{"id":54915,"date":"2025-12-11T12:28:05","date_gmt":"2025-12-11T12:28:05","guid":{"rendered":"https:\/\/verybilbao.com\/?p=54915"},"modified":"2026-01-19T16:09:28","modified_gmt":"2026-01-19T16:09:28","slug":"specialty-coffee-spots-in-bilbao","status":"publish","type":"post","link":"https:\/\/verybilbao.com\/en\/specialty-coffee-spots-in-bilbao\/","title":{"rendered":"Coffee is literally the new black: how Aussie-style rebellion ARVO shook up Bilbao\u2019s caf\u00e9 scene"},"content":{"rendered":"\n

Coffee is literally the new black: how Aussie-style rebellion ARVO shook up Bilbao\u2019s caf\u00e9 scene<\/strong><\/h2>\n\n\n\n

Author: Mariya Zantsevich<\/a><\/strong><\/p>\n\n\n\n

\u201cIf you are not going to sell beer, you’re gonna be broke by the end of the month\u201d \u2014 the owners of ARVO Specialty Coffee<\/a><\/strong> on how they opened one of the pioneer specialty coffee spots in Bilbao and built up a vibrant community, not just a popular brand. At finals \u2014 a few practical hacks on how to brew your best coffee at home, plus a simple guide to decoding a specialty coffee label without getting lost.<\/p>\n\n\n\n

On a narrow Bilbao street, ARVO Specialty Coffee<\/strong> stands out long before you step inside. The windows are framed by cascades of lush plants spilling from the ceiling, and outside, at the tall wooden tables more commonly reserved for wine and beer, people linger over cups of filter coffee \u2014 though the menu does offer a lovely organic wine or two. By late morning, a small crowd often gathers at the door, names added to a waiting list, the kind of queue that instantly sparks curiosity and makes you wonder what exactly is happening inside \u2014 and whether it\u2019s truly worth the half-hour wait.<\/p>\n\n\n\n

When I sat down with Matyas Szerb<\/strong> and Nuria Aria Lopez<\/strong>, the duo behind one of the first specialty coffee spots in Bilbao, it quickly became clear that ARVO<\/strong> didn\u2019t arrive in tranquillo mode. In a landscape dominated by pintxos bars, long-standing strong espresso con leche habits, and a firmly traditional palate, they saw an opportunity \u2014 or maybe a challenge \u2014 to introduce a new culture of coffee. One that speaks the language of quality, intention, and inclusivity; one that doesn\u2019t hesitate to break rules.<\/p>\n\n\n\n

At the beginning they jokingly call themselves the punks of Bilbao\u2019s coffee world \u2014 the people who dared to open a caf\u00e9 without beer and, which is more crazy, suggested putting less sugar in your coffee or even skip this white tastekiller! The landlords were pretty sure the guys would be forced to close within a month because they definitely wouldn\u2019t be able to pay the rent. And yet ARVO<\/strong> not only works \u2014 it has helped shift how the city thinks about coffee, about comfort-food options for people with dietary needs like lactose-free or sugar-free alternatives, and about the tiny rituals that shape everyday life.<\/p>\n\n\n\n

We talked about what specialty coffee truly means, why this movement became global, and why Bilbao needed a little Australian daylight energy \u2014 a touch of arvo (it is Australian slang for \u201cafternoon,\u201d a casual, laid-back shorthand you\u2019ll hear everywhere) \u2014 to wake up to something new.<\/p>\n\n\n\n

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\"ARVO<\/figure>\n\n\n\n
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Specialty coffee has become a global trend, but many people still don\u2019t fully understand what makes a coffee \u201cspecialty.\u201d How do you define it?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

The official definition comes from the SCA scoring system. Q-graders evaluate coffees at origin on a 100-point scale, and anything above 80 points qualifies as specialty. But in practice, most specialty shops today only work with coffees above 85 points. Our roasters buy only coffees at that level, so that\u2019s what we serve.<\/p>\n\n\n\n

