About Arcaffè
Q. Where do you buy the coffee?
A. The sources of our coffee blends are the unique "boutique" plantations that supply coffee beans directly to "Arcaffè Italia". The owners of the plantations (some of the best in the world) do not offer their produce on the world coffee exchanges. They are meticulous in employing precise growing methods and are personally checked each year by Enrico Meschini, President of "Arcaffè Italia".
In order to maintain their coffee quality, the growers are guaranteed a minimum price for their produce, so that even if harsh weather strikes the tropical regions, the plantations will go on producing the high quality beans for us.
Q. What is "Arcaffè Italia"?
A. Arcaffè Italia is a long-standing company, established 150 years ago by the brothers Antonio and Luigi Meschini. The company has achieved the highest professional standards of blending and roasting coffee beans, standards that were previously unknown in Toscana. The company, now managed by Enrico Meschini, produces and markets over a million kilos of roasted coffee beans annually, sold fresh in coffee bars, shops and gourmet restaurants around the world.
Arcaffè Italia has three specialties: the art of roasting the beans, the art of preparing the blends and close personal acquaintance with the growers and their plantations. This family-run company carefully protects its expertise in the field.
Q. What is gourmet coffee?
A. Great coffee depends firstly on the quality of the beans, which in turn depends on their growing conditions, the soil type, the altitude of the plantation and weather conditions. Arcaffè invests huge resources in searching for and buying Arabica beans, designated as "specialty coffee", from the best plantations in the world. With the aim of achieving the finest quality, the coffee is produced from the best beans, roasted and ground only a short time before being used for coffee beverages. This preserves their maximum freshness.
Q. How long has Arcaffè Israel been in existence?
A. The first branch and roasting facility were opened in April 1995.
Q. Why is Arcaffè superior to competing companies that import coffee from Italy?
A. Arcaffè's main advantages are: (1) The quality of the coffee blends; (2) The maximal freshness guaranteed by the daily roasting and grinding on-site; (3) The professionalism of our baristas.
Q. Why is the coffee prepared from a blend of various coffee beans?
A. Because a mixture of characteristics and flavors of various types of coffee from around the world more closely targets the customers' tastes and preferred coffee preparation methods.
Q. Which espresso machines does Arcaffè use, and what are its advantages over other machines?
A. We use the Italian La Marzocco coffee machines. The company was founded in Florence in 1927 by two young brothers Guiseppe and Bruno Bambi. Although an integral part of the machines' production is carefully hand assembled, these machines are considered the best in the field and are technologically unique. As opposed to other machines that have only one water boiler, La Marzocco machines operate with two. This allows the barista to work on espresso and the steamer at the same time, without there being a significant drop of steam pressure. This feature guarantees exact espresso preparation with an endless supply of steam needed to prepare the milk foam with the desired tiny air bubbles.
Q. Does coffee contribute to bodily functioning?
A. Many athletes choose to drink coffee both before and after physical exercise. They report that the coffee stimulates them before the physical activity, and makes it more effective for them. After exercising, the coffee helps dissipate the tiredness and enables them to get back to normal, with more vigor.
Q. Does coffee help prevent migraines?
A. Many studies have been published linking coffee consumption with increased blood flow and migraine prevention. There is substantial anecdotal evidence from migraine sufferers, who say that drinking coffee eases their pain.
Q. Can coffee help people with low blood pressure?
A. In general, the answer is yes. Caffeine is a stimulant.
The world of coffee
Q. Can one get a cup of coffee at Arcaffè with low-fat milk?
A. Yes. Just ask the barman to prepare your coffee with 1% milk.
Q. What is the fastest and most efficient method of preparing good coffee at home?
A. Using a hand-operated filter-pitcher (Bodum).
Q. How does one prepare filter coffee at home?
A. Put two teaspoons of suitable coffee grounds into the Bodum, pour on hot water and put on the cap. After about two minutes press the handle all the way down and your coffee is ready.
Q. Which coffee blends do you recommend for filter-coffee lovers?
A. Toscana, Filter Italiano, Roma.
Q. Which blend do you recommend for use in the Macchineta?
A. The Arcaffè blend that best suits exact Italian espresso preparation is Roma. This blend produces a very strong, slightly acid coffee, especially suited for lovers of aromatic espresso.
