Coffee Tasting at the roaster
Register online and embark on a coffee journey right in the delicatessen
Coffee is a tradition at Dallmayr. Until the 1950s, coffee was roasted daily at the Dallmayr delicatessen. This craftsmanship is now making a comeback: with the new in-house roaster on the first floor of the delicatessen in Munich, this art is being revived. Starting in January, Dallmayr invites you to an exclusive coffee journey right on site.
The art of roasting meets the culture of enjoyment
A coffee journey is a guided coffee tasting session where different varieties are sampled and compared together. Green coffee beans are transformed into an aromatic masterpiece through traditional drum roasting. Depending on the degree of roasting, the same beans develop very different characteristics, from a delicately fruity filter coffee to a strong espresso. The decisive factors here are heat, time, and the roasting master's intuition.
"With the new in-house roaster and the Coffee Club, we are turning our flagship store into a place where coffee can be experienced. Here, we share our in-depth coffee expertise and passion for coffee culture directly with our guests. Every day, we invite visitors to enjoy free coffee tours right next to the roaster. We look forward to welcoming everyone who wants to experience the journey from green coffee to cup up close and discover the full range of flavors," says Caroline Epping, Head of Marketing & Communications.
Experience coffee, take your favorite coffee with you
Two exclusive house coffees are freshly roasted every day: Espresso and Omni Roast. Both varieties can be sampled on site and then purchased in the Coffee Club or the coffee department. The 15-minute tastings can be booked via the Dallmayr website.
This is how the aroma unfolds
1 At around 130 °C, the contents of the raw bean visibly change. It changes color from greenish to yellowish.
2 At around 150 °C, the Maillard reaction begins. This is when sugars and amino acids react with each other. From this point on, coffee aromas develop.
3 At around 190 °C, the “first crack” occurs – the bean begins to audibly “crack” and doubles in size due to the pressure. The lightest roasted coffees are suitable as filter coffee with complex, fruity notes.
4 Medium brown roasts are produced at around 200 °C. They shine as café crème or strong filter coffee.
5 About 15 minutes later, the “second crack” occurs, a soft crackling sound. Dark, black-brown beans are typical for preparation as strong espresso.
All information at a glance
Location: 1st floor of Dallmayr Delikatessenhaus, Dienerstraße 14–15, 80331 Munich Opening hours: Monday to Saturday, 9:30 a.m.–5 p.m.
Coffee journey | Filter coffee daily at 11:00 a.m. and 4:00 p.m.
Coffee journey | Espresso daily at 2:00 p.m.