But honestly, I don\u2019t check the scores anymore. Those systems have flaws, and the people giving the points can be biased. For us, it\u2019s all about trust in the roasters we\u2019ve built relationships with over the years. Whenever we consider a new coffee, we ask for trials and go through very rigorous tasting. Out of ten samples, maybe one-two make it to our menu. That selection process is what helps us to keep our quality consistently high.<\/p>\n\n\n\n

There\u2019s also a difference between \u201cspecialty coffee\u201d as a definition and as a concept. What does that mean?<\/h3>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

A caf\u00e9 can technically sell specialty-grade beans, but that doesn\u2019t mean the experience is special. The concept of specialty coffee includes care in every area \u2014 the preparation, the service, the atmosphere, the food, other products you offer.<\/p>\n\n\n\n

You can also have the best beans in the world, but if the coffee is prepared poorly, the result isn\u2019t special at all.<\/em><\/strong><\/p>\n\n\n\n

Specialty coffee, as we see it, is a whole philosophy of quality and intention.<\/p>\n\n\n\n

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How did ARVO begin? Was it passion, opportunity, or something accidental?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Completely accidental. We were living in Australia, working in hospitality. My long-term dream was to open a restaurant five or ten years later, after returning to Europe. But then COVID happened: borders closed, and suddenly we were stuck on opposite sides of the world.<\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

Yeah, Australia allowed people to leave but not return. I tried three different flights before I finally managed to leave. Before coming back to Europe, I applied for jobs and received a six-month contract at a school in Bilbao. That\u2019s how we ended up here \u2014 waiting to see if Australia would reopen. It didn\u2019t. So we started to build our comfort here.<\/p>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

And coming from Australia \u2014 where the coffee culture is incredibly strong \u2014 the contrast in Bilbao was huge. There was almost no good coffee then, at least not in a \u2018specialty\u2019 way. You couldn\u2019t just walk into a place, grab a cup, pair it with some all-day cozy brekkie, and chill for a while. So opening a specialty caf\u00e9 suddenly felt obvious.<\/p>\n\n\n\n

And the name \u2014 why ARVO?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

\u201cArvo\u201d is Australian slang for \u201cafternoon.\u201d None of us knew the word before living there. We liked how it sounded \u2014 relaxed, daytime-ish \u2014 not a bar, but a place to enjoy your day. Naming a business is hard; this one stuck.<\/p>\n\n\n\n

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What philosophy guides ARVO Specialty Coffee?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

We wanted to bring the kind of hospitality we loved in Australia: high standards, great coffee, and warm, casual service. Here in Bilbao, service culture often swung between two extremes \u2014 pintxos bars with almost no service, or Michelin-level formality. Neither felt right for us.<\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

We also wanted inclusivity. In Australia, it\u2019s normal to have options for vegans, lactose-free, gluten-free \u2014 everyone. Here, even being lactose-intolerant can feel like a struggle. That was a huge motivation: making people feel comfortable, offering diversity, giving Bilbao something it didn\u2019t have. More to say, I have some food allergies and it was a big quest to find anything lactose- or gluten-free. So ARVO<\/strong> is not only about starting a business, it\u2019s something much more personal.<\/p>\n\n\n\n

Was it difficult to introduce a new concept in Bilbao?<\/h3>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

Extremely. Locals told us straight out that our ideas wouldn\u2019t work. Landlords refused to rent to us because we said we wouldn\u2019t sell tortilla or beer. They told us we wouldn\u2019t survive and wouldn\u2019t be able to pay the rent.<\/p>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

At that time, \u201cspecialty coffee shop\u201d was not a familiar concept here. People couldn\u2019t visualize it. Now it\u2019s different \u2014 you say you\u2019re opening one, and people immediately understand. Back then, nobody could imagine it.<\/p>\n\n\n\n

