freshness within 3-5 days, while whole beans stay fresh for 2-3 weeks. However, you'll need a grinder — we recommend starting with a hand grinder ($60-90) or entry-level electric burr grinder ($150-350). If you can't get a grinder yet, buy ground coffee from a quality roaster and use it within a week.

Quality specialty coffee in New Zealand ranges from $17-24 per 250g. At 18g per espresso shot, that's roughly $1.20-1.70 per cup — compared to $5-7 at a café. Our best value pick is Wildside Explorers Blend at $17/250g (~$1.20/cup). You don't need to spend more to get excellent coffee.

Look for a roast date (not a "best before" date) on the bag. Coffee is at its peak 7-21 days after roasting. Avoid coffee without visible roast dates, beans in clear containers (light degrades coffee), and supermarket coffee (typically 3+ months old). All Bean Merchant roasters print clear roast dates and use one-way valve packaging.

Light roasts are fruity and bright — best for pour-over and filter methods. Medium roasts are balanced with chocolate/caramel notes — best for espresso and most methods (our most popular). Dark roasts are bold and smoky — best for milk-based drinks. If you're unsure, start with medium roast — it's the most forgiving and versatile.

If you can afford the extra $1-3 per bag, yes — it supports sustainable farming and fair wages for farmers. However, freshness matters more than certification. Fresh conventional beans from a quality roaster will taste better than stale organic supermarket coffee. All five Bean Merchant roasters offer organic and fair trade options.

For espresso machines and moka pots, choose medium roasts like Wildside Explorers Blend, Sacred Grounds Wharewaka, or Prima TB3. For pour-over, Chemex, and V60, light roasts like Three Llamas Inca Gold showcase complex flavours. For French press, medium roasts like Sacred Grounds Acacia Bay or Martinborough Pinot Barrel Aged deliver full body. For espresso with milk, dark roasts like Martinborough Bullrush cut through beautifully.

Absolutely. Specialty coffee costs $1.20-$1.80 per cup at home versus $5-7+ at cafés. More importantly, supermarket coffee is often 3+ months old by the time you buy it, while specialty beans arrive 5-7 days from roasting. The freshness difference is night and day—you'll taste complexity, brightness, and flavours you never knew coffee could have. Even our most affordable option (Wildside at $17/250g) delivers café-quality results at home.

Ready to experience the difference fresh, specialty coffee makes?
Take Our Coffee Quiz Browse All Coffee

Best Coffee in New Zealand: Ultimate Guide 2026

Why New Zealand Coffee is World-Class

What Makes Coffee "The Best"?

Freshness

Origin

Roasting Expertise

In This Guide

Best Coffee Beans to Buy Right Now

Sacred Grounds — Taupo

Wharewaka

Why We Love It

My Experience with Wharewaka

My Dialing Recipe

Customer Loyalty & Value

About Sacred Grounds

Roast Date Freshness

More from Sacred Grounds

Martinborough Coffee Company

Bullrush

Why We Love It

My Experience with Bullrush

Dialing Tips

Customer Feedback

About Martinborough Coffee Company

More from Martinborough Coffee Company

Prima Roastery — Christchurch

TB3

Why We Love It

Best Extraction

My Experience with TB3

About Prima Roastery

Three Llamas — Christchurch

Inca Gold

Why We Love It

My Honest Take

French Press Recipe

About Three Llamas Coffee

More from Three Llamas

Wildside Coffee — Feilding

Explorers Blend

Why We Love It

My Experience

My Dialing Recipe

Customer Feedback

About Wildside Coffee

Quick Comparison: Best Coffee Beans at a Glance

Best Coffee Brands in New Zealand

Sacred Grounds

Martinborough Coffee Company

Prima Roastery

Three Llamas

Wildside Coffee

Where Our Coffee Roasters Are Located

Wildside Coffee

Sacred Grounds

Martinborough Coffee Company

Prima Roastery

Three Llamas

How to Choose Your Perfect Coffee

If You Want...

By Brewing Method

Espresso Machine

Pour-Over / Filter

French Press

Moka Pot

By Roast Preference

Light Roast

Medium Roast

Dark Roast

By Price

Most Affordable

Mid-Range

Premium

Jono's Personal Recommendations

Wildside Explorers Blend

Prima TB3

Sacred Grounds Wharewaka

Three Llamas Inca Gold

Martinborough Bullrush

Can't Decide? Take Our Coffee Quiz