Q. Which blend do you recommend for Turkish/"botz" coffee?
A. Roma strong and bitter.
Q. Which blend particularly suits preparing cappuccino in a home espresso machine?
A. Mocha crème, café crème, Toscana.
Q. What is the difference between the various coffee machines that makes them need different grinds of coffee?
A. The amount of pressure at the point where the water leaves the head, as opposed to the pressure within the boiler, which the companies prefer to advertise.
Q. How should one store coffee at home?
A. In an airtight container in a cool dark place (but not in the refrigerator). Do not store for more than two weeks.
Q. What are the recommendations concerning the water used for espresso?
A. Use fresh water, not mineral water (the salts and minerals cause scale) filtered to prevent lime scale, or previously boiled and cooled (which softens the water).
Q. What is espresso coffee?
A. Espresso is the Italian name for full-bodied, strong, concentrated coffee with a velvety texture. "Proper" espresso is guaranteed if you are careful to follow six steps: (1). The right grind to match the pressure of the coffee machine. (2) 5.6 7 grams of coffee (2 teaspoons). (3) 30 ml of water. (4) Water at a temperature of between 88-92 degrees Celsius. (5) Pressure of nine atmospheres where the water leaves the machine. (6) Water flow for between 25-30 seconds.
Q. What is "ristretto" coffee?
A. An especially strong short espresso.
Q. What is "café lungo"?
A. A longer, less concentrated espresso (with more water). The amount of coffee used to prepare it is the same as for a regular espresso.
Q. Where does the name cappuccino come from?
A. The source is the Cappuccino monks who wore brown robes with a white, pointed hood called a "cappuccino". The beverage is so called because it is served with a "bonnet" of frothy milk.
Q. What does "latte" mean?"
A. Milk
Q. What does "macchiato" mean?
A. "Stained" or "marked".
Q. What could be the possible reasons for espresso that is too light (muddy)?
A. Weak pressure or too little coffee.
Q. What could be the possible reasons for espresso with a burnt aftertaste?
A. (1) Coffee ground too fine. (2) Coffee remains for too long in the "head" before operation. (3) Improper roasting.
Q. What is the connection between the grind of the coffee and the preparation method?
A. Turkish coffee requires the finest possible grind because the water is not passed through the coffee under pressure, but is simply "boiled" with the grounds. For espresso, percolated coffee and hand-filter (Bodum) coffee the greater the pressure, the finer the grind should be. Therefore for espresso machines, use the finest grind. For hand-filter coffee use the coarsest.
Q. Is there some connection between the coffee grind and the air humidity level?
A. When humidity is high, a coarser grind is required because fine coffee grounds stick to each other and make it more difficult for the water to pass through.
Q. What is the "crema" on the espresso?
A. It is a combination of the fats and oils that are extracted from the coffee when it is prepared, mixed with water and air. These oils float on top of the beverage, just as any other oil would.
Q. How would you judge the ideal espresso?
A. (1) Water quantity. (2) Height of the "crema". (3) How well the "crema" holds up. (4) Color.
Q. What is "mocha coffee"?
A. Coffee produced by the machinetta. The coffee is not called "espresso" because the machine does not meet the pressure criteria (nine atmospheres), but is produced at one atmosphere only.
Q. How much can one coffee bush produce?
A. Only about 700 grams.
Q. What types of coffee are there?
A. The two main types are: Arabica, which represents about 75% of the world's coffee production, and Robusta, the other 25%. These two types have many sub-varieties. There are also several other "small" types, classified botanically or geographically. In recent years, a new hybrid coffee called Arabusta has been created from Arabica and Robusta.
Q. What are the differences between Arabica and Robusta?
A. (1) The altitude at which they grow: Arabica grows at altitudes of above 600-2200 meters, while Robusta grows at altitudes of up to 800 meters above sea level; (2) The caffeine in Arabica is from 1.1 % to 7.1%. In Robusta; from 2% to 5.4%; (3) Picking method Arabica is generally hand-picked, while Robusta bushes are stripped; (4) Processing Arabica is usually wet, while Robusta is usually dry.; (5) Coffee beans Arabica beans are big and red; Robusta, small and yellowish; (6) Durability Arabica needs much care; Robusta is more resilient to diseases and pests. (7) Rainfall Arabica needs relatively a lot; (8) Sunshine Arabica can tolerate relatively little.