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What was the specialty coffee scene in Bilbao like when you opened, and how has it changed?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

When we arrived, there were maybe two places trying something different. One served craft beer and had limited daytime hours. Another takeaway spot in Casco Viejo eventually closed. That was it.<\/p>\n\n\n\n

After we opened, things stayed quiet for about two years. Then suddenly the scene began to grow. People started attending coffee events, asking questions, thinking about opening their own places.<\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

In the last year especially, many new caf\u00e9s have appeared \u2014 and chains too. Syrah Coffee and East Crema Coffee, both Spanish chains, entered the Bilbao market fast; East Crema now has four locations here. So the scene is definitely developing.<\/p>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

It\u2019s still growing. There\u2019s more to come.<\/p>\n\n\n\n

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Hiring good baristas is notoriously hard. How do you choose your team?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Hiring is one of the biggest challenges in hospitality. For baristas, it\u2019s even harder \u2014 it\u2019s a specific skill. We go through CVs carefully, then do trials. Once someone is behind the machine for 20 minutes, we can usually tell if they\u2019re a good fit.<\/p>\n\n\n\n

We only hire people with solid experience. Even then, they need to adapt to our processes. Recipes are created together with our head barista and most experienced team members; everyone else follows them.<\/p>\n\n\n\n

ARVO is known for creative drinks and special flavors. How do you develop new ideas?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

We\u2019ve worked in around ten restaurants worldwide and love exploring food and beverage wherever we travel. So ideas are never the problem \u2014 we have more than we could ever fit into this tiny space.<\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

Space is the limitation. Some recipes require equipment we simply can\u2019t fit here. Or they slow down service. Our challenge is selecting ideas we can actually execute at the pace quality service demands.<\/p>\n\n\n\n

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Purists often say specialty coffee should be black. I mean, no sugar, please. What\u2019s your take on adding milk or sweeteners?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Milk and coffee can be a beautiful combination. We\u2019re not against that at all. What we don\u2019t align with are the really commercial and overly sweet syrups \u2014 vanilla, caramel, pumpkin spice, the YOU-KNOW-THE-CHAIN-style flavors.<\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

At the beginning, our biggest challenge was sugar. People in Spain expect sugar beside the cup. When it wasn\u2019t there, they thought we forgot it.<\/p>\n\n\n\n

We even printed T-shirts saying \u201cMore coffee, less sugar.\u201d We encouraged guests to try the coffee first. It was so punk-ish back in time.<\/strong><\/p>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

If the coffee is well made, you don\u2019t need sugar. And once people tried it, many agreed.<\/p>\n\n\n\n

Many people still believe Italian espresso is the pinnacle of coffee. What\u2019s your perspective?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Italian espresso was amazing in the 50s, 60s, 70s \u2014 much better than what most countries had. But coffee has evolved. The third wave changed everything. Now the best coffee shops are everywhere \u2014 this year\u2019s best caf\u00e9 in the world is in Australia. The idea that Italian espresso is \u201cthe best\u201d is mostly nostalgia. People heard it as kids and never updated the software in their brains.<\/p>\n\n\n\n

People often hear terms like robusta, arabica\u2026 but not everyone really understands them. Could you explain the basics?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Sure. Robusta and arabica are the two main species of the coffee plant. Robusta is much easier to grow \u2014 it thrives at lower altitudes, can be farmed on huge plantations, and is far more resilient. Brazil, for example, is the world\u2019s largest coffee producer, and most of its production is robusta because it scales easily.<\/p>\n\n\n\n

But robusta lacks the complexity and nuanced flavor you get from arabica. That\u2019s why 99% of specialty coffee shops \u2014 including us \u2014 work mostly with arabica beans. Arabica plants grow at higher altitudes, usually on smaller farms, and they’re more sensitive. But higher elevation also means fewer insects, so farmers need fewer pesticides. All of that contributes to cleaner, more complex flavors.<\/p>\n\n\n\n

