Ozone COffee ROasters

Ozone Coffee Roasters

In a former warehouse in the Auckland suburb of Grey Lynn, Ozone Coffee Roasters’ new eatery and roastery combines industrial elements with a warm, hospitable feel. Creative Director James Gurr says this creates a space that morphs throughout the day. 

“We had been seeking the right opportunity to have an Auckland presence for some time. We wanted to find the right place and although it took longer than we expected, the space we found in Grey Lynn was just the spot, within a community we couldn’t wait to be a part of,” James says.

“It’s a leafy suburb, a stone’s throw away from Central Auckland and Ponsonby Road. It’s busy but relaxed at the same time, and there’s a sense of discovery in finding our spot which our customers love.” Read more

Volt Espresso

Volt Espresso

Five years ago, Volt Espresso opened a hole-in-the-wall shop in Newmarket, Auckland to showcase its coffee and imported equipment. Now, the boutique roaster has branched out with a second espresso bar in the Auckland CBD.

“When we started off, no-one else in the area was doing anything both good and fast, so we were able to captivate that office worker market,” Owner Peter Grant says. Read more

Kind Morningside


The last thing Cathie Cottle expected when she opened Kind café in Morningside, Auckland was for members of the All Blacks rugby team to frequent the female oriented café.

“It is not a demographic we aimed for at all, but we’re very close to Eden Park stadium and a couple of our All Blacks are of different faiths and have dietary needs because of that,” Cathie says.

“While developing Kind, I was given free rein to basically make it a café where I would like to go, and because of that we have a largely female demographic. We’ve been pleasantly surprised to have a lot of guys come in too.” Read more

Peoples Coffee

Peoples Coffee Lukes Lane

After spending 12 years based in Newtown, just out of Wellington City, roaster Peoples Coffee has opened its second flagship café in the heart of Wellington’s CBD.

“We really wanted to take what was so beautiful about [the Newtown café], an inclusive space serving great coffee with a simple complementary menu, and transplant it into the city,” Peoples Coffee Marketing Manager Jesse Finn says.

“[Newtown started as] a little hole in the wall and over the years the space has really grown. Now it’s this fantastic café that attracts a real cross section of the community. This time, we can take everything that we’ve learnt and really hit the ground running with the new space.” Read more



A-Block, the flagship café of small-scale roastery Society Coffee, creates a space that embodies the company’s ethos of treating coffee like art.

“The name comes from the art block you used to get in school,” Owner David Huang says. “We work with a lot of local artists who do our murals, décor, and small table settings. With the company working with so many different types of art, it kind of feels like an art block to us.”

Read more
Trade School Kitchen

Trade School Kitchen

On 20 August, Trade School Industries launched a project two years in the making: Trade School Kitchen, a café that employs former inmates.

“We began by running barista courses out of a women’s prison,” says Lauren Tennent, Training and Employment Manager at Trade School Industries.

“It got to a point where the training program was running really well, and the women were getting great skills out of it, but the employment pathways just weren’t there. So, we came up with the idea of opening a café to employ the women we train once released.” Read more

Williams Eatery

Charles Williams had been working for six years in an Auckland roaster doing wholesale until he simply got jealous of café owners and the connection they had with customers in the retail space.

He started a small coffee shop in Auckland called Ceremony three years ago, and then saw the opportunity to lease a 100-seater restaurant in the city and start an all-day eatery with his brother, Patrick Williams.

“We wanted to make specialty coffee approachable in the downtown corporate market we’re located in, and introduce customers to the way it’s sourced and roasted,” Charles says.  Read more

The Candy Shop


When customers walk in the doors of The Candy Shop, they definitely won’t be hearing 50 Cents’ rendition of the song. Rather, Woo Hyung Lee, two-time New Zealand AeroPress Champion and venue Co-owner, says customers can expect to feel the euphoria he felt as a child when he first set upon a candy shop.

“It’s all about happiness and excitement,” Lee says. “I love meeting people, making friends, drinking good coffee and food, and this is exactly what The Candy Shop is all about.” Read more

Pickle & Pie

Pickle & Pie is Wellington’s version of New York’s Katz’s Delicatessen. But rather than serving American-style filter, this new addition to Lombard Lane has upped the ante on its coffee, offering only espresso coffee. Read more

Supreme Supreme

Supreme Supreme has become a favourite coffee haven for Christchurch residents over the past 18 months. Its South Island General Manager Steve McGregor says having a staple place for Christchurch coffee and foodie lovers to “come together and enjoy some good hospitality” is exactly what the city needs.

“Christchurch is still rebuilding following the 2011 earthquake. Although we can’t quite see the finish line yet, we can start to see the new city and its potential, and that’s really exciting,” Steve says.

Supreme Supreme was established in 2015 as the company’s South Island flagship store. “It’s become a place for everyone to call home. We wanted it to be a hospitality venue rather than just a standard coffee place, with a core focus on delivering what you should expect from a good café,” Steve says.

Those expectations include table service – no lining up at the counter required – and delicious comfort food that’s styled “very loosely” on America-diner cuisine. 

On the front bar is an espresso menu featuring all the regular Supreme favourites. On the back bar is a Fetco thermal pot with two single origins rotating at the one time. Coffee for V60 pour over and Chemex are also available. Steve describes the Supreme House blend as “an old favourite” that the company has offered to customers from day one.

“It’s changed over the years, but it has beautiful milk chocolate notes, a fruitiness through the middle, and crisp, clean acidity to finish. It’s an elegant all-rounder – smooth with milk, and quite complex and interesting as a black that suits any brew method,” he says.

The venue building is a large 400-square-metre space that was once home to the original 1950s Land Rover dealership in Christchurch. As such, Supreme Supreme retained the roughly treated floor, exposed beams, timber furnishings, and large amounts of natural light, which Steve says appears “more utilitarian than industrial”.

“I love the environment I work in,” he says. “We have a wicked crew, and I’m proud to go to work alongside them each day.”

© All Rights Reserved. BeanScene is a registered trademark of Prime Creative Media.