Q. What are taste characteristics of coffee grown in Central America?
A. Exotic, full, aromatic, rich, fruity and wine-like.
Q. What are taste characteristics of coffee grown in Africa?
A. Rather more bitter, full-bodied and balanced, a strong back taste (the taste sensed at the back of the tongue).
Q. What are the components of the "mocha crème" blend?
A. Guatemala (Antigua Pastoress); Santo Domingo (Barahona); Colombia (Suprema); India (Plantation).
Q. What are the components of the "Roma" blend?
A. Kenya, India.
Q. What are the components of the "Toscana" blend?
A. Puerto Rico (Yauco Sulcata), Ethiopia (Sidamo), Costa Rica (Bela Vista, Terrazzo, Tranung), Guatemala, (Flor da Cuban), Cuba (Torquevino)
Q. What are the components of "café crème" blend?
A. Santo Domingo, Colombia (Suprema), Brazil.
Q. What are the components of the "Pianissimo" blend?
A. Guatemala, (Antigua), Nicaragua, Costa Rica, El Salvador.
Q. How many layers wrap the raw coffee beans? What are they?
A. Four layers. (1+2) The inner silver membrane and the outer parchment layer, present in all coffee beans; (3) The cover that is the "flesh" around the two lobes; (4) The outer coating surrounding the fleshy cover.
Q. How is coffee processed and what processing methods are there?
A. The process of "stripping" the four layers from the beans: Using the dry process, all four layers are "peeled off" together by machine, after thay have been dried for two to three weeks in the sun. Using the wet process, the beans are first selectively sorted by putting them in water (the bad ones float). A machine then removes the two outer layers, the beans are allowed to dry out in the sun or by machine, and finally, another machine removes the two inner layers.
Q. How is decaffeinated coffee made?
A. The process begins by putting the coffee beans in a drum with hot water. This opens the "pores" of the beans and increases the amount of water in them by between 10% 30%. Then the caffeine salts are removed by one of two methods: (1) Organically: Water enriched with CO2 "replaces" the caffeine; (2) Chemically: The caffeine is extracted by chemical catalyzation.
Q. By what criteria is coffee defined as "decaffeinated"?
A. International standards require 0.1% or less. Arcaffè's "Pianissimo" blend has from 0.02% to 0.05%.
Q. Does Arcaffè offer a decaffeinated blend?
A. Yes, "Pianissimo"
Q. What method is used to produce the "Pianissimo" blend?
A. The healthier, organic method.
Q. Is decaffeinated coffee less tasty?
A. Taste is a very personal and individual matter. Still, die-hard coffee lovers claim that extracting caffeine from the beans used for decaffeinated coffee changes their flavor, and it is less rich and less balanced.
Q. How is instant coffee manufactured?
A. The beans are coarsely ground, then put into a pressurized steam container and turned into a coffee "dough". The dough is then either spray dried or freeze-dried and finally ground into a powder that dissolves in water.
Q. What is the significance of the A's in coffee grading?
A. The size of the beans. The higher the grade (AAA) and bigger the beans, the more coffee can be produced, the quality is higher and of course, so is the price.
Q. Why shouldn't one drink boiling hot coffee?
A. Boiling water "cooks" the coffee excessively and ruins the fine taste (just as overcooking spoils choice fresh vegetables). Moreover, too-hot coffee burns the tongue and prevents you from enjoying the subtle flavors.
The world of food
Q. Who is Eric Kayser?
A. He is one of France's leading bakers and the man who founded Maison Kayser. It is from him that we obtained the expertise to establish our authentic French bakery that exactly replicates classic French bakery items.
Q. What makes your bread so special?
A. (1) They are exactly like the French product; (2) They are prepared from all-natural products, including natural sourdough risers; (3) We use different types of flours that suit the different type of breads; (4) The unusual freshness, based on our parbake system; (5) Regular ongoing quality control by Eric Kayser himself, to ensure that there are no deviations from the original French recipes.
