How it is made
Three roast levels, roasted in the USA
Arconya Coffee is a selection of single origins and blends, roasted in the United States in three levels: light for brightness and fruit, medium for balance and caramel, dark for body and bitter-sweet depth.
Every coffee is listed with its origin, roast level and tasting notes. Each bag is sealed with a one-way degassing valve and nitrogen-flushed to keep it fresh.
Green to cup
-
01
Sourced
Coffees come from South America, Africa, Asia and Central America.
Four regions -
02
Roast
Roasted on commercial-grade drum roasters with temperature control, and monitored in real time through each roast.
Real-time monitoring -
03
Cup
Every batch is cupped after roasting to check it against its profile.
Each batch cupped -
04
Ship
Packed in custom-branded bags with a one-way degassing valve, nitrogen-flushed before sealing.
One-way valve
The scale
Light, medium, dark, decaf
Every coffee is listed under its roast level, so you can choose by taste rather than by name.
- LightLight roastBright acidity, fruit-forward. e.g. High Lakes: fresh fruit, citrus, light body.
- MediumMedium roastBalanced sweetness, caramel undertones. e.g. Broken Top: chocolate-covered almonds, maple, citrus.
- DarkDark roastBold, smoky and full-bodied. e.g. Flathead Valley: deep body, bakers' chocolate, caramelised sugar.
- DecafMedium roast, Swiss WaterMellow, smooth and savory. Trapper Peak Decaf: 99.9% of caffeine removed.
Tasting notes describe the coffee in each listing.
Choosing a coffee
Light, medium or dark, every coffee is listed with its roast level and tasting notes, so you know what you are choosing before the bag arrives.
This month's roasts
What is on the bar
Each coffee is listed with its origin, roast level and tasting notes.
The method
Brew it at home
Suggested starting points, not a roaster's recipe. Light roasts often want a finer grind; adjust the grind first and keep the ratio.
-
Espresso
- Ratio
- 1:2 — 18 g in, 36 g out
- Grind
- Fine
- Water
- 93 °C
- Time
- 25–30 s
If it runs fast and tastes thin, grind finer before you touch the dose.
-
Moka
- Ratio
- 1:10
- Grind
- Medium-fine
- Water
- Pre-boiled, off the heat
- Time
- Pull it at the first hiss
Fill the basket level and never tamp. Starting with hot water keeps the grounds from stewing.
-
Pour-over
- Ratio
- 1:16 — 20 g to 320 g
- Grind
- Medium
- Water
- 94 °C
- Time
- 2:45–3:15
Bloom with 60 g for 40 seconds, then pour in two even additions.
-
French press
- Ratio
- 1:15 — 30 g to 450 g
- Grind
- Coarse
- Water
- 95 °C
- Time
- 4:00, then plunge
Break the crust at four minutes, skim, and decant straight away so it stops extracting.