To guarantee the high coffee standards we've set for ourselves, we track the coffee beans throughout the seven stages they undergo, from the plantation, through the unique blending process, the roasting process, and till the final preparation of a classic cup of Italian coffee.

Stage 1 -   Choosing the select coffee beans

At Arcaffè we use only selected Arabica coffee beans. Nothing beats these beans for richness and aroma. Our coffee beans are from unique "boutique" plantations. The plantation owners do not sell their produce on international coffee markets; they take great care to follow exacting growing procedures that are carefully supervised each year by Enrico Meschini himself, the owner of "Arcaffè Italia".

To ensure that the highest standards of coffee are maintained, the growers are guaranteed a minimum price for their produce, so that even if harsh weather conditions hit the tropics, they'll continue to exist and to grow the quality beans we need. All these plantations are graded as growing "Specialty Coffee", the most exclusive Arabaica types.

Stage 2 -   Only hand-picked red beans

A single coffee bush bears several types of beans at one time. Some are damaged, some still green and unripe. The best beans are purplish-red and look like cherries. Norman mechanical picking methods gather all the beans into one sack, resulting in poor standards. Arcaffè demands that only the red beans be picked, by hand and one by one.

Stage 3 -   From red fruit to green coffee beans

The red fruit is processed whereby the coffee bean is separated from the four outer layers. First comes the wet processing: the red fruit are placed in huge vats in which the fine quality fruit sinks and all the debris floats to the top. The fruit is then transferred to special containers called silos where the two outermost layers are removed (the husk and the outer layer). The beans are then dried, either by the sun or by machine. In the final stage the beans are placed into another machine which strips off the 'silver' skin and the parchment-like membrane that enrobes the heart of the coffee bean.

Stage 4 -   Creating our unique blend

The whole secret of the art of coffee making is that no single type of coffee bean, no matter how fine it be, can produce that perfect flavor alone. That flavor can only be attained by mixing several types, where every one imparts its own special "something". For example, Arabica from the Eastern Highlands of Kenya and El Salvador from South America complement one another, separated as they are by the South Atlantic Ocean. Preparing the blends is a speciality of "Arcaffè Italia", and the blends sold by the Arcaffè chain are a most carefully guarded secret.

Stage 5 -   Roasting and cooling

These two factors play a vital part in determining the quality of the product. The beans are roasted for about 15-20 minutes at a temperature of between 200-250 degrees. Cooling is done by air and not using water as most coffee manufacturers do. Water cooling can cause flavors and aromas to escape. It is extremely important to cool the roasted coffee beans fast, to ensure their high quality.

Stage 6 -   Grinding: Freshness and exactitude

Grinding the coffee beans properly results in a uniform flow into the cup and extracting the maximum for a richer flavor. At Arcaffè we check on the grinding standard several times a day. The coffee blend is ground on-site shortly before preparing the coffee, thus preserving peak freshness, aroma, fragrance and the fine flavor that you enjoy from every cup of Arcaffè coffee. In addition, careful grinding assures the correct "crema" floating on the espresso.

Stage 7 -   The human factor

As stated, preparing coffee is an art. When all is said and done, the perfect cup of coffee results from the performance of the person behind the counter, the 'barista' – not the coffee machine. Before they start serving you, our bartenders undergo intensive specialized training, in order to perfectly understand all the stages of coffee making. Indeed, special emphasis is placed on everything related to preparing a truly professional cup of Italian coffee.