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The word on the street was that there was a blogger in our midst today... The resulting review says it all - a photographic editorial and words to match... we've officially been welcomed to London!
and we made it onto the map: http://philwbass.com/2010/02/14/londons-best-coffee-a-map/
The demolition and refit are going ahead great guns....and from the dust and debris are arising some real treasures. Keep posted for a full report on the progress.
LONDON BOUND: Ozone managing director Craig Macfarlane and chief executive Karla Gichard in the roasting quarters on King St.
Londoners are about to get a hit of Taranaki hospitality as Ozone Coffee Roasters prepare to go global.
The New Plymouth coffee roasting company, which supplies beans to more than 200 New Zealand cafes, plans to establish a cafe and roasting house in a trendy East London suburb.
Ozone managing director Craig Macfarlane said they had been working closely with associates in London since February 2009 and planned to open the roastery and cafe by March next year.
The proposed site near Old St in Shoreditch is surrounded by a high profile technology cluster known as "Silicon roundabout" where Google recently leased a seven-storey building, he said.
"It's really quite funky," Mr Macfarlane said.
The premises would feature a cafe and roastery across two levels.
"Our vision has always been to aspire to coffee excellence and achieve international recognition as a leading artisan coffee roaster," Mr Macfarlane said.
The operation was a partnership between Ozone Coffee Roasters New Zealand, London-based working partners James Gurr and Elizabeth Bain and Taranaki equity partners Dallas and Erin Chadwick.
Ozone chief executive Karla Gichard said: "The coffee culture in London is developing and immature in comparison to the New Zealand market."
NZ roasters and baristas were producing some of the best coffee in the world, she said.
"I think the coffee culture in New Zealand is at the forefront of the industry internationally," she said.
Ozone's London roastery would roast beans using the same techniques, origins, blends and roaster as it had in New Plymouth.
"It really is picking up this model and dropping it into London," Mr Macfarlane said.
The development was very much a Taranaki affair, he said.
"This expansion involves so many local people.
"It's not about a New Zealand company going to London it's about a parochial New Plymouth company."
If the move was successful Ozone would look to expand throughout the UK and eventually Europe, he said.
Taranaki Daily News
Specialty coffee roaster Ozone Coffee Roasters is soon to open a café and coffee roastery near the Old Street “Silicon” roundabout in Shoreditch, East London.
Established in 1998, Ozone Coffee Roasters is a New Zealand based specialty coffee roastery committed to the pursuit of coffee excellence and has been working closely with a team of London specialists since February 2009. Managing Director, Craig Macfarlane, is thrilled to be launching in the UK market and said “London has a growing appreciation for coffee. This exciting growth is an integral part of Ozone’s decision to expand internationally. We’ll be looking to supply cafes and restaurants in London that are passionate about the coffee experience for customers as we are with a premium coffee offering and unprecedented levels of support and training”.
“Our vision has always been to aspire to coffee excellence and achieve international recognition as a leading artisan coffee roaster” said Mr Macfarlane. Expansion into the London market is a natural progression for the service-focused New Zealand company with the London operation a partnership between Ozone Coffee Roasters New Zealand, London based working partners, James Gurr and Elizabeth Bain, and equity partners Dallas and Erin Chadwick. London-born, James and Kiwi-girlfriend, Lizzie, had always intended on returning to London and when the opportunity arose to join the Ozone Coffee Roasters venture they jumped at the chance.
James and Lizzie at Ozone Coffee Roasters NZ
The proposed site sits among the high profile tech cluster, where Google has recently leased a seven storey building in the Old Street area, and will feature a full café and roastery across two levels. Designed with the coffee connoisseur in mind, the café will enable customers to experience the full roasting process, from green bean to the cup, as Ozone roasts using artisan roasting techniques and a traditional drum roaster.
A full range of espresso-based drinks, including flat whites, will be served at the café, along with a full day menu and a range of slow brew coffee methods including Chemex, Syphon and Pourover. The café will also incorporate a hands-on training facility to ensure baristas throughout London have the opportunity to perfect the art of espresso in a realistic training environment.
Customer service and support is crucial to the success of the company, and the passion to provide service second to none is clearly shared by the whole team. Internationally, Ozone has developed a team of skilled roasters, barista trainers and professional espresso machine technicians who are at the forefront of the coffee industry and committed to ensuring customer satisfaction and the best coffee experience.
Ozone Coffee has a reputation for exceptional coffee in NZ, with their New Zealand roastery café being awarded second runner-up in the New Zealand café awards. Coffee blends have won silver and bronze medals in the annual coffee festival, Barista Trainer Jenna Brom placed 5th in the finals of the New Zealand Barista Championship while head roaster Paul Newbold was third in the New Zealand Cupping (coffee tasting) Championship in 2010. Ozone is also committed to sustainability and imports a selection of premium coffee beans directly from origin to support farmers and growers.
The demo work at Ozone Coffee Roasters London begins
Our first COE offering was really well received. Here is our second release...a gutsy and tasty coffee from
the Nueva Segovia region...a must try, especially if you havnt tasted the unique Maragogype varietal.
REGION: Nueva Segovia
FARM: Santa Gema
FARMER: Mario Jose Vilchez Urbina
ALTITUDE: 1400 M
PROCESS: Washed / Sun-dried
LOT SIZE: 35 boxes - 1050 KGS
INTERNATIONAL JURY SCORE: 87.53
TOP JURY DESCRIPTIONS:
AROMA/FLAVOR – Plums, mango, peach, citrus, molasses, cocoa, honey, chocolate, caramel, brown sugar, grape, mandarin
ACIDITY – Crisp, clear, citrus
MOUTHFEEL – Creamy, thick, well balanced
ROAST DEGREE: Medium
RECOMMENDED BREW METHOD: Paper and mesh filter, plunger
We are proud to offer you all what is the first of our Cup of Excellence coffees...La Nueva from El Salvador
This farm was baptized as La Nueva by Rafael Duch Martínez in 2003, because when he bought it he felt it like his new born baby. His philosophy on coffee growing is very similar to his life’s: “humbleness, generosity and tolerance” with the farm, its workers and everything surrounding him.
Coffee runs through his veins; as he is a 3rd generation grower, he oversees all the work done in the farms as he considers them his legacy. He has been active in the coffee business since he was very young, and his father introduced him to the very core of the cultivation process. The farm is managed under cultural practices and traditional techniques for growing and processing exceptional coffee.
His family, during the golden years of production had their own roastery, but the crisis led to its closing. The important part of this chapter was the knowledge and training acquired on cupping, and he is always at the table, discussing the characteristics of the different lots from the family farms when the milling process is finished.
The farm is just a few hundreds of metres away from La Fatima, which is the other, well known family farm that had achieved 3rd place in previous competition. This is the second time La Nueva is awarded by Cup of Excellence, but made its first appearance on 2008 reaching the international jury stage.
FARM: La Nueva
FARMER: Rafael Duch Martinez
ELEVATION: 1600 m
PROCESSING METHOD: Washed
LOT SIZE: 1,230 kgs
INTERNATIONAL JURY SCORE: 87.28
Aroma/Flavour: black grape, jasmine,
blueberry, blackberry, cherry and apple, very sweet, butterscotch, caramel
Acidity: orange, crisp, lively, sparkling
Mouth-feel: smooth, buttery
ROAST DEGREE Medium
RECOMMENDED BREW METHODPaper and mesh filter, Plunger
11 Leonard Street
p (+44) 02074901039
11 Leonard Street
p (+44) 02074901039