I arrived into London for a full week of coffee and events, with our trip to Ozone Coffee Roasters coinciding with London Coffee Week and the final stages of the UKBC.
During London Coffee Week, James, Lizzie and the team, held a series of Project Waterfall cupping sessions and roastery tours starting on the Monday night we arrived and throughout the week...4 keen groups of customers got an overview of the roasting process, a tour of the roasting operation and taken through the protocol of cupping coffees.
The first day there...and excellent times seeing the Ozone Coffee Roasters London setup, meeting their great team of staff and carrying a out heap of coffee tasting with James and Sean for a range of coffee projects we are working on together.
The end of the Monday saw a crew of us going down to the very cool Look Mum No Hands for a barista vs barista cycling event called Rollapalooza....another Coffee Week event....then on to what can only be described as the burger joint experience of my life at Meat Liquor....get the onion rings and the deep fried pickles with blue cheese!
After a fairly full week of cupping, on Friday I managed to get around town visiting a couple of coffee spots nearby, then going along to the London Coffee Festival (in its 2nd year) and seeing some UK baristas in action in the UKBC.
A highlight of the show for me was getting to cup with the team from 90+ Coffees...some exceptional Ethiopia and Panama coffees.
My last night in London was another highlight with some of the Ozone London crew taking us to the very cool Lounge Lover and Pizza East in Shoreditch....does London sleep?
Thanks to James, Lizzie, Johnny M, Rory, Sean, Dumo, Rachael, Patrick and the team for a memorable 4 days.
To get the most from the coffee you brew at home make sure you use freshly roasted coffee, ideally grind your beans just before making each brew and invest in some small digital scales so you can weigh your beans and water.
HARIO V60 pour-over is an efficient and convenient way to enjoy freshly brewed pour over coffee. This method is designed as either a one or two cup brew. HARIO drip filter produces an excellent clean cup of coffee with plenty of body & flavour clarity.
YOU WILL NEED:
1. HARIO V60 paper filters
2. HARIO V60 dripper/cone
3. Your beans weighed & freshly ground for filter. approx 15gm for a 01 V60 or 30gm for a 02 V60 (we recommend trying a single origin coffee through your HARIO dripper/cone)
4. freshly boiled filtered water
5. Cup/mug/glass for serving.
Check our range of HARIO brewing equipment at our online store....we have HARIO V60 filter holders, Buono kettles, glass HARIO servers and more.
This week we have on offer another lot from the 2011 Cup of Excellence programme.
2011 was a great year for coffee in El Savador...this reflected in the Cup of Excellence event awarding 42 coffees 84/100 and scoring 6 of those 90 and above.
This coffee is from a farm in a renowned region and a variety called Pacamara. This variety of Arabica is a cross between Paca and Maragogype and brings to the cup different characteristics than the Bourbon varieties of El Salvador.
FARM: Nicolas Mountain
FARMER: Marco Batres and Teresa Giamattei
ALTITUDE: 900 M
PROCESSING SYSTEM: Washed
LOT SIZE: 36 boxes - 1065 KGS
INTERNATIONAL JURY SCORE: 86.11
TOP JURY DESCRIPTIONS:
AROMA/FLAVOR – Sugar cane, dark cherry, sweet tobacco, mango, jasmine, plum, clove and chocolate
ACIDITY – Citrus, lively, lots of fruit, peach
MOUTHFEEL – Creamy
ROAST DEGREE: Medium
RECOMMENDED BREW METHOD: Paper and mesh filter, plunger
The Perfect Trough is a food blogger...in his words "searching for the perfect feed" in London and further afield
Ozone Coffee Roasters is rather shockingly, a coffee roastery and café just south of Old Street, right in the heart of that ES mag darling and odious political trophy of the future, "The Silicon Roundabout".
Rather than being a slick urban Auckland operation they’re actually from the small Kiwi city of New Plymouth. It’s hard to imagine a similar sized place in the UK (Dewsbury, Rugby or Cheshunt to name a few) having such a serious, global approach to coffee.
Check the rest of the blog with photos at The Perfect Trough
We've only been open in London for just on a week, and already featuring on the radar of London coffee and cafe reviewers. Simon, Streetfeast, shares his great review - thanks Simon! http://www.streetfeast.co.uk/2012/03/10/ozone-coffee/
Photo: courtesy of Simon, streetfeast.co.uk
Over two years in the planning... but just six days after opening before our first serious review. Phil Wain, bassist, educator and music/coffee lover says it all... Congratulations Lizzie, James and the team - well deserved!
And we made it onto the map http://philwbass.com/2010/02/14/londons-best-coffee-a-map/
Ozone Coffee Roasters London is now in the final stages of opening. The PROBAT 22kg roaster has arrived from Germany and our espresso machines and other brewing equipment are on site and being installed. Very nearly ready to roast and brew for the London masses.
Wont be long now and we will have photos of the finished cafe and wholesale roastery fit out, along with the official opening...watch this space.
Follow our London Ozone Coffee team on their Facebook page.
Ranfurly Shield came in for a visit and a coffee today.
PO Box 8227, 47A King Street
New Plymouth, New Zealand
freephone 0508 2 OZONE
p +64 6 757 5404
f +64 6 757 4075