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And what about blends? Why do roasters mix different beans, and how do you approach your own blend at ARVO?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Blends exist mainly for one reason: consistency. A single farm only harvests once per year, so you can\u2019t rely on one origin to taste the same all year long. By combining three coffees, for example, each one will run out at a different time. You can swap just that one component while keeping the overall flavor profile stable.<\/p>\n\n\n\n

We\u2019ve worked with Old Town Coffee Roasters in San Sebasti\u00e1n since day one of ARVO. They know our style, and with our feedback they adjust the blend as needed. The blend we use is designed to shine with milk \u2014 it\u2019s the perfect base for flat whites, cappuccinos, and lattes.<\/p>\n\n\n\n

For espresso, however, we offer a rotating single origin because those coffees tend to be fruitier, more exotic, and more expressive. I\u2019m an espresso guy, so I love those surprising, bright flavor profiles.<\/p>\n\n\n\n

When people read a specialty coffee label, they see words like \u201cwashed,\u201d \u201cnatural,\u201d \u201cfermentation\u201d. How should a beginner read these labels without feeling lost?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

There are a few simple things to pay attention to.<\/p>\n\n\n\n

First: altitude. Higher altitude generally means better-quality coffee \u2014 slower growth, fewer insects, cleaner flavors.<\/p>\n\n\n\n

Second: processing method. Traditionally, there were two: washed and natural.<\/p>\n\n\n\n

Washed coffees usually have a lighter body, cleaner and brighter notes.<\/p>\n\n\n\n

Natural coffees are dried with the fruit still on, giving them more body and sometimes nuttier or wilder flavor notes.<\/p>\n\n\n\n

Today, fermentation methods are extremely trendy \u2014 controlled fermentations, oxygen-free tanks, barrels, heat-shocks with ice water. Colombia is leading the world in these innovations. Every farm experiments, trying to create new flavor profiles each year. It\u2019s one of the most exciting parts of specialty coffee right now.<\/strong><\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

And something funny \u2014 beginners often think the flavors on the bag, like \u201cpeach\u201d or \u201ccocoa,\u201d are added artificially. They\u2019re not. They\u2019re natural characteristics created by origin, processing, and roasting.<\/p>\n\n\n\n

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If someone wants to learn more about reading labels and choosing coffee, where should they start?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

The best thing is to ask your barista at a caf\u00e9 you trust. They\u2019ll guide you through the shelf. Or take a short intro course. And honestly, YouTube is incredible \u2014 there\u2019s so much free, high-quality content about specialty coffee. You can learn a lot from your coach.<\/p>\n\n\n\n

Caf\u00e9s offer batch brew, hand-brew V60 or filter coffee.Can you explain the difference?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Batch brew is simply filter coffee brewed in larger volumes \u2014 like a 900 ml batch. It\u2019s fast, consistent, and perfect for busy mornings.<\/p>\n\n\n\n

Hand-brewed V60 is brewed cup by cup by a barista. Same method (paper filter), but with more control: tiny tweaks in pouring, timing, agitation.<\/p>\n\n\n\n

Are hand brews always better? Not necessarily. A great barista can make a stunning V60 \u2014 but they can also make mistakes. Batch brew is consistent, reliable, and realistic in a high-volume caf\u00e9. You can\u2019t make a hundred hand brews in a day, but you can make ten big batches.<\/p>\n\n\n\n

And coffee tastings? Is food pairing becoming a thing?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Coffee-and-food pairing is starting to trend, but it works better in tasting environments, not at breakfast. Pairing one coffee with macadamia nuts and another with cashews is fun \u2014 but people don\u2019t come for a five-course tasting at 10 AM. We sometimes organize tasting events where people try five to ten coffees side by side. That\u2019s when you really feel how dramatically different coffees can taste.<\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