Q. What is the significance of the so-called "parbake" system?
A. The system enables us to offer bakery items and breads that are freshly baked at the branches throughout the day. The system is based on splitting both the rising and baking processes into two major parts. By so doing, we maintain high standards of uniformity, but more important, we can guarantee excellent standards of freshness of our products, serving them at the branches at their peak of their crispy, tasty freshness.
Q. Where are your foccacia and ciabatta from?
A. We obtained the original recipes from the Camogli and Silini bakeries in Milan from the bakers Francesco Vicava and Giovani Silini.
Q. What makes French baguette so special?
A. Crispy on the outside, soft, airy and slightly salty dough inside.
Q. Are your breads made by hand?
A. Yes.
Q. What's so special about Arcaffè's butter croissants and almond croissants?
A. (1) The way we roll out the puff pastry; (2) Using quality butter and no margarine; (3) They are freshly baked on-site at the branches.
Q. How many types of bread and other baked goods do you offer?
A. Dozens. These include: rustica bread, assorted rye breads, whole wheat, olive bread, whole grain, French panne de mi, country-style breads, health rolls, foccacio, ciabatta, soft calzone rolls.
Q. What health sandwiches do you offer?
A. Avocado on whole wheat, health tuna, health salmon and ginger, and our tofu-carrot health sandwich.
Q. What health salads are available?
A. Poached vegetable salad (including kohlrabi and broccoli), Mediterranean salad and Arcaffè's chicken salad.
Q. How are Arcaffè's yogurts different?
A. Our yogurts are based on goat and sheep milk, and not on cow's milk.
Q. What's so healthy about your bread?
A. All our bread is baked with natural sourdough rising agents. No preservatives or unnatural ingredients are used.
Working for Arcaffè
Q. How is one accepted to work for Arcaffè?
A. If you feel that you are suited call 054-7756695. We recommend that you read the section on the training program and our investment in human "capital" also to be found under "Careers".
Q. Why is it preferable to work for Arcaffè, and not one of the other chains?
A. Because of the professional values that we practice and which are ingrained in every employee during training and on the job. These values striving for excellence prepare those employees who are interested, for managerial positions. The truth is that Arcaffè employees are very highly sought-after in the retail trade in Israel.
Q. Do you offer various salary levels for barmen?
A. Yes, there are 10 grades.
Q. What can a beginner barman expect to earn?
A. 21.5 shekels an hour.
Q. How does a supervisor at grade 10 earn?
A. Close to 28 shekels an hour.
Q. Do you pay premiums for overtime and weekend work?
A. Yes, in accordance with the law.
Q. What is a barista?
A. A barista is the barman properly trained in preparing authentic Italian coffee beverages.
Q. How does one become a barista?
A. Once you have been accepted, you will undergo a detailed training course at our "Coffee University". After theoretical and practical studies, you will be examined to see if you qualify as a barista.
Q. Besides knowledge and a salary, what else do you give your employees?
A. Apart from salaries and side benefits that we must pay in accordance with the law, and to which we carefully adhere, the Company offers several bonuses. In addition, in order to maintain cohesion and teamwork and to make the workplace a fun and special place to be, every year we arrange fun days, integration days, Arcaffe Coffee Olympics, parties, meal outings and inter-branch and inter-company competitions.
Q. Are there various advancement possibilities?
A. Certainly, but it depends on your motivation and abilities. Every qualified barman is a potential candidate for various managerial positions: Bar Manager, Shift Manager, Deputy Branch Manager, and Branch Manager. Working in each position varies from between a few months to a few years mostly dependant on you!
Q. What do I need to learn to be a Branch Manager?
A. The qualification that a Branch Manger requires at Arcaffè is a training internship for retail business. Our Branch Managers are responsible for the ongoing running of the branch; with special attention to the highest standards of customer service and uncompromising attention concerning the requirements of the chain's procedures. The Manager is responsible for the financial dealings of the branch; for managing the staff; dealing with suppliers; service and customer experience relations. The Manager is also responsible for appointing various function-holders and jobs at the branch. He serves as the link between the Company's Managers at Head Office, and the branch employees. He must encourage innovation and initiative at the branch; must promote Company policy and assimilate the Company's organizational philosophy at the branch. The Manager must be a true leader, mature and morally strong, ambitious and with a will to succeed. He must be honest. He must also prove his ability at commercial analysis and thought.
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