The new specialty coffees from Dallmayr Röstkunst
An interview with Phil Semelink from the Dallmayr Academy about coffee variety and quality
With the expansion of the premium “Röstkunst” line, the Munich-based roaster is presenting seven new varieties that will make coffee lovers' hearts beat faster: three espressos with a strong character, a harmonious Caffè Crema and three versatile Omni Roasts that are ideal for different preparation methods.
All varieties are united by high quality standards and a distinctive taste profile, as only coffees that achieve at least 80 out of 100 points on the SCA scale can be called Specialty Coffee.
But what makes the new art roast varieties so special? Which bean unfolds its full aroma particularly well in the portafilter machine or in the fully automatic machine? And how can the perfect preparation be achieved to make the most of the flavor potential? We spoke to Phil Semelink, Head of Training at the Dallmayr Academy.
Which of the seven coffees is your personal all-rounder for everyday life and which is something very special for you?
My absolute everyday hero is the Dolce Samba. For me, it is the perfect bridge into the world of specialty coffees - a slightly darker roasted 100% Arabica from a single farm in Brazil. What makes it so special is its creaminess, pleasant sweetness and elegant, subtle fruitiness. A coffee that simply always goes well, whether on its own or with milk. For those who prefer a more classic style and like Italian espresso blends, I recommend the Italian Vibe, a reliable espresso for every day.
As a barista, you work with a wide variety of coffees every day. What distinguishes the new art roasts from conventional blends when it comes to preparation?
What immediately strikes me about the art roast varieties is the high quality, because it gives me as a barista completely new possibilities to get even more flavor out of the coffee. The coffees have a rounder, more intense and much clearer taste. I find the three light-roasted single origins particularly exciting: they are incredibly complex, which gives me plenty of room to experiment with the extraction. Each of these coffees has its own character profile, which can be specifically emphasized during preparation. This is exactly what makes working with them so appealing.
You work with portafilter machines, fully automatic machines and pour-overs. In your opinion, which preparation brings out the full potential of the new varieties and why?
Personally, I am a big fan of espresso and therefore like to experiment with the new varieties on the portafilter. The OmniRoasts in particular are perfect for this because they have complex, fruity notes that really come out in the espresso. The quality of the grinder is very important here, as I use the grind to control how the coffee is later extracted.
However, I find the preparation of filter coffee just as exciting. The possibilities here are almost limitless when it comes to working out and playing with different flavor profiles. Ultimately, it depends on personal taste whether you prefer espresso or filter coffee, but the OmniRoasts work very well in both ways.
The fully automatic machine, on the other hand, is not ideal for the lighter varieties, as it cannot be adjusted as precisely. We have therefore developed a special roasting profile for this preparation method, the Golden Silk, which is perfectly suited to it.
How important is the information on the banderole, for example on origin or processing, for your daily work or communication with guests?
This information is very valuable to me. I can see at a glance what I can expect in terms of taste and everything is communicated in a very transparent and comprehensible way. Details such as origin, cultivation altitude or variety are not only exciting, but also give me initial clues as to how best to prepare the coffee, whether I choose a particular brewing recipe or a particular brewing method. The more I know about the coffee, the better I can get the best out of it.
How is Specialty Coffee changing your role as a barista? Is it more about craftsmanship or more about advice today?
For me, it's the perfect mix of both. Similar to a bartender in a specialized bar or a chef in a fine dining restaurant, today you not only need technical skills in preparation, but also a deep understanding of the product. As a barista in the specialty sector, it is no longer just about extracting a good espresso. It's also about being able to tell the story behind the coffee: Where it comes from, how it was prepared, what makes the variety and what influence all of this has on the taste. This combination of craftsmanship and advice is what makes a good barista.
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You can find out more about the new “Röstkunst” varieties at: www.dallmayr.com/deen/coffee/
