Ozone Coffee began with just three passionate people roasting out of a small shop in a provincial New Zealand surf town in 1998. Today, not much has changed, besides gaining a lot more friends around the world. It’s these friends and these encounters that have helped Ozone become what it is today – a community of the like-minded and inspired.
Over the past twenty years, Ozone has been roasting coffee and building relationships in New Plymouth, London and beyond. This year, these coffee specialists and hospitality experts are set to grow their community further. Mid-February, Ozone opens their eatery and roastery in Grey Lynn, Auckland. A new home. All Day. Every Day. From their encounters with coffee farmers to small business owners, F&B producers and regulars in their eateries – Ozone can’t wait to share their journey with the people of Auckland.
Opening in Auckland, new encounters await in one of the most exciting food scenes of the moment. Following the example of its London location, Ozone’s Auckland-based venue blends an all-day 100-seater eatery with a wholesale roastery. Behind a wall of glass, runs a Probat 22 KG reconditioned coffee roaster framed by a world class barista training facility and specialist quality control lab.
In this former warehouse, industrial elements meet a warm, hospitable feel creating a space that morphs throughout the day. Designed for the bruncher, first dater, creative worker, family catchup-er, meeting shaker, dog walker, holidaymaker, local morning walker or all the above. Ozone is a living room, office, party venue, studio, stage and well… local eatery. It’s one’s own for just a moment. But no matter whoever or whatever, one thing stays the same: people should come hungry and leave happy.
Food with thought & Sustainable sips
Whether popping-by for a coffee or hosting a meal for twelve, Ozone welcomes them all day and every day. With origins in the rural New Zealand dairy farming town of New Plymouth, the team supports those who respect the land and share Ozone’s love for mother earth. Dishes like the lamb burger with burnt tzatziki or seeded granola with buffalo yoghurt are created in the endeavour of sustainable and whole-cycle cooking and will nourish without sacrificing flavour. Dedication to provenance is paramount as Ozone finds new allies in the most sustainable producers in New Zealand.
Beyond organic ingredients, dishes are inspired by friendships the people of Ozone has forged over the years. ‘Valda’s three cheese Italian pancake’ created by Executive Chef, Joe O’Connell, is a dish inspired by his grandmother’s close friend Valda Politti from Lombardia, Italy, who would prepare this meal for Joe to enjoy during his childhood in rural New Zealand.
Similarly, the beverage menu lures the familiar in the unfamiliar without pretence. The list features refreshing sips such as the Cold Drip Negroni, Pomolo Park and Juno ‘n Tonic as well as a simple but carefully curated list of wines and speciality beers. And of course: coffee.
While the food and drink are exceptional, the thing that drives this special community across continents is the people – so come hungry, leave happy!