On a recent trip home to New Zealand from the United States I had dinner at the Urbano Brasserie in Rotorua and finished up my meal with what turned out to be an espresso that was so enjoyable that I had to ask the owners what the coffee was. They told me their beans are supplied by Ozone Coffee Roasters, based in New Plymouth, New Zealand. In the course of the conversation I discovered that Craig MacFarlane, for whom I had worked in 1996 at the MacFarlane's Caffe in Inglewood, and who trained me as a barista, was associated with Ozone. I have since learned that Ozone has recently even opened a cafe in London, known as the Roastery Cafe, so it seems that Craig has lost none of his entrepreneurial spirit nor passion for excellence in coffee.
I purchased a 1kg bag of "espresso roast" beans from Urbano to bring back with me to California, and I have almost finished it now, unfortunately. Too bad you can't get their roasts here in the U.S.
Ozone can be found on Facebook here. And here's a link to a recent newspaper article on the Roastery Cafe in London. If you're either in NZ or London, see if you can track down Ozone coffee somewhere in your travels and see for yourself just how fabulous this coffee is.
Please Note: As an Amazon Associate and Google Adsense publisher, I earn from qualifying purchases
Featured Post
How to Make Perfect Espresso Crema
Crema is the essence of good espresso coffee. I like to think of it as the Holy Grail of espresso coffee. Without it you might as well pour ...
Additional Reading
- Espresso Maker Recommendation - Budget
- 9 Steps to Making Espresso Like Pro at Home
- The Road to Perfect Crema
- The Golden Rule
- How to Make a Flat White
- How to Make Latte
- How to Make Cappuccino
- How to Make a True Macchiato
- How to Foam Milk for Espresso Coffee Drinks
- How to Make Ice Blended Coffee
- What are Espresso Coffee Beans
Popular Posts
-
What Everyone Ought to Know About a True Macchiato Macchiato comes from the Italian word that means "stained". Quite literally...
-
Crema is the essence of good espresso coffee. I like to think of it as the Holy Grail of espresso coffee. Without it you might as well pour ...
-
The correct temperature when steaming your milk is between 140 and 160 degrees Fahrenheit (60 and 70 degrees Celsius). Once you get above th...
-
It should take between 20 and 30 seconds to pull a double espresso shot. Shorter than that and you have either a problem with the grind bein...
-
Update as of December 2016: It appears that the Breville Dual Boiler BES900XL that is the subject of my below review has been replaced...
-
Today we take on a question as deep and meaningful as "Is there a God?" and "What is the origin of the universe?" Yes,...
-
Typically the milk is prepared in a stainless-steel pitcher or "jug" as it is called in some countries. You need the pitcher to be...
-
If when you are extracting espresso, the water is passing through the ground coffee too quickly, you will not achieve good crema and the co...
-
In this post that I ran across online written by an American discovering the pleasures of coffee in Auckland, New Zealand, the writer ment...
-
Please note that this section of Espresso Coffee Snobs is no longer updated. For the latest updates please go to https://espressocoffeesno...