We are planning to organize these events during the school year from September to June. It will also be announced on ARVO\u2019s instagram and our website arvobilbao.es<\/p>\n\n\n\n

What about coffee events in Spain in general?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

The biggest one is the Coffee Fest in Madrid every February https:\/\/coffee-fest.com\/ \u2014 an expo with all the top roasters, machine makers, and the Spanish Barista Championship. There\u2019s also the Aeropress Championship, which is huge for home-brewers. They run regional rounds and a national final. One of our baristas qualified for this year\u2019s final in Barcelona.<\/p>\n\n\n\n

And preparing coffee at home \u2014 where should beginners start?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Everyone makes coffee at home, but most people use a moka pot. Even that can make excellent coffee. The key \u2014 the number one most important thing \u2014 is to buy whole beans and a grinder. Freshly ground coffee makes more difference than any gadget.<\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

You need different grind sizes for different brewing methods, so grinding at home is essential. A grinder and a simple scale \u2014 that\u2019s the real starting kit.<\/p>\n\n\n\n

For beginners:<\/h5>\n\n\n\n
V60 is the most affordable option (\u20ac5 for the cone, \u20ac5 for filters).<\/h5>\n\n\n\n
An Aeropress is versatile and can mimic both espresso-like strength and long brews.<\/h5>\n\n\n\n
A very general recipe: 18 g of ground coffee per cup for paper-filter methods. Grind size depends on method and personal experimentation. And yes \u2014 you will adjust your grinder constantly. Even caf\u00e9s do.<\/h5>\n\n\n\n
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You\u2019ve built ARVO from scratch, with high standards and little compromise. What sacrifices come with opening a specialty caf\u00e9? And what would you tell someone who wants to open their own?<\/h3>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

It changes your life completely. When you build a small business from zero \u2014 especially one you love \u2014 the emotional investment is huge. Every day is different, unpredictable. You need to be present.<\/p>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

And it\u2019s time-consuming. Not like a regular job. Unexpected things happen all the time \u2014 equipment issues, staff challenges, rushes you didn\u2019t plan for. And yes \u2014  the balancing act becomes a wave you need to ride every day. Yeah, we are also surfers (laughing).<\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

But personal growth is incredible. It teaches you so much, gives you skills you never expected to learn.<\/p>\n\n\n\n

Finally \u2014 what would you say to someone thinking of opening their own specialty caf\u00e9?<\/h3>\n\n\n\n

Matyas:<\/strong><\/p>\n\n\n\n

Be ready for long, rigorous selection processes \u2014 for coffee, for staff, for everything. Consistency is the hardest part. But if you care deeply about quality and hospitality, it\u2019s worth it.<\/p>\n\n\n\n

Nuria:<\/strong><\/p>\n\n\n\n

And bring something new. Even big cities need some fresh ideas.<\/p>\n\n\n\n

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\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Coffee is literally the new black: how Aussie-style rebellion ARVO shook up Bilbao\u2019s caf\u00e9 scene Author: Mariya Zantsevich \u201cIf you are not going to sell beer, you’re gonna be broke by the end of the month\u201d \u2014 the owners of ARVO Specialty Coffee on how they opened one of the pioneer specialty coffee spots in […]<\/p>\n","protected":false},"author":2,"featured_media":54916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[780,785,786],"tags":[],"class_list":["post-54915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-gastronomy","category-featured"],"yoast_head":"\nHow Aussie-style rebellion ARVO shook up Bilbao\u2019s caf\u00e9 scene - Very Bilbao<\/title>\n<meta name=\"description\" content=\"When I sat down with Matyas Szerb and Nuria Aria Lopez, the duo behind one of the first specialty coffee spots in Bilbao, it quickly became clear that ARVO didn\u2019t arrive in tranquillo mode.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/verybilbao.com\/en\/specialty-coffee-spots-in-bilbao\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How Aussie-style rebellion ARVO shook up Bilbao\u2019s caf\u00e9 scene - 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