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From brewing behind the bar to mastering the art of roasting, James Gilling’s journey with Ozone Coffee unfolded naturally, shaped by a love for the craft. To celebrate our recent collaboration with Ozone, we spoke to the Production Roaster about his career in coffee, the sensory cues that guide each roast, and the quiet power of daily rituals; from the first aroma of beans to a swipe of balm.
I came to New Zealand on a working holiday visa and started out behind the bar at Ozone Westmoreland when it first opened. A vacancy in the roastery popped up during that time, and I was really just lucky to be in the right place at the right time. My interest in roasting really grew from there - being around it every day sparked a curiosity that I couldn’t ignore. Over time, I transitioned into the role of Production Roaster, and it’s been an incredibly rewarding journey ever since.
After university, a few friends and I opened a coffee shop in the north of England - mainly because we couldn’t find jobs and decided to make our own opportunity. At the time, I didn’t know how to make coffee or much about it at all, but I quickly became fascinated by how coffee brings together so many things I love: food, drink, hospitality, design, and problem-solving. It’s such a rich, multifaceted world, and that’s what drew me in and kept me hooked.
What I love most about roasting is that it’s such a hands-on craft - you learn by doing, and you get to taste the results of your work, which is incredibly satisfying. There’s something special about that tangible connection to the process. I also really enjoy the solo nature of it - it can be surprisingly meditative. And let’s be honest, getting to taste delicious coffees as part of your job? That’s a pretty good perk.
Like most people, the smell of coffee is tied to how I start my day - it’s comforting, familiar, and signals that moment of pause before everything kicks off. It’s a peaceful smell that helps me ease into the day with a bit of calm.
Definitely - aroma is one of the key cues we use during roasting to track how the coffee is developing. In its raw state, green coffee usually smells grassy and sweet, almost vegetal. As the roast begins, those aromas shift into something more like bread or dried hay, which signals that the coffee is beginning to cook. As it progresses, the initial smells fade and give way to deeper, more complex aromas - often nutty, chocolatey, or caramel-like depending on the roast profile. While we’re not solely reliant on smell - there’s a lot of technology involved - it’s still an essential sensory guide in the process.
Ashley & Co. shares Ozone’s commitment to conscious, thoughtful craftsmanship. We’re aligned in our values around sustainability, quality, and creating products that elevate everyday rituals. This collaboration is a celebration of how small, intentional moments, whether it’s the first sip of your morning coffee or a swipe of nourishing lip tint, can create a sense of warmth and connection.
We wanted to choose a coffee that both complemented and contrasted the existing Ashley & Co. fragrance in a balanced way. Coffee has such a bold, recognisable aroma - it can easily dominate if you're not careful - so the goal was to find something that supported the scent experience, not overpowered it. That’s why we landed on this particular blend profile - it has a gentler presence, while still capturing the richness and depth that make coffee so evocative.
Both coffee and lip balm are small but grounding parts of people’s routines - comforting, familiar, and often the first things we reach for in the morning. They offer a moment of pause, a sense of care. Whether it’s the ritual of making a coffee to start the day or applying a nourishing balm before heading out the door, both are simple acts that help us feel ready, present, and connected to ourselves.
I love a simple filter coffee.
It’s such a simple scent, but fresh cut grass always reminds me of being outside as a child.
Waking up before the rest of my family and having a quiet moment to myself has become a daily ritual I really enjoy. I’ll boil the kettle, make a pour-over filter coffee, and just sit with it - no noise, no rush, just a bit of stillness to ease into the day. It’s my grounding moment before everything else begins.
The crab and prawn toast down at Hello Beasty is hard to beat - but honestly, you really just can’t go wrong with a really good sausage roll in the UK.
Hands down - Lotus Leaf & Lustre for my kitchen.